Low Carb Low Fat Ice Cream (with a secret ingredient, shh!)

Every once in awhile I think I have an original, particularly ground-breaking idea. 99% of the time, that isn’t the case. This is one of those ideas that gave me false hope. Oh well, it was fun feeling creative until some googling showed me this link to Jessica Su’s cottage cheese ice cream at her Su Good Sweets blog (WARNING: NOT low carb). Do I get points for making it sugar-free and all natural?

This one goes out to the body builders, PSMFers, and those with gall bladder issues (love you, Mom!). Fool your friends with this creamy, delicious frozen treat that’s low cal, low sugar, and guilt-free. It doesn’t taste like cottage cheese, honest! My faithful testers weren’t able to detect anything except lemony goodness, although one of them made a face after I revealed the secret ingredient. You don’t have to portion control here, since a 1/2 cup serving has 90 tiny calories and 5 grams of carbs! It’s basically the most delicious way ever to get in a whopping 18 grams of protein and 15% of your RDA of calcium (I’m looking at you, vegetarians!) Yes, you can have ice cream while losing weight and eating for optimal health.

Be sure to look for a cottage cheese without scary additives. Gum thickeners are pretty natural, but the phrase “artificial flavors” is probably a bad sign. Use full-fat or low fat cottage cheese if you’re not watching your calories. I like Organic Valley products–no hormones! If organic cottage cheese doesn’t fit into your budget, Friendship 1% blends up nice and creamy with no strange additives. If all else fails, compare labels and pick the one with the lowest sodium content–the saltiness is noticeable, especially with the lemon flavor. You don’t have to fear dietary salt, but some people are more sensitive to the taste than I am. Did you know it’s actually more dangerous to eat a low sodium diet than it is to just eat how your tastebuds tell you to?

Bust out your old ice cream maker (or find a nifty automatic model on Craig’s List like I did) and get ready to be amazed. Even if you are enjoying your low carb cream n’ egg yolk based ice cream, give cottage cheese ice cream a fair chance. The protein is very satisfying, so it’s a wee bit easier to portion control than the best ice cream recipe in the world by my man, Alton Brown (low carb tweaks coming soon!).

Protein Packed Low Carb Ice Cream

Makes two servings


Lemon Variation:
1 cup of cottage cheese or ricotta cheese (recommended: Friendship No-Salt Cottage Cheese)
2 tablespoons lemon juice
1/2 teaspoon lemon extract
4 tablespoons sugar-free sweetener–
For ALL NATURAL sugar-free sweetening, use both of the following:
-3 tablespoons erythritol
-1/4 teaspoon Trader Joe’s pure stevia extract

Chocolate Almond Variation:

1 cup of cottage cheese or ricotta cheese (recommended: Friendship No-Salt Cottage Cheese)
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
2 tablespoons cocoa powder
1/4 cup liquid egg whites or lite coconut milk
4 tablespoons of sweetener–
For ALL NATURAL sugar-free sweetening, use both of the following:
-3 tablespoons erythritol
-1/4 teaspoon Trader Joe’s pure stevia extract

1 Tablespoon glycerin (to keep ice cream soft)

Combine ingredients in a blender or magic bullet. Puree until smooth and free of lumps, scraping down the food processor a few times. Freeze according to your ice cream manufacturer’s directions. Store in a tupperware container in your freezer and consume immediately, or within two hours of making your ice cream. It turns into an icy rock beyond that point (unless you add a tablespoon of vodka to the mix). You can always pop the container in the microwave for a few seconds to defrost.

This is all that was left of the chocolate almond!

59 Comments on Low Carb Low Fat Ice Cream (with a secret ingredient, shh!)

  1. Debs
    August 7, 2008 at 7:06 pm (13 years ago)

    I have to disagree about the use of low-fat dairy. Dairy fat doesn’t cause obesity or cardiovascular disease risk, and actually might be protective against the latter, not to mention important for fertility and other aspects of health. I see low-fat dairy as a processed, detrimental food. I also eat butter by the chunk and use a lot of cream!

    Food Is Love

  2. Lauren
    August 7, 2008 at 7:46 pm (13 years ago)

    I agree with you, Debs! Full fat dairy is part of a healthful, whole food centered lifestyle.

    The target audience of my post is those who are trying to actively lose weight (PSMF), body builders, those who have to watch their carbs AND calories. What works for one person doesn’t work for everyone.

    I love me some butter and cream as well. You should try Alton Brown’s ice cream recipe with real cream and egg yolks–it’s to die for! 🙂

  3. Anonymous
    August 7, 2008 at 10:48 pm (13 years ago)

    Excellent recipe! Thank you so much! I made this today, vanilla flavored, and it tastes just like vanilla frozen yogurt. I didn’t have any coconut milk, so i used heavy cream instead, and i also threw in a litte zanthan gum to see if it had any effect after i put it in the freezer. For sweetener, i used sweetzfree, and a dash of maltitol syrup, just a bit, to see if it made a difference in consistency. the flavor is excellent, a bit salty tasting though as knudsen cottage cheese is all i was able to get. thanks again, your recipes are brilliant. i loved the mock payday candy bars.

  4. Mee-Lise
    August 9, 2008 at 6:26 pm (13 years ago)

    This was so rich and creamy right out of the food processor, it was too tempting to eat it as a pudding. My mix never made it to the ice cream maker. But I’m okay with that!

  5. Allie
    August 15, 2008 at 12:48 am (13 years ago)

    What a great idea to pack in the protein! I made the chocolate version last night with somewhat disastrous results. I used chcolate raspberry SweetLeaf brand stevia – which packs a very unpleasant aftertaste.

    Tonight I went for a tiramisu flavor (using my old standby -NuNaturals stevia), plus freshly grated nutmeg, vanilla extract, almond extract and about 1/2 teaspoon of rum. Oh yum…

    I confess that I ate it for dinner!

  6. Lauren
    August 15, 2008 at 2:59 am (13 years ago)

    Anonymous – Glad you had success putting your own spin on the ice cream!

    Mee-lise – LOL, sounds good to me. Skip right to the good part! 🙂

    Allie – Your tiramisu version is so creative. Sounds delicious! I’ll have to try that.

  7. Anonymous
    August 18, 2008 at 2:27 am (13 years ago)

    how does this recipe compare to the one you posted using ricotta? why do you use an ice cream maker for the cottage cheese version, but not for the ricotta version? does one version last longer than the other in the freezer?(is it possible to make a large batch of either and keep it in the freezer for a week?)

    have you ever experimented with making either kind using only fruit and/or honey instead of stevia/erythritol/xylitol to sweeten? i was thinking maybe using mashed bananas or dates(soaked first so they are softer) would work since they are both very sweet, and then picking other flavors that complement them…date hazelnut coffee flavor might be good, or pina colada(using a little coconut milk along with crushed pineapple and a little mashed banana).

  8. Anonymous
    August 18, 2008 at 2:34 am (13 years ago)

    debs, how can you call low-fat dairy a processed food? do you know what skim milk is…its just milk that literally has the cream skimmed off the top. buy a gallon of real unhomogenized milk and let it sit, then get a spoon and scoop off the top layer…that isnt processing. now commercially available fat free dairy products that have a bunch of disgusting crap added back into them to get people to think it tastes like full fat dairy is completely different…that stuff is garbage.

  9. Lauren
    August 18, 2008 at 4:46 am (13 years ago)

    Anonymous – Hi! Great questions. I use an ice cream maker for the cottage cheese version because now I HAVE an ice cream maker. 🙂 Both versions are yummy, but the difference in texture from using an ice cream machine puts the cottage cheese version over the top! Also, the ricotta ice cream mix is much less runny than the cottage cheese mix. The latter is a nice pourable consistency—perfect for the ice cream maker! As for how well they keep, both versions are similar in that they harden up into a solid block within 12 hours of freezing. If you want sugar-free ice cream to remain soft and scoopable, you must add vegetable glycerin and erythritol to depress the freezing point of the ice cream mix. 1 tablespoon of vegetable glycerine is enough for high fat recipes. Low fat recipes like this cottage cheese ice cream will unfortunately never be soft enough to scoop because of the water content. I just nuke this ice cream in the microwave for 10-15 seconds before eating, so it melts to the point where I can dig my spoon in.

    Your flavor combinations with dates and bananas sound delicious! I cannot handle the carbs in large amounts of honey and sweet fruits, so you’ll have do a bit of experimenting with those. 😉

  10. Playdoh
    August 26, 2008 at 1:15 pm (13 years ago)

    hi there,

    i haven’t had a chance to make this again (previously posted anon / excellent recipe) but i haven’t forgotten about it *grins*

    i am still trying to figure out where i can get vegetable glycerine locally first. i have no idea what to look for, the only glycerine i ever bought was for soap making and i got it at the drug store.

    anyhoo, we’re going camping in two weeks. i am going to process the recipe, throw it in the mini fridge, and we’re going to put it in the ice cream ball. should be a hoot, a workout and a treat lol. i’ll let you know how it turns out, it shoud be fine. i can’t wait to try it!

    what are your thoughts on adding liquids? i had wondered at adding torani or davinchi syrups for flavor enhancement, but being inexperienced at this, i have no clue how much the structure of the recipe can be changed. ideas?

  11. Lauren
    September 12, 2008 at 10:59 pm (13 years ago)

    Hi Playdoh – Enjoy your camping trip! I would not advise adding any more liquid to this recipe. Added liquid = an icier, less creamy ice cream! The higher the water content, the more frozen yogurt-like it will taste. This recipe is best right out of the ice cream maker for that reason–less time for ice crystals to form!

    You should be able to find vegetable glycerine at your local health food store, but you might have to order from an online retailer like iherb.com. A couple of tablespoons really helps keep your ice cream creamy. 🙂

  12. Mekkie
    September 23, 2008 at 2:36 am (13 years ago)

    I have a few questions:
    1. Could you substitute nonfat cc?
    2. Could you add some milk (or soymilk) to make it stretch a little farther (less calories)?
    3. Could you do it w/yogurt instead of cc?
    4. Wouldn’t guar gum work just as well as glycerin?

  13. Lauren
    September 23, 2008 at 8:31 am (13 years ago)

    Mekkie – the first time I did this I used fat free cottage cheese! I didn’t look closely enough at the ingredients label, though–it actually contained “artificial flavor” and some other undesirable additives. If you can find an additive-free version of ff cottage cheese, or if you don’t care, go for it.

    The lite coconut milk or liquid egg whites already add enough liquid to the recipe to make it creamy without being icy, but you can try adding some soy milk and seeing if it freezes to a consistency of your liking! Guar gum and xanthan gum are thickeners/create a gel matrix, lending a creamy mouthfeel to whatever you use them in. Glycerin acts to depress the freezing point retarding ice crystal formation. They have different applications in the kitchen. Go ahead and experiment with this recipe–it’s pretty hard to screw up! 🙂

  14. Mekkie
    October 17, 2008 at 2:05 am (13 years ago)

    I’m a diet addict! And I absolutely love making fatty things “almost no calorie” (my favorite right now is nachos/tacos). I’ve had trouble with ice cream though. I made some with fat free yogurt and fruit and it was fine right out of the ice cream maker, but after a day in the freezer and a little defrosting, it was…gummy and separated into chunks and water. Ewwww…any suggestions?

  15. jacobithegreat
    February 1, 2009 at 5:09 pm (13 years ago)

    That looks SOoooo interesting.

    I’m definitely going to try it.

    Could you also use liquor to keep it from freezing so hard?

  16. Lauren
    February 1, 2009 at 5:17 pm (13 years ago)

    Jacob, I edited the post to show that adding vodka would work well too. I hadn’t discovered that little trick back when I posted this. Thank you for the reminder and I hope you like the ice cream!

  17. Metqa
    February 26, 2009 at 4:17 am (13 years ago)

    Saying that this can be prepared in a food processor is a little misleading. I just threw out a whole batch of this cause it was grainy and I thought my cheese had gone off, when actually it was just under processed. A magic bullet must be a remarkable device to get those lumps of cheese into a smooth slurry, but I had to use my double bladed, Wave Action, Ice crushing blender to get this to a smooth consistency. I suggest recommending folks start this project with a true blender to avoid wasteful disappointments like mine. BTW, the flavor was really nice.

  18. Anonymous
    March 14, 2009 at 4:23 pm (13 years ago)

    Hi, just discovered your blog (looks fantastic!) and tried my hand at the lemon ice cream variation. I thought I had a good idea in making a simple “sugar” syrup by melting the erythritol with the lemon–thought it would be smoother but what a disaster. It recrystalized so quickly and I ended up with very crunchy ice cream (probably worse than if I hadn’t put the lemon and erythritol to the heat at all). SO…my first question is, should the erythritol for this recipe be powdered (doesn’t say so here)? And/Or is there a way to make a simple “sugar” syrup using erythritol or a safe substitute like xylitol? Clearly science trumped my efforts as erythritol doesn’t behave like sugar. Thanks!

  19. Lauren
    March 19, 2009 at 1:13 am (13 years ago)

    Metqa, thank you for the suggestion! I’m sorry you had trouble with getting the consistency smooth without a Magic Bullet. Recipe revised per your feedback. 🙂

    Anon – I have had a good experience by simple pureeing the erythritol with the cottage cheese for a couple of minutes. I did not notice the erythritol recrystallizing, so I am not sure what happened! I will have to give this recipe a try again when I can have access to my ice cream maker at home. Thanks for sharing your experience!

  20. Anonymous
    August 10, 2009 at 1:49 am (12 years ago)

    I used a magic bullet for this recipe and its simply amazing!!! BTW, smooth as silk and could double as a pudding perhaps…? The absolute easiet way to make a quick icecream treat! I wanted vanilla, so subbed the lemon for vanilla and I'm in heaven!! Thankyou for this amazing recipe!

  21. Kim
    June 10, 2010 at 3:20 pm (12 years ago)

    This comment has been removed by the author.

  22. Kim
    June 10, 2010 at 4:54 pm (12 years ago)

    This comment has been removed by the author.

  23. Anonymous
    July 31, 2010 at 3:02 pm (11 years ago)

    I have a Cuisinart 1 1/2 qt. ice cream maker. Do you know what the smallest amount you can make is? Can you make this 2 srving recipe in there or won't it mix well?

  24. Erica
    August 9, 2010 at 12:30 pm (11 years ago)

    I made a coconut variation of this:

    1 cup of cottage cheese
    3/4 tsp coconut extract (could bump it up to a teaspoon)
    1/4 tsp pure vanilla extract
    1/4 cup lite coconut milk
    1 Tbs rum (coconut rum would have been better but I didn't have any)
    4 packets Splenda (but you could use your all-natural sweetener instead)


  25. Erica
    August 26, 2010 at 12:55 pm (11 years ago)

    OK made another variation…this one was the best yet!

    1 c cottage cheese
    1 tsp grapefruit zest, finely chopped
    1/4 cup fresh grapefruit juice
    1 Tbs lemon juice (I used the bottled stuff)
    3-4 Splenda packets
    1 Tbs vodka

  26. Anonymous
    August 27, 2010 at 5:08 pm (11 years ago)

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  28. Rachel C - thinladysings
    March 12, 2011 at 2:31 pm (11 years ago)

    Ah! A little vodka! Genius! My ice cream always turns to rock too, because I just use stevia.. I will have to try that!

  29. Essentia
    July 17, 2011 at 12:53 am (11 years ago)

    Lauren, I've become obsessed with your blog. You are helping me become a celebrity chef in my own home. 🙂 I tried this cottage cheese ice cream (a chocolate with chocolate flakes version) a week or so ago, and everyone loved it.

    Today, I tried a buttered rum coconut flavour, with a lemon-lime curd swirl… it mixed a little differently than expected and basically came out a very rich key lime & coconut flavour, and everyone in the house is in heaven. It's a good thing it's so decadent and protein rich, because we each could easily eat the whole batch. 🙂

    I just need to find a way to decrease the carbs a wee bit. The whole batch probably has about 45 carbs (if I accounted for my mix of sweeteners properly… I tend to lose track while cooking! Bad girl.). I don't think 45 in the whole bit is so bad, but I guess it all adds up – when the 2 main low-carbers in the house have already each had 2 of your sunflower seed bread rolls today too. 🙂

    Mostly, I'm just stopping by to say 'thanks' – for the inspiration, the tips, etc., and to share my success stories. But also… do you have any tips for making a slightly lower carb-count ice cream that's similar to your cottage cheese recipe? None of us are big on the idea of potentially-raw eggs in our ice cream, and the cottage cheese is just brilliant. But have you whipped up any new ideas that fall somewhere in the middle? 🙂

    P.S. Just a note: my main sweetener thus far has been a (Canadian) brand called Krisda – its a mix of stevia, erythritol, and inulin from chicory root. It seems the easiest to find (aside from plain semi-bitter stevia – and not the NuNaturals brand you speak of). I've also been using pure erythritol, and just with this latest ice cream have tried a wee bit of xylitol to see how it affects us… I would prefer to use the Erythritol in most everything – it reacts well, it tastes good, and it's effectively 0 carb. But it's hard to come by, so Krisda it is – which unfortunately is, apparently, 1 carb per packet – sounds like nothing, until you start baking or making ice cream and adding a heck of a lot more than 1 or 2 packs. 🙂

    P.P.S. I talk too much!

  30. diana
    April 26, 2012 at 5:17 pm (10 years ago)

    I made the chocolate version of this yesterday, and it was too salty from the cottage cheese. Is there a brand that has less salt? What I had was Food Lion's store brand, because that is the only 1% I could find.

    • Lauren Benning
      March 17, 2015 at 4:36 am (7 years ago)

      Diana, thank you for your feedback! The Friendship Brand No Salt Cottage Cheese works well here. Will update the recipe to show that.

  31. Lauren
    April 30, 2012 at 11:39 pm (10 years ago)

    Diana – I think I used friendship brand cottage cheese. Hope that helps!

    • Susan W.
      March 17, 2015 at 4:32 am (7 years ago)

      Hi Lauren, Do you think you used the Friendship brand No Salt cottage cheese? I made the chocolate almond recipe tonight, and it was much too salty from the cottage cheese. The texture was great, though, and I’m going to keep experimenting. Love your blog!

      • Lauren Benning
        March 17, 2015 at 6:45 am (7 years ago)

        Susan, thanks for the kind words! Friendship Brand no salt cottage cheese was the brand I used. Will update the post with that brand recommendation. I think you’ll enjoy my latest recipe (Shamrock Shake) as its very ice cream like. I’m sure it would freeze nicely in an ice cream maker. You could use part skin ricotta to reduce the calories. Hope that helps!

        • Susan W.
          March 20, 2015 at 5:44 am (7 years ago)

          Thanks, Lauren. I tracked down some no salt cottage cheese at Safeway: 1% No Salt Lucerne. Made the recipe again last night with the NS cottage cheese, egg whites & cocoa. Much better without the salt and great texture, but I’m noticing a chalky flavor from the cottage cheese. I wonder if certain flavorings like maybe coconut or key lime would mask that. I also thought of adding some cream instead of the egg whites or coconut milk, but that adds a lot of calories and fat. Have you tried other variations?

          • Lauren Benning
            March 22, 2015 at 8:51 pm (7 years ago)

            Susan, currently I’m using a different recipe for my ice cream fix:


            The ricotta cheese blends up to a finer, less chalky consistency than the cottage cheese. The egg yolks make the texture creamier with their emulsifying properties, just like they do in a traditional custard. This recipe is very versatile! You can make it chocolate flavored by adding a tablespoon of cocoa powder and a splash of vanilla extract. To make the texture more like that of ice cream, use the second method of preparation. I think both you and your husband will enjoy it!

            Here’s a picture of the ricotta I use (the only brand that doesn’t taste chalky IMO) on my instagram:

  32. Anonymous
    June 27, 2012 at 1:58 am (10 years ago)

    Yum!! Followed the directions the first time I made it (used ricotta), but the second time I used 1/2 cup liquid egg whites instead of 1/4. It was even better than the first! I put the mixture in my Vitamix and it got silky smooth, then put in my ice cream machine This is really delicious!

    Next time, I'm going to follow the lemon recipe, but will use key lime juice instead. Looking forward to trying that.

  33. Vanessa
    February 4, 2013 at 12:50 pm (9 years ago)

    I only have packets of aspartame available (not the healthiest, I know) right now – 4 Tbsp of that sounds like a lot, and I keep thinking it’s a more concentrated sweetener… what would you do if you had to use aspartame (Equal)? Thanks!

    • Lauren B.
      February 6, 2013 at 5:17 am (9 years ago)

      Hi, Vanessa! I’ve never worked with aspartame. When substituting any sweetener for use in my recipes I recommend tasting the dough/mixture as you go along and adjusting the sweetness as necessary. With uncooked recipes this technique works particularly well since the sweetness won’t be altered by heat. If I were you, I’d try combining sweeteners to get the best taste if you’re able to get your hands on a second sweetener. That seems to yield the best results in sugar-free recipes. Hope that helps!

  34. Stacy @Stacy Makes Cents
    May 24, 2013 at 8:22 pm (9 years ago)

    The chocolate is really good! I think next time I’ll leave out the almond flavoring. I used cottage cheese and the texture was great. 🙂 I look forward to trying the lemon!

  35. Kelly
    July 23, 2013 at 7:50 pm (9 years ago)

    I really love your recipes!. Can you make a sugar free sugar cone recipe and a sugar free waffle cone recipe. Also naturally sugar free butterscotch chips recipe and sugar free/low sugar low carb candied yams with marshmallows recipe. You have so many great ideas!.

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  37. Lauren
    May 7, 2015 at 11:20 pm (7 years ago)

    so glad you posted this recipe! i made your chocolate almond ice cream with some variations: I nixed the almond extract, added a tablespoon of bourbon, added about half a tablespoon gelatin (i heard somewhere that it may help with preventing ice crystallization), and topped it with a dash of cardamom.

    the texture wasn’t like real ice cream – it was more smooth and sort of gooey. but that may have been partly from my own modifications. i rather liked the texture

    tastewise, i thought it was great! i dislike cottage cheese and can reaffirm that this recipe masks its taste.

    • Lauren B.
      May 12, 2015 at 9:21 am (7 years ago)

      Lauren (nice name!), I’m glad you were able to put your own twist on the recipe and come out with a tasty treat. Your tweaks sound great!

  38. Shawna
    November 3, 2015 at 9:53 pm (6 years ago)

    Just found your website tonight (from a user comment at CCKatie). Ive been making ice cream from cottage cheese for a long time. Or 1/2 cup cc, 1/2 cup greek yogurt, 1 cup almond milk, plus flavorings (sich as few tablespoons dry pudding mix, or add 1/2 cup pumpkin). I dont have ice cream maker, but stirring it every 30 minutes in freezer works ok.

    I’d really like to try your version. If i used pasteurized egg whites in carton, i have no concerns EXCEPT would that ingredient work with the freeze and stir method i mentioned??? I’m concerned some are ice cream maker only ingredients because of desired function???
    Thanks! So happy to find your blog!

    • Lauren B.
      December 22, 2015 at 5:01 pm (6 years ago)

      Shawna, thanks for visiting my site. 🙂 The ice cream maker ensures that lower fat recipes come out less icy. If you use the freeze and stir method, you might get large ice crystals. How did it turn out for you?

  39. Carly
    February 18, 2016 at 3:35 pm (6 years ago)

    Ok I just made the chocolate version without the almond extract and with an extra 1/4 cup almond milk because mine wasn’t blending well without it. I had to leave you a comment and say this is amazing!!! Thank you

  40. dibster
    June 10, 2016 at 5:03 am (6 years ago)

    Would like to use maple syrup to sweeten – how much would you recommend using ?
    I assume additional liquid will not affect success of recipe ?
    Thanks !

    • Lauren B.
      June 30, 2016 at 11:14 am (6 years ago)

      Dibster, try 3 Tablespoons, then add more from there. The additional liquid should help to keep the ice cream soft since it’s maple syrup is pure sugar, and sugar softens ice cream. Hope that helps!

  41. Maverick
    June 29, 2016 at 5:11 pm (6 years ago)

    Portugal na versão “agarra que é cro”onosim, mas não de colarinho branco, pois esses o poder nem quer fingir que agarra. No mais concordo plenamente com o texto. Boa semana com tudo de bom.

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  44. Donna
    March 25, 2017 at 4:24 am (5 years ago)

    Thank you so much for sharing your recipe. I made the lemon version and it tastes so good. This is great for me and when I tested my blood sugar two hours after eating it, my level was below 110! I used low fat Ricotta cheese from Kroger (only 55mg of sodium – Kroger brand) and did not taste a hint of salt.

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