Cottage Cheese Casserole with Raisins

Cottage Cheese Casserole with Raisins

Cottage cheese is among the most useful products. Its low-fat options are recommended for people on a diet. Children need to eat dishes from it, regardless of the degree of its fat content. After all, it contains a lot of easily digestible protein and calcium, which are especially badly needed at an early age for normal skeleton formation and muscle building. With a lack of these substances slows down growth, the bones become fragile. However, not every child can be persuaded to eat dairy products in their raw form. In the children's menu, cottage cheese most often comes in the form of various desserts: cheese cakes, cottage cheese cakes, and casseroles. Cottage cheese casserole with raisins is a hearty delicacy that almost no one can give up, regardless of their age. You can cook it in the oven or multi cooker according to different recipes. Often other fruits, fresh or dried, or vegetables (pumpkin, carrots) are introduced into the composition. Then the food becomes even tastier and healthier.

Cooking Features

Even a beginning hostess will be able to cook casserole from cottage cheese with raisins, but to get the best result, knowledge of a few moments will be useful to her.

  • Not only natural curd can be found on sale, but also a curd product, which contains not only cow's milk, but also vegetable proteins and fats. This product is cheaper, but it also has much less useful properties than natural curd. They are also not exactly identical in taste, although they are very similar.
  • When choosing a curd, give preference to a fresh product with a short shelf life. If it is indicated on the pack that the shelf life of the curd is a month, it is likely that antibiotics or other not very useful components have been added to it for safety.
  • If you do not want the use of cottage cheese dishes to have a negative impact on your body, use a low-fat or low-fat product (with a fat content of up to 6%). If you want to make a very nourishing casserole, use for it cottage cheese with a fat content of 18% or even more. The greatest demand is for a product that has a normal fat content, that is, 9%.
  • A casserole will be more tender or homogeneous if the curd is rubbed through a sieve before cooking.
  • Eggs help make the casserole more dense. It is desirable to use them precisely in the amount indicated in the recipe, otherwise the casserole may be either too loose or too hard. Usually on 0, 5 kg of cottage cheese take 2 eggs.
  • Raisins must be steamed before use. To do this, it is poured with boiling water for 10-15 minutes, then wring out.
  • To make the raisins more evenly distributed in the curd, it can be rolled in flour before adding to the curd mass.
  • Cottage cheese casserole is usually prepared with the addition of semolina, but it can be partially replaced with flour or starch. Then the dessert will turn out more gentle and magnificent.
  • You should not put too much sugar in the curd mass. Raisins are among the sweetest dried fruits - this is one reason. The second is that a mass with a high sugar content can burn.
  • In order for the casserole to rise better and not to burn, but it would be covered with a ruddy crust, the form is placed in the oven heated to 130-160 degrees, the first 15 minutes it is baked at the specified temperature, then the temperature is raised to 200 degrees and the casserole is brought to readiness. However, if you bake the curd basis at 180 degrees all the time, there will be no significant differences.

Cottage cheese casserole with raisins can be baked with the addition of other fruits and even sweet vegetables. And on her taste, and the beneficial properties of this will have a positive effect.

A classic recipe for cottage cheese casserole with raisins in the oven

Composition:

  • cottage cheese - 1 kg;
  • chicken egg - 4 pcs .;
  • raisins - 100 g;
  • sugar - 150 g;
  • semolina - 150 g;
  • vanillin - 1 g;
  • Lemon or orange zest (optional) - a pinch.

Method of preparation:

  • Divide the eggs into whites and yolks. Protein temporarily clean in the fridge.
  • Pour sugar, vanillin and zest into a bowl with yolks. Pound them with a whisk.
  • Pour the semolina to the resulting mass, mix well.
  • Pour the raisins in a small cup, pour boiling water over it. Leave for 15 minutes. During this time, the raisins will evaporate, and the semolina, mixed with yolks, will have time to swell.
  • Remove proteins from the refrigerator. Beat them into a dense foam.
  • Rub the cottage cheese through a sieve, mix with yolks and semolina.
  • Put the protein mass in a bowl with curd mass. Stir proteins with a spatula, making vertical movements from the edges to the center, as if wrapping the proteins in bulk.
  • Drain water from raisins, squeeze it, dry with a napkin and place in a container with the other products.
  • Put the curd in shape. If it is not silicone, it will not hurt to lubricate it with oil and sprinkle with breadcrumbs so that the ready casserole is easier to remove.
  • Heat the oven to about 160 degrees, put in a form with curd mass. After 15 minutes, slightly increase the temperature in the oven. Bake the cheesecake until done. It will take another 20-30 minutes.

When serving the casserole to the table, it will not hurt to pour sour cream on it. Kids love it also with jelly and sweet yogurt.

Cottage cheese casserole with raisins in a slow cooker

Cottage Cheese Casserole with Raisins

Composition:

  • cottage cheese - 0, 5 kg;
  • raisins - 50 g;
  • sour cream - 50 ml;
  • chicken egg - 2 pcs .;
  • semolina - 80 g;
  • sugar - 80 g;
  • baking powder for dough - 5 g;
  • refined vegetable oil - 40 ml.

Method of preparation:

  • Curd the curd through a sieve so that there are no lumps in it.
  • Divide eggs into whites and yolks.
  • Mix the semolina with sour cream. Leave for 15 minutes for the croup to swell.
  • Add yolks to the mix of semolina and sour cream. Stir to a smooth consistency.
  • Combine the resulting mixture with the curd, add baking powder. Mix thoroughly.
  • Pour raisins with boiling water. After 10 minutes, drain water from it. Squeeze dried fruits, let them dry.
  • Whip the whites in a dense foam. Continuing to beat, gradually add sugar. It is better to use a crystalline product or even powdered sugar.
  • Put the raisins in a bowl of curd. Stir the products, trying to distribute the raisins in the curd mass evenly.
  • When adding proteins in small portions, mix them into the bulk.
  • Grease the capacity of the multicooker with oil and sprinkle with semolina. Put the dough in it.
  • Turn on the unit by selecting the “Baking” program. Cook in it for 1 hour.
  • Wait a quarter of an hour, then remove the casserole by placing it on the steamer grate.

To the table, the casserole cooked in a slow cooker is served with the browned side up - so it looks much more appetizing.

Cottage Cheese Casserole with Banana and Raisin

Composition:

  • cottage cheese - 0, 5 kg;
  • chicken egg - 2 pcs .;
  • cinnamon - 2-3 g;
  • raisins - 50 g;
  • refined vegetable oil - 20 ml;
  • orange peel - 2-3 g;
  • banana - 0, 4 kg;
  • sour cream - 50 ml;
  • semolina - 50 g.

Method of preparation:

  • Cottage cheese, rubbing through a sieve, mix with eggs.
  • Peel bananas. One fruit cut into slices. Another mash with a fork, add to the curd mass.
  • Pour cinnamon and zest into a container of curd. Beat the products with a mixer or blender.
  • Mix the semolina with sour cream, pour raisins with boiling water. Wait 10 minutes.
  • Connect the swollen semolina with the main mass, mix well.
  • Drain the raisins, mix with other products.
  • Put the curd-banana mass in a greased form. Place the banana circles on top.
  • Send the form to an oven heated to 180 degrees for 30-35 minutes. During this time, the casserole will quite have time to bake.

A casserole of cottage cheese with a banana and raisins is so fragrant and tasty that it is almost impossible to resist this dessert.

Cottage cheese casserole with raisins is a tasty, nourishing and healthy delicacy. It can be served not only for dessert, but also as an independent dish.

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