Cottage cheese casserole with condensed milk in a slow cooker

You can cook a casserole in the oven, but MV will simplify the process. . I consider a cottage cheese casserole with condensed milk to be an ideal sweet dessert.

Olesya

The author of the recipe

Cottage cheese casserole with condensed milk in a slow cooker

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Composition / ingredients

Servings:

Cottage cheese

500

Eggs

Condensed milk

0.5

Vanillin (on the tip of the knife)

to taste

Salt (pinch of salt)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 14 g

Fats 28 % 10 g

Carbohydrates 33 % 12 g

191 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Separate the whites from the yolks. Whisk the whites with a pinch of salt into a strong foam. Beat the yolks, cottage cheese and condensed milk with a mixer (you can use a blender). Carefully combine the whipped whites with cottage cheese. I added the filling (not many in total): candied fruits, raisins, dates, walnuts. We lubricate the MV bowl with oil, put the curd mass into it.
Step 2:
Bake cottage cheese casserole with condensed milk in a slow cooker in the "Baking" mode for 45 minutes. Then we turn it over exactly with the help of a steaming basket and put it on for another 45 minutes. After the signal has sounded, we leave the casserole in the switched-off slow cooker for about 20-30 minutes.
Step 3:
The casserole turns out very tasty and tender! You can still not separate the whites from the yolks, the casserole in this case will also be delicious, but it will turn out to be somewhat denser. In this case, what kind of casserole you want (thicker or not) depends only on you, and both are delicious. Bon appetit!