Frozen cottage cheese with strawberries
Here is a refreshing and very quick recipe (if your fruit is already prepared). In just a few seconds you can enjoy a delicious frozen cream cheese and strawberry dessert, with no need for an ice-cream maker.
7,0544.1/5 for 14 ratings
Last modified on: April 24th 2019
For 500 g, you will need:
- 1
250 g strawberries - 2
100 g caster sugar - 3
150 g cottage (or curd) cheese - Total weight: 500 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Start to finish |
|---|---|
| 13 min. | 13 min. |
Keeping:
Should be eaten immediately.Step by step recipe
Stage 1 - 10 min.
The day before, or well in advance, hull the strawberries, cut in half and lay out on a baking sheet, then freeze overnight.
Stage 2 - 1 min.
Next day, tip the frozen strawberries into a blender goblet, then add 100 g caster sugar and 150 g cottage (or curd) cheese.
Stage 3 - 2 min.
Blend until smooth and evenly mixed.
Stage 4
That's all there is to it. Serve right away.
Remarks
Frozen cream cheese can be varied with any fruit you like. The result will be better with pulpy fruits rather than juicier types.
Nutritional information
How much will it cost?
- For 500 g : 5.14 €
Source
Home madeMore recipes?
This recipe uses (among others) | Strawberries: You can check-out other recipes which use it, like for example: Quick Strawberry Millefeuille, Strawberry-mint sorbet, Eton mess, Strawberries with mint and cream, Strawberry and rhubarb crumble, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Almond macaroon cake, Flaky chocolate brioche, Ciabatta, Mouna, Elsa's Comtoise galette, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.