Introduction
The Lemon Cottage Cheese Pudding is a delightful, high-protein dessert that perfectly balances creamy texture with bright, zesty flavor. Unlike heavy cheesecakes, this pudding is naturally lighter, making it a fantastic guilt-free treat or a satisfying breakfast component. Originating from baking traditions that favor simple ingredients and nutritional density, this recipe utilizes the humble cottage cheese, transforming its curds into a surprisingly smooth, silky custard when blended and baked. It’s the perfect recipe for anyone seeking a low-sugar, high-protein alternative to traditional baked goods.
Ingredients
- Cottage Cheese: 500 grams (17.5 ounces), full-fat or low-fat
- Eggs: 3 large eggs
- Granulated Sugar (or sweetener of choice): 100 grams (1/2 cup)
- Fresh Lemon Juice: 60 ml (1/4 cup)
- Lemon Zest: Zest of 2 large lemons
- Cornstarch (Maizena): 30 grams (1/4 cup)
- Vanilla Extract: 5 ml (1 teaspoon)
- Pinch of Salt: 1/4 teaspoon
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 175°C (350°F). Lightly grease and line an 8-inch (20 cm) springform pan or a square baking dish with parchment paper. This preparation ensures easy release later.
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Achieve Smoothness: Place the cottage cheese, eggs, and vanilla extract into a food processor or high-powered blender. Process for 2–3 minutes until the mixture is completely smooth and creamy, with no visible curds remaining.
Tip: If you skip this step, the pudding will have a grainy, ricotta-like texture. Blending is essential for a silky finish.
- Combine Wet and Dry: Transfer the smooth cottage cheese mixture to a large bowl. Whisk together the sugar, cornstarch, lemon juice, lemon zest, and salt until just combined. Be careful not to overmix, which can incorporate too much air.
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Bake the Pudding: Pour the batter into the prepared baking dish. Bake for 45 to 55 minutes. The pudding is done when the edges are set and slightly golden, but the center still has a slight wobble when gently shaken.
Tip: If the top browns too quickly, loosely tent the pudding with aluminum foil for the last 15 minutes of baking.
- Cool Completely: Turn off the oven, crack the door open slightly, and allow the pudding to cool inside the oven for 30 minutes. Remove the pudding and allow it to cool completely on a wire rack before refrigerating for at least 4 hours, or ideally overnight, until fully set.
Nutritional Information
This recipe yields approximately 8 servings. Based on using low-fat cottage cheese and moderate sugar, each serving contains roughly 200–220 calories, providing significant protein (around 15 grams per serving). The pudding is naturally low in saturated fat and offers a good source of calcium. The fresh lemon juice contributes Vitamin C and aids in digestion, making this a much healthier dessert option than traditional cakes or custards.
Storage
Lemon Cottage Cheese Pudding must be stored in an airtight container in the refrigerator. It will maintain its best quality for 4 to 5 days. This pudding is best served chilled directly from the refrigerator; it does not require reheating. Freezing is not recommended as the texture of the cottage cheese mixture can become grainy and watery upon thawing.
Conclusion
This Lemon Cottage Cheese Pudding is best enjoyed cold, topped with a dusting of powdered sugar and a handful of fresh berries (raspberries or blueberries complement the lemon beautifully). For a variation, try substituting the lemon zest and juice with lime or orange for a different citrus profile. This simple, elegant dessert proves that healthy eating doesn’t mean sacrificing flavor or satisfaction.