Cottage Cheese and Poppy Seed Casserole Recipe
Do you like cottage cheese casseroles? And poppy seeds in baking? If yes, you are here! Wonderful poppy-curd casserole with berry-fruit sauce (choose to your taste), tender, with a rich taste of poppy seeds, with a slight sourness of berries, moderately sweet – try it?
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Power: 900W Program: casserole (60 minutes). Divide the eggs into whites and yolks. Add egg yolks, sugar or sugar substitute to taste, pudding, poppy seeds to the cottage cheese.
  2. Grind with an immersion blender.
  3. Whisk the whites with a pinch of salt until peaks form.
  4. Carefully insert the proteins into the curd mixture – mix from the bottom up.
  5. The split form 18 is smeared with oil and sprinkled with semolina – shake off the excess Put the mass into the mold.
  6. In the middle we spread the separated berries and press them lightly. I had a frozen cherry – I just brought it to a boil, cooled it and strained it.
  7. Baked in a slow cooker with a capacity of 900W for 1 hour. If you are in the oven at 180 degrees for 50-60 minutes – focus on your oven!
  8. After the signal, we leave the casserole dish in the slow cooker on for 10 minutes without opening the lid. Open the lid.
  9. Cool. Take it out of the mold. Serve with sour cream or yogurt.
  10. Enjoy.
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