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 Pumpkin Curds with Dried Apricots and Apple Recipe
I want to offer you a recipe for a very tender and delicious pumpkin cottage cheese from the field of proper nutrition. A great dessert without harm to the figure!
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Diet Food Dishes, Lean Food, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Quick Breakfast, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Diet Food Dishes, Lean Food, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Quick Breakfast, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Grate the peeled pumpkin and apple on a fine grater.
    Grate the peeled pumpkin and apple on a fine grater.
  2. Add egg, cottage cheese, sugar substitute, vanilla, kefir and baking powder. Mix everything thoroughly, and then add the chopped dried apricots and oat flakes. The dough turns out to be liquid. Let him rest for 10 minutes.
    Add egg, cottage cheese, sugar substitute, vanilla, kefir and baking powder. Mix everything thoroughly, and then add the chopped dried apricots and oat flakes. The dough turns out to be liquid. Let him rest for 10 minutes.
  3. Spread the dough on silicone molds and send it to a preheated 180 degree oven for 15-20 minutes. Let the finished cottage cheese cool down a little. Remove from the molds and serve with honey or sour cream in a warm form.
    Spread the dough on silicone molds and send it to a preheated 180 degree oven for 15-20 minutes. Let the finished cottage cheese cool down a little. Remove from the molds and serve with honey or sour cream in a warm form.
  4. Bon appetit .
    Bon appetit .
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