Several years ago I discovered the lower calorie goodness that is cottage cheese cheesecake (the regular recipe is 2 cups cottage cheese, 1 packet flavoured gelatin, sugar free or not, 1/2 cup boiling water, pie crust if you like). But since relocating to New Zealand, the variety of jello (or rather jelly) flavours is lacking. Even more so if you want sugar free. So I thought to myself, I bet you could just make your own.
So I did.
Cottage cheese (full fat, low fat, non fat, whatever. I like full fat)
Flavouring of choice. Check the cake aisle for a selection if you don’t like the jello/jelly flavours near you.
Sugar or sugar substitute
Powdered plain gelatin
Pie crust if you feel like one. I didn’t this time.
I made, with my limited selection of sugar free jellies available, a lime version a bit ago (seriously, not even lemon?) for a pregnant friend with gestational diabetes, but when I was sampling it, I was really wishing for vanilla.
So Cottage cheese (I used 250g, or about 1 cup. I would do 2 cups if I was doing a springform or pie pan of it), sugar or substitute (I used about 2 tbsp), vanilla extract (fake, but I used maybe 2 tsp). Mix it up a little and adjust to preference.
Put 1 tbsp (per 1-2 cups cottage cheese) gelatin in a separate cup and add 1/2 cup boiling water. Stir and allow to sit a little bit. Maybe a minute or two. Make sure the gelatin looks dissolved.
Pour the boiling water/gelatin into the cottage cheese mix
You can use a food processor, regular blender, or stick blender. Mix it up well.
Now, your pie crust, if using one, should be cool. Otherwise pour into molds of choice. This pops right out of silicone muffin cups withot oiling. Otherwise you might need a bit of oil.
My 1 cup cottage cheese 1/2 cup boiling water recipe made about 9-10 of these.
Allow to set in the fridge for a few hours. Probably 2 is enough.
Pop out, serve!
Tastes like cheesecake. And it’s a decent higher protein snack.