Cottage Cheese Lemon Posset

A nutritious twist on a traditional, timeless classic.

Lemon posset is a classic British dessert that dates back to medieval times, originally made as a warm milk-based drink that curdled with citrus or wine. Over time, it evolved into the silky, set cream dessert we know today, traditionally made with just cream, sugar, and lemon juice. This version takes inspiration from that simple structure, but lightens and modernizes it with cottage cheese for added nutrition and a boost of protein.

Instead of relying only on heavy cream, this recipe blends 4% cottage cheese until completely smooth, creating a creamy base that still feels rich and indulgent. Cottage cheese adds protein and a bit of tang, which works beautifully with the brightness of fresh lemon juice and zest. The result is a dessert that still has that signature silky “posset” texture, but with more staying power and a more balanced nutritional profile.

The cream and sugar are gently heated together to create the classic set, then combined with the blended cottage cheese mixture to form a smooth, velvety custard. Once chilled, it sets into a light yet luscious dessert that’s both refreshing and satisfying. Finished with fresh raspberries and mint, it’s a bright, citrus-forward treat that honors the traditional roots of lemon posset while offering a more modern, protein-rich twist.

Yield: 6 servings

Total time: 4 hours, 30 minutes

Ingredients:

• 1 c 4% cottage cheese fat *see recipe notes

• 1 Tbsp lemon zest

• 1/2 c freshly-squeezed lemon juice

• 1 tsp vanilla extract

• 1 c heavy whipping cream

• 1/2 c cane sugar

• Raspberries and mint leaves for garnish

• Jars or lemon halves for serving (see recipe notes)

  
  

Directions:

1. Add cottage cheese, lemon zest, lemon juice, and vanilla to a blender. Blend on high for 1-2 minutes until smooth. Set aside.

2. In a small saucepan, add heavy cream and sugar. Heat for 3-5 minutes over medium-low heat, stirring occasionally, until sugar is dissolved.

3. Remove from heat and whisk in the cottage cheese mixture.

4. Pour the mixture into jars or lemon halves (pulp scooped out) and let set for at least 4 hours.

   

5. Serve cold, garnished with raspberries and mint. Enjoy!

Recipe Notes:

• I like to drain the cottage cheese through a fine-mesh sieve to remove excess moisture for a thicker, creamier texture. Press the cottage cheese gently into the strainer set over a bowl, or for even better results, cover and let it drain overnight in the refrigerator.

• I love serving posset in lemon halves for a beautiful, natural presentation! Slice a lemon in half vertically and carefully scoop out the pulp and flesh until the shell is clean. Be gentle as you hollow it out so you don’t break through the peel. Save the pulp for fresh juice or another recipe so nothing goes to waste. Then simply pour the posset mixture into the hollowed lemon halves, just as you would with a jar, and let it set.