Cottage cheese cranberry pie with cranberry topping

Cottage cheese is packed with energy-sustaining protein and bone-building calcium. Maybe that’s why I like it so much:) Making this pie quite often as a breakfast/brunch and portable snack, I combine cheese with various fruit, berries and nuts.


500 g cottage cheese (any other soft white cheese like quark/ricotta)
2 eggs
5 tablespoons milk
2 tablespoons fine semolina (cream of wheat)
2 tablespoons granulated sugar
zest and juice of 1 orange
150 g dried cranberries
pinch salt
1/2 cup fresh cranberries
3 tbsp honey


  • Preheat oven to 180°C. Grease and flour 2 bundt pans (Ø 13 cm) or one medium-sized baking dish.
  • Combine the cottage cheese, eggs, milk, semolina, sugar, salt, orange juice and mix well using a fork, or process in a blender/food processor. Add orange zest and dried cranberries. Transfer the mixture into the bundt pans (baking dish) and bake for 30-40 minutes until golden brown.
  • For topping: process fresh cranberries with 3 tablespoons of honey (sugar) in a blender cup until sauce-like consistency (or mash with a potato masher). Spread over the pie. Serve hot or cooled with Greek yogurt or sour cream.

               Bon Appétit!DSC02526__new.jpgDSC02511_logo_new


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