Desserts

• 1 x 30cm square puff pastry
• 1 egg yolk
• 250g Brancourts Cottage Cheese
• ¼ cup icing sugar + 1 tbsp
• 1 tbsp + 2 tsp rosewater
• Zest 1 lemon
• 1 punnet of strawberries, trimmed
• 1/3 cup toasted pistachios, roughly chopped

Preheat the oven to 220C.

Place the puff pastry onto a lined baking tray and mark a 2cm border around the outside with the tip of a knife, not cutting all the way through. Using a fork, make indents all over the middle of the pastry inside the border.

Brush the pastry lightly with the egg yolk then bake the pastry for 10-12 minutes, until crisp and golden.

Meanwhile, add the cottage cheese, icing sugar, 1 tbsp rosewater, and lemon zest into a food processor and blend to a light. smooth consistency. Set aside in the fridge.

Slice the strawberries into thin rounds and toss with the remaining rosewater and icing sugar.

Spoon the whipped cottage cheese over the pastry and top with the strawberries & scatter over the pistachio.

Slice the tart into desired size pieces to serve.

• 250g Brancourts Cottage cheese (Classic, Lactose free, Protein +)
• 4 free range eggs, room temperature
• 170g caster sugar
• 1teaspoon vanilla extract
• 1 teaspoon finely grated orange rind
• 250g almond meal
• 1 large free stone peach (just ripe)

Serves 8-12

Preheat oven to 160°C. Grease and line the base of a 20cm springform cake pan with kitchen baking paper. Place the cottage cheese into a large bowl. Separate the egg yolks from whites. Placing the egg yolks in with the cheese and the whites into a separate clean bowl. To the cottage cheese bowl add the sugar, vanilla and orange rind. Beat with electric beaters for about 1 minute – (the mix will still have a few small cheese lumps and that’s ok). Stir in the almond meal. With clean and dry beaters beat the egg whites to form soft peaks. Use a metal spoon to stir and fold the egg whites into the cake mix. Use gentle folding, rather than beating. Spoon mix into prepared cake pan. Cut the peach into quarters then slice each quarter into 3 slices. Arrange the slices in a circle around the edge of the cake pan. Bake for 60 – 70 minutes or until a skewer inserted into the middle of the cooked cake comes out clean. Stand in pan for 5 minutes before removing to a cooling rack.

(Note – when beating egg whites, it’s important that there is no yolk or fat from another source as this will inhibit the whipping process. So wash and dry beaters well between the yolk and egg white steps.)

• 250g Brancourts Cottage Cheese (Classic, Lactose free, Protein +)​
• 1 3/4 cups cold water
• 1 tablespoon cocoa powder
• 40g butter, chopped
• 1/2 cup caster sugar
• 1 tablespoon cornflour
• 1 teaspoon vanilla extract
• 2 tablespoons sherry, liqueur or brandy (optional)
• 18cm sponge cake, cut into cubes
• 2 peaches, quartered, and sliced
• 60g dark chocolate, shaved
• Fresh cherries for decoration

Serves 4

Combine 1 cup water, cocoa powder, butter, and caster sugar in a small saucepan over low heat. Stir continuously for 3 to 4 minutes or until butter melts and the mixture is smooth.

Combine the remaining water, cornflour, vanilla, and sherry. Stir into the mixture. Increase heat to medium and cook, stirring, until mixture comes to the boil and thickens. Remove from heat and allow to cool completely.

Place 1 to 2 tablespoons of this now cooled chocolate custard into the base of 6 tall glasses. Top with Cottage Cheese, shaved dark chocolate, sponge and pears. Repeat this process until the glasses are filled. Finish off with a dollop of cottage cheese. Sprinkle with shaved chocolate plus a couple of fresh cherries and serve.

• 125g Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
• 1 x 500g pkt frozen fresh raspberries
• 2 tablespoons caster sugar
• 2 eggs
• 2 teaspoons finely grated lemon rind
• 1/2 teaspoon vanilla extract
• 155g (3/4 cup) caster sugar, extra
• 75g (1/2 cup) self-raising flour
• 35g (1/4 cup) custard powder
• 1 x 100g pkt flaked almonds

Serves 4-6

Preheat oven to 180°C. Scatter the frozen berries over the base of a square 20cm, 1.5L (6-cup) capacity ovenproof dish. Sprinkle over the caster sugar. Set aside, stirring occasionally, for 5 minutes so that the berries thaw slightly. (Remove a few spoonfuls and save them to scatter on the top of the cake once it’s baked.)

Meanwhile, use an electric beater to beat the eggs, lemon rind, vanilla and extra sugar in a large bowl until the mixture is thick and pale, and a ribbon trail forms when the beater is lifted.

Add the cottage cheese and use a large metal spoon to fold it into the mixture. When combined, sift the flour and custard powder over the top of this mixture and again fold it in until all is combined.

Pour the mixture over the berries and use the back of a spoon to smooth the surface. Sprinkle with the almonds then pop it in your pre-heated oven for 1 hour or until a skewer inserted into the centre of the sponge comes out clean.

Serve with the remaining raspberries and an extra dollop of cottage cheese.

• 2 medium-sized ripe bananas, peeled cut into chunks, and frozen
• 250g Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• 1 pinch salt
• 16 pecan halves, roughly chopped

In a food processor, puree banana, cottage cheese, cinnamon, vanilla, and salt until smooth.

Top with pecans.

For a firmer consistency, freeze 15 minutes before serving.