Monday, May 3, 2010

Top Secret

I honestly don't know where I got this recipe. I vaguely remember getting some sort of blueberry recipe from my sister, Jeanie, about a million years ago. (a blueberry crumble, mayhaps? I can't remember). Anyway, I think this came with it, but I'm not exactly sure. The other thing that lingers in the back of my mind is a story of how someone was serving pie and didn't have any whipped topping to serve with it, so he used what he had on hand, and this was the result. None of his guests could guess what the main ingredient was, so he called it "Top Secret" (as in "secret topping"), and there you have it.
 I've made this a million times and it's always a huge hit. Actually, come to think of it, I'm not even sure if this is the exact original recipe. You know how I'm always tweaking recipes. So this is how I make it now. It's absurdly simple to make and I know you'll love it.  Serve it as a topping for any fruit desserts,  fruit pies, fruit salads, or even as a dip in the center of a fruit tray. Sprinkle it with a little cinnamon and you'll be in heaven!
And if your guests are wondering what the topping is, tell them it's Top Secret!

1 32oz container cottage cheese
1/2 cup sugar
1/4 tsp. pure vanilla extract

Simply place all ingredients in the bowl of a food processor and process for several minutes, until it's satiny smooth and until the sugar is dissolved. Cover or place in an airtight container (I always just store it right back in the cottage cheese container). Chill until ready to serve.

-If you don't have a food processor, you can also use a hand blender . You can probably use a regular blender, but you might have to stop several times and use a spatula or spoon to help things along.
-Feel free to reduce the amount of sugar if you'd prefer a topping that isn't as sweet. I've used as little as 1/4 cup, and it's still delicious, but I must say, I do like it better with 1/2 cup!
-I always use 4% cottage cheese because it makes a richer and more decadent topping, but feel free to use any low fat cheese, if you so desire. I wouldn't use a nonfat cottage cheese because it never tastes as good. (not to mention, it seems to me that they always add a bunch of fillers and things that I can't pronounce. I'd rather go for the one that tastes better!)

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