Creamy Cottage Cheese Nut and Fruit Delight

Prepare the Gelatin:
In a small bowl, mix 25g gelatin with 70ml cold water. Let it sit for 5-10 minutes to swell.

Make the Creamy Base:
In a blender, combine 350g cottage cheese, 150g sour cream, and 2 tablespoons honey. Blend until smooth.
Ezoic

Prepare the Dried Fruits:
Chop 80g dried apricots, 100g dates, and 80g dried cranberries into small pieces.
Mix the chopped fruits and let them simmer in a small saucepan until slightly softened.
Prepare the Nuts: