Wednesday, February 19, 2014
Mascarpone and cottage cheese with raspberries
Trying to reduce the amount of carbohydrates, yet missing something sweet and luscious? Then try this low-carb, gluten-free, wheat-free mascarpone and raspberry pudding - either for breakfast, for dessert or just a quick treat between meals. It's not dairy-free, however - there's some creamy mascarpone cheese and full-fat cottage cheese in there!
Israel back in 2012 (pictured on the left) was even better. The curds in the Israeli cottage cheese were larger, and much softer than here in Estonia - they really did melt in your mouth! But apart from that, you cannot fault the Estonian dairy products. We use them a lot and in various delicious ways - just browse through the Estonian recipes on my blog to see all the cakes, desserts and pastries - and even savoury dishes - requiring curd cheese (tvorog/quark/rahka) or the farmers cheese/cottage cheese.
I adopted the recipe from Madbanditten, a popular Danish LCHF-blog. Jane (the blogger) added some sweetener into the dessert as well, which I didn't have nor missed at all - mascarpone is so rich and creamy that it fully satisfies your tastebuds without any added sweetener :)
Simple mascarpone and raspberry pudding
100 g full-fat cottage cheese (also known as farmer's cheese)
100 g mascarpone cheese
0.5 tsp vanilla extract or powder
Combine cottage cheese and mascarpone in a bowl, add vanilla and mix again. Fold in some raspberries, serve at once or keep covered in the fridge until ready to eat.