Cottage cheese cheesecakes with dried apricots

In order to have breakfast with delicious and dietary cheesecakes, in the evening you need to soak dried apricots for half an hour or an hour in cold (so as not to increase the GI in vain) drinking (since part will be absorbed) water. Thus, we will soften it a little, and also get rid of at least some of the preservatives with which we process it. In principle, this whole part can be omitted if you don't bother too much. We pour out the water, it is in it that all the dirt and chemicals remain, and we send dried apricots together with cottage cheese, egg and vanilla to a blender. I leave 50 grams of cottage cheese for refueling.

We grind everything-mix it and send it to the refrigerator overnight. During the night, the cottage cheese will thoroughly soak in the sweetness of dried apricots, and also thicken a little, which makes it easier to sculpt cheesecakes. Of course, they will not be molded with their hands anyway without flour, but they are laid out quite neatly with a spoon (it will not hurt to moisten it in water to make it more beautiful) on baking parchment. If they are still too liquid - it all depends on the cottage cheese, you can use silicone molds for cupcakes or cupcakes.

We send this case to the preheated oven. I put a little less than 180 gr. for 30 minutes. But I have already determined for sure that my oven is lying, so be guided by your own.

It's very tasty if you pour something over the cheesecakes. For example, I mix 50 g of cottage cheese (it's in my pack, high-protein) in a blender with a couple of tablespoons of water, stevioside and vanilla, sometimes I also add lemon juice. You can use yogurt, kefir, pasty cottage cheese, etc.