Fruit soup with casserole
Composition / ingredients
4
servings:
Cooking method
For casserole: carefully rub the cottage cheese with egg, add salt, sugar, semolina, mix and put the mass in an even layer in a mold, liberally oiled and sprinkled with breadcrumbs or semolina. Bake at 180-200 * until golden brown.
For soup - cook a compote of dried fruits or frozen fruits.
Take 4 cups of ready-made compote + sugar (to taste). Boil, add the diluted starch, stirring continuously. Bring to a boil.
Put a piece of casserole in a plate, pour sour cream over the soup and decorate with fruit from compote. Enjoy your meal.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Compote - 60 kcal/100g
