Cottage cheese cake without baking
- Details
- Leave a Comment
Light and easy cake for cottage cheese lovers. We like it because it contains only cottage cheese, no fat cream. So it”s very good for those who looks after body shape.
Cottage cheese cake without baking
Time needed:
Yields: 10 servings
Calories: 353 kcal / 1 serving
Ingredients:
1 cup = 237 ml
- For the base:
- 200 g cookies (used chocolate)
- 50 g butter
- For cottage cheese layer:
- 1 kg cottage cream cheese, room temperature
- 1 cup sugar (or to your taste)
- 4 tbsps. powdered gelatin
- For the top layer:
- 2 packs red fruit gelatin
- raspberries and blueberries
Directions:
- Crumbles cookies and mix with melted butter. Then cover the bottom of the 25 cm diameter cake form (I like to put cake form ring on a plate where I will serve the cake) and press with hands.
- Pour over gelatine a little bit of water and let bloat. Meanwhile mix cottage cheese and sugar till sugar disolves. Then put gelatine on a low heat and heat while it will disolves. Mix gelatine into cottage cheese cream. Then pour it over cake base. Put in a refrigerator to freeze (for 3-4 hours).
- Prepare red gelatine by instructions on the package. Let cool a little bit and then pour over cottage cheese layer. Sprinkle on top raspberries and blueberries. Put in a refrigerator for a few hours more.
- Enjoy!
Source: Neringos blogas
Cottage cheese bake with couscous
We like cottage cheese bake, so I have already tried a lot of versions like simple cottage cheese bake, cottage cheese and pasta bake, cottage cheese and vanilla pudding bake and cottage cheese and rice bake. This time I tried with couscous. Everyone tastes a little bit different but we like them all. And it’s good to know that everytime I can choose by my refrigerator content.
Cottage cheese and boiled potato bake
Potatoes and cottage cheese – it’s always a great company. So why not to combine them in to a bake. It can be prepared within a few minutes. I found this recipe in Russian magazine about child-caring, but significantly changed by our observations: original recipe asks to slice the potatoes, but we prefer grated because it distributes better; original asks to pour more milk, we prefer the more eggs, and this bake comes out stronger. For us our experimentations came out super tasty. So, honestly, I urge you to try it too 😉
Corn bake with curd
There is no secret – we like groats with curd :). Long time ago I tried this recipe, so this time I made it again. It was very tasty for all of us. We ate with sour cream. Only next time I will try to make porridge not so stiff :). I need more practice cooking porridge because I never get the same consistence :).
Cottage cheese and pasta bake
I had a lot of boiled pasta and curds. So decided to try this bake and it was very good. My little daugther ate it with jam two days in a row.
Buckwheat and cottage cheese pancakes
I had a lot of cooked boiled buckwheats after my daughter dinner, so I decided to try something new. And I was very glad when my hubby said that it tasted very good!
