Oatmeal pie with cottage cheese and mascarpone
4 servings
25 minutes
Oat pie with cottage cheese and mascarpone is a refined treat that combines tenderness and a crispy texture. Its roots trace back to European cuisine, where oat desserts are valued for their health benefits and exquisite taste. The base made of oats, honey, and seeds gives the pie a light nutty aroma and pleasant crunchiness. The filling of cottage cheese, mascarpone, and white chocolate creates an airy cream with a velvety consistency, while poppy adds subtle, spicy notes. This dessert is perfect as a morning treat with coffee or an elegant finish to dinner. Its moderate sweetness makes it appealing to lovers of natural flavors and healthy eating.
1
Mix the oatmeal with honey and seeds, heat sunflower oil in a pan, and fry the mixture for about 5 minutes. Remove from heat, let it cool for a couple of minutes, and mix in flour and 100 ml of water. Mix the dough well and evenly spread it in a greased cake pan of 20-24 cm volume. Bake in an oven preheated to 200 degrees for 10 minutes.
- Rolled oats: 160 g
- Honey: 4 tablespoons
- Sunflower seeds: 40 g
- Sunflower oil: 2 tablespoons
- Oat flour: 60 g
- Water: 100 ml
- Butter: 20 g
2
Melt the chocolate in a water bath. In a bowl, mix the cottage cheese, mascarpone, melted chocolate, dry roasted poppy seeds, and beat everything well with a mixer.
- White chocolate: 100 g
- Soft fat-free curd cheese: 400 g
- Mascarpone cheese: 250 g
- Poppy seeds: 2 teaspoons
3
Carefully spread the resulting cream on top of the cooled oatmeal base, smooth the edges with a spatula, and place it in the refrigerator for at least 5 hours.
