Low calorie cottage cheese curds

1. Stage

We all love to make cottage cheese glazed cheesecakes. I make them very often. But every time I make them with butter, condensed milk, or chocolate, as suggested in other recipes, it is very calorie-dense, fatty, and expensive. That's why I found a way out for myself - I made up a recipe for easier, less caloric frosted cheesecakes. My husband didn't understand the difference, by the way. He eats them with great pleasure. Everything is very simple. Products are, as always, the simplest and most affordable. First we make the chocolate glaze. In a bowl for the microwave, we mix cocoa + sugar + flour + boiling water. Mix well and put for 1 minute in the microwave, I have a power of 800 W.

2. Stage

We take it out. You can see that the edges have "grabbed". Stir until smooth. Put in the microwave for another 30 seconds.

3. Stage

We take it out and stir it. You can see that the glaze has thickened. I just need 1.5 minutes in the microwave. You can see how thick you want it to be. For gloss and homogeneity of the glaze add 1 tbsp. vegetable oil. Let's mix it well. The frosting is ready! Such frosting is often used to glaze cupcakes, pies, cakes.

4. Stage

Let's prepare the cottage cheese filling. Mix cottage cheese + sour cream + sugar (or powdered sugar). Mix well, it is better to whip for homogeneity. You can also add any dried fruit, candied fruits, berries. But we like just cottage cheese filling.

5. Stage

The chocolate frosting and cottage cheese filling are ready. It is best to use silicone molds - it's convenient and beautiful. I always make it in this silicone mold, the amount of products is just enough for 12 not very large curd cheesecakes. The diameter of each hole is 4 cm. I weighed for interest - 45-50 grams each (as in the store).

6. Stage

Spoon the chocolate glaze over each mold. It is a bit thick, so I find it very convenient to do it with a teaspoon. I put 1 tsp. in the center and spoon it around the edges, moving up. I hope I explained clearly. Don't forget to leave about 1/3 of the frosting for the tops of the cheesecakes.

7. Stage

When all the molds are coated with chocolate glaze, put them in the freezer for 20-30 minutes.

8. Stage

When the chocolate glaze has "set" well - fill the molds with cottage cheese filling. You can add a scoop of jam or jam on top - to your taste!

9. Stage

Put back in the freezer for 20-30 minutes. When the cottage cheese filling is also frozen, cover the cheesecakes with the remaining chocolate glaze and put them back in the freezer. I keep in the freezer for about 1 hour, so they come out of the molds well.

10. Stage

I wrap each cheesecake in foil and store it in the freezer. I bought a special container for them. I tried storing them in the fridge, but they get too soft and the frosting melts. So it's best to keep in the freezer, just take them out a couple of minutes before using, so they soften up a bit. By the way, my husband really likes to take them right out of the fridge and eat them like ice cream, a little at a time. In Belarus, they sell such ice cream "Morozhko-tvorozhko" - so if you put a stick in and eat it right out of the freezer, it tastes just the same!

11. Stage

I make 12 medium cottage cheese curds. I hope my low-calorie version of cottage cheese curds will be appreciated and useful.

12. Stage

Bon appetit!