Cottage cheese casserole with apples and semolina is an excellent dish for dessert or a separate meal, for example, an afternoon snack. If there are no obvious admirers of cottage cheese in the family, then it is quite possible to feed them with this useful product, served precisely in the form of a casserole. With the addition of decoys, the dessert produces a soft, loose structure. The main thing - after baking, let the dessert stand for a while, cool down, and only after that get out of the mold and chop.
- 350 g of cottage cheese;
- 2 apples;
- 4 tbsp. l Sahara;
- 150 ml of sour cream;
- 2 chicken eggs;
- 4 tbsp. l semolina;
- 1 tsp. powdered sugar for serving.
1. Prepare all necessary ingredients in advance. The cottage cheese must be fresh, the fat content of the special does not matter - here at its discretion. It can also be sour - this problem is solved by increasing the amount of sugar. Apples can be taken sweet or sour-sweet.
2. Pour cottage cheese into a large bowl. Especially large lumps need to knead with a fork. Also pour granulated sugar to the curd.
3. Pour in a bowl a couple of eggs.
4. Now pour the semolina. It is important not to overdo it with the quantity, otherwise the casserole will turn out too dense.
5. Now pour in sour cream - it is advisable to choose low-fat, 15% will be quite enough. If sour cream is fatty and very thick, you can slightly dilute it with kefir or milk.
6. Wash the apples and finely chop them, removing the seeds and the stems. If apples have a hard peel, it is better to cut it. Send the fruit pieces to the bowl.
7. Mix everything thoroughly and let the curd mass brew for about 20 minutes. You can put it in the fridge.
8. The baking dish can be greased with a small amount of vegetable or butter. Put the curd mass into it, tamp and smooth.
9. Send to an oven heated to 180 degrees and bake for 25-30 minutes. When the casserole is ready, let it stand for 20 minutes in the oven (off), and then another half an hour on the table.
10. Slice the dessert into slices and serve, sprinkled with powdered sugar, watering with syrup or sour cream.