Mix cottage cheese, yogurt (or fermented baked milk or yogurt without filler), sour cream, honey, add the banana, mix it all in a blender.

Should get a shiny smooth mass without grains and lumps. Just specify if you will use store-bought cottage cheese, creamy, not grainy and wet, or very wet cottage cheese, then yogurt, do not add, or add in smaller amounts. Or can add only sour cream, well, and other products on prescription. Yogurt need to make kremoobraznogo. Of course, it is possible to achieve the desired consistency with sour cream, but as for me, it will be very greasy.

Pre-soak the dried fruit in cold water about 30 minutes to swell. I had dried apricots and figs. You can also use raisins, prunes, your choice. But do not put all at once, or divide the cheese and make it with different fillings. Chop the dried fruit, diced (raisins cut into necessary :)). Eventually you should get somewhere Cup chopped dried fruit (or just take Cup of raisins).

Add dried fruit to cottage cheese and mix. In the summer I did a dessert with seasonal berries and fruit, then dried fruit and a banana was not added. Berries and fruits you can blend with all the ground or add whole or diced. Good with blueberries, strawberries, peaches. It is your choice and taste.

Cook 7-9 disposable 200 ml plastic cups, or cups of yogurt or store-bought desserts, as I have. Fill them with the cheese mass. I got 8 pieces. Depending on the volume of the cups, as well as the density of the curd and the amount of added other ingredients, their amounts may vary, will be guided by your situation.

Fold the foil in several layers, depending on the number of filled cups, and cut out the circle. It should be larger than the top opening of your cups just one centimeter around the circle, or, in mathematical language: the radius of the circle from the foil should be about one inch greater than the radius of the upper hole of the glass. Sorry I'm so complicated :).

Take one circle of foil, cover the glass around the edge.

And then fasten the edges of the foil under the rim of the Cup. So do with all the cups.

Optionally compress each Cup into a small pouch. This is to make sure that the foil came off in the freezing process or transport. And send all the cups in the freezer. If you plan to have Breakfast this dessert the night before, move a Cup from the freezer into the refrigerator. If you want to use as a snack at work or for kids at school, can be taken out of the freezer and in the morning. Without a fridge it has time to defrost and will not go bad by the time snack. It is very convenient. Once cooked and all week you have a ready Breakfast or a snack. It's cheaper, tastier and healthier than buying similar desserts in the store. If you do not freeze it, this dessert will not long be kept in the fridge because dairy products sweet very perishable.

Of course, you can eat this dessert and immediately without freezing. Health to you and Bon appetit!