Protein cottage cheese casserole with berries
3 servings
60 minutes
Protein cottage cheese casserole with berries is a delicate and airy treat perfect for breakfast or a light dessert. Its roots trace back to European culinary traditions where cottage cheese is valued for its nutritional value and ability to create soft, creamy textures. The flavor of the casserole is a harmony of cane sugar sweetness, cottage cheese tenderness, and a slight tartness from red currants. Cinnamon adds an exquisite aromatic note while jam enriches the taste further. This dish can be served hot or cold and remains equally appetizing. The lightness of the protein batter makes the casserole tender while the berries add freshness, turning it into an ideal option for healthy eating and enjoyment.
1
Preheat the oven to 180 degrees Celsius (mark 5). Prepare a 10x20 cm silicone rectangular mold.
2
Using a mixer, beat the egg whites with sugar and vanilla until white and fluffy.
- Egg white: 3 pieces
- Cane sugar: 70 g
- Vanillin: 2 g
3
Add cottage cheese to the mixture and whip until smooth.
- Soft fat-free curd cheese: 500 g
4
Add semolina to the homogeneous mixture (5 tablespoons - about 70 grams). Mix the mixture well with a spoon.
- Semolina: 5 tablespoon
5
Then you can add a spoonful of jam or preserves to taste, then add the berries and gently mix.
- Redcurrant jam: 1 teaspoon
- Redcurrant: 150 g
6
Pour the prepared dough into a silicone mold, filling it evenly. Sprinkle cinnamon on top.
- Ground cinnamon: 1 g
7
Bake for about 45 minutes until the casserole rises. You can brown the crust in the oven grill.
8
When ready, take the casserole out of the oven, run a sharp knife around the edges of the dish to loosen it, and let it cool.
9
The casserole can be served warm or cold.
