Everything is good in a tender cottage cheese casserole on whipped whites, except that it can be bland. That's why I prefer to add different fillings to it. For example, here is this version with pumpkin and nuts – you can lick your fingers.
Ingredients
- Pumpkin - 150 g
- Spices and seasonings (for pumpkin) – 1 tsp.
- Walnuts (chopped) – 1 handful
- Sugar - 4 tbsp.l.
- Butter - 1 art.l.
- Cottage cheese - 450 g
- Sour cream - 2 art.l.
- Chicken eggs - 2 pieces
- Flour - 2 tbsp.l.
Step-by-step cooking recipe
Cut the pumpkin into small cubes and fry a little in butter.
Add a spoonful of sugar, nuts and spices to taste, and fry for another minute.
Beat the cottage cheese with a blender with the remaining sugar and yolks.
Add sour cream, and then - flour.
Separately whisk the whites to persistent peaks and add to the curd mass.
Put some of the cottage cheese, pumpkin filling and cottage cheese again in a baking dish.
Put the casserole in the oven for 45 minutes at 170 degrees.
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