Redcurrant Cottage cheese cake

What for dessert, honey? My husband asks me, and meanwhile he watches me having a frantic activity in the kitchen. I am baking and baking in these frozen winter days, baking batches of cookies, that I frozen in 12 size package .Healthy treats for the week end Not long ago I decided to change the habits of a lifetime and change to a healthier diet, but this created a problem. You see I'm passionate amateur cook and love trying out new recipes on family and friends, but having a passion for cooking and trying to eat a healthy diet can prove tricky No, I am not getting a freak .But I believe in balance. Use sugar, but use less sugar. Moderation is the key, because food is at its best when it's kept simple, and using fresh, locally sourced seasonal ingredients is the best to creating flavorsome healthy recipes. So, if you want a delicious dessert recipe without spending hours in the kitchen, I made this cottage cheese cake and I found the perfect simple and healthy idea.

Ingredients Crust 1 ½ cups soda cracker crumbs 1 cup granola ½ cup brown sugar ¾ cup melted butter Filling • 460g cottage cheese • 2 teaspoons lemon juice • 200g heavy whipping cream • 1/3 cup white sugar • 300g redcurrant (Frozen or fresh)

Crust: Mix together soda crackers, granola, sugar and melted butter. Bake in 9 inch spring form pan for 10 minutes. Allow to cool Topping With a food processor blend the redcurrants until obtain a pure In a medium bowl, beat together the cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and redcurrants and continue to beat until stiff. Pour into chilled crust. Chill several hours or overnight. Just before serving, remove the sides of the spring form pan.