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Refrigerated Cottage Cheese Filling Recipe
|Unflavored gelatin||2 Tablespoon (1 Envelope Plus 1 Tablespoon)|
|Anise seeds||1⁄2 Teaspoon, crushed|
|Sweet cider||1⁄4 Cup (4 tbs)|
|Cottage cheese||1 Cup (16 tbs)|
|Egg||1 , separated|
|Lemon juice||1 Tablespoon|
|Lemon rind||1⁄2 Teaspoon, grated|
|Milk||1⁄4 Cup (4 tbs)|
|Cream||1⁄2 Cup (8 tbs), whipped|
Serving size: Complete recipe
Calories 1004 Calories from Fat 159
% Daily Value*
Total Fat 17 g26%
Saturated Fat 8.9 g44.7%
Trans Fat 0 g
Cholesterol 247.9 mg
Sodium 1600.7 mg66.7%
Total Carbohydrates 151 g50.3%
Dietary Fiber 1 g4.1%
Sugars 95.3 g
Protein 65 g130.6%
Vitamin A 13.7% Vitamin C 19.6%
Calcium 58.2% Iron 15.3%
*Based on a 2000 Calorie diet
Beat egg yolk in top of double boiler until thick and lemony in color.
Add honey, milk, salt and seeds.
Cook over hot water, stirring frequently, until thickened to consistency of custard.
Remove from heat.
Dissolve softened gelatin in custard.
Add cheese, lemon juice and rind.
When mixture begins to set, fold in whipped cream and stiffly beaten egg white.
Turn into baked pieprust, or unbaked-type pastry shell.