Composition / ingredients
Step-by-step cooking
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Pour candied fruits with "live" boiling water and let stand for 10 minutes. Rub the cottage cheese through a sieve. Grate the butter on a fine grater, mix everything well. Add the boiled condensed milk and mix everything well again. Drain the liquid from the candied fruits and squeeze out the water. We put candied fruits and pine nuts in our mass, carefully mix. Now we take a form with holes, I used a colander, we cover our form with gauze folded twice. The gauze should be large so that the edges remain outside. We spread our mass, cover the top with gauze, put a plate on top of the plate, put the load on the plate, and send this structure to the refrigerator for 12-15 hours. Then we take our Easter out of the mold, rub it on top with chocolate. Have a nice day! Our curd paska is ready.
Caloric content of the products possible in the composition of the dish
- 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
- Cottage cheese "Vitalinia" - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 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
- Beech nuts - 568 kcal/100g
- Pinya - 635 kcal/100g
- Cedar nuts - 620 kcal/100g
- Candied fruits - 216 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- Boiled condensed milk - 328 kcal/100g
