Protein Curd Casserole
Composition / ingredients
8
servings:
Cooking method
1. Mix cottage cheese and eggs (1 whole and two proteins)
2. Add 2 tbsp corn starch
3. Add all other ingredients to the resulting mass
4. Put the mass in a silicone mold and bake for about 20-30 minutes, until a light crust forms.
2. Add 2 tbsp corn starch
3. Add all other ingredients to the resulting mass
4. Put the mass in a silicone mold and bake for about 20-30 minutes, until a light crust forms.
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
- 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
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
- Egg whites - 44 kcal/100g
- Corn starch - 329 kcal/100g
- Sweetener - 20 kcal/100g
