I love cottage cheese! You too?
Although I call this recipe a pie, it’s not a dessert and certainly not to be confused with an apple, cherry or blueberry pie!
I love cottage cheese with fruit, as a snack, even in an omelet. This is an old recipe that was my mom years ago and I tweaked it a bit. I happen to love this! I make this every so often when I feel like having something light and a dairy meal. It’s yummy, easy to make and keeps nicely in the fridge.
With the holidays and festivities approaching fast, I try to eat healthier during the day. This is a great, light meal idea for breakfast or lunch!
Do you like cottage cheese? Have you ever made a cottage cheese pie?
I’d love to hear about it! Please share in the comments below 🙂
Cottage Cheese Pie
- 500 g of pressed dry cottage cheese
- 1 tin crushed or tidbits pineapple, in it’s own juice, drained and reserve 1/4 cup
- 1 egg
- 1 tsp. vanilla extract
- 1/2 cup Greek 0% Vanilla yogurt (plain will do too!)
- 1/4 cup dried cranberries, chopped
- Sprinkle of cinnamon
Preheat the oven to 350°F.
Using a hand mixer, combine all the ingredients together in a mixing bowl until there’s a smooth consistency. If it’s very thick, add 1 or 2 tablespoons of the reserved pineapple juice to the mixture.
Pour into a pie plate and sprinkle cinnamon on top of the mixture. Bake for an hour, until it’s set. Let cool before refrigerating.