INGREDIENTS:

ingredients

Raspberry Compote:

• 12 oz frozen berries (or fresh)
• 1/4 cup sugar
• 1 lemon, zested and juiced

Cookie Crust:

• 7 oz Spekuloos cookies, or graham crackers
• 1/2 teaspoon cinnamon
• 1/8 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted
• 16 ounces Hood® Country Style CottageCheese, chilled
• 2 tablespoons sliced almonds, toasted
• 1 pint fresh raspberries
• Mint sprigs for garnish

 

DIRECTIONS:

directions

 

• Preheat oven 350°F.
• In a small sauce pan combine frozen raspberries, sugar, lemon zest and lemon juice. Bring to a boil and simmer on low until slightly thickened, about 10 minutes. Transfer to a bowl; set aside until cooled, it will thicken as it cools. Chill in fridge until ready to serve. Can be made in advance. 
• In the bowl of a food processor, combine cookies, cinnamon and salt; pulse until cookies are evenly crumbled. Continue to pulse and slowly pour melted butter through feed tube until well incorporated. 
• Spread cookie mixture into a 9-inch tart pan while pressing and flattening out mixture across the bottom and sides. Use a measuring cup to help smooth it out. Place tart on a half sheet pan and bake until golden, about 13 to 15 minutes. Set aside to cool. 
• To assemble tart, add a quarter of the raspberry compote into an even base layer on the cookie shell. Spoon chilled cottage cheese all over and top with remaining raspberry compote. Garnish with fresh raspberries, almonds, mint and as an option add more lemon zest. Serve immediately.