March 17, 2014


200 g shortbread cookies, crumbled
1 tbsp. almond oil

750 g low-fat cottage cheese
250 g low-fat cream cheese
100 g sugar
120 g low-fat sour cream
4 lightly whipped eggs
2 tbsp. plain flour
1/2 tsp. salt

300 g fresh or frozen mixed berries
2 tbsp. sugar

1. Make the base: preheat the oven to 170 degrees C. Slightly grease 23 cm cake tin with loose base.

2. Mix the cookies with oil, press the mixture in the pan to make the base. Bake for 15 min till lightly brown. Leave to cool down while making the filling.

3. Make the filling: whip the cottage cheese with the cream cheese for 5 min, then add sugar, sour cream, eggs, flour, vanilla and salt. Whip till smooth.

4. Fill the mixture into the tin. Bake for an hour. Then switch off the oven, open the oven door a bit and leave the cake inside for an hour to cool down slowly.

5. Remove from the oven and cool completely before putting into a fridge for at least 6 hours.

6. Make the topping: put the berries and sugar into a pan and quickly heat up for 10-15 min till syrup comes out and thickens. Cools down and leave in the fridge for 2 hours.

7. Before serving, remove the cake from the tin, top with the berry sauce.


P. S. Hey, everybody! I know I have been absent for a while as I had to sort out some personal things, but I am back to give you some nice ideas for your sweet tooth. This cake has quite low level of sugar, which can be reduced even more if you like so this cake is good also for those who are following some diets.. The berry sauce gives nice sweet finish to the smooth creamy cake.. To be honest this was our Christmas Cake and it was perfect end to a very rich meal..

Enjoy, k.

recipe from “Deserti” by Karla Bardi


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