Desserts

Whipped Pineapple Parfait with Hood Cottage Cheese

in
 
HOOD In Feed Post.jpg
Additional Asset.jpg
 

Pineapple lovers – this one’s for you. This Whipped Pineapple Parfait using Hood Cottage Cheese is SO simple, requires no baking, and is a perfect treat for any season. The best part about this recipe is that you can get creative with it. You can serve it in individual parfait cups or as one large trifle. #Versatility

Ingredients:

  • Four cups Hood Cottage Cheese with Pineapple

  • 1 cup Vanilla Wafers, crushed

  • One-8oz can crushed pineapple

  • Two-3oz packages pineapple-flavored gelatin

  • 8oz whipped topping, thawed

Directions:

  1. Blend cottage cheese in a food processor until smooth.

  2. Add in gelatin, crushed pineapple, and whipped topping. Blend until combined.

  3. In your parfait cup or trifle bowl, add a layer of crushed wafers

  4. Pour a layer of the cheese mixture over the wafers.

  5. Next, add a layer of crushed pineapple. Repeat this process.

  6. Garnish with whipped topping, Vanilla Wafers, and anything else your heart desires. You can really get creative here!

  7. Enjoy!

*Note: this dish can be served immediately but for best results, let it chill for 30+ minutes before serving.

My Summer Dessert Staple: No-Bake Cheesecake with Hood Country Style Cottage Cheese

in
 
 

Friends, say hello to my new summer dessert staple: No-Bake Cheesecake using Hood Country Style Cottage Cheese. This cheesecake is light, creamy, packed with protein (thanks to the cottage cheese) and is an absolutely perfect treat for summer! Did I also mention it requires NO BAKING? #Win

Another thing I love about this cheesecake is that it can be served with almost ANY topping you wish. I tried it with both a homemade blueberry compote (delicious) and also with diced strawberries and chocolate syrup (equally delicious).

Now, let’s get to the recipe itself!

Ingredients:

For the cheesecake:

  • 1 1/2 cups of smashed Ginger Snap cookies

  • 1/3 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 6 tablespoons of butter

  • 3 cups of Hood Country Style Cottage Cheese

  • 1 cup granulated sugar

  • 1 cup whole milk

  • 2 eggs

  • 2 pouches of gelatin

  • Orange zest

  • 1 cup of Half and Half or whipping cream

  • 1/8 teaspoon salt

For the blueberry compote:

  • 1 cup of fresh blueberries

  • 2 teaspoons lemon juice

  • 1 teaspoon corn starch

  • 3/4 cup sugar

Directions:

To make the cheesecake:

  • Preheat oven to 350

  • Mix smashed ginger snaps with granulated sugar and cinnamon and stir together

  • Add melted butter and mix

  • Pour into a flat springform pan that is 10 inches in diameter. Apply pressure to create an even layer covering the bottom of the pan

  • Bake for 5 minutes and set aside

  • Blend Hood Country Style Cottage Cheese in a blender

  • Combine sugar, milk, salt, two egg yolks and gelatin in a medium saucepan and continuously stir on low until combined, dissolved, and thickened. Sprinkle in orange zest.

  • In two separate bowls, whip cream and egg whites

  • Combine gelatin mixture with finely blended Hood Original Cottage Cheese and mix well

  • Fold in whipped cream and whipped egg whites

  • Pour filling into the baked crust refrigerate for 24 hours

  • Serve and enjoy!

To make the blueberry compote:

  • Combine blueberries, lemon juice, corn starch and sugar in large saucepan and stir on medium heat

  • Stir until mixture thickens and the berries have popped

  • Drizzle over cheesecake and enjoy!

To make the strawberry topping:

  • Slice fresh strawberries and place on top of the cheesecake

  • Drizzle cheesecake with chocolate sauce

  • Enjoy!

Happy eating friends!