Curd-carrot casserole - a useful and easy-to-prepare dessert. The best recipes for a gentle curd-carrot casserole

Curd-carrot casserole - a useful and easy-to-prepare dessert. The best recipes for a gentle curd-carrot casserole

This casserole is doubly useful, besides, it is a fairly light dessert, so it will suit people who are on a diet.

The main ingredients of cottage cheese and carrot casseroles are cottage cheese, carrots, sugar, semolina and eggs. The remaining ingredients are added as desired.

These can be dried fruits, nuts, citrus fruits, fresh fruits and more.

Cottage cheese and carrot casserole - the basic principles of cooking

All products must first be removed from the refrigerator.

First, all the cottage cheese fray through a sieve. Then add eggs and sugar to it and rub well. To the cheese also add and other additives that are used in the recipe.

Carrots are cleaned, washed and crushed on the smallest grater or in a blender. Carrots are used both raw and boiled. It all depends on the recipe and method of preparation.

Combine cottage cheese with carrot, add semolina and mix everything well. The resulting mass is laid out in a mold and baked for half an hour at 180 ° C. Serve cottage cheese and carrot casserole with sweet sauces or condensed milk.

Recipe 1. Classic cottage cheese and carrot casserole

Ingredients

half a kilo of carrots;

a pack of cottage cheese;

75 g of semolina;

160 g sugar;

two eggs;

a glass of milk;

60 ml of sour cream;

salt;

80 g butter.

Method of preparation

1. Peel the carrots, rinse and grate finely. Put it in a saucepan and pour over the milk. Sprinkle with sugar (half a serving) and salt, add butter and simmer for 15 minutes. over moderate heat, covered with a lid. Pure using a blender.

2. In the carrot puree, enter the semolina and again put on the slowest fire. Heat for ten minutes and remove from heat.

3. Separate yolks from proteins. Beat the yolks with a fork and pour them into the carrot puree, mix and cool.

4. Blender cottage cheese with sour cream until smooth. Mix cottage cheese with mashed carrots.

5. Beat the whites in a dense foam, and put them in a mixture of cottage cheese and carrots, add the rest of the sugar and slowly mix from top to bottom, so that the proteins do not fall off. 6. Lubricate the form, put the curd-carrot mass into it, and bake at 190C for half an hour. Remove the casserole from the mold, chop and serve, watering with sour cream or condensed milk.

Recipe 2. Curd-carrot casserole with poppy

Ingredients

cottage cheese - 400 g;

vanillin;

three eggs;

raisins;

sugar - 100 g;

20 g of poppy;

sour cream - four tbsp. spoons;

100 g of semolina;

a pinch of soda;

large carrots.

Method of preparation

1. Pour cottage cheese into a deep container, add sugar, eggs and vanillin. Well beat with a mixer until smooth.

2. In a separate container, mix Art. spoon sour cream with soda and pour the mixture into the cottage cheese. Stir and leave for ten minutes

3. Clean the carrots, rinse and three on the smallest segment of the grater. Put it in the dough. Here we send raisins, semolina and poppy. Knead the dough well with a spoon.

4. Lubricate the silicone form with margarine and sprinkle with semolina. Pour the dough into it, level the surface and grease with sour cream. We bake at 200C for half an hour. Cut into portions and serve with sour cream.

Recipe 3. Cottage cheese and carrot casserole with apples and dried cranberries

Ingredients

100 g of cottage cheese;

h. spoon of sugar;

Art. spoon of sour cream;

Egg;

an Apple;

a handful of dried cranberries;

carrot.

Method of preparation

1. Peel the carrots, rinse them and boil until half cooked.

2. Curd cheese through a sieve, or chop with a blender.

3. Peel the apple and rub it together with the carrot as small as possible. Mix everything with cottage cheese.

4. In the cottage cheese, add the egg, cranberries, sour cream and sugar. Stir and put in a small baking dish, after having been greased with oil and sprinkled with semolina.

5. Put the oven in preheated 180C for half an hour. Cool the casserole without removing from the form. Then cut it, pour sour cream or condensed milk.

Recipe 4. Steamed cottage cheese and carrot casserole in a slow cooker

Ingredients

cottage cheese - 100 g

raisins;

semolina - h. spoon;

small egg;

sugar - 10 g;

grated carrot - tablespoon.

Method of preparation

1. Wash the raisins, fill it with boiling water and leave to soak. Clean the carrots, wash and rub them with fine chips. Put cottage cheese in a bowl and rub it well, add carrot, semolina, egg, sugar and raisins to it. Mix everything with a blender. 2. Grease a small silicone mold with butter and place cottage cheese dough in it.

3. Pour three glasses of flour into the multicooker container, place the device for steaming and put molds on it. Turn on the “Steaming” program and set the timer to 20 minutes.

Recipe 5. Cottage cheese and carrot casserole with berries

Ingredients

five carrots;

a bag of vanilla;

kilogram of cottage cheese;

a pinch of salt;

seven eggs;

half a cup of raisins;

one and a half glasses of berries of currant, strawberry.

Method of preparation

1. Beat the eggs in a deep bowl, sprinkle with salt and beat until the mixture is doubled. Introduce cottage cheese in small portions and mix gently.

2. Peel and wash the carrots and grate as small as possible. Put it in cottage cheese, add vanillin and mix gently. Add raisins and berries and mix everything thoroughly.

3. Spray the detachable form with olive oil and sprinkle with semolina. Curd dough is poured into a form, rasoni and send in the oven, preheated to 180C. Bake for about 40 minutes.

Recipe 6. Cottage cheese and carrot casserole with dried apricots

Ingredients

five carrots;

salt;

a pack of cottage cheese;

sugar - 50 g;

80 g of semolina;

a piece of butter;

egg;

130 g dried apricots.

Method of preparation

1. Rinse carrots, peel and boil. Drain, cool and chop into large chips. Put in a deep dish.

2. Rinse dried apricots, put in a deep bowl and pour boiling water. Leave to swell.

3. Combine the carrot with cottage cheese and rub well. Add egg, sugar, semolina and salt to cottage cheese mass. Stir well with a spoon.

4. Throw the dried apricots in a colander. After draining the water, put it on a disposable towel. Chop dried apricots into thin strips and transfer it into a mass of curd.

5. Deco butter with butter, put dough on it and bake at 200C for about forty minutes. Cut the casserole into pieces and serve, watering with sour cream or condensed milk.

Recipe 7. Curd-carrot casserole “For the beloved”

Ingredients

half a kilo of cottage cheese;

sugar - five Art. spoons;

150 ml of milk;

three eggs;

a piece of butter;

20 grams of starch; 60 g of semolina;

a pinch of cinnamon;

vanillin;

orange peel;

three carrots;

60 g honey.

Method of preparation

1. Clean and rinse the carrot. Rub it with large chips, put in a saucepan, cover with milk, add honey and a piece of butter. Lightly salt and bake over moderate heat to softness. Then pour semolina and hold on the fire for another two minutes. Add vanilla, mix and cool.

2. Wipe the curd through a sieve or blend it into a paste with a blender. Beat eggs with sugar. Put the orange zest into the curd, season with cinnamon and pour in the egg mixture. Beat well, add starch and mix.

3. Put in the resulting mass porridge from carrots and combine. Grease the detachable form with butter, pour the cottage cheese dough into it and bake in a heated oven for half an hour. Leave the casserole in the form for ten minutes, then remove, cool and cut into batch.

Recipe 8. Curd-carrot casserole with prunes

Ingredients

two eggs;

a pack of cottage cheese;

60 g of semolina;

four art. spoons of sugar;

lemon peel - 10 g;

300 g carrots;

a pinch of nutmeg;

half an apple;

four pieces prunes.

Method of preparation

1. Peel the carrot, wash and cook for about 20 minutes. Then drain and cool. Prune melenko cut.

2. Mash the curd with a mortar with lemon zest and some sugar. Beat whites to stable peaks, add yolks and semolina to them and gently knead.

3. Largely rub the apple, put it in gauze and squeeze the juice. Mix it with nutmeg. Coarsely grate boiled carrots. Mix half with an apple and three tablespoons. spoons of a mixture of eggs.

4. Mix the second half of grated carrot and sliced ​​prunes with cottage cheese. Gradually introduce the protein mass, and knead gently so that the mass does not lose its airiness.

5. Lubricate the form with butter, sprinkle with flour and put a layer of carrots with apples. Well press the bottom layer to the form. Spread the curd mass on top. Bake forty minutes at 180 ° C.

Recipe 9. Curd-carrot casserole with pumpkin

Ingredients

cottage cheese - 400 g;

orange peel;

120 g pumpkin;

a handful of dried apricots; two carrots;

some milk;

two eggs;

60 semolina;

sugar - 75 g

Method of preparation

1. Peel the pumpkin, cut it into small pieces, wrap it in foil, and bake in the oven.

2. Pour the semolina into a deep bowl and cover with milk to cover the grits, mix and leave to swell.

3. Whisk the eggs with sugar. Put the cottage cheese in the egg mixture and knead it with a crush. Grind the cleaned carrots in a blender. Put the pumpkin here and grind it all together. Put the vegetable mixture and the swollen semolina into the curd mass and mix.

4. Remove grated zest from the orange. Cut dried apricots into strips. Add everything to the dough and mix gently. Slightly deco with high sides grease and shift the dough into it. Bake at 180C for half an hour.

Recipe 10. Curd-carrot casserole “Useful”

Ingredients

one and a half glasses of oatmeal;

80 g raisins;

two carrots;

any nuts;

a glass of cottage cheese;

5 g of soda;

half a cup of kefir;

two eggs;

75 g sugar;

a pinch of cinnamon;

vanilla sugar - two tsp.

Method of preparation

1. Peeled carrots finely grate. Curd mash, so that no lumps remain. Wash the raisins. Grind nuts in a coffee grinder.

2. Mix oatmeal with soda, quenched with vinegar. Grind it with a carrot. Add sugar, raisins, kefir, nuts, eggs and cinnamon to the mixture. Knead the dough with a spoon so that it turns out the consistency of thick cream.

3. Grease cookware with butter, sprinkle with flour, put cottage cheese dough in it, smooth the surface and put in the oven preheated to 180C for half an hour. Slice the casserole into portions and pour over jam or condensed milk.

Recipe 11. Curd-carrot casserole in a slow cooker

Ingredients;

200 g of cottage cheese;

25 g butter;

40 g of semolina;

salt;

egg;

100 ml of milk;

25 grams of sugar;

half a kilo of carrots;

wheat crackers.

Method of preparation

1. Clean and wash the carrots. Grind it into large chips. Put it in a multicooker container, pour in milk and add a piece of butter. Turn on the "Baking" for 15 minutes, and let it in during this time. As soon as the signal sounds, we enter a semolina with a thin stream, mix, close the lid of the unit and leave until the croup swells. 2. Curd the cheese until smooth, slightly add and add the yolk. Squirrels cool and whip with sugar in a strong foam.

3. Cottage cheese combine with carrots. Carefully introduce whipped proteins into curd-carrot mass and gently mix them so that proteins do not lose their fluffiness.

4. Lubricate the capacity of the multicooker, sprinkle with breadcrumbs and spread the curd-carrot dough into it. We turn on the “baking” mode, and set the timer to 60 minutes. Close the unit lid and bake until the beep sounds.

Curd-carrot casserole - tricks and tips from professionals

  • Lubricate the surface of the casserole with sour cream, yolk or butter. This will make the casserole softer and more appetizing.
  • It is better to introduce yolks separately from proteins. Even if the prescription is not required, do not be lazy, and whip the protein separately into a strong foam, and only then enter it into the dough. Thus, the casserole will always turn out lush.
  • To make raisins or dried fruits evenly spread over the dough, sprinkle it with flour or starch and mix.
  • Dump the cottage cheese through a sieve or turn it into a paste using a blender.
  • If there are diabetics in the family, sugar substitutes may well be used instead of sugar.
  • You can tart the finished casserole with powdered sugar or chopped nuts.
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