Cheese Cake Pudding

Puddings for dessert are one of the classic choices among most people. The cheese cake pudding is delicious and light for your health as well.

Serving 4 people

Preparation time needed- 1hour 30 minutes

Ingredients:

For the cups:

�         Biscuit powder- 1 cup

�         Melted butter- 3 table spoon

For the filling:

�         Homemade cottage cheese- 1 � cup

�         Powdered sugar- 1 � cup

�         Lemon juice- � cup

�         Fresh cream- 1 cup

�         Pineapple juice- fresh or canned- 1 cup

�         Pineapple pieces- cored and cut into circular pieces- 1 piece

�         Gelatine- 1 table spoon

�         For garnishing- use glazed cherries, fresh mint leaves, butter and biscuit powder mixed together- as per your need.

Directions for preparation:

�         Take an aluminium pie dish and on it spread the biscuit powder mashed together with butter forming a thin layer on the dish. Put aside a portion of the same biscuit and butter mixture to be used for garnishing later on. Put the pie dish coated with the biscuit mixture in the deep freezer for half an hour.

�         To make the filler, take the 1 � cup of homemade cottage cheese and mix it with � cup of lime juice thoroughly. Blend them together in the blender until the puree is smooth enough. Add the 1 � up of sugar to this blend and then whisk it once again in the blender.

�         In the pineapple juice, add one table spoon of gelatine and let it soak. Leave them aside for a while to get soaked.

�         On another dish, add two table spoon of pineapple juice and boil it while adding the gelatine soaked portion of the pineapple juice to it as well. Boil the water in a large pot until the water starts steaming and over it, place the gelatine solution so that it melts down completely. Meanwhile cool a cup of fresh cream in the freezer. In a separate mixing bowl add the cottage cheese mixture, gelatine, vanilla essence and cream and stir it vigorously and continuously until it is creamy enough.

�         Grate the pineapple piece and squeeze the juice on this mixture. Add the grates pieces to the mixture as well and keep stirring it well.

�         Pour this mixture into the pie dish which you have refrigerated earlier cover with biscuit and butter mixture. The mixture should be thick, cold and creamy enough for being of ideal consistency.

�         The pudding would cool down and harden in a few minutes after this step easily. Once it has hardened properly enough, you will have to spread the excess biscuit mixture over the top of the pudding and deep freeze it again once you have spread the mixture on it properly. Once the entire thing is cold and hardened well, you can simply take it out and cut it into square pieces. Add a slice of the glazed cherry and mint leaves on top of each piece to garnish it. Once the preparation is done, you can store in in the normal freezer as well.