Pistachio & Raspberry Cottage Cheese Tiramisu

Directions:

1. Blend the alterego cottage cheese until completely smooth.
2. Mix in pistachio spread, melted white chocolate and sweetener until creamy.
3. Warm the frozen raspberries with the honey.
4. Layer sponge fingers in a dish drizzle with coffee.
5. Add half of the pistachio cottage cheese cream, then layer the raspberries.
6. Repeat with more sponge fingers and cottage cheese cream.
7. Top with pistachio paste and crushed pistachios.
8. Chill for at least 2–3 hours (or overnight) before serving.