You would never guess this delectable dessert has a base of cottage cheese. This higher protein, lower calorie dessert may be made in a pie plate as below, or in 8 individual half-cup ramekins.
Makes (1) 9-inch pie.
Ingredients:
- 1 Tbsp softened butter
- 1 c cottage cheese
- 1/4 c all-purpose flour
- 1/4 c granulated sugar
- 4 egg yolks
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp water
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/3 c sour cream
- dash nutmeg
- 2 c persimmons, chopped (1/3 inch dice)
Directions:
- Preheat oven to 350 degrees F and butter a 9-inch cake pan with the softened butter.
- Place cottage cheese, flour, sugar, egg yolks, lemon zest, lemon juice, water, salt, vanilla, and sour cream in a food processor and process until creamy (should be the consistency of royal icing).
- Place chopped persimmons evenly in bottom of prepared baking dish. Pour the cheese filling on top and sprinkle with freshly grated nutmeg.
- Bake for 50 minutes, or until set. Cool, chill, and cut into wedges. Serve with a dollop of yogurt or slices of persimmon.