Freezer-friendly · Recipe

Cheese Boats (Baked Cottage Cheese Cups)

Name: Cheese Boats (Baked Cottage Cheese Cups)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 800 g cottage cheese 5% fat; 4 pcs eggs; 150 g rice flour; 100 g mozzarella (low-moisture, part-skim); 2 g mixed dried herbs; to taste salt; to taste pepper; 200 g mozzarella (for filling)

Freeze them raw or baked - your call.

An elegant appetizer or breakfast: egg yolk added to the ready-baked cups right in the centre gives each portion a finishing touch. Freeze before baking or right after; store in a container or bag so they don't stick. Keep in the freezer for up to 3 months. Defrost before cooking if desired.

Prep15 min

Cook25 min

Total40 min

Serves12 servings

Freezer notes

Can you freeze Cheese Boats?

Yes — Cheese Boats freezes well: freeze it both, it keeps up to 3 months in the freezer, about 3 days in the fridge.

Freeze it both Up to 3 months frozen 3 days in the fridge

How to freeze Cheese Boats

Freeze the unbaked boats in the muffin tin until solid, then transfer to a bag - or freeze the baked cups the same way. Either works, up to 3 months.

How to reheat Cheese Boats

Bake unbaked boats straight from frozen at 340°F / 170°C, adding a few extra minutes; reheat already-baked cups in the oven until warmed through.

The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.

Ingredients

800 g cottage cheese 5% fat
4 pcs eggs
150 g rice flour
100 g mozzarella (low-moisture, part-skim)
2 g mixed dried herbs
to taste salt
to taste pepper
200 g mozzarella (for filling)

Method

Grate the cheese on a fine grater.
Mix the eggs with spices, add flour, grated mozzarella (100 g), and mix until smooth.
Divide the dough into 10-12 pieces, shape into boats and place in a muffin tin. Press the remaining grated cheese into the centre of each boat.
If baking right away, preheat the oven to 340°F / 170°C and bake for 25 minutes. For a golden finish, brush the boats with beaten egg before baking. The inside stays creamy - one of the key features. Alternatively, lay egg yolks on top for 4-5 minutes.

Equipment

muffin tin
oven
grater

Nutrition per serving

Calories	214 kcal
Protein	18.0 g
Fat	9.0 g
Carbs	13.0 g

Per serving, based on the ingredient list above.

Cook once, eat twice

The date you froze it is the part you'll forget

Expireless remembers when a dish went into the freezer and tells you before it's past its best — so a batch you cooked on purpose doesn't turn into a mystery bag.

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