Prep 20 mins
Cook 1 hr 15 mins
Peaches, lemony custard, cottage cheese, and a fluffy light "cake" topping give this dessert a wonderful blend of textures and flavors. Not too tart and not too sweet, it's also a great dish for a brunch. Low-fat and packed with calcium and protein, it's healthy too, although you'd never know it from its richness. This is one of my mother's recipes--my absolute favorite growing up--but I don't know where it came from originally. Note that this is primarily a custard dish - the top is very light and fluffy, like a cross between a sponge cake and a meringue.
- 1 (28 ounce) can peaches, sliced
- 1 (25 ounce) container low fat cottage cheese
- 5 large eggs, separated
- 1⁄3 cup lemon juice
- 1 1⁄2 cups sugar
- 1⁄3 cup flour
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 1 cup skim milk
- Drain peaches thoroughly and arrange evenly in a 13x9” baking pan. Spread cottage cheese evenly over peaches and set dish aside.
- In a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.
- In a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. Mix lemon juice into yolks.
- In a large bowl, mix sugar and flour. Whisk in melted butter thoroughly. Whisk in milk until just combined.
- Stir egg yolks into this mixture; then lightly whip in egg whites with the whisk until just incorporated and still fluffy. Pour over peaches and cottage cheese.
- Place baking pan into a larger pan and fill with hot water up to about ¾ inch from the top of the smaller pan.
- Bake at 325° for exactly 1 hour and 15 minutes. Check about halfway through for overbrowning and cover smaller pan with foil if this occurs. Do not decrease baking time.
- Remove from the oven and immediately from the water-filled dish. Allow to cool for about 30-45 minutes before serving slightly warm, or chill before serving. Refrigerate leftovers for up to 3 days (this dessert also reheats well in the microwave).
Wonderful. I halved it (using 3 eggs and a 10"x10" pan, sprayed with Pam) and as a dessert for the three of us, there wasn't a crumb left! Thanks so much.
This is also one of my absolute favorites. But I am not at all surprised this is the only recipe here being such an unusual family recipe (hey, I think we have the same mother! LOL - *wink wink*) It takes a while to prepare, but it is worth it. I use smaller curd cottage cheese for a richer texture but also like using larger curd cottage cheese for something with a little more chewiness (yes, I'm weird that way.) This is a time-honored tradition in our family. In fact, I remember a certain special someone always requesting this as her birthday cake. :)