Apricot, rutabaga and cottage cheese pudding

4 servings

30 minutes

Apricot, rutabaga, and cottage cheese pudding is a refined combination of flavors that embodies European traditions of simplicity and sophistication. Rutabaga adds a light sweetness and pleasant texture to the dish, while apricot brings subtle fruity notes, making the pudding's taste rich and expressive. The delicate cottage cheese and airy egg white provide softness to the dish, while sour cream adds creamy harmony. This dessert is not only distinguished by its original flavor but also by its health benefits: it is rich in vitamins and nutrients. It is perfect for cozy home tea gatherings and for finishing a meal with a light yet rich dessert. Baked to a golden crust, it delights the eye and entices with its aroma, reminiscent of old family recipes passed down through generations.

Energy value per serving

• Calories: 107.7
• Proteins: 5.1g
• Fats: 4.2g
• Carbohydrates: 12.9g

Ingredients

• Swede: 75 g
• Dried apricots: 50 g
• Cottage cheese: 50 g
• Egg white: 1 pc
• Milk: 30 ml
• Butter: 10 g
• Sugar: 10 g
• Semolina: 10 g
• Sour cream: 30 g

Cooking steps

1. Chop the turnip into 'noodles' and stew with 5 g of oil and milk.

   Required ingredients:

   • Swede: 75 g
   • Butter: 10 g
   • Milk: 30 ml

2. When the rutabaga is ready, add rice, sugar, and soaked, finely chopped apricot; mix the entire mass and cool it; then add the strained cottage cheese and whipped egg white, mix, place in a greased mold, pour with oil, and bake.

   Required ingredients:

   • Semolina: 10 g
   • Sugar: 10 g
   • Dried apricots: 50 g
   • Cottage cheese: 50 g
   • Egg white: 1 piece
   • Butter: 10 g

3. Serve with sour cream.

   Required ingredients:

   • Sour cream: 30 g