Cottage cheese casserole with pumpkin Sunflower

Very tasty cottage cheese casserole with pumpkin. Try it, you won't regret it! Dear cooks! I want to share with you a recipe for one of my favorite casseroles. Once upon a time I read this recipe in a magazine. Many thanks to the author. Casserole can be prepared in the evening, in the morning it is even tastier. Try it, and maybe you'll love it, just like me

Skazka

The author of the recipe

Cottage cheese casserole with pumpkin Sunflower

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Cottage cheese

400

Pumpkin

300

Eggs

Semolina (with top)

Sugar

0.5

Vanillin (bag)

1 pcs.

Apples

Raisins (pitted)

Baking soda (on the tip of a teaspoon. slaked with lemon juice)

to taste

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 8 g

Fats 20 % 6 g

Carbohydrates 53 % 16 g

144 kcal

GI: 6 / 25 / 69

Step-by-step cooking

Cooking time: 40 min

Step 1:
Grate the pumpkin on a medium grater. Soak the raisins in hot water
Step 2:
Cottage cheese, pumpkin, semolina, granulated sugar, vanilla, eggs, soda, slaked with lemon juice, put in a bowl and mix well
Step 3:
Put the mixture in a form greased with butter
Step 4:
Cut the apples into quarters, cut out the core and cut into slices. Put the slices on top of the mixture, pressing a little. Sprinkle a little sand. Put raisins in the middle. My apples are Golden, and even in April, a little harsh. With fresh, juicy ones, it turns out tastier. Put in the oven preheated to 200 g for 30 minutes
Step 5:
A very tasty, healthy, appetizing casserole is ready. Help yourself!