Cottage cheese casserole: a dietary cooking option. Dietary cottage cheese casserole without flour Dietary cottage cheese casserole without sugar and flour

Recently, proper nutrition has become very fashionable. Not only athletes and top models adjust their diet. In everyday life, it is very important to extract a minimum of fat and maximum benefits from food. Flourless cottage cheese casserole is ideal for dessert or healthy snack.

Diet casserole: classic version

Today we are talking about how to prepare a low-calorie and at the same time very healthy delicacy. Cottage cheese casserole without flour and semolina turns out incredibly tasty. To reduce the calorie content of the dish, take low-fat cottage cheese and sour cream with a minimum fat content.

Compound:

• 500 g cottage cheese;
• 2 tbsp. l. potato starch;
• 2 tbsp. l. sour cream;
• 4 things. chicken eggs;
• 7 tbsp. l. granulated sugar.

Preparation:

On a note! You can add other spices, such as cardamom, ground ginger or cinnamon.

Taboo on sugar and flour

Cottage cheese casserole without sugar and flour is no less tasty than a dish prepared according to a classic recipe. Condensed milk will add sweetness to the casserole.

On a note! For variety, you can add pieces of fresh fruit and berries, as well as raisins or dried apricots.

Compound:

• 2 medium sized apples;
• 3 pcs. chicken eggs;
• 2 bananas;
• 3 tbsp. l. semolina;
• 1 can of condensed milk;
• 0.5 kg of cottage cheese.

Preparation:

Note for vegetarians

Cottage cheese casserole without eggs and flour is very easy to prepare. You just need to select components that can maintain the viscosity of the dough and the shape of the casserole. Replace flour with semolina, and eggs with sour cream.

Attention! To prevent the casserole from burning, you need to place a fireproof dish with water under the baking sheet.

Compound:

• 60 g granulated sugar;
• 500 g curd mass;
• 100 g butter;
• 40 g semolina;
• 60 ml sour cream.

On a note! For flavor, add a little citrus zest to the dough.

Preparation:

1. Let's melt the butter.
2. Combine 2/3 of the melted butter with granulated sugar and mix well.
3. Add cottage cheese and semolina to the same mass.
4. Take a heat-resistant form and sprinkle the bottom with breadcrumbs or semolina.
5. Lay out the dough.
6. Pour sour cream and the remaining portion of butter on top of the casserole.
7. Place the casserole in the oven for 30 minutes. Bake at a temperature of 190°.

Advice! If the cottage cheese is coarse-grained, then it is better to crush it thoroughly with a fork or grind it in a sieve.

"Marble casserole"

If you use your imagination and show all your culinary skills, then cottage cheese casserole in the oven without flour will turn into an exquisite dessert that will win the hearts and stomachs of gourmets.

Compound:

• 500 g curd mass;
• a little vanillin;
• 0.2 l cream;
• 200 g granulated sugar;
• 5 eggs;
• 1 tbsp. l. cocoa powder;
• a little refined vegetable oil.

Preparation:

1. Again, we start by separating the protein mass from the egg yolks.
2. Place the curd mixture in a separate bowl and add the egg yolks.
3. Using a fork, thoroughly grind these ingredients until a mass of homogeneous texture is formed.
4. Add cream and granulated sugar here.
5. Mix everything again.
6. Beat the cooled egg whites with a mixer or blender until a thick foamy mass forms.
7. Add the whipped whites to the curd mass and stir.
8. Take a heat-resistant form or multi-cooker container. Lubricate it with refined vegetable oil.
9. Spread the prepared curd dough.
10. Sprinkle sifted cocoa powder on top.
11. Now take a fork and gently stir the mixture to form chocolate stains.
12. Place the casserole in the oven for 50 minutes.

Advice! If you cook in a multicooker, then after the sound signal sounds, do not rush to open the lid of the kitchen appliance. Let the casserole sit in the automatic warming mode for another 10-15 minutes.

Sugar-free cottage cheese casserole is made sweet by adding ripe bananas. Thanks to the whipped egg whites, it will taste tender, so be sure to cook! And may it be delicious for you!

Total cooking time - 0 hours 50 minutes
Active cooking time - 0 hours 15 minutes
Cost - very economical
Calorie content per 100 g - 141 kcal
Number of servings - 4 servings

How to cook cottage cheese casserole without sugar

Ingredients:

Cottage cheese - 400 g
Chicken egg - 3 pcs.
Banana - 2 pcs.
Vanillin - to taste
Sour cream - to taste

Preparation:

You will need a minimum of ingredients for sugar-free cottage cheese casserole.

The sweetness comes from bananas, so the fruit must be very ripe.

For flavoring I used vanilla essence. If you have natural vanilla, then it is better to take it.

The eggs in the photo weigh about 62-65 grams each.

My shape is round, measuring 20 cm.

You can (optional) add raisins or, for example, cinnamon to this cottage cheese casserole.

Divide the eggs into whites and yolks.

Place cottage cheese, bananas, chopped with a blender (or fork) into porridge, vanilla and yolks into a bowl. Whisk everything together.

In a separate bowl, beat the whites for 4-5 minutes. They should hold their shape perfectly and if you turn the bowl over, the whites will remain in place.

Stir the whipped egg whites into the curd mixture.

You can’t lay out the whites all at once; you need to do this in about 3 batches.

Simply stir in the first third of the whites to make the dough a little thinner and softer.

Stir in the remaining two-thirds (one at a time) quickly and carefully, moving from the edge of the bowl, down to the middle, and at the same time turning the bowl.

Line the bottom of the mold with baking paper.

It is also convenient to line the edges with paper or grease them with butter and sprinkle with flour or finely ground breadcrumbs.

Place the curd mass in the mold. Place the future casserole in an oven preheated to 180 degrees for about 30-40 minutes.

Like all souffle-type products, this casserole rises very beautifully during baking and settles after. But no need to worry! It remains very tender, juicy and tasty!

I always serve cottage cheese casserole without sugar with sour cream and, for example, honey. I also really like blending it in a blender.
strawberries frozen in the summer with the addition of honey or maple syrup.

Bon appetit and delicious casserole!

Step-by-step recipe for cottage cheese casserole without sugar with photo.

• National cuisine: home kitchen
• Type of dish: Baking, Casserole
• Recipe difficulty: Simple recipe

• Preparation time: 13 minutes
• Cooking time: 1 hour
• Number of servings: 4 servings
• Calorie Amount: 149 kilocalories
• Occasion: For breakfast

If you don’t know what to cook for dessert so that it is not only tasty, but also healthy, then my idea will come in handy. Here is a simple recipe for sugar-free cottage cheese casserole. Shall we try?

In this case, the sugar-free cottage cheese casserole at home is prepared in a slow cooker, but it will turn out no less tasty in the oven. Thanks to the whipped egg whites, the dough turns out very airy, and the finished casserole is incredibly tender. Serve it with sour cream, powdered sugar or condensed milk.

Number of servings: 4-6

Ingredients for 4 servings

• Cottage cheese - 500 grams
• Flour - 100 grams
• Kefir - 100 Milliliters
• Semolina - 2 tbsp. spoons
• Egg - 5 pieces
• Salt - 1 pinch
• Vanillin - 1 Pinch
• Baking powder - 1 teaspoon

Step by step

1. Separate the whites from the yolks and beat with a pinch of salt into a strong foam.
2. Combine the yolks in a separate bowl with the cottage cheese. Grind until smooth. Add semolina and sifted flour. Add baking powder and kefir. Beat everything until smooth. Vanillin is used for flavor in this recipe for making cottage cheese casserole without sugar.
3. Carefully add the whites and start mixing. For sweetness, you can add a spoonful of honey or condensed milk, but I recommend sweetening the casserole when serving.
4. This is the kind of airy and homogeneous dough you should get as a result.
5. Grease a multicooker bowl or heat-resistant dish with a small amount of butter and lay out the dough. In the “Baking” mode, cook for 1 hour, and in the oven for about 35-40 minutes at a temperature of 180 degrees.
6. I really hope that you will like this simple option for making cottage cheese casserole without sugar. Bon appetit!

Curd dessert can be very different - with or without eggs, with sugar or not sweet with dried fruits, smooth or flaky.

Cottage cheese casserole is great for breakfast or dessert for tea.

This is generally an irreplaceable dish on a children's menu, especially if the baby refuses to eat cottage cheese in its pure form. Preparation does not require much time or additional skills. The composition of the products is quite minimal.

Dietary cottage cheese casserole - general principles of preparation

The main ingredient is cottage cheese. If you are on a diet, it is better to use a low-fat curd product.

Before preparing the dough for casserole, it is first rubbed through a sieve or crushed with a blender/mixer.

Eggs will give the curd mass stickiness and, when baked, a golden crust. But you can do without chicken yolk.

Thanks to vanilla, the casserole will turn out to be aromatic at home.

You can add sugar or its substitute for taste.

Depending on the chosen recipe, semolina or rice cereal, raisins, berries, fruits, carrots, sour cream, and even pasta are added to the casserole.

When serving, the dish can be topped with honey, syrup, yogurt, jam or hot chocolate.

Dietary cottage cheese casserole “Classic”

According to the classic recipe, a little semolina, eggs and sugar are added to the cottage cheese casserole. You can bake it either in the oven or in a slow cooker.

Ingredients:

Two packs of cottage cheese, 250 grams each;

Two table eggs;

Two tables. spoons of semolina;

Two tables. spoons of sugar;

Vanillin;

One table. spoon of vegetable oil.

Cooking method:

The cottage cheese is poured into a deep bowl, two raw eggs and semolina are added. All ingredients are mixed in a food processor, mixer or fork. Vanillin and sugar are gradually added. Pour a little oil into a heat-resistant dish or baking tray and spread the curd mass in an even layer. Bake in the oven. Approximate cooking time is half an hour. You can use parchment.

Dietary cottage cheese casserole with rice

Rice cereal will make the curd mass more viscous and add calories to the prepared dish. For variety, add raisins to the dough.

Ingredients:

Two hundred grams of rice;

Three hundred grams of cottage cheese;

80 grams of raisins;

One or two chicken eggs (highest grade);

50 grams of sour cream (medium fat content);

Butter for greasing;

Granulated sugar – 70 grams.

Cooking method:

Raisins are washed and soaked in cold water for fifteen minutes. The water is drained and the raisins are allowed to dry. Boiled rice is cooled and mixed with eggs and cottage cheese, sugar is added, and vanillin is added if desired. The ovenware is greased with butter and the rice and curd mixture is laid out and leveled. Bake for about forty minutes. Serve the rice casserole hot, first sprinkle with sour cream or liquid jam.

Dietary cottage cheese and vanilla casserole “Pudding”

Serve the cottage cheese-vanilla casserole prepared according to this recipe with a scoop of ice cream and raspberry jam.

Ingredients:

600-700 grams of cottage cheese;

Four table eggs;

Three table. spoons of granulated sugar;

One packet of vanilla pudding mix;

One tea a spoonful of baking powder;

Raisins - to taste;

One pack of vanilla sugar;

Butter.

Cooking method:

In a deep bowl, beat the eggs well and add cottage cheese. Add granulated sugar. Add vanilla sugar. Pour in pudding mixture and baking powder. All ingredients are thoroughly mixed. Then beat the mass thoroughly using a mixer or food processor. Add soaked raisins and stir. Grease the baking dish with butter. Spread the curd mass. Bake until done.

Dietary curd casserole “Vermicelli”

Boiled pasta is added to the casserole according to this recipe. Depending on your preferences, you can add fruits or nuts.

Ingredients:

500 grams of cottage cheese;

One or two eggs;

150-200 grams of boiled pasta or vermicelli;

Crumbed crackers;

Butter or fat for baking;

Three table. spoons of sugar.

Cooking method:

The cottage cheese is passed through a meat grinder or rubbed through a sieve. Beat the eggs well with granulated sugar. Add vermicelli, salt, vanilla sugar. After thorough mixing, place in a frying pan, greased and sprinkled with breadcrumbs. Drizzle with liquid sour cream and bake in the oven. Instead of vanilla sugar, you can add raisins, nuts, apples, orange.

Dietary cottage cheese casserole with dried apricots

If you add dried apricots to the casserole, it will turn out to be a bright, rich color. Especially for children, this dish will work up an unprecedented appetite.

Ingredients:

Half a kilogram of low-fat cottage cheese;

One glass of dried apricots;

One egg;

60 grams of semolina;

50 grams of sour cream of medium consistency;

Salt on the tip of the knife;

Grease for lubrication.

Cooking method:

The dried apricots are washed and poured with boiling water. After 10 minutes, mix dried apricots with egg, semolina and salt. Add cottage cheese to the rest of the products and mix until the mixture is homogeneous. If you wish, you can add a little sugar, but thanks to dried apricots, the dish is already quite sweet. Grease a baking tray or heat-resistant dish with confectionery fat and spread the mixture in an even layer. Top with sour cream. Bake for about half an hour at normal oven temperature.

Dietary cottage cheese casserole “Puff”

This is an unusual recipe for curd dessert. Cottage cheese and fruits are laid out on a baking sheet in layers. And thanks to stewed carrots in milk, the dish turns out tender and juicy.

Ingredients:

One pack of cottage cheese;

Two tables. spoons of granulated sugar;

400 grams of apples;

100 grams of raisins;

100 grams of figs;

Two tables. spoons of butter;

Four eggs;

One table. spoon of semolina;

Two or three carrots;

Half a glass of sour cream.

Cooking method:

The carrots are peeled and finely chopped. Steam in a small amount of water or milk, add butter. Place sliced ​​apples in the prepared carrots; if available, chopped dry figs and two raw eggs. The cottage cheese is rubbed through a sieve and mixed with semolina, granulated sugar, eggs and raisins. Place it in a frying pan in layers: a layer of cottage cheese, a layer of fruit - and bake.

Dietary cottage cheese casserole with apples

Cut pieces of the finished dietary casserole with apples into portions and pour over liquid honey.

Ingredients:

500 grams of low-fat cottage cheese;

Three table. spoons of ground oatmeal;

One green apple;

Three egg whites;

Low-fat sour cream or low-calorie yogurt;

Two tables. spoons of granulated sugar.

Cooking method:

The cottage cheese is rubbed, oatmeal is added, the yolks are broken, and mixed with sour cream or yogurt. Using a blender, beat the whites with granulated sugar until white and airy. The apple is peeled, the center is cut out and cut into small strips or passed through a coarse grater. Add curd mass and chopped apple to the whipped protein foam and mix thoroughly. The baking dish is greased with confectionery fat and the curd mass is evenly spread on it. Place in a preheated oven and bake in the oven for about forty minutes.

Dietary cottage cheese casserole with dried fruits

To prepare cottage cheese casserole with dried fruits, dry raisins, cherries, prunes, and strawberries are suitable.

Ingredients:

One kilogram of cottage cheese;

Seven chicken eggs (C1);

Dried fruits;

Granulated sugar;

Baking fat.

Cooking method:

Beat eggs with sugar, add pureed low-fat cottage cheese. Dried fruits are poured with boiling water for ten minutes, then large berries are finely chopped and combined with cottage cheese. Sugar and vanillin are added to the mixture. Mix everything well. Heat-resistant dishes are greased with oil or fat and the curd mass is spread on it in an even layer. Bake in the oven for about half an hour. After cooling, the casserole is cut into portions and served chilled.

Dietary cottage cheese casserole with banana and yogurt

For variety, prepare a curd dessert with banana and yogurt. Pear will add juiciness and flavor to the dish.

Ingredients:

300-400 grams of cottage cheese;

One table egg;

One piece at a time – banana, pear or apple;

A glass of yogurt.

Cooking method:

The banana is peeled and passed through a blender. Add grated low-fat cottage cheese, a glass of yogurt and a raw egg to it. Beat all ingredients well with a blender. The pear is cleaned, the seeds are removed and cut into small strips. Add to the dough and mix. Lightly grease the mold with oil and spread the curd mixture over it in a thin layer. Bake for about half an hour. Bon appetit!

Dietary cottage cheese casserole with kefir

When preparing a cottage cheese dessert according to this recipe, kefir is added to the dough. Raisins are suitable as an additional ingredient.

Ingredients:

One pack of low-fat cottage cheese;

Two chicken eggs;

Half a glass of kefir;

Small raisins;

Granulated sugar.

Cooking method:

Beat the eggs with a mixer or blender. In another bowl, mix the pureed cottage cheese with kefir and add it to the beaten egg foam. Sugar and add a little raisins. Bake in the oven at 180 degrees for about thirty minutes. When the crust appears golden brown, the casserole is ready. The edges of the dessert should easily come away from the sides of the pan.

Dietary cottage cheese casserole with oat flakes

Oatmeal will diversify your arsenal of cottage cheese casserole recipes. Dried apricots will enhance the taste and color of the dish.

Ingredients:

250-300 grams of cottage cheese (low-fat);

8 pcs. dried fruits - dried apricots;

Half a glass of rolled oats;

One egg;

Cooking method:

Beat the egg with a blender, add low-fat pureed cottage cheese, mix everything thoroughly. The curd mass is combined with oatmeal. The dried apricots are finely chopped and added to the dough. The baking dish is greased with confectionery fat and the mixture is evenly distributed over its area. Bake in the oven. The optimal cooking temperature is 180 degrees, time is thirty minutes.

Dietary cottage cheese casserole without eggs

The casserole according to this recipe is prepared without eggs. Pour maple syrup or low-calorie hot chocolate over the finished dish.

Ingredients:

Fine-grained or mashed cottage cheese;

20 grams of corn starch or dry pudding;

One tea spoon of lemon juice;

Sugar substitute.

Cooking method:

Cottage cheese is mixed with starch or pudding, lime or lemon juice is added. Stir until no lumps remain. Add a sweetener. The curd mass is transferred into a high silicone mold. Place in the microwave for six to seven minutes at maximum power. After this, the dessert is put into the freezer for 10 minutes. After slightly hardening, cut into portions and pour over syrup.

Dietary cottage cheese casserole - tricks and useful tips

Cottage cheese with large grains should be rubbed through a sieve, put in a blender or whipped with a mixer. Then the casserole will turn out tender and without lumps.

To check the casserole for readiness, do not use a wooden stick, but pay attention to the appearance of a golden brown crust and the dough pulling away from the walls of the baking dish.

If the casserole is baked in a metal dish, then first it should not only be greased, but also sprinkled with breadcrumbs crushed into flour.

If the casserole is cooked in the microwave, cover the dish with a lid. Baking time – five minutes, power – maximum. After cooking is completed, the dessert is left in the oven for another eight to ten minutes.

The optimal cooking time for the casserole is 30-40 minutes. But remember that this depends on the consistency of the dough. If the curd mass was liquid, then it will take more time to prepare.

After baking, do not immediately remove the dish from the oven/multi-cooker. The casserole must cool slightly, otherwise it may fall apart during removal.

Very interesting options for cottage cheese casserole - recipes.
Cottage cheese casserole without sugar and flour

This casserole tastes a little strange. It has no sweetness and no association with pie.
It looks more like tender boiled cottage cheese.
In the sour curd mass there are contrasting islands of sweet raisins.

COMPOUND

600g cottage cheese,
100~150 g sweet raisins,
3 eggs

Preparation:

Wash the raisins and scald with boiling water.
Mix cottage cheese, eggs and raisins.

Place a circle of baking paper on the bottom of a mold d=20cm.
Place the curd mixture into the mold and smooth it out.

Place the pan in the oven and bake for 30 minutes at t=180~200°C.

Remove the casserole dish from the oven, cover with a kitchen towel and leave to cool completely.

Curd casserole with gingerbread

A very interesting version of cottage cheese casserole. The cottage cheese is soft and smooth after baking. Pieces of gingerbread add a specific aroma to the entire product.
I recommend using good chocolate gingerbread cookies for this recipe. With them, the taste will be brighter and beautiful dark islands will be visible on the cut.

COMPOUND

200~250g gingerbread,
600 g cottage cheese,
3 eggs,
0.5 cups sugar,
a pinch of salt,
2~3 tbsp starch (25~35g)

Preparation:

Cut the gingerbread into small cubes.

Using a mixer, beat cottage cheese with eggs, sugar and salt.
Add starch. The wetter the cottage cheese, the more starch you will need.
Stir in the chopped gingerbread.
Place a circle of baking paper or foil on the bottom of a mold d=22~24cm.
Pour in the curd mixture and smooth it out.

Cover the pan with foil.
Place the mold in an oven preheated to t=220°C.
After 30 minutes, remove the foil.

Bake until browned - about 15 minutes.

Remove the finished pie from the oven, cover with a kitchen towel and let it stand for 10~15 minutes.
After this time, remove the cake from the mold.

Mexican curd flan

Very tasty cottage cheese casserole.
The texture is reminiscent of marshmallows - so soft and airy.
Adding condensed milk instead of sugar completely changes the taste. The casserole becomes more tender and the cottage cheese in it ceases to be felt.
Caramel adds a pleasant note to the taste - it is soft, slightly sticky, with a strong aroma of butter.
Preparing flan is quite simple. The only difficulty for novice housewives may be preparing caramel.

When baked, the flan more than doubles in size. But after cooling it drops to approximately the same level.
Despite falling, it still remains lush and porous.
If you use a tall, narrow pan, the middle of the casserole may not rise and remain in the form of a crater. But when you turn it over, all the irregularities will be smoothed out.

COMPOUND

CARAMEL

20 g butter,
1/3 cup sugar
3~5 tbsp water or milk

3 eggs,
400 g cottage cheese,
150~200 g condensed milk,
1 heaped teaspoon of starch,
1 tbsp lemon juice,
flavorings (vanillin, lemon zest,
Tiramisu essence,
Amaretto or Cointreau liqueur)

Preparation:

Beat the eggs with a mixer until fluffy.

Add lemon juice to harden.
Add cottage cheese, starch and condensed milk.
Add any flavoring (it is advisable to use Tiramisu essence).
Mix with a mixer until smooth.

CARAMEL

Melt butter in a small saucepan.
Take a mold that is 3 times larger in volume than the volume of the resulting mass.
Brush the sides and bottom of the pan with melted butter.

Add sugar to the remaining butter in the pan.

Over medium-high heat, heat the sugar until it caramelizes (brown).
Raise the saucepan over the heat to lower the temperature slightly. If this is not done, there will be severe splashing when introducing liquid.
Pour boiling water or milk into a saucepan.
Put it back on the fire and stir constantly until the sugar is completely dissolved.
If necessary, if the liquid evaporates too quickly, you can add more boiling water or milk.
The finished caramel should be a liquid, stretchy mass.

If the mold is large enough, then you need to pour 1~2 tablespoons of sugar into it and rotate it so that the sugar evenly sticks to the butter that is greased with the surface of the mold. Pour out the rest of the sugar.

If the mold is small, then cut several strips from baking paper and insert them into the mold, thus extending the edges.
Strips of paper can be stapled together.

Pour caramel into the bottom of the mold.

Then place cottage cheese on top of the caramel.

Place in an oven preheated to t=170~200°C for 40 minutes to 1 hour.
Cooking time depends on the shape - the taller and narrower the shape, the longer it will take.

Remove the finished flan from the oven.

Run a knife along the sides of the pan, separating the casserole from them.
Cover the mold with a dish and turn the structure upside down.

Carefully remove the mold from the flan.

Curd and rice casserole with raisins and orange

This is a typical breakfast casserole.
The taste is pleasant - sweetish-curdish. Hard grains of rice are in harmony with soft and tender cottage cheese. The moist, sour raisins offset the sweetness of the casserole.
But this casserole has one unexpected element - orange slices.
Orange slices are soaked in sugar and butter, creating a surprisingly delicate mixture of flavors - zest and butter.
After eating, a pleasant orange aftertaste remains in your mouth.

3 eggs,
~0.5 cups of sugar,
500 g cottage cheese,
500 g boiled rice,
0.5 cups flour,
100 g raisins

ORANGE LAYER

1 thin-skinned orange (~250g),
1/4~1/3 cup sugar,
30 g butter

PREPARATION:

Boil rice (about 170g) in salted water until tender, drain the water, cool the rice to room temperature.
Beat eggs with sugar.
Stir in the cottage cheese first, then the flour. If the cottage cheese is dry, then less flour will be needed, if it is wet, then more.

Add rice and washed raisins; mix.

Wash the orange well, then scald with boiling water, then rinse again under running water.
Cut into thin - 2~3mm thick - slices. Discard the outer segments, consisting of one peel.
Pour melted butter into a baking dish with a diameter of 26~28cm and sprinkle sugar in an even layer.

Arrange orange slices.

Place the curd and rice mixture on top.

Preheat the oven to t=200~220°C and place the pan in it until the casserole is browned - for about 40~45 minutes.

Cool the finished casserole slightly without removing it from the pan.
Run a knife along the sides of the mold. Place a dish on the pan, turn the structure over and shake a little so that the casserole falls out onto the dish. Remove the form.

Cottage cheese casserole with bread bottom

A very simple cottage cheese casserole.
It is prepared not only simply, but also instantly (except for the baking time).
The curd layer is soft and not rubbery. And at the bottom there is a layer of bread - fragrant, soaked in butter and fried until golden crisp.

500g sweet vanilla curd mass,
4~5 slices of loaf,
3 eggs,
50 g butter,
3 teaspoons semolina

Preparation:

Stir the curd mass with the eggs.
(If you use cottage cheese, you need to add sugar and vanillin.)
You should get a fairly liquid pouring mass. If the mass is too steep, you can add another egg.
Stir in semolina and, if desired, a handful of raisins.
Place pieces of butter on the bottom of the baking dish and place the loaf slices tightly. Fill the uncovered areas of the bottom with small pieces.

Pour the curd mixture onto the bread.

Place the mold in an oven preheated to t=160~180°C for about 40 minutes.
The finished casserole will rise high in the oven.

Your text
Curd casserole with cookies

150 g cookies,
400 g cottage cheese,
2 eggs,
2 tablespoons without a slide of starch,
1.5 teaspoons baking powder,
1/3 cup sugar
if desired - 0.5 cups of raisins or dried apricots

Preparation:

Crumble the cookies not very finely.

Beat eggs with sugar until foamy. Stir in cottage cheese, starch and baking powder.
Add cookies and, if desired, raisins or chopped dried apricots.
Place in a greased mold d=20cm and smooth the top.
Bake for 30 minutes at t=170~180°C until the top crust is browned.

Curd casserole with persimmon and lemon

A humble casserole. Nothing fancy. The main advantage is that it is very useful, because it combines two products - cottage cheese and persimmon - that benefit the body (especially children).
There is almost nothing to say about the taste - the expected sweet and sour taste with the aroma of butter and citrus.
Nuts, as it turns out, don’t fit in here.

COMPOUND

500 g cottage cheese,
100 g butter,
0.5 cups sugar,
1 heaped tablespoon of starch,
5~7 tbsp semolina,
vanillin

1 lemon (~180g),
~500g persimmon,
1/3 cup sugar
2 tablespoons without a slide of starch

Preparation:

Warm cottage cheese and butter to room temperature. Grind with sugar, vanillin and starch.
Add 5 tablespoons of semolina and stir. If the mixture turns out too liquid, add more semolina.

Wash the lemon, add water and cook for 5 minutes.
Drain the water, add fresh water and cook again for 5 minutes.
Perform the same operation for the 3rd time.
This way the lemon will lose its excessive specific bitterness.
Cut the lemon in half, squeeze out the pulp and remove the seeds.
Wash the persimmons, cut them and remove the seeds (if any).
Place persimmon and lemon (pulp and peel) in a blender along with sugar and starch. Beat into a homogeneous mass.
(If you don’t have a blender, you can grind the persimmon and lemon through a meat grinder.)

Grease the bottom of the mold (rectangular 25x30cm or round D=28~30cm) with vegetable oil and sprinkle with semolina.
Lay out the curd dough and smooth it out.
Pour the filling onto it.

Place in an oven preheated to t=180~°C for 35~45 minutes.

Cottage cheese casserole

Healthy and tasty dish. Children really like it.

COMPOUND

500g cottage cheese,
1 egg,
3 tablespoons without top sugar,
2 tbsp semolina,
50 g raisins,
1 tbsp vegetable oil,
1/2 teaspoon salt,
1/4 teaspoon of soda,
vanillin,
sour cream for lubrication

Preparation:

Rub the cottage cheese through a sieve. Add butter, egg beaten with sugar, semolina, salt, soda, vanillin. Stir, add washed raisins. Place in a frying pan. Level the surface and spread with sour cream.

Bake in a hot oven for 25~30 minutes until the crust is browned.