Lighter Tvorog Paskha

By swapping heavy cream and butter for low-fat cottage cheese and strained yogurt, this traditional Eastern European dessert delivers a protein-packed, lighter classic taste.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g low-fat cottage cheese (or farmer's cheese) · 360 kcal in the whole recipe
• 300 g strained yogurt · 285 kcal in the whole recipe
• 40 g sugar · 155 kcal in the whole recipe
• 50 g raisins · 150 kcal in the whole recipe
• 20 g sliced almonds · 116 kcal in the whole recipe
• 1 tsp grated lemon zest
• 1 tsp vanilla extract (or vanillin)

Method

1. In a mixing bowl, blend the low-fat cottage cheese and strained yogurt using a blender or mixer until smooth and creamy.

   

2. Add sugar, vanillin, and grated lemon zest to the mixture, then fold in the raisins and chopped almonds gently with a spatula.

   

3. Line a colander or paskha mold with a clean cheesecloth, pour in the cheese mixture, fold the edges over, place a weight on top, and chill in the refrigerator for at least 8-12 hours to drain.

   

4. Unmold the drained dessert onto a serving plate, remove the cheesecloth, slice, and serve cold.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.