Low-Fat Cottage Cheese Pudding
RECIPES
Jan 30th, 12:46
Serves 4
A light, low-fat summery dessert with all the flavour and none of the guilt!
1 tub (230g) smooth fat-free cottage cheese
250ml (1 cup) thick low-fat vanilla yoghurt
5ml (1 t) vanilla extract
180ml (3/4 cup) Rhodes Strawberry Fruit Spread
250ml (1 cup) chopped strawberries
½ packet (50g) unsalted pistachio nuts, shelled, lightly roasted and chopped
Lightly beat the cottage cheese, yoghurt and vanilla extract together until smooth. Heat the strawberry spread and strawberries together until luke warm. Leave to cool down. Add half of the strawberry mixture to the cottage cheese mixture and mix. Layer the two mixtures into four glasses. Create a marbled effect by putting a knife through the layers several times. Sprinkle the pistachios on top and serve with biscotti or finger biscuits for dipping.
TIPS
* Replace the strawberries with mixes summer berries, such as blueberries, raspberries and gooseberries.
* Replace the vanilla yoghurt with low-fat flavoured yoghurt, such as strawberry or berry flavour.
* Leave out the strawberries and nuts and beat the remaining ingredients together. Freeze in ice-cream moulds for a delicious low-fat ice cream
Related Activity
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Rhodes Food Group is waxing it where cheese is concerned. The Big Cheese this year is their Franschhoek Angelot, which not only won a coveted 2012 Qualité Award, but was voted the 2012 Product of the Year at the South African Dairy Championships.
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