Peachy Cottage Cheese Angel Cake
Deliciously light and airy, you’ll find it’s the perfect finish to a meal with friends, family or both.
- 250g Brancourts Cottage cheese (Classic, Lactose free)
- 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)
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.)
Peach, Cherry, Chocolate and Cheese Dessert Cups
A cup of yummy delights. A bit like a trifle. But a whole lot more delicious and far healthier.
- 250g Brancourts Cottage Cheese (Classic, Lactose free)
- 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
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.
Apricot and Cottage Cheese Crêpes
Creamy goodness combines with the sweetness of dried apricots in this delicate dessert.
- 175ml Brancourts Cottage Cheese (Classic, Lactose free, Protein +)
- 1 bag of dried apricots
- 175ml of low fat milk
- 50g (1 cup) plain flour
- 1 medium free range egg (60g)
- Sunflower oil to grease pan
- Pinch of salt
Place egg, milk, cottage cheese and salt in a bowl and whisk lightly. Gradually add in the sifted flour and whisk until you have a smooth crepe batter. If you can, allow the batter to rest for about 30 minutes.
Heat a heavy-based crepe pan over a medium heat. When hot, brush the base of the pan lightly with a little sunflower oil, then pour in enough batter to cover the bottom of the pan with a thin layer. Allow to cook till golden, then turn and cook the other side.
Repeat until all the batter is used up, adding more sunflower oil to pan as required. Stir the batter occasionally and add extra milk if consistency thickens.
Spoon on a layer of cottage cheese in the middle of each crepe and sprinkle in chopped apricot pieces as well. Roll up each crepe and serve them with seasonal fresh berries (e.g. apricots, strawberries, raspberries, blueberries or mango slices) and a dollop or two of your favourite Brancourts Cottage Cheese.
Cottage Cheese and Raspberry Pudding
A delightfully light, fruity pudding the whole family can share. Be prepared for many compliments.
- 125g Brancourts Cottage Cheese (Classic, Lactose free)
- 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
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.
No-Bake Pecan Cheesecake
Really easy to make and even easier to eat, this delicious cheesecake is so much healthier than the usual.
- 2 medium-sized ripe bananas, peeled cut into chunks, and frozen
- 250g Brancourts Cottage Cheese (Classic, Lactose free)
- 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.