I wonder if it would whip

with half a canned peach on top. It's actually not that bad, fruit and cheese go well together, but I'd rather start out with nonfat yogurt, honestly, the exture is a little less off putting.

What I've found cottage cheese to be good in is savory dishes, like hot pasta tossed with hot broccoli and cottage cheese. The cheese melts a bit and just a little Parmesan grated over the top gives it a kick.

and I just didn't get it. But now I like it with fruit.

it's the only way to get peaches that taste like peaches.

The things in the grocery are picked so green they never develop any flavor.

last summer that actually smelled and tasted like peaches! I can usually find them at the local farmers’ market but they are twice as much.

Try using nectarines if you can find them: they’re a cultivar of peaches - same fruit, no fuzz

We get prickly pear in season, plus apples and pears are fairly reliable. Any other fruits need to be canned or frozen, they['re pretty wretched in the supermarkets.

I prefer the South Carolina peaches when I can get them.

He picked them ripe and they were a little bit of heaven.

Making the crepes to wrap around the cottage mix is easier then it seems. I have a 10x10 flat pan, the first crepe is always practice-dog or kid gets it anyway like the first pancake.

https://www.allrecipes.com/recipe/212387/cottage-cheese-blintzes/


Ingredients
Crepes:

3 eggs

1 cup milk

2 tablespoons vegetable oil

¾ cup all-purpose flour

1 teaspoon vegetable oil, or as needed

Filling:

2 (16 ounce) containers small curd cottage cheese, very well drained

2 egg yolks

¼ cup white sugar

2 tablespoons lemon juice

1 teaspoon vegetable oil, or as needed

Directions

-Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.


-Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.



-Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.


-Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.


Toppings of choice, I like warm raspberry jelly

I taught my niece to make these when she was 9.

without Nutella poured on top?

Your “first crepe” story reminds me of my mom m’s yearly Christmas tradition with her cookie press. One by one she’d press ‘em out onto a cookie sheet and there’s always be one or two that were misshapen. I got to eat those! That raw cookie dough was sooooooooooo good.

My daughter's m-i-l's family makes this for the holidays. The inlaws came to my house for Easter last year, and brought a big bowl of this. I had heard a lot about it. When I finally got to have some, I loved it. Here is a link to a recipe for the soft serve style, which is what I had. There are several recipes online, and it is pretty easy to make.

https://zagleft.com/pineapple-lime-jello-salad/