Prep
15m
Cook
25m
Total
40m
Ingredients
Method
Nutrition
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For
10
M
I
Wet Base:
200
g
Cottage cheese, blended smooth
200
g
Greek yogurt, non-fat
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Per Serving
Calories
56kcal
Fat
1g
Carbs
4g
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Cottage Cheese: Must be blended until completely smooth before using. | Water Bath: Baking these in a water bath (bain-marie) is crucial to prevent cracking and keep them creamy. | Cooling: Let them cool in the oven (door cracked) for 30 mins, then on counter for 30 mins, then fridge overnight for best texture.
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Prep
15m
Cook
25m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
10
M
I
Wet Base:
200
g
Cottage cheese, blended smooth
200
g
Greek yogurt, non-fat
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
56kcal
Fat
1g
Carbs
4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Cottage Cheese: Must be blended until completely smooth before using. | Water Bath: Baking these in a water bath (bain-marie) is crucial to prevent cracking and keep them creamy. | Cooling: Let them cool in the oven (door cracked) for 30 mins, then on counter for 30 mins, then fridge overnight for best texture.
Only visible to you
Made it?
Cancel
