Taste was good, as description indicates a cross between cheesecake and pudding. I used 8 7-ounce Corning ware cups and was glad I put them on a baking sheet as they bubbled over a bit. Only change I'd make would be to purée the cottage cheese first as we didn't care for the lumps. Thanks for sharing the recipe!
This is different and I like it. It's somewhere between custard, cheese cake filling and tapioca pudding lol I halved the recipe last night and baked in a 8x8 square (have no ramekins) Took slightly longer to cook but it worked out. I'll most likely make this again as it made a tastey high protein breakfast! Next time however I'll top it with fruit or pie filling. Thanks for the recipe!