Crustless fruit ‘n cottage cheese pie

Name: Crustless fruit 'n cottage cheese pie
Yield: 0 serving
Cuisine: Boil
Ingredients: 410.00 g gooseberries pears, kiwi fruit or apricots; 250.00 ml lemon and lime juice or pineapple and mango juice; 15.00 ml Sheridans gelatine; 225.00 g condensed milk; 30.00 ml lemon juice; 250.00 g cottage cheese smooth

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Fruit

By Food24 November 03 2009

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Ingredients (6)

410.00 g	gooseberries — pears, kiwi fruit or apricots
250.00 ml	lemon and lime juice — or pineapple and mango juice
15.00 ml	Sheridans gelatine
225.00 g	condensed milk
30.00 ml	lemon juice
250.00 g	cottage cheese — smooth

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Method:

Drain the fruit but reserve the juice. Arrange the fruit in a pie dish about 24 cm in diameter and 5 cm deep. Sprinkle the gelatine over 30 ml (2 T) cold water and soak until spongy. Heat until the gelatine has just melted, but do not bring to the boil. Add enough juice to the drained juice to make up 500 ml (2 c). Mix with the melted gelatine and pour 250 ml (1 c) of the mixture over the fruit in the pie dish. Chill until set. Whisk the condensed milk and lemon juice. Add the remaining 250 ml (1 c) juice mixture and the cottage cheese and mix well. Pour over the set fruit in the pie dish and chill until set, preferably overnight.
Makes a large pie.