I used 5 tablespoons
of marscapone cheese (because I had no cottage cheese and my ricotta was moldy).
I used 4
oz marscapone cheese, 4 oz cream cheese, 3 eggs, a little bit of light cream (not sure how much, I just eyeballed it... maybe 3 tablespoons) one scoop of vanilla protein powder and 3 packets of Splenda.
I have made these twice now, first time I
used marscapone cheese intstead of cream cheese and added a scoop of vanilla protein powder and they were really good.
It bore a wonderful combination of sweet fruit offset by a tang, and spiced by the pepper, complimented by the sweet,
creamy marscapone cheese.
We loved the creamy, but not overbearing flavor of
the marscapone cheese.
For filling mix
Marscapone cheese with cream until well mixed and creamy.
For the filling: 20 Reines - Claudes plums juice of 1/2 lemon 2 tablespoons light brown sugar 1/4 fromage frais or
marscapone cheese 1 egg yolk 1 teaspoon granulated sugar