It’s the most wonderful time of the year…holiday baking season is here! I always look forward to the holiday season when I can indulge in preparing festive holiday cookies or crowd-pleasing desserts. Knowing that I love to bake, my family always requests that I bring the dessert for our big holiday meal. Sometimes I’ll stick to an old favorite like pumpkin pie, other times I’ll pick out the most intricate cake from my favorite cooking magazine.
Cooking for a crowd can sometimes be overwhelming, especially if guests have special dietary concerns. Entertaining guests with lactose intolerance? No problem, those that are lactose intolerant may still be able enjoy many dairy products, including lactose-free milk, hard cheeses, and yogurt. Consider incorporating these naturally lactose-free cheeses in your recipes or setting them out as an appetizer with your favorite crackers.
- Asiago
- Parmesan
- Mozzarella
- Gouda
- Hard Cheddar
- Blue Cheese
- Swiss
Cottage Cheesecake
Ingredients
- 8 oz graham crackers, crushed
- 8 oz almond meal
- 1/4 c brown sugar
- 1 tsp pumpkin pie spice
- 4 tbsp butter, melted
- 32 oz lactose-free, low-fat cottage cheese
- 1/2 c Greek yogurt, reduced fat
- 1 1/4 c sugar
- 4 eggs
- 1 tbsp vanilla
- 1/2 c flour
- 1 lemon, juiced (optional)
Instructions
- Preheat oven to 350°F.
- For crust, combine graham crackers, almond meal, brown sugar, pumpkin pie spice and melted butter in food processor. Press desired thickness into bottom of cheesecake pan; bake for 10–15 minutes until set. Remove from oven and cool to room temperature.
- Reduce oven temperature to 325°F.
- Combine cottage cheese, Greek yogurt, sugar, eggs, vanilla and flour in food processor; purée until very smooth. If desired, lemon juice can then be added to the mixture.
- Bake approximately 40 minutes until a toothpick inserted in the center comes out clean.
- Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, then remove from pan and serve.
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