In principle, any cottage cheese desserts are self-sufficient, however, if you add a very small amount of liquor and freshly squeezed orange juice to them, then it will additionally acquire a fruity exquisite aroma.
To prepare a cottage cheese dessert with nuts and pickled persimmons, you will need the following set of components:
- low-fat yogurt without any additives (152 ml);
- persimmon (5 fruits);
- milk (5 tablespoons);
- lemon with a thin skin (1 piece);
- fat-free cottage cheese (510 g);
- nuts (42 g);
- condensed agave juice (3 tablespoons);
- orange liqueur (3 tablespoons);
- medium-sized oranges (2 pcs).
Rinse all persimmons and remove the stalks from them, remove the skin with a very thin layer. Make mashed potatoes from 2 persimmons, and cut 3 of them into small slices. Squeeze the juice out of the lemon, pour it immediately into a deep plate, where all the persimmon slices were previously placed, then leave to marinate for 30 minutes.
First chop the nuts, then fry in a pan without adding fat, transfer them to a small plate and cool. Cut the oranges in half, squeeze the juice out of them, pour it into the saucepan where the condensed agave juice (2 tablespoons) and orange liqueur were previously poured.
This whole mixture should be cooked to a syrup consistency over very low heat, then add persimmon puree, mix gradually and cool. Beat low-fat cottage cheese with yogurt and milk until it turns into a cream, season this creamy mass with the agave juice that remains.
Arrange the pickled agave slices in small vases, put fruit pulp and cottage cheese in the middle of each container, decorate with fried nuts on top. All is ready! You can serve it on the table!
