Cottage cheese risalamande – a recipe for easy and creamy cottage cheese risalamande, the Danish Christmas rice pudding, made without rice. This dessert is so quick and easy to make. Whipped cream is folded with vanilla skyr, icing sugar, vanilla sugar, slivered almonds and cottage cheese, and it is served with cherry sauce and extra almonds. There is no rice in it. Instead, the cottage cheese gives a similar texture.
Cottage cheese risalamande can be served as a sweet treat at brunch, or if you don’t like rice or the classic Danish risalamande. I like it sweet, so I made it with vanilla skyr, vanilla sugar and icing sugar. You can easily make it sugar-free with plain skyr, a sweetener and vanilla powder, and it can be made lactose-free with lactose-free dairy products. Enjoy!
Cottage cheese risalamande
Ingredients
Instructions
Lightly whip the cream and fold in skyr, vanilla sugar, icing sugar and slivered almonds. Fold in the cottage cheese.
Divide the risalamande between bowls and serve with cherry sauce and extra slivered almonds. Enjoy!
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