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SMITH’S Takes the Cake with New Cottage Cheesecake Recipe
ORRVILLE, Ohio—SMITH’S today released a new recipe featuring SMITH’S lowfat small curd cottage cheese, a versatile and healthy ingredient for appetizers, salads, entrees—and now dessert. SMITH’S brand products are manufactured by Smith Dairy Products Company, the leading regional maker of dairy products, beverages and ice cream.
“Our new cottage cheesecake is an excellent recipe for spring or anytime of the year,” said Penny Baker, Director of Marketing for SMITH’S. “It’s light, refreshing and quick to prepare. The stovetop process even keeps the kitchen cool as our days get warmer.”
SMITH’S cottage cheese is slow cooked the old-fashioned way using live cultures, in contrast to the quick-set method which takes half the time but introduces phosphoric acid into the process. The result, says Baker, is a cheese that is clean, creamy and slightly salty, with a mild cultured or buttery flavor.
SMITH’S Fluffy Cottage Cheesecake recipe uses lowfat small curd cottage cheese in place of cream cheese, offering a tasty way to lower fat and calories while adding protein. The cheesecake can be garnished with fresh seasonal fruit, such as strawberries or blueberries.
SMITH’S Fluffy Cottage Cheesecake
Serving Size: 12
Preparation Time: 25 minutes
1 pre-made 9-inch graham cracker crumb pie crust.
Filling:
-1 envelope gelatin powder, unsweetened
-1/2 cup SMITH’S Lowfat Milk (1%)
-1 egg
-1/2 cup sugar
-1 cup SMITH’S Lowfat Small Curd Cottage Cheese
-3/4 cup SMITH’S Heavy Whipping Cream
-1 teaspoon vanilla
Sour Cream Topping (combine the following):
-1 cup SMITH’S Lite Sour Cream
-1/4 cup powdered sugar
-1 teaspoon vanilla
Process cottage cheese in food processor or blender until lumps are no longer visible and mixture is smooth. Set aside.
Dissolve gelatin in milk; add the egg and sugar. Cook the egg mixture in a saucepan, stirring constantly with a whisk just until the mixture starts to boil. Remove from heat and let cool.
Mix in the creamed cottage cheese and vanilla.
Whip the whipping cream to form peaks. Fold into the cottage cheese mixture. (Note: Cottage cheese mixture should be room temperature or cooler before folding in the whipped cream.) Pour into the graham cracker crust. Refrigerate about an hour or until firm. Gently spread the sour cream mixture on top.
Store in refrigerator. Garnish as desired before serving.
Nutritional Analysis Per Serving:
216 Calories; 8g Fat; 5g Protein; 23g Carbohydrate; trace Dietary Fiber;
27mg Cholesterol; 182mg Sodium.
For additional cottage cheese appetizer and main dish recipes, please visit www.smithdairy.com.