Reviewed: Jun. 23, 2009

Great idea, but it didn't quite provide the taste I thought it would. The mixture of cottage cheese with the sugar seemed a bit off. It just needs some slight adjustments somewhere.

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cookie monster

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Reviewed: Mar. 29, 2009

This was a nice change to regular cream cheese. Just not our favourite.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 9, 2008

This is a great spread for bagels. I used small curd cotttage cheese and 1/3 less fat cream cheese. My sugar disolved just fine. You just need to make sure you process it long enough and then refrigerate for at least a couple hours because it's not very thick at first. It does thicken up nicely in the fridge and is a delicious little spread!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 18, 2005

This is a pretty tasty spread. I used regular cream cheese. Next time I will use large curd cottage cheese - the country curd got kind of dry after processing it. I also might use superfine sugar, you can kind of feel the granular sugar in this. I love it though.

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