Cottage cheese casserole-soufflé
10 servings
40 minutes
Cottage cheese soufflé casserole is a delicate and airy treat of Russian cuisine that captivates with its velvety texture and subtle creamy-vanilla aroma. This dessert is a true comfort for the soul, especially on cold evenings. The recipe is based on soft low-fat cottage cheese, which gives it a rich dairy flavor, while added yogurt makes it even lighter. The casserole is perfect as a standalone dish or an accompaniment to morning coffee. It can be diversified with fruits, dried fruits, or nuts, giving each serving its unique shade. The browned crust hides the tender core that melts in your mouth, leaving a pleasant aftertaste. It can be served warm or chilled, enjoying the harmony of flavors and textures.
1
Remove the cottage cheese from the package and mash it with a fork in a bowl.
- Soft low-fat cottage cheese: 1 kg
2
Add eggs, sugar.
- Chicken egg: 3 pieces
- Brown sugar: 4 tablespoons
3
Add yogurt to the obtained mass; if desired, it can be replaced with kefir or sour cream.
- Natural low-fat yogurt: 200 g
4
Thoroughly mix the dough; you can beat it with a mixer for an airy texture.
- Vanilla sugar Dr.Oetker: to taste
5
Also, if desired, you can add any fruits, dried fruits, candied fruits, nuts (I love the natural ones).
6
Place the obtained mass in a silicone mold, this way you don't need to grease the mold with oil.
7
Bake in the oven at 200 degrees for 40 minutes, turning the mold clockwise during baking for even cooking. Cook until golden brown.
8
Let the finished casserole cool.