Low-calorie cottage cheese pie
8 servings
45 minutes
Cottage cheese low-calorie pie is a delicate treat with a rich flavor and airy texture. Its roots trace back to European cuisine, where cottage cheese desserts are valued for their softness and pleasant tang. The pie's base is a crumbly dough with a light caramel hue from brown sugar, while the filling is a fluffy cottage cheese mixture reminiscent of cheesecake. Egg whites are whipped to fluffiness, giving the pie lightness, while sour cream adds tenderness. This dessert is perfect for those watching their calories but wanting to enjoy a sweet treat. The pie can be served chilled, making it especially refreshing in warm weather or with a cup of aromatic coffee that complements its velvety texture.
1
Mix flour, baking powder, and 0.5 cup of sugar, then add the butter cut into thin pieces. Mix all ingredients by hand until it forms a crumbly dough.
- Wheat flour: 1.5 glass
- Brown sugar: 1 glass
- Butter: 130 g
- Baking powder: 1 teaspoon
2
Mash the cottage cheese with a fork, add sour cream and egg yolks.
- Cottage cheese 1.8%: 250 g
- Sour cream 15%: 5 tablespoon
- Chicken egg: 2 pieces
3
Whip the egg whites with the remaining sugar until they triple in volume, then mix with the cottage cheese mixture.
- Brown sugar: 1 glass
4
Pour two-thirds of the dough into the baking dish. Top with the cottage cheese and egg white mixture, then sprinkle with the remaining dough.
- Wheat flour: 1.5 glass
5
Bake the pie in a preheated oven at 180–200 degrees for 25–30 minutes. Then turn off the oven, let the pie cool in the slightly open oven, and then allow it to settle at room temperature. After that, place it in the refrigerator to cool. There it will become firm like a cheesecake and will taste similar.
- Wheat flour: 1.5 glass