Cottage Cheese Dessert with Bananas and Canned Pineapples

by Editorial Staff

Dessert, for the preparation of which you do not need to use either the stove or the oven, is a delicate curd-fruit soufflé on canned pineapple rings. Due to its exquisite taste and original appearance, such a dish can be served in portions on the festive table, as an alternative to cake.

Summary

Cook Time	4 hour
Total Time	4 hour
Course	Dessert
Servings (Default: 8)

Ingredients

Canned pineapples (rings) – 560 g
Fat cottage cheese – 400 g
Bananas – 2-3 pcs.
Eggs (only proteins) – 2 pcs.
Instant gelatin – 1 tbsp
Fresh mint for decoration (optional) – 2-3 sprigs

Cottage Cheese Dessert with Bananas and Canned Pineapples

Instructions

Pour gelatin with 3 tbsp of water and leave to swell. Remove eight pineapple rings (according to the number of dessert servings) from the jar, dry, and set aside for the base of the dessert.
Place the fatty cottage cheese in the blender bowl.
Peel the bananas, break them into pieces, and place them in a bowl with the curd.
Remove the remaining pineapples from the jar, chop, and also send them to the blender bowl. Grind all ingredients until smooth. (I had to grind the curd and fruit in two steps as the blender bowl is small.)
Heat the swollen gelatin in a microwave oven or in a water bath until hot, stir until the granules dissolve. Combine the contents of a blender and gelatin in a deep bowl.
Break the eggs and separate the whites from the yolks (we don’t need the yolks). Separate the whites from the yolks carefully. If even a drop of yolk gets into the whites, they will not beat up.
Transfer the egg whites to a clean, dry blender bowl.
Beat the egg whites on medium speed for 1-2 minutes, until firm foam.
Using a spoon, stir in the whipped whites into the curd-fruit mass with gelatin.
Line molds that fit the dia of the pineapple rings with foil. You can take silicone molds, then the foil is not needed.
Fill the molds with the curd-banana mass and place the pineapple rings on top.
Close the top of the molds with foil and put them in the refrigerator for 3-4 hours, or better overnight, to stabilize the gelatinous mass.
Remove the dessert from the mold and free it from the foil.
Place the dessert on the serving plate with the pineapple rings on the bottom.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.