Description
This refreshing lemon cottage cheese dessert is creamy and zesty, perfect for a light treat.
Ingredients
Scale
- 1 cup 4% cottage cheese (I use Daisy brand!)
- 1 Tablespoon lemon zest (from approx. 2 lemons, plus extra for garnish)
- 1/2 cup fresh lemon juice (from approx. 4 lemons)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup cane sugar
- 1/8 teaspoon fine sea salt
- 1 cup raspberries & blueberries as garnish (Approx. 1 cup of each)
Instructions
- In a blender, combine the cottage cheese, lemon zest, lemon juice, and vanilla. Blend for 2 minutes until smooth. Pause and scrape down the sides as needed. Set aside for later.
- To a medium pot, whisk the heavy cream, sugar, and salt. Heat for 5 minutes over medium-low heat, until steamy but not boiling, stirring occasionally.
- Remove from the heat and in 3 additions, quickly whisk in the blended cottage cheese mixture.
- Pour the lemon-cream mixture into 6 glasses (or small jars) and set in the fridge to chill for 4-6 hours or overnight.
- Serve with raspberries, blueberries, and extra lemon zest as garnish.
- Slice 6 lemons in half, lengthwise.
- With the knife, slice around the outer edge of the lemon between the flesh and skin. Using a spoon, scoop out the pulp into a bowl, set aside.
- Zest the bottom of each lemon half to make a flat spot, set lemon zest aside.
- Using a citrus press, squeeze juice from the pulp that was set aside and run through a fine mesh strainer. Measure out 1/2 cup lemon juice and follow the rest of the directions.
Notes
- This dessert can be made a day in advance for best results.
- Feel free to substitute other berries for garnish.
- Use fresh lemons for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blending and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg