Prepare cottage cheese cream, and your life will play new paints, is well-known that sweet increases mood, and cottage cheese also is very useful to an organism. Make of it an independent dessert or delicious filler for cake, eclairs, a wafer rolls.
Cottage cheese cream with a berry layer
Ingredients (for 2 portions):
- 200 g of soft low-fat cottage cheese; - 100 g of berries (wild strawberry, strawberry, raspberry, blackcurrant, sea-buckthorn and so forth);
- 1 ripe banana; - 50 g of honey; - 1 tablespoons of icing sugar; - 20 g of milk chocolate. Peel banana from a skin and knead a fork. Carefully pound cottage cheese with honey and fruit puree before uniform distribution of tastes. Crush berries a masher, wipe through a close-meshed sieve and mix with icing sugar. Lay out a half of curd paste in big round glasses or glass molds, water with liquid berry weight and accurately cover with the remained cottage cheese. Decorate a dessert with grated chocolate.
The glazed cottage cheese cream with fruit jelly
Ingredients (for 4 portions): - 420 g of granular cottage cheese; - 110 g of white sugar; - 100 ml of 10% cream; - 120 g of fruit jelly; - 1 tsps of a grated lemon dried peel; - 40 ml of lemon juice; - 3 tablespoons of icing sugar; - 50 ml of milk; - 15 g of a desi; - 30 g of cocoa powder. Vent cottage cheese with sugar, cream and also a dried peel and juice of a lemon and carefully shake up the mixer or the submersible blender. Cut fruit jelly on small cubes and add to lump. Spread out it on sockets or ice-cream bowls. Boil milk in a stewpan, kindle in it a desi, dissolve icing sugar and cocoa powder. Properly stir everything, cool a little and glaze a dessert. At once remove it in the fridge. Before giving strew portions with pounded nuts or pieces of fruit.
Plain cottage cheese cream for cake
Ingredients: - 250 g of 9% cottage cheese; - 50 g of quality butter of 82.5% of fat content; - 1 tsps of a vanilla extract; - 200 g of icing sugar. Mature butter half an hour at the room temperature. Shift it together with cottage cheese and a vanilla extract in a bowl of the blender and hammer at an average speed. Pour small parts the icing sugar which is previously sifted through a small sieve there. Shake up everything long enough at an average speed of operation of the device, trying to obtain receiving smooth homogeneous mass.
Cottage cheese cream for cakes and tubules
Ingredients: - 200 g of skim cheese; - 200 ml of 33% cream; - 100 g of white sugar; - 1 tsps of vanilla sugar. Pound cottage cheese in the blender or the mixer. Separately shake up cream with two types of sugar in magnificent air foam. Connect both mass and mix manually a spoon or a nimbus.