This is a great summer recipe - fast and easy, ideal for picnics and potlucks. You can add, subtract or change ingredients to your taste. The time it takes to make this depends on if you get a pie crust that requires baking. Add about 15 minutes to that for total prep time.

If you have to bake your crust, start that first.

Wash strawberries, remove stems. Chop them into little pieces, ~1/4 inch or so. Put them on a paper towel or something to absorb the water and juice, and set them aside.

Mix cottage cheese and rice pudding together. When your crust is ready, spread the mixture evenly inside the crust.

Pour strawberries on top of cheese/pudding mixture, spread evenly. You can serve immediately, or refridgerate and serve later.

Around 6ish - depends on who's eating...

15

My friend Anita came over one night with a pie crust, a pound of strawberries, some rice pudding, and no real plan - we kind of invented this on the spot. I added the cottage cheese to boost my own pregnant protein intake.

I'm a purist, and think this is the perfect balance of simple flavors. However, feel free to add spices or whatever. Be creative.

~25 medium to large strawberries (more or less to taste)

1 cup of readymade rice pudding

1 cup of cottage cheese

1 pie crust of your favorite variety