To drain the cottage cheese, empty container into a coffee filter-lined strainer; set over a bowl and refrigerate for about 1 hour. If you don't have time
1% low fat cottage cheese
1 cup(s), drained
1 tbsp(s), blackberry flavour
- Bring a large pot of water to a boil. In a medium bowl, beat cottage cheese until fairly smooth. Add egg and beat until pale yellow and smooth, about 1 minute. Sift in flour and salt; mix until all flour is incorporated. Divide dough into 8 pieces.
- On a lightly floured work surface, roll out the dough, 1 piece at a time, to a 3 1/2 inch diameter circle, 3/8 inch thick. Place 1 generous teaspoon of spreadable fruit in the centre of each; bring up edges, pinch together and roll into balls.
- Place the dumplings in the boiling water one at a time (this helps to prevent them from sticking to each other). Reduce the heat and simmer until soft and cooked through, about 10 minutes. With a slotted spoon, transfer to a colander to drain. Serve, sprinkled with the sugar.