I made a cheese and berry pudding that contains no flour or butter, and minimal sugar, so it’s healthy as well as delicious.
- Unsalted cottage cheese, or twarog (I used twarog) – 600 g
- Extra thick yogurt – 250 g + about 79 g for decorating
- Eggs – 4
- Sugar – 90 g
- Vanilla sugar – 20 g
- Cornflour – 30 g
- Any berries (optional) – as many as you want
- Salt – a sprinkle
Method is explained and illustrated below. Enjoy!
Separate 4 egg yolks from whites.
Place cottage cheese or twarog (I used the half-fat one) into a bowl.
Add yolks…
… and extra thick yogurt…
… and cornflour…
… add sugar and a sprinkle of salt.
Add vanilla sugar (optional). Alternatively, you can add another 20 g of regular sugar, and some vanilla extract.
And whisk together until you get firm peaks.
Here’s the meringue – lovely, silky smooth and firm. You can see the peaks.
You can also start pre-heating your oven to 160C at this stage.
…and add it to the twarog mixture, folding it gently.
Keep doing it until you’ve added all the meringue into the twarog mixture. Add it in gradually and gently, and stop when just combined – don’t overmix.
Now, you can add any berries you want. I added raspberries.
Mix them well in.
Prepare the tray (I covered it with baking paper) and place the mixture into it.
Smooth the surface and bake at 160 C for 45 to 50 minutes (if your oven is fan-assisted – for 35 to 40 minutes).
When the pudding is ready, let it cool down. Don’t worry about those cracks – they will smooth over as the pudding cools down.
Cover the pudding with some thick yoghurt, and decorate with berries if you like.
And enjoy 🙂 It’s absolutely delicious!
