Sunday brunch doesn’t have to be the same old thing.
Sunday brunch doesn’t have to be the same old thing. We found a delicious sweet and savory tart recipe, a Ukrainian “babka,” that’s become a new brunch favorite in our house. Its cottage cheese and raisin combination is the perfect balance of creamy and sweet.
This protein-rich dish is perfect for a weekend brunch, especially during the holidays when we have family visiting and we want to serve up something yummy. Our cottage cheese and raisin tart goes great with a little salad or fresh fruit on the side. With so many ways to serve up the same old breakfast foods, we love this as an unexpectedly delicious brunch alternative.
Cottage Cheese And Raisin Pie
Serves 4-6 servings; 60 minutes
- 1 cup raisins
- 2 large eggs, separated
- 1 cup sugar
- 16 ounces cottage cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- Preheat oven to 375°F. Butter round tart pan. Cover raisins with water, and set aside.
- Separate eggs. Beat egg whites and sugar until soft peaks form. In separate bowl, mix egg yolks, cottage cheese, sour cream, and milk. Gently fold egg whites into cottage cheese mixture.
- Add salt and cinnamon to cottage cheese mixture. Drain raisins and gently fold into batter.
- Pour batter into tart pan. Bake for 35 to 40 minutes or until top is just golden brown. Cool completely before serving.