Monday, October 03, 2016

Try This Delicious and Easy Dessert with Gay Lea Smooth Cottage Cheese #BornOnTheFarm

Fall has arrived. The kids are back to school and activities. Life is getting busy! With the change in the weather I tend to start baking more, when I can find the time between karate and swimming lessons and general running around. Honestly - I find it way too hot in the summer, even with the A/C to be running the oven for any length of time, so I try to take advantage of the cooler days.

Sunday afternoon may find me making cookies, or baking bread - things that take a bit of a time investment. But if I want a treat during a busy week, I have a few quick and easy recipes that take no time at all. This is one example, and it's very adaptable to different fillings, depending on what you have on hand. I like to use the Gay Lea Smooth Cottage Cheese, in either the Salted Caramel or Lemon flavours. It's not too sweet, and brings the benefits of protein and calcium to the dessert. Each container has 10g of protein, so there's 40g in the whole pan.

Of course, the Smooth Cottage Cheese is delicious on its own, and is a favourite mid-afternoon pick-me-up or breakfast treat for me. Just add a spoon!

Salted Caramel Dessert Squares


1/2 cup butter
1 cup flour
1/4 cup brown sugar

4 containers Gay Lea Salted Caramel Smooth Cottage Cheese
Gay Lea Real Whipped Cream
Chocolate syrup

Mix together the butter, flour and brown sugar. You can start with a fork, but you'll want to get your hands into the crumbly mixture to bring it together. Press into an 8 inch square pan. Bake at 375 for 10-12 minutes, until golden brown. Cool before adding the toppings.

This is what you're looking for in the base.
Once the base layer has cooled, spread the salted caramel smooth cottage cheese over top. Then top that with the whipped cream. Cut into squares and serve immediately with a generous drizzle of chocolate syrup.


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Disclosure: I am part of the Gay Lea Ambassador Campaign, and I receive special perks as part of my affiliation with this group. The opinions on this blog, as always, remain my own.

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