Pot de crème is a french custard dessert very similar to crème brulee. It is usually made by using egg yolks, cream and sugar and is usually a high fat, high sugar dessert. I have managed to make it a bit healthier by using low fat cottage cheese and using a sugar substitute, thereby reducing the sugar content and significantly upping the protein content of the recipe.
Cottage cheese is an excellent source of protein, with 28g protein for 1 cup with only 6g carbs. This nutrition is for low fat cottage cheese, and so although there is heavy cream in the recipe, you can cut down the fat in the cottage cheese, thereby reaping the protein benefits of it without the extra fat. The heavy cream is needed in this recipe to make the custard set, but even with it, it is a healthy and indulgent dessert.
1 cup low fat small curd cottage cheese
3 large eggs
3/4 cup heavy cream
3/4 cup water/milk/almond milk
1/2 cup sugar substitute(I used splenda)
1 tbsp vanilla extract/one vanilla bean scraped
raspberries for garnish, optional
Preheat oven to 350 degrees.
Place the cottage cheese in a blender and puree until smooth. Add the rest of the ingredients to it and blend until well blended and smooth. Pour the mixture in custard cups/ramekins.(makes 5-6).
Place a paper towel in a large roasting pan. Place the ramekins over it and pour hot water in it. Place this in the preheated oven and bake for 30-35 minutes.
Remove the ramekins from the oven using tongs. Let cool. Cover with plastic wrap and refrigerate. Top with raspberries if using and serve!
Verdict: These were creamy and delicious, smooth and perfect as dessert. It is very mildly sweetened with the flavor of vanilla, clearly masking the flavors of the cottage cheese(in case you are worried about it). I even had a serving of this for breakfast, without much guilt.Pin It