Curd dessert can be very different - with or without eggs, with sugar or not sweet with dried fruits, smooth or flaky.
Cottage cheese casserole is great for breakfast or dessert for tea.
This is generally an indispensable dish on a children's menu, especially if the baby refuses to eat cottage cheese in its pure form. Preparation does not require much time or additional skills. The composition of the products is quite minimal.
Dietary cottage cheese casserole - general principles of preparation
The main ingredient is cottage cheese. If you are on a diet, it is better to use a low-fat curd product.
Before preparing the dough for casserole, it is first rubbed through a sieve or crushed with a blender/mixer.
Eggs will give the curd mass stickiness and, when baked, a golden crust. But you can do without chicken yolk.
Thanks to vanilla, the casserole will turn out to be aromatic at home.
You can add sugar or its substitute for taste.
Depending on the chosen recipe, semolina or rice cereal, raisins, berries, fruits, carrots, sour cream, and even pasta are added to the casserole.
When serving, the dish can be topped with honey, syrup, yogurt, jam or hot chocolate.
Dietary cottage cheese casserole “Classic”
According to the classic recipe, a little semolina, eggs and sugar are added to the cottage cheese casserole. You can bake it either in the oven or in a slow cooker.
Two packs of cottage cheese, 250 grams each;
Two table eggs;
Two tables. spoons of semolina;
Two tables. spoons of sugar;
One table. spoon of vegetable oil.
The cottage cheese is poured into a deep bowl, two raw eggs and semolina are added. All ingredients are mixed in a food processor, mixer or fork. Vanillin and sugar are gradually added. Pour a little oil into a heat-resistant dish or baking tray and spread the curd mass in an even layer. Bake in the oven. Approximate cooking time is half an hour. You can use parchment.
Dietary cottage cheese casserole with rice
Rice cereal will make the curd mass more viscous and add calories to the prepared dish. For variety, add raisins to the dough.
Two hundred grams of rice;
Three hundred grams of cottage cheese;
One or two chicken eggs (highest grade);
50 grams of sour cream (medium fat content);
Butter for greasing;
Granulated sugar - 70 grams.
Raisins are washed and soaked in cold water for fifteen minutes. The water is drained and the raisins are allowed to dry. Boiled rice is cooled and mixed with eggs and cottage cheese, sugar is added, and vanillin is added if desired. The ovenware is greased with butter and the rice and curd mixture is laid out and leveled. Bake for about forty minutes. Serve the rice casserole hot, first sprinkle with sour cream or liquid jam.
Dietary cottage cheese and vanilla casserole “Pudding”
Serve the cottage cheese-vanilla casserole prepared according to this recipe with a scoop of ice cream and raspberry jam.
600-700 grams of cottage cheese;
Four table eggs;
Three table. spoons of granulated sugar;
One packet of vanilla pudding mix;
One tea a spoonful of baking powder;
One pack of vanilla sugar;
In a deep bowl, beat the eggs well and add cottage cheese. Add granulated sugar. Add vanilla sugar. Pour in pudding mixture and baking powder. All ingredients are thoroughly mixed. Then beat the mass thoroughly using a mixer or food processor. Add soaked raisins and stir. Grease the baking dish with butter. Spread the curd mass. Bake until done.
Dietary curd casserole “Vermicelli”
Boiled pasta is added to the casserole according to this recipe. Depending on your preferences, you can add fruits or nuts.
500 grams of cottage cheese;
150-200 grams of boiled pasta or vermicelli;
Butter or fat for baking;
Three table. spoons of sugar.
The cottage cheese is passed through a meat grinder or rubbed through a sieve. Beat the eggs well with granulated sugar. Add vermicelli, salt, vanilla sugar. After thorough mixing, place in a frying pan, greased and sprinkled with breadcrumbs. Drizzle with liquid sour cream and bake in the oven. Instead of vanilla sugar, you can add raisins, nuts, apples, orange.
Dietary cottage cheese casserole with dried apricots
If you add dried apricots to the casserole, it will turn out to be a bright, rich color. Especially for children, this dish will work up an unprecedented appetite.
Half a kilogram of low-fat cottage cheese;
One glass of dried apricots;
50 grams of sour cream of medium consistency;
Salt on the tip of the knife;
Grease for lubrication.
The dried apricots are washed and poured with boiling water. After 10 minutes, mix dried apricots with egg, semolina and salt. Add cottage cheese to the rest of the products and mix until the mixture is homogeneous. If you wish, you can add a little sugar, but thanks to dried apricots, the dish is already quite sweet. Grease a baking tray or heat-resistant dish with confectionery fat and spread the mixture in an even layer. Top with sour cream. Bake for about half an hour at normal oven temperature.
Dietary cottage cheese casserole “Puff”
This is an unusual recipe for curd dessert. Cottage cheese and fruits are laid out on a baking sheet in layers. And thanks to stewed carrots in milk, the dish turns out tender and juicy.
One pack of cottage cheese;
Two tables. spoons of granulated sugar;
400 grams of apples;
100 grams of raisins;
100 grams of figs;
Two tables. spoons of butter;
One table. spoon of semolina;
The carrots are peeled and finely chopped. Steam in a small amount of water or milk, add butter. Place sliced apples into the prepared carrots; if available, chopped dry figs and two raw eggs. The cottage cheese is rubbed through a sieve and mixed with semolina, granulated sugar, eggs and raisins. Place it in a frying pan in layers: a layer of cottage cheese, a layer of fruit - and bake.
Dietary cottage cheese casserole with apples
Cut pieces of the finished dietary casserole with apples into portions and pour with liquid honey.
500 grams of low-fat cottage cheese;
Three table. spoons of ground oatmeal;
One green apple;
Low-fat sour cream or low-calorie yogurt;
Two tables. spoons of granulated sugar.
The cottage cheese is rubbed, oatmeal is added, the yolks are broken, and mixed with sour cream or yogurt. Using a blender, beat the whites with granulated sugar until white and airy. The apple is peeled, the center is cut out and cut into small strips or passed through a coarse grater. Add curd mass and chopped apple to the whipped protein foam and mix thoroughly. The baking dish is greased with confectionery fat and the curd mass is evenly spread on it. Place in a preheated oven and bake in the oven for about forty minutes.
Dietary cottage cheese casserole with dried fruits
To prepare cottage cheese casserole with dried fruits, dry raisins, cherries, prunes, and strawberries are suitable.
One kilogram of cottage cheese;
Seven chicken eggs (C1);
Baking fat.
Beat eggs with sugar, add pureed low-fat cottage cheese. Dried fruits are poured with boiling water for ten minutes, then large berries are finely chopped and combined with cottage cheese. Sugar and vanillin are added to the mixture. Mix everything well. Heat-resistant dishes are greased with oil or fat and the curd mass is spread on it in an even layer. Bake in the oven for about half an hour. After cooling, the casserole is cut into portions and served chilled.
Dietary cottage cheese casserole with banana and yogurt
For variety, prepare a curd dessert with banana and yogurt. Pear will add juiciness and flavor to the dish.
300-400 grams of cottage cheese;
One table egg;
One piece at a time - banana, pear or apple;
The banana is peeled and passed through a blender. Add grated low-fat cottage cheese, a glass of yogurt and a raw egg to it. Beat all ingredients well with a blender. The pear is cleaned, the seeds are removed and cut into small strips. Add to the dough and mix. Lightly grease the mold with oil and spread the curd mixture over it in a thin layer. Bake for about half an hour. Bon appetit!
Dietary cottage cheese casserole with kefir
When preparing a cottage cheese dessert according to this recipe, kefir is added to the dough. Raisins are suitable as an additional ingredient.
One pack of low-fat cottage cheese;
Two chicken eggs;
Beat the eggs with a mixer or blender. In another bowl, mix the pureed cottage cheese with kefir and add it to the beaten egg foam. Sugar and add a little raisins. Bake in the oven at 180 degrees for about thirty minutes. When the crust appears golden brown, the casserole is ready. The edges of the dessert should easily come away from the sides of the pan.
Dietary cottage cheese casserole with oat flakes
Oatmeal will diversify your arsenal of cottage cheese casserole recipes. Dried apricots will enhance the taste and color of the dish.
250-300 grams of cottage cheese (low-fat);
8 pcs. dried fruits - dried apricots;
Half a glass of rolled oats;
Beat the egg with a blender, add low-fat pureed cottage cheese, mix everything thoroughly. The curd mass is combined with oatmeal. The dried apricots are finely chopped and added to the dough. The baking dish is greased with confectionery fat and the mixture is evenly distributed over its area. Bake in the oven. The optimal cooking temperature is 180 degrees, time is thirty minutes.
Dietary cottage cheese casserole without eggs
The casserole according to this recipe is prepared without eggs. Pour maple syrup or low-calorie hot chocolate over the finished dish.
Fine-grained or mashed cottage cheese;
20 grams of corn starch or dry pudding;
One tea spoon of lemon juice;
Cottage cheese is mixed with starch or pudding, lime or lemon juice is added. Stir until no lumps remain. Add a sweetener. The curd mass is transferred to a high silicone mold. Place in the microwave for six to seven minutes at maximum power. After this, the dessert is put into the freezer for 10 minutes. After easy hardening, cut into portions and pour over syrup.
Dietary cottage cheese casserole - tricks and useful tips
Cottage cheese with large grains should be rubbed through a sieve, put in a blender or whipped with a mixer. Then the casserole will turn out tender and without lumps.
To check the casserole for readiness, do not use a wooden stick, but pay attention to the appearance of a golden brown crust and the dough pulling away from the walls of the baking dish.
If the casserole is baked in a metal dish, then first it should not only be greased, but also sprinkled with breadcrumbs crushed into flour.
If the casserole is cooked in the microwave, cover the dish with a lid. Baking time - five minutes, power - maximum. After cooking is completed, the dessert is left in the oven for another eight to ten minutes.
The optimal cooking time for the casserole is 30-40 minutes. But remember that this depends on the consistency of the dough. If the curd mass was liquid, then it will take more time to prepare.
After baking, do not immediately remove the dish from the oven/multi-cooker. The casserole must cool slightly, otherwise it may fall apart during removal.
My love for baked cottage cheese makes me constantly experiment with casserole fillings. Once I had a little curd mass left after preparing one dish, and I impromptu added to it everything that I thought was necessary and in the end I got a wonderful and tender casserole. Therefore, remembering my experiment, today I decided to specifically repeat that recipe, but improving it a little more.
Ingredients
To prepare cottage cheese casserole with protein you will need:
sour cream – 4 tbsp. l.;
semolina – 3 tbsp. l.;
lemon – 1/2 pcs.;
sugar - to taste;
vanilla - to taste;
cottage cheese – 200 g;
dried apricots – 3 pcs.;
dates – 3 pcs.;
egg white from 1 egg;
salt - a pinch.
Cooking steps
Mix sour cream with semolina, add lemon juice and zest, sugar, vanilla and cottage cheese. Mix well.
Then add dried apricots and dates, chopped at your discretion.
In a separate bowl, beat the egg whites with salt until foam forms. The foam should not be very thick, but should not flow from the fork.
Then add the protein to the curd mass, carefully, slowly, mix everything and place it in silicone molds. I got these 2 molds.
Place our cottage cheese casserole in an oven preheated to 180 degrees for 35-40 minutes, then turn it off and let the casserole stand in the oven for another 40 minutes.
Our curd protein casserole with dried apricots and dates is ready! It turned out crispy on the outside and very tender on the inside. It can be consumed both warm and cold.
Bon appetit!
Cottage cheese casserole
Ingredients:
Cottage cheese - 500 g
Eggs (yolks and whites must be separated) - 3 pcs.
Semolina - 5 tbsp.
Sugar - 3 tbsp.
Vanilla essence - 1 tsp.
Baking powder - raisins or dried cranberries - to taste
Preparation:
1. In order to prepare a delicious casserole according to this recipe, you first need to preheat the oven to 180 degrees.
2. Mix all the ingredients except the egg whites (remember, the yolk and white need to be separated).
3. Beat the whites in a separate plate, add a pinch of salt. After the whites are thoroughly beaten, mix with the curd mass. After this, pour the prepared mass onto a baking sheet that is greased or oiled. Bake for 45 minutes until the top is browned and golden brown. Cottage cheese casserole should be served warm with jam or sour cream.
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Children's cottage cheese casserole Recipes
Children's cottage cheese casserole Number of servings: 4 Ingredients: Cottage cheese - 500 g Eggs - 2 pcs. Sugar - 2 tbsp. l. Salt to taste Semolina - 1 tbsp. l. Sour cream - 3 tbsp. l. Breadcrumbs to taste Vegetable oil to taste Preparation: 1. Take 500 g of homemade cottage cheese. Medium fat is best. This was my first time cooking with 18% fat cottage cheese. The casserole turned out to be so filling that you couldn’t eat much of it. Mash the cottage cheese with a fork and add 2 eggs, 2 tablespoons of sugar, a pinch of salt and a little semolina. I added one tablespoon of semolina. After this, you need to knead everything thoroughly with a fork. 2. After this, take a baking dish. Grease it with oil and sprinkle with breadcrumbs. Place the curd dough into the mold. Smooth the surface and brush with sour cream. The oven should be preheated to 200 °C and then place the casserole in it for 20 minutes. A golden crust should form. We ate this food with sour cream when we were kids. If your mother or grandmother cooked, then you could top each piece with delicious jam. Recipe author: Maria Cruz Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here! #breakfast.appetit #desserts.appetit
- Recipes
- Recipes
Airy casserole without flour and semolina Ingredients: Cottage cheese - 500 g Egg - 4 pcs. Sugar - 7 tbsp. l. Sour cream (20%, with a slide) - 2 tbsp. l. Starch (heaped) - 2 tbsp. l. Vanillin - to taste Raisins (optional) - to taste Preparation: 1. Beat cottage cheese, yolks, sugar, sour cream, starch, vanillin. 2. Beat the whites. 3. Mix the curd mass with the whipped egg whites. 4. If desired, add raisins or other dried fruits. 5. Place in a pan lined with parchment paper and greased with butter. 6. Bake at 180-200°C for 30-40 minutes. Bon appetit! #desserts.appetit #baking.appetit
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Cottage cheese casserole with boiled condensed milk Recipes
Cottage cheese casserole with boiled condensed milk Ingredients: Cottage cheese - 400–500 g Boiled condensed milk - 1 can Chicken eggs - 3 pcs. Semolina - 2 tbsp. l. Preparation: 1. Divide the eggs into yolks and whites. 2. Mix cottage cheese thoroughly with condensed milk. 3. Add semolina and yolks, mix. 4. Beat the whites until foamy and carefully fold them into the curd mixture. 5. Place the mixture in a greased multicooker bowl and cook in the “baking” mode for 50 minutes, cool in the bowl. Bon appetit! #desserts.appetit #breakfast.appetit
- Children's cottage cheese casserole Recipes
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Cottage cheese casserole Recipes
Cottage cheese casserole Ingredients: Cottage cheese - 200 g Chicken egg - 2 pcs. Flour - 2 tbsp. Sugar - 4 tbsp. Butter - 30 g Breadcrumbs - a couple of pinches Vanillin - 1 pack Preparation: 1. Beat chicken eggs with sugar and vanilla in a mixer until thick foam. 2. Grind the cottage cheese with 20 grams of butter well. 3. Pour the beaten eggs into the cottage cheese and start beating at low mixer speed. While beating, slowly add flour and bring the dough until smooth. 4. Grease the baking dish on all sides with butter, then sprinkle with a thin layer of breadcrumbs. We do this so that our cottage cheese casserole does not stick to the walls of the mold and is removed after baking with one movement of the hand. 5. Pour the curd dough into the mold and place in the oven preheated to 200-220 degrees for 20-25 minutes. You can also determine readiness by the appearance of the casserole, by its rosy top. When baking, do not open the oven so that the casserole rises a little and becomes even more airy. 6. When serving, you can pour jam or honey over the cottage cheese casserole and sprinkle it with a little powdered sugar. 7. Serve tea or good natural coffee with the cottage cheese casserole. The cottage cheese casserole is ready. #desserts.appetit
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Cottage cheese casserole Recipes
Cottage cheese casserole Ingredients: Cottage cheese - 500 g Chicken eggs (yolks and whites must be separated) - 3 pcs. Semolina - 5 tbsp. l. Sugar - 3 tbsp. l. Vanilla essence - 1 tsp. Raisins or dried cranberries - to taste Baking powder Preparation: 1. In order to prepare a delicious casserole according to this recipe, you first need to preheat the oven to 180 degrees. 2. Mix all ingredients except egg whites (remember, yolk and white must be separated). 3. Beat the whites in a separate plate, add a pinch of salt. After the whites are thoroughly beaten, mix with the curd mass. After this, pour the prepared mass onto a baking sheet that has been greased or oiled. Bake for 45 minutes until the top is browned and golden brown. Cottage cheese casserole should be served warm with jam or sour cream. Recipe author: Anna Vasilyeva #desserts.appetit #breakfast.appetit
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Cottage cheese casserole Recipes
Cottage cheese casserole Ingredients: Cottage cheese - 500 g Chicken eggs - 1 pc. Sugar - 3 tbsp. l. Semolina - 2 tbsp. l. Raisins - 50 g Vegetable oil - 1 tbsp. l. Sour cream - 1 tbsp. l. Salt - 1/2 tsp. Soda - 1/4 tsp. Vanillin - a pinch Preparation: 1. Prepare the ingredients. 2. Mash the cottage cheese with a fork. Add egg, granulated sugar, vanillin, salt to the cottage cheese and mix. 3. Wash the raisins and dry with a paper towel. Add raisins and vegetable oil to the curd mass, stir. 4. Add semolina and soda, stir. 5. Place the curd mass in a mold previously greased with vegetable oil. Brush the casserole with sour cream on top and bake for 20-30 minutes in the oven at 180°C. The golden brown crust will tell you when the casserole is ready. 6. Serve the casserole with sour cream or confiture of your choice. Equally tasty both hot and cold. Recipe author: Marina Kwon #breakfast.appetit
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Children's cottage cheese casserole Recipes
Children's cottage cheese casserole Number of servings: 4 Ingredients: Cottage cheese - 500 g Eggs - 2 pcs. Sugar - 2 tbsp. l. Salt to taste Semolina - 1 tbsp. l. Sour cream - 3 tbsp. l. Breadcrumbs to taste Vegetable oil to taste Preparation: 1. Take 500 g of homemade cottage cheese. Medium fat is best. This was my first time cooking with 18% fat cottage cheese. The casserole turned out to be so filling that you couldn’t eat much of it. Mash the cottage cheese with a fork and add 2 eggs, 2 tablespoons of sugar, a pinch of salt and a little semolina. I added one tablespoon of semolina. After this, you need to knead everything thoroughly with a fork. 2. After this, take a baking dish. Grease it with oil and sprinkle with breadcrumbs. Place the curd dough into the mold. Smooth the surface and brush with sour cream. The oven should be preheated to 200 degrees and then place the casserole in it for 20 minutes. A golden crust should form. We ate this food with sour cream when we were kids. If your mother or grandmother cooked, then you could top each piece with delicious jam. Recipe author: Maria Cruz Bon appetit! #breakfast.appetit #desserts.appetit
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Airy, cottage cheese casserole with notes of vanilla Recipes
Airy, cottage cheese casserole with notes of vanilla Ingredients: Cottage cheese - 500 g. Egg - 4 pcs. Sugar - 7 tbsp. l. Sour cream (20%, with a slide) - 2 tbsp. l. Starch (heaped) - 2 tbsp. l. Vanillin Raisins (optional) Preparation: 1. Beat cottage cheese, yolks, sugar, sour cream, starch, vanillin. 2. Beat the whites. Mix the curd mass with the whipped egg whites. We can also add raisins or other dried fruits if desired. 3. Place the mixture in a mold lined with parchment paper, greased with butter, and place in the oven, preheated to 180 degrees C, for 30-40 minutes. Bon appetit! #dessertsrecepti #breakfastrecepti
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Cottage cheese casserole Recipes
Cottage cheese casserole Ingredients: Cottage cheese 500 g; Egg 1 piece; Sugar 3 tbsp; Semolina 2 tbsp; Raisins 50 g; Vegetable oil 1 tbsp; Sour cream 1 tbsp; Salt 1/2 tsp; Soda 1/4 tsp; Vanillin pinch; Preparation: 1. Cooking time - 40 minutes 2. Mash the cottage cheese with a fork. Add egg, granulated sugar, vanillin, salt to the cottage cheese and mix. 3. Wash the raisins and dry with a paper towel. Add raisins and vegetable oil to the curd mass, stir. 4.Add semolina and soda, stir. 5.Place the curd mass into a mold previously greased with vegetable oil. Spread sour cream on top of the casserole and bake for 20-30 minutes in the oven at 180°C. The golden brown crust will tell you when the casserole is ready. 6.Serve the casserole with sour cream or confiture of your choice. Equally tasty both hot and cold. Recipe author - Marina Kwon #breakfastrecepti
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Airy casserole without flour and semolina Recipes
Airy casserole without flour and semolina Ingredients: Cottage cheese - 500 g Egg - 4 pcs Sugar - 7 tbsp. l. Sour cream (20%, with a slide) - 2 tbsp. l. Starch (heaped) - 2 tbsp. l. Vanillin Raisins (optional) Preparation: 1. Beat cottage cheese, yolks, sugar, sour cream, starch, vanillin. 2. Beat the whites. 3. Mix the curd mass with the whipped egg whites. 4. If desired, add raisins or other dried fruits. 5. Place in a pan lined with parchment paper and greased with butter. 6. Bake at 180-200 degrees for 30-40 minutes. Bon appetit! #breakfastrecepti
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The most delicate cottage cheese casserole in a slow cooker Recipes
The most delicate cottage cheese casserole in a slow cooker Ingredients: ●5 eggs; ●3 packs of cottage cheese, 180 g each; ●2/3 cup sugar; ●1/2 cup semolina; ●1 glass of kefir (I used yogurt); ●1.5 tsp. baking powder; ●1 sachet of vanilla sugar (1g). ●I used a 200-gram glass. Preparation: 1. Mix kefir with semolina. Leave to swell. By the time we do the rest, the kefir-semolina mixture will be ready. 2. Separate the whites from the yolks. Beat the whites with sugar until stiff peaks form at the highest speed of the mixer for 8-10 minutes. 3. Beat the yolks, cottage cheese, baking powder and vanillin into a homogeneous mass. If you wish, you can add a small pinch of salt, which is what I did. 4. Stir a mixture of kefir and semolina into the curd mass. Beat lightly with a mixer. 5. Gently fold 1/3 of the white into the dough from bottom to top. Then mix in the rest of the protein. 6. Grease the multi-pan with butter. Pour out the dough. Set the "Baking" mode for 1 hour. After the sound signal, leave on heating for another 1 hour. Then turn off the microwave, open the lid and leave the casserole in the multi for 10-15 minutes, or until it cools completely. Then carefully use a spatula to separate the casserole from the sides of the pan, slightly lifting the casserole from the bottom. Turn over onto a steamer rack. As always, I placed it on a damp towel. It’s better to remove the casserole from the cartoon when it’s completely cooled. I didn’t wait, so the middle bit stuck to the pan. But this is not a problem at all, the appearance has not deteriorated. Now we cut off a piece of the casserole, pour it with sour cream and condensed milk and... enjoy the fragrant, delicate casserole, like a cloud. You can top it with any syrup or jam. Or you can just eat it without watering it with anything, it is self-sufficient. This casserole can be baked with different fillings - dried apricots, candied fruits, fresh and frozen berries (you just need to defrost them first). In general, use your imagination, the recipe allows! Nice
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Cottage cheese casserole with blueberries Recipes
Cottage cheese casserole with blueberries Ingredients: ●Low-fat cottage cheese - 500g. ●Natural yogurt -170g. ●Sugar-6 tbsp. ●Semolina - 1/4 tbsp. ●Berries - 200-250g. ●Egg -2 pcs. ●Butter and breadcrumbs for the pan. Preparation: 1. Mix sugar, eggs and cottage cheese in a food processor, mix well, then add yogurt and mix again 2. Now add semolina and mix thoroughly so that there are no lumps 3. Add berries and mix carefully (not with a food processor) 4. Pour over into a mold, greased with butter and sprinkled with breadcrumbs and bake at 180 degrees. 30-35 minutes 5. After the time has passed, turn off the oven and leave the casserole in it for 10-15 minutes, then cool at room #breakfastrecepti
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Delicious cottage cheese casserole Recipes
Delicious cottage cheese casserole You will need: -500 g of cottage cheese -3 eggs (separate the yolks and whites) -5 tbsp. l. semolina -3 tbsp. l. sugar -1 tsp. vanilla essence - 1 tbsp. l. baking powder - raisins or dried cranberries - to taste Preparation: Mix all products from the list, except egg whites, thoroughly. In a separate bowl with a pinch of salt, beat the whites until soft peaks form. Preheat the oven to 180 degrees C. Carefully mix the whites into the curd mass and pour the finished mass into a mold greased with butter. Place in the oven and bake for about 45 minutes until golden brown. Serve the casserole warm with sour cream or jam. #bakingrecepti
- Cottage cheese casserole Casseroles
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Cottage cheese casserole Casseroles
Curd casserole Ingredients: 2 eggs a cup of milk marshmallows half a kilo of cottage cheese ripe pear a teaspoon of powdered sugar butter sugar (optional) Preparation: First, separate the yolks from the whites and mix them thoroughly with milk. Then you need to add half a kilo of cottage cheese and beat the resulting mixture thoroughly. After this, you need to cut the pear with marshmallows into small pieces and add them to the already whipped curd mixture. Next, generously grease the mold with oil and place the resulting mass there. We return to the whites, which need to be beaten together with powdered sugar and poured onto the casserole, leveled. You can also add sugar to taste. And finally, put the resulting dish in the oven for 50 minutes at about 150 degrees.
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Curd soufflé with fruits
Soufflé, pates, caviar
Curd soufflé with fruit Ingredients: 500 g of cottage cheese (not more than 5% fat) 3 eggs (separate the yolks and whites) 4 tbsp. semolina 2-3 tbsp. sugar or stevioside sweetener 1 tsp. vanilla essence 1 tbsp. baking powder any fruit to decorate the jelly as desired Preparation: Mix all ingredients except egg whites. Beat the whites in a separate bowl until stiff. Remember that egg whites whip better if they are cold. Gently mix into the curd mixture with a spoon. Pour the finished mixture into a greased refractory pan and bake for 45 minutes in an oven preheated to 180C until the top is golden brown. After cooling, decorate with fruits of your choice and pour in jelly, as already mentioned, as desired. Place in the refrigerator until the jelly hardens.
Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film "Fatal Beauty" When there is major trouble, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? Thirty pounds! - Cindy Garner Camembert... is another man's friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend from afar flies in for a minute - and you don’t have a cake! - Carlson, who lives on the roof. On our street there is a bakery called “Bonjour, croissant!” I’m tempted to go to Paris and open a bakery " Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom
Many of us remember our kindergarten childhood for a wonderful cottage cheese casserole. How cooks in kindergartens cast their spells, what they put into the curd mass, what secret they hold - this is a mystery shrouded in darkness. More than one housewife has spent a lot of time trying to replicate a kindergarten culinary masterpiece, but not everyone has been able to accurately reproduce that very taste of childhood. Well, okay! The good thing about cottage cheese casserole is that you can experiment with its taste to your heart’s content.
The cuisine of any nation has its own recipes for cottage cheese casseroles, but they all have one thing in common: in order to get a cottage cheese casserole, no matter whether it is an American cheesecake or an Italian cassata, choose only a high-quality starting product - cottage cheese. No “curd products” or “ready-made curd masses”, only real fresh cottage cheese, crumbly and not too greasy, otherwise your casserole will float. All other ingredients must also be fresh.
There are no strict recipes for cottage cheese casserole - there are only variations on the theme “cottage cheese + eggs + semolina/flour + filling (dried fruits, fruits, berries, etc.)”, as well as recipes for casseroles with the addition of pasta or noodles, rice or millet, pumpkin or vegetables (unsweetened casserole option). To make the cottage cheese casserole tender, rub the cottage cheese through a sieve, but under no circumstances put it through a meat grinder, the cottage cheese will be sticky and heavy. For a fluffy casserole, make the curd mass thinner (add sour cream, kefir or natural yogurt) and add a little baking soda or baking powder. For a low-calorie casserole, there are recipes without flour or eggs; such a casserole, especially unsweetened, is perfect for a hearty breakfast. In general, the result depends only on your imagination, and our site only gives a few examples of what kind of casseroles with cottage cheese you can invent.
Ingredients:
1 kg homemade cottage cheese,
½ cup semolina,
2-3 eggs,
1 stack Sahara,
½ cup sour cream,
½ cup milk,
1 cup raisins,
a pinch of salt,
vanillin - to taste.
Preparation:
Pour milk over the semolina and let stand for 30-50 minutes until it swells. Beat eggs with sugar. Add semolina, beaten eggs, washed and scalded raisins and other ingredients to the cottage cheese rubbed through a sieve. Grease a baking dish with butter, sprinkle with semolina or breadcrumbs, lay out the dough and smooth it out. Brush the top with sour cream mixed with raw yolk and place in an oven preheated to 180°C for 50-60 minutes.
Ingredients:
500 g cottage cheese,
3 eggs,
5 tbsp. semolina,
1 tbsp. baking powder,
1 packet of vanillin,
dried cranberries, dried cherries, raisins - to taste.
Preparation:
Separate the whites from the yolks and beat them with a pinch of salt until fluffy. Mix the remaining ingredients, carefully fold in the beaten egg whites and place the resulting mass into a greased pan. Place in the oven, preheated to 180-200° C, for 40-45 minutes, until the top of the casserole is browned.
Ingredients:
500 g cottage cheese,
200 g sour cream,
400 g semolina,
300 g sugar,
6 eggs
2 tsp baking powder,
1 stack raisins
Preparation:
Grind the eggs with sugar until fluffy. Rub the cottage cheese through a sieve and mix with sour cream. Combine the cottage cheese with the egg mixture, add semolina mixed with baking powder, and washed and dried raisins. Mix well. Pour the resulting mass into a mold greased with butter and place the mold in the oven, heated to 180-200° C, for 40-45 minutes.
Ingredients:
600 g cottage cheese,
250 ml milk,
100-150 g sugar,
50 g starch,
2 eggs,
100 g mixture of nuts and candied fruits,
1 packet of vanillin,
a pinch of salt.
Preparation:
Separate the whites from the yolks. Grind the yolks with cottage cheese, add milk, sugar, vanillin and chopped candied fruits and nuts. Mix well. Beat the whites into a strong foam with salt, add to the curd dough and mix. Line a baking dish with baking paper and grease it with butter. Pour the dough and place in an oven preheated to 180°C for about 1 hour.
Ingredients:
500 g cottage cheese,
1 stack kefir,
½ cup semolina,
4 eggs,
¾ stack. Sahara,
1 tsp baking powder,
¼ tsp. salt,
½ cup raisins, currants or candied fruits,
vanillin.
Preparation:
Using a mixer, beat eggs with sugar into a fluffy foam, add grated cottage cheese, kefir, semolina, salt, vanillin, baking powder and raisins. Pour the resulting dough into the oiled multicooker bowl and close the lid. Set the “Bake” mode for 45 minutes. After the end signal, leave the multicooker in the “Warming” mode for 10 minutes, then remove the casserole using the steamer basket.
Ingredients:
200 g low-fat cottage cheese,
100-150 g pumpkin,
1 egg,
½ cup raisins,
sugar, cinnamon, vanillin - to taste.
Preparation:
Stir the cottage cheese with the egg, add the pumpkin cut into small cubes, raisins, spices and mix. Place in a ceramic pot and simmer in the oven at medium heat for 1-1.5 hours.
Ingredients:
1 stack round rice,
450 g cottage cheese,
100 g sugar,
2.5 stacks. water,
3 eggs,
1 packet of vanillin,
150 g raisins,
1.5 stack. milk,
a pinch of salt.
Preparation:
Pour the washed rice with water, bring to a boil, reduce heat and cook under the lid until the liquid has completely evaporated for 30-35 minutes. The rice will be sticky. Meanwhile, beat eggs with sugar. Combine all ingredients, adding rice last. Pour into a greased mold and bake at 180° C for 40-45 minutes.
Ingredients:
500 g cottage cheese,
100 g butter,
200 g sugar,
3 tbsp. starch,
5-6 tbsp. semolina,
1 egg,
2-3 oranges.
Preparation:
Grind the peeled and pitted oranges in a blender until smooth. Add 100 g sugar and 2 tbsp. starch and stir. Set aside for now and combine all other ingredients until smooth in a separate bowl. It is better to first rub the cottage cheese through a sieve. Line a baking dish with baking paper, lay out the curd mass, smooth it out and lay out the orange mass. Place the pan in the oven preheated to 180°C for 50 minutes, then turn off the oven and leave to cool for 15-20 minutes.
Ingredients:
500 g millet,
250 g cottage cheese,
1 liter of water,
10 eggs,
100 g sugar,
500 ml milk,
vanillin, salt, breadcrumbs.
Preparation:
Sort the millet, rinse well, scald with boiling water and drain. Pour into boiling water, boil for 10 minutes, then pour in boiling milk, add salt and cook the porridge until tender. Cool. Rub the cottage cheese through a sieve and combine with millet porridge. Beat the eggs with sugar into a fluffy foam and add along with vanilla to the porridge with cottage cheese. Grease a baking dish with butter and sprinkle with breadcrumbs. Spread the resulting mass, smooth it out, brush with a beaten egg mixed with sour cream, and bake until golden brown in an oven preheated to 180-200° C.
Curd dessert with coconut
Ingredients:
750 g cottage cheese,
150 g butter,
4 eggs,
½ cup semolina,
150 g sugar,
1 bag of coconut flakes (not colored!),
1 packet of vanilla sugar,
½ cup poppy,
100 ml milk.
Preparation:
Separate the whites from the yolks. Mix the yolks with cottage cheese, semolina, sugar, juice and vanilla sugar until smooth. Then add softened butter and mix well. Separately, beat the whites with a pinch of salt until stiff foam and carefully fold into the curd mass. Divide the mixture into two parts, add poppy seeds to one and coconut flakes to the other. In a mold lined with baking paper, place the curd mass, alternating, using a tablespoon, in two layers. Place the pan in an oven preheated to 180°C for 1 hour, then turn off the oven and bake the casserole for another 15 minutes without opening the door.
Pasta casserole with cottage cheese
Ingredients:
150 g pasta,
400 g cottage cheese,
2 tbsp. oils,
4 eggs,
4 tbsp. Sahara,
1 stack nuts,
raisins, lemon zest - to taste.
Preparation:
Boil the pasta in salted water and place in a sieve. Separate the yolks from the whites. Grind the yolks with cottage cheese, sugar, butter and lemon zest, combine with pasta, nuts and raisins. Beat the whites with a pinch of salt into a strong foam and combine with the curd mass. Place in a greased pan and bake in a hot oven for 20-25 minutes.
Ingredients:
400 g cottage cheese,
2 eggs,
2 apples,
3 tbsp. butter,
1-3 tbsp. Sahara,
½ tsp. cinnamon,
breadcrumbs, powdered sugar.
Preparation:
Peel the apples, remove the core and cut into slices. Place apples in a frying pan, add butter, sugar and cinnamon and simmer for 5-6 minutes. Cool. Rub the cottage cheese through a sieve, combine with apples and beaten eggs and stir until smooth. Place in the prepared pan and place in the oven, heated to 180-200° C, for 15-20 minutes. When serving, sprinkle with powdered sugar.
Cottage cheese casserole with cauliflower
Ingredients:
400 g cauliflower,
200 g cottage cheese,
200 g cheese,
4 eggs,
1-2 tbsp. butter,
salt.
Preparation:
Separate the cauliflower into florets and chop. Grate the cheese on a coarse grater. Combine cottage cheese, cheese, cauliflower and eggs and mix until smooth. Place the resulting mixture in a greased pan and bake for 20-25 minutes at 180°C.
Cottage cheese and potato casserole
Ingredients:
1 kg potatoes,
200 g onions,
50 g vegetable oil,
1 tbsp. breadcrumbs,
Filling:
500 g cottage cheese,
5 eggs
100 g parsley.
Preparation:
Boil the peeled potatoes until tender and rub through a sieve. Chop the onion and fry in vegetable oil until golden brown, add to the potatoes, salt and pepper to taste. Separate the whites from the yolks, beat the whites and mix with the potato mixture. For the filling, chop the greens, rub the cottage cheese through a sieve, mix with parsley and yolks, and add salt to taste. Grease a baking sheet with butter and sprinkle with breadcrumbs. Place half of the potato mixture on a baking sheet, then place the filling of cottage cheese and herbs on it, then cover the top with the remaining potato mixture. Grease the top of the casserole with butter or sour cream and place in an oven preheated to 180-200°C for 20-30 minutes.
Cottage cheese casserole with sun-dried tomatoes
Ingredients:
500 g low-fat cottage cheese,
3 eggs,
50 g hard cheese,
5 tbsp. semolina,
5-6 slices of sun-dried tomatoes,
1-2 cloves of garlic,
2-3 tbsp. vegetable oil,
1 tsp baking powder,
1 bunch of greens,
flour, salt, ground black pepper - to taste.
Preparation:
Rub the cottage cheese through a sieve, chop the herbs, cut the tomatoes into small cubes, and chop the garlic very finely. Separate the whites from the yolks. Beat the whites into a fluffy foam with a pinch of salt. Grind the yolks with cottage cheese, add semolina and baking powder and mix. Add vegetable oil, chopped herbs and garlic. Sprinkle the tomatoes with flour and stir until the tomato pieces are completely covered in flour. Add to the curd mass, stir and gradually gently fold in the whipped whites. Salt and pepper to taste. Grease the mold with oil and place the dough into it. Place in the oven, heated to 180°C, for 30-35 minutes. Then sprinkle grated cheese on top and bake for another 10 minutes.
Cottage cheese casserole with herbs
Ingredients:
500 g cottage cheese,
200 g hard cheese,
4 eggs,
1 bunch of green onions,
2 cloves of garlic,
½ tsp. hot red pepper,
1 tsp ground paprika,
salt, herbs - to taste.
Preparation:
Rub the cottage cheese through a sieve, chop the greens, grate the cheese on a fine grater. Beat the whites into a fluffy foam. Combine all ingredients and mix well. Grease the molds with butter and sprinkle with breadcrumbs, add the curd mixture and bake at 200° C until golden brown.
Ingredients:
500 g potatoes,
100-200 g cottage cheese,
½ cup sour cream,
1 onion,
1 tbsp. flour,
salt, pepper - to taste.
Preparation:
Peel the potatoes, boil and prepare mashed potatoes. Combine it with cottage cheese rubbed through a sieve, finely chopped onion and other ingredients. Place in a greased baking dish and place in a hot oven for 15-20 minutes.
Cottage cheese and mushroom casserole
Ingredients:
400 g cottage cheese,
200 g cheese,
4 eggs,
5-6 tbsp. sour cream,
2 onions,
500 g mushrooms (fresh or frozen),
salt, ground black pepper - to taste.
Preparation:
Mix cottage cheese, finely grated cheese, eggs and sour cream until smooth. Cut the onion into cubes and fry together with mushrooms in vegetable oil. Cool and add to the curd mass. Place in a baking dish and bake at 180°C for 45 minutes.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
