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INGREDIENTS for 23cm / 9" pie dish:
500g cottage cheese / I use 2% fat
4 eggs
40g corn starch
75g sugar / or to taste / I usually use substitute (monk fruit + erythritol)
1 tsp vanilla extract (could be coconut, almond, orange, etc.)
zest of 1 lemon
75g raisins (dried apricots, dried cranberries or cherries)
10g butter for pie dish

PROCESS:
Preheat oven to 350°F/175°C.
Grease 9" / 23cm pie dish with butter.
Separate egg yolks and egg whites.
Blend together egg yolks, cottage cheese, lemon zest and vanilla extract. Mix in corn starch and set aside.
Whisk egg whites with sugar (or substitute) in a separate bowl until peaks.
Fold beaten egg whites into the cottage cheese batter in 3 steps. Pour it into the pie dish.
Bake 40-45 minutes.
Let it cool 30 minutes.
Dust with icing sugar. Serve warm or cold. Bon appetit!

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