Buttermilk Cheese Ring

This recipe is taken from the 1982 Milk Calendar. Can a luncheon main course find happiness as a dessert? Can buttermilk fit into your life? Find out by serving this fabulous mold filled with fresh fruit.

  • Prep: 20 min
Yields 6 servings
buttermilk cheese ring

Ingredients

  • 1 pouch (1/4 oz/7 g) of unflavored gelatin
  • 2 tbsp (30 mL) fresh lemon juice
  • 1/4 cup (60 mL) fresh orange juice
  • 1 1/2 cups (375 mL) Canadian Cottage cheese
  • 1 tsp (5 mL) orange rind grated
  • 1 cup (250 mL) buttermilk
  • 1/4 cup (60 mL) brown sugar
  • 1/4 tsp (1 mL) ground nutmeg
  • 2 cups (500 mL) fresh strawberries sliced, or other fresh fruit
  • Fresh mint (optional)

Preparation

Soften gelatin in lemon and orange juices; dissolve over very low heat (or boiling water).

In a blender of food processor, blend cottage cheese, orange rind, buttermilk, sugar and nutmeg together. Add dissolved gelatin, stirring to blend well. Pour into a rinsed 4 cup (1 L) mold; refrigerate until firm.

Unmold onto serving plate. Fill centre with strawberries. Garnish with fresh mint.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 125 Calories
Protein: 9 g
Carbohydrate: 16 g
Fat: 3 g
Fibre: 1.2 g
Sodium: 231 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 118 mg
Vitamin C: 69 %
Vitamin B12: 19 %
Selenium: 14 %
Phosphorus: 12 %