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Fruited Cottage Custard

Fruited Cottage Custard

This is a nutritious, high protein dessert that is easy to fix and has the consistency of cheese cake without the fat.

Makes 4 servings:


  • 8 oz (1 c) cottage cheese
  • 2 Tbsp honey
  • 4 medium egg yolks
  • zest of 1 medium lemon
  • 1/2 Tbsp lemon juice
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract
  • dash nutmeg
  • 1 small nectarine
  • 1 small plum


  1. Preheat oven to 325 degrees F and lightly butter 4 half-cup ramekins.
  2. Place the cottage cheese, honey, egg yolks, lemon zest, lemon juice, salt, and vanilla into a food processor and process until creamy (should be the consistency of royal icing).
  3. Pit and finely dice the nectarine and plum. Place the fruit in the bottom of the prepared ramekins.
  4. Pour the cottage cheese mixture over the fruit, leaving 1/4-inch room at the top.
  5. Grate fresh nutmeg on the top of each custard and place all four ramekins in a baking dish for stability. Bake 30 minutes, or until set.
  6. Cool and then chill until served.

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