Ukrainian Easter with fructose

7 servings

90 minutes

Ukrainian Easter made with fructose is a traditional treat filled with tenderness and refined taste. This variation of the festive dish is adapted for those avoiding sugar while preserving its authentic richness. The history of Easter dates back to ancient times when it was prepared for celebrating Easter, symbolizing light and rebirth. In this recipe, cottage cheese gives it a velvety texture, while raisins add subtle sweet accents. Vanillin and butter complement the composition with a warm and cozy aroma. Served chilled, it is especially refreshing during the spring holiday. It pairs perfectly with a cup of fragrant tea or coffee, highlighting the solemnity of the moment. As you prepare for Easter, this recipe allows you to enjoy tradition without excess carbohydrates while staying true to the exquisite taste of Ukrainian cuisine.

Energy value per serving

• Calories: 965.2
• Proteins: 24g
• Fats: 63.1g
• Carbohydrates: 76.6g

Ingredients

• Dry cottage cheese: 600 g
• Sour cream 20%: 200 g
• Butter: 400 g
• Fructose: 250 g
• Raisin: 400 g
• Chicken egg: 6 pc
• Vanillin: pinch
• Salt: 1 tsp

Cooking steps

1. Place eggs, salt, vanillin, fructose, and sour cream in a container and slowly whisk (with a whisk or mixer).

   Required ingredients:

   • Chicken egg: 6 pieces
   • Salt: 1 teaspoon
   • Vanillin:  pinch
   • Fructose: 250 g
   • Sour cream 20%: 200 g

2. Gradually add the cottage cheese. Stir until smooth. (If the cottage cheese is very dry and seems too dry to you, and you prefer it creamier - add half a glass of milk).

   Required ingredients:

   • Dry cottage cheese: 600 g
   • Sour cream 20%: 200 g

3. Melt the butter separately in a pan (better to fry until light brown and then strain). Add in small portions to the mixture. Stir until smooth.

   Required ingredients:

   • Butter: 400 g

4. Add raisins and stir for even distribution.

   Required ingredients:

   • Raisin: 400 g

5. Place the mass in molds and brush the top with beaten egg. Put the molds in a preheated oven at 180 degrees for 20 minutes, then reduce the heat to 160 degrees and bake until golden brown (30-40 minutes; keep in mind that fructose burns faster than sugar, so the crust may get too 'burnt'! In principle, when it looks like in my last photo - that's enough, but you can brown it a bit more for another 5 minutes).

   Required ingredients:

   • Chicken egg: 6 pieces

6. Remove from the oven, let it cool completely, and take it out of the molds. Drain any excess liquid. Wrap in plastic wrap and place in the refrigerator.