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Recipe: no bake, cottage cheese chocolate bar (Turo Rudi)

This recipe is the homemade version of the popular and extremely delicious Hungarian dessert, Turo Rudi.

It is not only delicious but also works as a high-protein, healthy treat and fits beautifully to my cottage cheese-series.

Ingredients (approx. 8-10 portions)

– 250g 0% fat cottage cheese

– lemon zest from a whole, unwaxed/untreated lemon

– vanilla extract

– 4 teaspoonful of gelatin (~10g)

– 0.5dl water

– 1.5 tablespoonful of Truvia (stevia-sweetener)

– 250g dark chocolate

1. In a bowl, mix together the cottage cheese, vanilla extract, lemon zest and stevia

2. Add water to the gelatin and let it absorb the water.

3. Melt the gelatin. In a microwave it takes just a couple of seconds, so be careful and do not overheat it.

4. Add the melted gelatin to the cottage cheese mixture and stir it in thoroughly

5. Put the mixture in the fridge and cool it for at least 30 mins

6. After the 30 mins cooling you can start shaping the mixture. The original Turo Rudi is bar-shaped but if it is too difficult to form nice bar-shapes then don’t worry too much about it and do as it is the easiest for you (this is what I did…)

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7. Cover a tray with greaseproof paper and place the bars on it. Put the tray in the freezer to let them cool down properly before covering them with melted chocolate.

8. Start melting the chocolate.

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9. Cover an other tray with greaseproof paper and make similarly shaped hot chocolate patches on the paper as your cottage cheese portions. You will place your cottage cheese bars/balls on these before fully covering them with chocolate.

10. Cover the bars with chocolate and put them back to the fridge for a short while to make the chocolate solid and crunchy again.

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11. Done. Enjoy and give some to your friends. They will love them and you! 🙂

Nutritional facts:

Amount per bar/ball:

Calories: 180.5

Fat: 11.8g

Carb: 11,5g

Protein: 7g


Recipe: Baked, protein enriched, cottage cheese-pasta (low carb, high protein)

This is a healthier version of the classic baked cottage cheese pasta (probably Eastern European origin).

I swapped sugar for stevia, butter for coconut oil, normal pasta for protein pasta and also, I added some extra protein to it. You can serve it as a dessert or even a main course. You can change the ingredients according to your goals and macro-targets.

Ingredients (8 portions):

  • 200g Protein pasta (Myprotein)
  • 30g Impact whey protein (Myprotein, unflavoured)
  • 30g Egg white protein powder (Myprotein, unflavoured)
  • 75g black sultanas
  • 825g 0% fat cottage cheese
  • 180g 12% fat sour cream
  • 8 whole medium eggs
  • 50g Truvia (stevia-sweetener)
  • 50g extra-virgin coconut oil
  • vanilla extract
  • tiny amount of butter to grease the baking tray
  • minced almonds

Cooking instructions:

  1. Cook the pasta according to the instructions on the label (in slightly salty water, for 10-12 mins), drain it and set it aside
  2. 20150410_125540Stir together all the ingredients, except coconut oil.
  3. 1Melt the coconut oil and pour it onto the pasta, mixed them thoroughly together and then add it to the previously mixed ingredients and also mixed them together.
  4. Grease a baking tray
  5. 20150410_130210Preheat the oven to 200 °C
  6. Pour the mixture into the greased tray2
  7. Bake it for 50-60 mins, until golden brown3
  8. Sprinkle minced almond on it
  9. 4Serve it hot or cold. Enjoy it!
Nutrition facts:
Serving size: 1/8 tray (approx. 250g)
Servings per tray: 8
Amount per serving:
Calories: 403,75
Fat: 16g
Carb: 20.75g
Protein: 44g
Amount per 100g:
Calories: 161.5
Fat: 6.4g
Carb: 8.3g
Protein: 17.6g