This recipe has one drawback – you need to prepare pumpkin puree in advance so that it cools completely. But everything else is a solid plus. It is simply impossible to resist such a curd casserole, and even with a spoonful of thick sour cream.
Ingredients
- Cottage cheese - 450 g
- Pumpkin (mashed potatoes) – 100 g
- Sour cream - 100 g
- Chicken eggs - 3 pieces
- Flour - 3-4 art.l.
- Baking powder dough - 0.5 tsp.
- Ground cinnamon - 0.5 tsp.
- Sugar - 1.5 tbsp.l.
Step-by-step cooking recipe
Whisk pumpkin puree with sour cream, sugar and cinnamon.
Rub the cottage cheese through a sieve, whisk with eggs and combine both masses.
Add the sifted flour with baking powder.
Put the dough in a greased bowl of a slow cooker and cook for 50 minutes in the "Baking" mode.
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