Lozenges or Curd Cheese Pastries
Yield
12 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pastry, shortcrust
whole wheat |
* |
| 8 | ounces |
cottage cheese
|
|
| 1 | ounce |
raisins, seedless
finely chopped |
|
| ½ | ounce |
pine nuts
toasted, chopped |
|
| 1 | x |
sugar
to taste |
*
|
| 1 | x |
lemon juice
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pastry, shortcrust
whole wheat |
* |
| 231.2 | ml/g |
cottage cheese
|
|
| 28.9 | ml/g |
raisins, seedless
finely chopped |
|
| 14.5 | ml/g |
pine nuts
toasted, chopped |
|
| 1 | x |
sugar
to taste |
*
|
| 1 | x |
lemon juice
to taste |
*
|
Directions
Roll the pastry out very thin and cut it into small rectangles-- approximately 6x3 inches.
You should have at least 24.
Bake them in a moderately hot oven, 375℉ (190℃) for ten minutes or until they are crisp and brown.
Remove them and cool on a rack.
Meanwhile mix the curd cheese with the ginger or raisins, the pine nuts and the sugar and lemon to taste.
Set aside.
When you are ready to serve, sandwich together two pieces of pastry with the cheese mixture.
They can be used as a dessert or as a snack.
