Cottage cheese delight

Cottage Cheese Delight recipe

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1 cup milk
1 cup flour
1 pint low-fat cottage cheese
6 eggs
1/2 cup melted butter or margarine
1 pound grated Monterey Jack cheese
bread crumbs or crushed leftover croissant crumbs

Blend milk, flour, cottage cheese, eggs, and butter/margarine. Grease an 8- or 9-inch square pan. Sprinkle the grated Monterey Jack cheese over pan. Pour egg mixture over the cheese in the pan. Dust with bread crumbs. (I find this is a nice way to use up the leftover croissants from the day before. It adds a nice buttery crunchy topping.) Bake for 45 minutes at 350 degrees. Cut into squares and top with sour cream or vanilla yogurt and fresh berries or fruit conserve.

It may be baked a day ahead and reheated on the serving plate in the oven or microwave. Leftovers make great blintzes as a filling in crepes. Top them with sour cream and fruit also.

Serves: 8 to 12. (Recipe may be doubled for 24 guests – use a 9 x 13-inch pan and bake for one hour and 15 minutes, or until set and cracks appear in the center.)

Tags: recipe, Cottage cheese delight, cooking, diy