Lifestyle
Spring dessert pots made with fruity cream cheese
These little cream cheese and fresh fruit dessert pots are ridiculously easy to make and come together in under five minutes.
Pineapple with toasted coconut, strawberry with pistachio, or blueberry with a whisper of lemon zest – take your pick, or make all three! Every pot follows the same easy formula: something crisp on the bottom, something creamy in the middle, and something fresh on top. Get your bases and toppings ready ahead of time, then build the pots just before you serve so everything keeps its bite. Recipe compliments of LANCEWOOD.
Ingredients
Pineapple cottage cheese pot
- 40 g Tennis biscuits, crushed
- 150 g LANCEWOOD Medium Fat Smooth Cottage Cheese Pineapple
- 30 g tinned pineapple, drained
- 15 ml toasted coconut flakes
Strawberry cottage cheese pot
- 30 g digestive biscuits, crushed
- 15 g pistachios, finely chopped
- 150 g LANCEWOOD Medium Fat Smooth Cottage Cheese Strawberry
- 1 strawberry, sliced
Blueberry cottage cheese pot
- 45 g granola
- 150 g LANCEWOOD Medium Fat Smooth Cottage Cheese Blueberry
- 30 g fresh blueberries
- Finely grated lemon zest, to finish
Method
Pineapple Cottage Cheese Pot
- Spoon the crushed Tennis biscuits into the base of a small serving glass, jar or bowl.
- Add the cottage cheese (pineapple) and spread it gently over the biscuit layer.
- Spoon the drained pineapple over the cottage cheese.
- Finish with the toasted coconut flakes and serve.
Strawberry Cottage Cheese Pot
- Combine the crushed digestive biscuits with most of the chopped pistachios.
- Spoon the mixture into the base of a small serving glass, jar or bowl.
- Add the cottage cheese (strawberry) and spread it evenly over the biscuit layer.
- Arrange the sliced strawberry on top.
- Sprinkle with the remaining chopped pistachios and serve.
Blueberry Cottage Cheese Pot
- Spoon the granola into the base of a small serving glass, jar or bowl.
- Add the cottage cheese (blueberry) and spread it evenly over the granola.
- Scatter the fresh blueberries over the cottage cheese.
- Finish with a little finely grated lemon zest and serve.
Helpful tips
- Drain the tinned pineapple well so you don’t end up with extra liquid pooling in the pot.
- Toast the coconut and pistachios lightly.
- If prepping ahead, keep the biscuit and granola bases separate until just before serving.
- Chill the cottage cheese before assembling.
- Go easy on the lemon zest so it lifts the blueberry flavour rather than taking over.
