Hi Everyone,

One of my favourite breakfasts my last little while on Atkins was this Cottage Cheese Pudding. I'd mix it with .25cup All Bran Buds, about 3oz strawberries, and some pecans. It was DELICIOUS, and a great start to my day, as far as getting my protein, fruit and grains in the morning.

But, clearly its not SB friendly. So I need your help making it so!

Here's the recipe:

3 eggs
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
1/2 cup Splenda sugar substitute
1 teaspoon vanilla extract
cinnamon

1. Combine all ingredients in a food processor or blender until almost smooth.
2. Pour into 6, 6oz-175ml custard cups.
3. Sprinkle with cinnamon.
4. Place in a baking pan.
5. Pour hot water in pan to reach 1"-25mm up sides of custard cups.
6. Bake at 350°F-180°C for 35mins.
????: South Beach Diet Forums http://www.southbeachdietbulletinboard.com/kitchen/598-make-my-cottage-cheese-pudding-recipe-sb-friendly.html

Its the heavy cream that's the obvious problem, I'm already using a lower fat cottage cheese when making it. So far I haven't had a problem converting Atkins recipes to be SB friendly, but given that this turns out very custard like, I'm unsure what to replace the heavy cream with so that it maintains that consistency when its cooked. Sour cream? Yogurt? I don't know.

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184.5 / 138.5 / 130

Lost 46lbs on Atkins.
Trying to lose the rest on SB!

Well, I was hoping that one of the more experienced cooks would help you with this, Ry. LOL

Why don't you try it with 2% milk in the place of the heavy cream and see how that works out? Isn't it the eggs that make it custard like and not the cream? I don't pretend to be a wiz in the kitchen, but that makes sense to me.

Come on somebody, who knows more about cooking than me! (That could be almost anyone here) What do you think?

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Join me at Gather!

Its the cream that is the problem. What if you used low fat sour cream instead and don't use as much.

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270/233/170

It would be the eggs that would make it a custard and hold it toghter, i think both milk or sour cream (or perhaps a mixture of both) would work..or low fat yogurt? Hard to say how much you would need to use though..you may have to do trial and error. If it doesn't seem to set, then i would add 1 extra egg yolk, though i think it should without doing that.

Hmm, I think the fact that it uses 3/4 cup of cream and 3/4 cup of water is due to the fact that on Atkins cream is preferred over milk. so what I would try is replacing both the cream and the water with the same amount of 2% milk. In other words 1 1/2 cups of 2%.

A lot of Atkins recipes use watered down cream in place of milk.

Thanks everyone! Looks like I'm gonna be doing a few experiments this weekend.

__________________
184.5 / 138.5 / 130

Lost 46lbs on Atkins.
Trying to lose the rest on SB!

Sooo... I tried replacing the water/heavy cream with 2% milk, baked at the same temperature, for the same length of time. The top set ok, browned a bit quicker than usual, but the bottom stayed runny. Next time I'll try baking for longer and a lower temperature, me thinks.

__________________
184.5 / 138.5 / 130

Lost 46lbs on Atkins.
Trying to lose the rest on SB!