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Refrigerated Cottage Cheese Filling

Fresh.n.Natural's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (1 Envelope Plus 1 Tablespoon)
  Anise seeds 1⁄2 Teaspoon, crushed
  Sweet cider 1⁄4 Cup (4 tbs)
  Cottage cheese 1 Cup (16 tbs)
  Egg 1 , separated
  Lemon juice 1 Tablespoon
  Honey 3 Tablespoon
  Lemon rind 1⁄2 Teaspoon, grated
  Milk 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Cream 1⁄2 Cup (8 tbs), whipped
Directions

Soften gelatin in cider.
Beat egg yolk in top of double boiler until thick and lemony in color.
Add honey, milk, salt and seeds.
Blend well.
Cook over hot water, stirring frequently, until thickened to consistency of custard.
Remove from heat.
Dissolve softened gelatin in custard.
Add cheese, lemon juice and rind.
Cool.
When mixture begins to set, fold in whipped cream and stiffly beaten egg white.
Turn into baked pieprust, or unbaked-type pastry shell.
Chill.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Ingredient: 
Milk Product

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