Lemony Cottage Pudding

Lemony Cottage Pudding

I grew up with cottage cheese being touted as a diet food, which I think made me think early on it was not  a desireable food.

However, I have discovered on Dukan how great it is cooked and in desserts. Cooked it goes all stretchy and cheese like and is great when I am missing yellow hard cheese. On Dukan bread as a pizza or in a sauce for vegetables it is grand.

Lemon has always been one of my favourite flavours. I never-the-less become even more fond of lemon while doing the Dukan diet. I have played round with dessert recipes and this is one of my favourite lemon ones. I can feel very virtuos eating my cottage cheese and yet feel like I am spoiling myself with a tasty dessert. The best of both worlds.


Lemony Cottage Pudding

From Dukan Diet Recipes | Desserts | American

This moreish, low carb dessert can serve to non-dieting dinner guests as well as be a treat just for yourself.


Low cal Calories 120kcal

fat Total Fat 6g

sat fat Saturated Fat 2g

High chol Cholesterol 131mg

Low sodium Sodium 81mg

Low carbs Total Carbohydrate 10g

Serving size 110g Calories from fat 54kcal Fiber 1g Protein 7g Sugar 4g
6 servings


  • 400 ml skim milk
  • 4 eggs separated
  • 6 Tablespoons cornflour
  • 10 sheets gelatin (enough to set 500 ml of water)
  • 1 Tablespoon sugar substitute
  • 1 lemon, zest and juice
  • 1 teaspoon lemon essence (optional)
  • 1 teaspoon vanilla essence


  1. Place the sheets of gelatin in a bowl of cold water to soak.
  2. Place the egg yolks in a pot (saucepan), and the whites in a metal bowl.
  3. To the pot add the cornflour and sugar substitute (eg Splenda).
  4. Add the milk to the pot, stirring slowly all the time to first form a lump free paste and then thin down with the remaining milk.
  5. Cook over a moderate heat until the custard is thick. Take the pot off the heat.
  6. Squeeze the water from the gelatin and add tot he pot stirring until it is disolved.
  7. Add in the lemon zest and juice along with the essence.
  8. Add 200 gm of lite cream cheese to the custard.
  9. Pass 500 gm lite cottage cheese through a sieve and add to the custard.
  10. Cool then place in the fridge until chilled.


  • cool in a sink of cold water. Do not let the bowl float, add water about as deep as the liquid is deep in the bowl and adjust from there.
  • Instead of skim milk you can use your favourite low fat milk including soy milk.
  • Serve alone or with sweetened quark on the side.


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