Tuesday, September 21, 2010

Cottage Cheese Cannoli (don't do it)

When I was given the opportunity from Foodbuzz to try out Friendship Cottage cheese via a free coupon for myself and a few to share with family & Friends I jumped on it. I haven't had cottage cheese in a long time, and even then it was just those little cups you get with the cottage cheese & fruit.. I never really thought about cooking with it or actually using it in a recipe. Then I remembered that my friend Tina uses cottage cheese in her lasagna (first time she told me that I was all WTF?) But since cottage cheese and Ricotta have similar textures I thought I'd give it a go and try it as a cannoli filling, no cannoli shell, just the filling, this was totally experimental.

I went and purchased a container of Friendship whipped cottage cheese, I'd never tried that type and figured it would give me the texture I was looking for. It was and it wasn't. it was still quite grainy... so I beat the crap out of it with my electric mixer. Then, as it was pretty loose I sat it in a few layers of cheesecloth in my mesh strainer over a bowl overnight.. by morning it was pretty solid.

After dinner, after various rounds of "mom, what'cha gonna do with that stuff in the fridge" I went ahead and mixed it up, Cannoli style.. I used about 3/4 up powdered sugar, 1/2 tsp vanilla and a few tablespoons of mini chocolate chips.

It was alright. No amount of sugar was going to remove that cottage cheese tang and too much sugar would have been downright nasty.

I think I'll stick with cottage cheese for breakfast with fruit though.


jarchs1 said...

i was just thinking of doing the same thing.... prior to reading your post my mind was thinking... mini-food processor, straining it... sugar.. hmmm guess not. shucks