Useful and nourishing cottage cheese casserole with raisins. The best recipes for cottage cheese casserole with raisins, semolina, fruit

Useful and nourishing cottage cheese casserole with raisins. The best recipes for cottage cheese casserole with raisins, semolina, fruit

Cottage cheese is considered one of the most useful and natural products. It helps to replenish reserves of protein and calcium. But not everyone likes to eat cottage cheese in its natural form, which is why it comes to the rescue from cottage cheese: cheese cakes, dumplings and casseroles.

Cottage cheese casserole with raisins and other ingredients is not only very tasty, but also useful.

Cottage Cheese Casserole with Raisins: General Recommendations

Most of the cottage cheese casserole recipes are based on three important and useful products: cottage cheese, eggs and semolina. Not only raisins can be added to the mass, but also other components, such as fresh fruits, nuts, dried fruits and even vegetables.

To make the dish healthier, you need to replace part of the semolina with flour. If, nevertheless, it was decided to cook a casserole only with semolina, then before adding it is soaked, after that it has better gluing qualities.

If you replace part of the semolina with starch, then the finished casserole will more resemble pudding or soufflé, which is also very tasty.

As for the choice of cottage cheese, the hostess herself decides which one to choose. If you want the casserole to turn out light and low-calorie, then it is better to choose cottage cheese with 0% fat. If you want to surprise guests with a hearty dessert, in this case, you can take a fatter product: 9, 18 or even 25%.

You can choose any raisin, but before you send it to the casserole, you must first soak it in water for 15-30 minutes.

Cottage cheese casserole with raisins (classic)

This casserole recipe is considered basic or classic, it is moderately sweet, hearty and cooks very quickly.


• 600-700 grams of cottage cheese;

• 125 g sugar;

• 4 eggs;

• 6 tablespoons without semolina;

• 50 g raisins;

• Vanillin and dried lemon peel in half a teaspoon.


If the cottage cheese is coarse-grained, then before cooking in a casserole, it must be ground to a homogeneous mass. The eggs are beaten with sugar for several minutes, after which they need to add vanillin, semolina, previously soaked in warm water, lemon peel and again stir well.

In the already obtained mixture enter the curd.

Dry the washed raisins using a napkin or paper-based towel.

Add the raisins to the dough and mix.

Take the form, which is smeared with cooking oil or covered with parchment and put ready dough into it.

Put in the oven for 40-50 minutes, preheated to 100 degrees and gradually raise the temperature to 180.

Readiness can be checked with a toothpick.

Ready casserole cut into portions and serve. Best of all, its taste is revealed in a cold form.

Cottage cheese casserole with raisins in a slow cooker

This casserole recipe is very satisfying and tasty, but it can also be made dietary, for this, sugar is replaced with fruit, and sour cream and cottage cheese take minimal fat content.


• 9% cottage cheese - 400-450 g not more;

• Manka no more than 4 tablespoons;

• 15% sour cream - 2 spoons with a hill;

• 2 eggs;

• Sugar from 80-100 g;

• 5 grams of baking powder;

• Raisin dark and light about 100 g;

• Culinary fat.


Semolina is mixed with sour cream and set aside for a few minutes to semolina swelled.

Wash dried raisins on a napkin.

After swelling, add 2 yolks into the semolina and beat well.

Squirrels need to be whipped separately with sugar to air white foam.

Add the semolina with yolks to the curd until smooth, and add baking powder to it.

Washed and dried raisins add to the dough.

It's time to add protein mass, pour in a thin stream and mix.

A bowl of multicookers is good to miss with oil or fat and sprinkle with a dry semolina.

Put the dough in the bowl, cook for about one hour in the “Baking” mode.

After the casserole is ready, you do not need to get it right away, let it stand for 15-20 minutes.

If there is no multicooker, and the recipe is very liked, then it can be prepared in the oven. Baked for half an hour at a temperature not higher than 190 degrees.

Cottage cheese casserole with raisins - a whiff of wind from faraway childhood

Many people remember this recipe since childhood, when they went to kindergarten. This easy and very tasty recipe has been prepared in gardens for many years.


• Cottage cheese 500-600 grams;

• Sugar sand - 80-100 grams;

• Milk 50-60 ml;

• 50 grams of soft butter;

• 2 eggs;

• Semolina and raisins for half a cup;

• Vanillin.


Cottage cheese can take any fat content, as long as the consistency of it is homogeneous. The oil should only be used at room temperature, so it is better to remove it from the refrigerator beforehand.

When preparing this recipe, you can use not only raisins, but also other favorite dried fruits.

Add all the ingredients to the bowl and mix well with a mixer. After covering the cooked mass and leave for half an hour. This time will be enough to semolina swelled.

Put carefully mixed mass in a greased form and send it to the oven.

This casserole is prepared for about half an hour in the oven at a temperature of about 190 degrees.

Cottage Cheese Casserole with Raisins (Double Layer)

This recipe is not much different from others, but only the second smetanny layer makes it even more satisfying and tasty. Besides the fact that it contains raisins, you can experiment with other dried fruits or frozen fruits, it will turn out very tasty.


The first layer:

• 750 grams of cottage cheese;

• 120 grams of semolina and the same amount of raisins;

• 70-80 g of sugar;

• 2 eggs;

• Vanillin and lemon peel.

Second layer:

• 400 g sour cream;

• 1 egg;

• 1/4 of sugar.


Put the cottage cheese in a bowl, if necessary, then beat with a mixer, so that the result will be a mass without lumps.

Add all products included in the first layer, mix.

Put the mass in a greased form and send it to the oven for half an hour; you must first heat it up to 190 degrees.

Watch for baking, the casserole should be half cooked, the edges are already roasted, and the middle is liquid. While the casserole will be prepared, you need to prepare a second layer, mix all the necessary products for it.

Take out the form and cover the casserole with sour cream.

Send in the oven for another 10 minutes.

After cooking, you need to cool it, and removing it from the mold, cut into slices.

Cottage Cheese Casserole with Raisins and Fruits

You can make a casserole so that it is moderately sweet, but at the same time very tasty. Part of the sugar is replaced by fruit.


• Cottage cheese - 500 g and it is better to take the fattest;

• Semolina 2-3 Art. spoons;

• Sugar 2-3 tbsp. spoons;

• 2 eggs;

• 1/2 tsp. baking powder;

• Apple, pear, plum and other fruits.


Preparation begins with the fact that the whites are whipped with sugar to air foam.

After they need to add semolina and leave for a few minutes.

Peel the apple and pear, cut into thin slices, and cut the plum into thin slices.

In the beaten eggs with semolina add all other products and beat well with a mixer.

Put half of the dough into a greased or parchment-shaped form.

Now you need to put a thin layer of fruit.

Fruits cover the remaining dough and garnish with fruit casserole on top.

Put the form in the oven, heated to 180 degrees for 15 minutes.

This casserole is best served with sour cream, whipped with sugar.

Cottage cheese casserole with raisins and oatmeal

This dessert is sure to appeal to both adults and children, it is very gentle and healthy, because it contains not only cottage cheese, but also oatmeal.


• Cottage cheese - 200-300 g;

• 2 eggs;

• 120 grams of sugar;

• 6 spoons of oatmeal;

• Raisins 2-3 spoons;

• 1 apple.


Curd mash and add to it eggs, sugar and oatmeal, mix everything thoroughly and leave for 15 minutes to swell the flakes.

Finely grate the peeled apple. Using this recipe, you can conduct experiments and add any kind of fruit to the casserole.

Wash and dry the raisins on a paper napkin, add it and grated apple to the curd and mix. Spread the mass into silicone molds and bake in the oven for about half an hour at 180 degrees.

Cottage Cheese Casserole with Raisin and Cornmeal

This incredibly delicious recipe came to Russia from Moldova. In it, instead of semolina use corn flour. It makes dessert the most dense consistency, but in the end it turns out quite tender and tasty.


• 600-700 grams of cottage cheese;

• A mixture of corn and wheat flour, 250 grams and 80;

• 1/3 cup wheat flour;

• 6 eggs;

• 2 tbsp. butter;

• 250 ml of sour cream;

• 125 grams of sugar;

• 50 grams of raisins.


First, eggs are well beaten, and then cottage cheese is added to them.

Then sour cream, butter, sugar, salt and all the flour are introduced into the mass.

Mix all ingredients thoroughly and add raisins at the very end.

Pour dough into the pre-greased form.

Send in hot oven for 40 minutes.

Serve warm, watering from above with a syrup of berries or cream.

This type of casserole can also be cooked in a multicooker by selecting the “Baking” program - 160 degrees, this tender casserole is cooked for about 1 hour.

Cottage cheese casserole with raisins and pumpkin

This recipe should please everyone from young to old. In addition, it is very tasty, it is also useful, as it adds a pumpkin, which gives the dish a special zest.


• 400-500 grams of cottage cheese;

• 2 eggs;

• 3-4 spoons with a mountain of semolina;

• Milk is not more than a glass;

• 1 small pumpkin;

• Raisin - 1 tbsp. l .;

• Butter for frying;

• Sugar - 1/2 cup.


In this recipe semolina is not soaked in milk, and cook porridge.

Peel the pumpkin and cut it into small pieces, fry in butter.

Add pumpkin to cooled porridge and beat well with a blender.

Separate the whites from the yolks, beat them with sugar and add to the dough.

Cottage cheese and raisins, pre-washed and dried, add to last.

The finished dough is laid out in the form, covered with baking paper, and sent to the oven, preheated, for half an hour.

Cottage cheese casserole with raisins and banana

This very tasty and delicate recipe will please even the most discriminating kids.


• 500-600 g of cottage cheese;

• 2 bananas;

• Raisin - a small handful;

• 2 eggs;

• 125 ml of milk;

• Sugar and decoys of 75 g.


Soak the dunk in milk for 15 minutes.

After the semolina swells, mix all the ingredients, except for bananas.

Take the form, lubricate its oil and lay on the bottom of the banana, cut into thin circles.

Put the dough on top of the fruit.

Send the casserole to the preheated oven for half an hour.

Cottage Cheese Casserole with Raisin “Tenderness”

You can prepare a tender and, most importantly, delicious casserole without adding flour or semolina.


• 500-600 grams of low-fat cottage cheese;

• 4 eggs;

• 6-7 tablespoons of table sugar;

• 50 grams of 20% sour cream;

• 2 tablespoons with a hill of starch;

• Vanilla sugar;

• A small handful of raisins.


Separate the whites from the yolks.

Using a blender, beat cottage cheese, egg yolks, granulated sugar, starch and free sugar.

Protein whip in a separate container and add in small portions to the dough.

Last but not least, washed and dried raisins are added.

Put the dough in a parchment mold and greased with butter.

Sent in the oven for 40 minutes, preheated to 200 degrees.

Cottage Cheese Casserole with Raisins: Useful Tips

All of the following tips will help to make a casserole of cottage cheese with raisins, not only delicious, but also airy. On the table, it will look luxurious and will appeal not only to households, but also guests.

1. Cottage cheese needs to be ground so that it is homogeneous without a single lump.

2. If the recipe provides for the addition of baking powder or you decide to replace the semolina with pancake flour, then you need to mix all the ingredients very quickly. Due to the fact that the cottage cheese is acid, which reacts with soda and gases are formed. They help to make casserole air.

3. You can store eggs and not in the refrigerator, but before you start cooking casseroles, they are best placed in it for half an hour. It is necessary to cool them in order that the protein is better whipped. 4. When cooking casseroles, whites and yolks are better beaten separately, as a result, the casserole will turn out even more fluffy.

5. The optimal number of eggs in a curd casserole should be: 2 eggs per 500 grams of cottage cheese, the more eggs, the denser the consistency of the dessert.

6. To make the cake more aromatic, add vanillin or lemon zest to it.

7. To make the casserole even more airy, part of the semolina can be replaced with flour.

8. At first, it is better to heat the oven to a temperature not exceeding 100 degrees, after which the form with baking is sent to it and gradually increase the temperature to 200 degrees. If you put the form in an already strongly heated oven, then first of all a crust will appear, which will prevent the mass from rising well.

9. Delicious casserole is obtained if you take a fat cottage cheese. If you are low-fat, then sour cream will help to add fat to it.

10. The dark color of the crust depends on the amount of sugar, the more, the richer.

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