Especially good serve with cherry sauce.
Other Topping Options: Warmed raspberries jam or fresh berries.
1 egg
16 oz. low-fat cottage cheese
1 Tbls. sour cream
1/2 t. salt
2 Tbls. butter, softened
1-1/4 c. unbleached all-purpose white flour
1 t. baking powder
3 Tbls. white sugar
1/2 c. butter, softened
¾ c. milk
2 eggs
1/2 t. almond extract, optional
4 c. pitted, tart cherries, fresh or frozen (we use Door County)
1/2 c. white sugar
2 Tbls. cornstarch
1/2 c. water (if cherries were not frozen)
Combine sauce ingredients (except water, if cherries we’re frozen) in a medium saucepan; cook on medium heat until thickened and liquid is clear. Set aside until ready to serve.
Stir together cottage cheese, sour cream, salt, 2 tablespoons softened butter and egg.
In a medium bowl, combine flour, baking powder, sugar, 1/2 c. butter. Mix well; stir in milk, 2 eggs and almond extract if desired.
Spoon half the flour mixture into a lightly greased 9” x 9” baking pan; top with cottage cheese mixture, then remaining flour mixture.
Bake, uncovered, at 350 degrees (325 degrees if using a glass baking dish) for 50 minutes or until puffy and golden. Let cool slightly; cut into squares and top with cherry sauce.