Cottage cheese and dates casserole
Composition / ingredients
4
servings:
Cooking method
Grind cottage cheese with sugar, add softened butter and grind again
Add eggs, mix thoroughly
Add semolina and salt, mix
Dates are separated from the seeds and finely chopped, add to the resulting curd mass, mix thoroughly.
Spread in a greased form, level and lubricate the surface with sour cream.
Bake at 180 g for at least 30 minutes (I cooked it in 45 minutes), I focus on the appetizing smell from the oven and the browned edges of the casserole.
The casserole turns out to be moderately sweet due to dates and tender.
Caloric content of the products possible in the composition of the dish
- Dates - 290 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 curd - 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
