Cottage cheese casserole with cranberries and spelt flour
Cottage cheese casserole with cranberries and spelt flour turns out to be more useful than the classic version. Spelt flour can be replaced with whole wheat flour. It is preferable to use dried cranberries, then the curd mass will be well baked.
Ingredients
- Cottage cheese - 300 g
- Cranberries (dried) – 60 g
- Brown Sugar - 2 tbsp.l.
- Flour (polbyanaya) – 3 tbsp.l .
- Milk - 50 ml
- Chicken eggs - 2 pieces
- Vegetable oil - 1 tbsp.l.
- Ground cinnamon - 2 pinches
Step-by-step cooking recipe
Pour the granular cottage cheese into a bowl, add sugar, cranberries and spelt flour.
Pour in the milk and mix.
Divide the eggs into whites and yolks. Whisk the whites with a pinch of salt into a fluffy foam.
Start gently mixing the whipped whites into the curd mass.
Beat the yolks also and add to the dough along with ground cinnamon. Mix it up.
Grease the baking dish with vegetable or butter. Put the curd mass into the mold and smooth it out. Bake at 180 degrees for 25 minutes.
Let the casserole cool down a little, then cut it into pieces and serve – you can with sour cream or condensed milk.
