1 bottle of pineapple in syrup
1 teaspoon of instant coffee
4 tablespoons cottage cheese
12 tablespoons sugar
The pineapple slices are drained, chopped and divided into four glasses.
In addition, in an appropriate container, put the egg whites with a few drops of lemon juice and mount until stiff.
In a separate bowl, mix the cottage cheese, the egg yolks, the instant coffee, and sugar, while beating, until a homogeneous cream is formed.
Then the whites are incorporated, mixing them gently so that they do not fall.
This preparation is placed in the microwave oven for three minutes in the defrosting position.
After this time, stir and cook for another minute at the same power.
The cream obtained is poured into the glasses with the pineapple, and put in the fridge so that it is cold before serving.