2 glass of sour milk

3 tbsps. sugar

1/2 tbsp. minced almonds

100 g cottage cheese

1 glass of wild strawberries

Mix all ingredients with a blender or you can leave stawberries and put them only in the prepared mixture.

Source: SuperCook.ru

Refreshing and easy dessert with the last strawberries. To say the truth, I prepared double portion so I had to use wild strawberries too in companion with strawberries. Definitely I will prepare this dessert with other berries or fruits. This recipe is from my children recipe archyve. So if you add mild and sweet fruit, you can surely sweeten kids stomach. Just I really recommand to chill before serving – because ther cream becomes stronger.

(2 servings)

200 g fruits or berries

1 cup natural yoghurt

100 g cottage cheese

1,5-2 tbsps. sugar

All ingredients, except berries or fruits, put in blender and mix till smooth consistency. If berries (at this moment strawberries) or fruits are big, chop to small chunks. Mix more than half of berries/fruits with the cream. Devide dessert to nice bowls and decorate with leftover berries/fruits. Chill well and enjoy!

Source: unknown magazine about children nursering

From the look, dessert is very simple. But when you taste it, you understand that the taste is more different than the view – taste is adorable. Everyone in my family couldn’t stop after one bite. I devided dough to four ramekins because the portions were very small, but I did mistake. I really should devide it to 8 cups because this cream is very satisfying.

(8 servings)

1 cup heavy cream

100 g dark chocolate, finely chopped

225 g Mascarpone cheese

¼ cup sugar

1 tsp vanilla

pinch of salt

1 tbsp all-purpose flour

3 large eggs

Position rack in the middle of the oven and preheat to 160°C. In a saucepan, bring cream to a simmer over medium heat. Remove the pan from heat before the cream starts to boil and add the chocolate, stirring constantly until mixture is smooth. Set aside and let cool to room temperature. In a large bowl, whisk together the mascarpone and sugar until smooth. Add eggs one at a time, whisking well after each addition until smooth. Add flour and mix until incorporated. Add vanilla, salt and whisk to combine. Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth. Put eight custard cups, ramekins, or small oven proof coffee cups in empty baking pan. Divide the chocolate-cheesecake mixture among the cups. Put the baking dish in the oven and then carefully pour boiling water into the pan. Adding just enough water to reach halfway up the sides of the custard cups. Cover with aluminum foil. Bake until the tops of the cheesecakes appear solid but jiggle slightly when shaken, 30-40 minutes. These will firm up as they cool to room temperature. Cover each pot with plastic wrap and refrigerate for at least 4 hours, preferably overnight. These can be made up to 2 days in advance.

Source: Culinary Concoctions by PeaBody