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Crustless fruit 'n cottage cheese pie

Recipe from: 10/12/1995 12:00:00 AM
Ingredients 6
Servings 0


  • 410
    gooseberries, pears, kiwi fruit or apricots
  • 250
    lemon and lime or pineapple and mango juice
  • 15
  • 225
    Nestlé condensed milk
  • 30
    lemon juice
  • 250
    smooth cottage cheese


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.

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