Cottage cheese-carrot casserole is an ideal dish for a children's diet or an adult dietary and healthy menu. Its impressive nutritional characteristics are complemented by excellent taste and appetizing bright appearance, which is the best motivation for frequent home-made treats.
How to cook carrot and curd casserole?
Cottage cheese casserole with carrots is prepared from cottage cheese with the addition of grated vegetable pulp, often boiled or let down until cooked, eggs. The basis weight of the base can be flour, semolina, oat flakes or starch.
- To make the dish more gentle, softer and more pleasant, the taste of cottage cheese should preferably be grinded through a sieve or crushed to a cream texture with a blender.
- An air curd-carrot casserole will become if the whites are beaten separately from the yolks to a lush foam and mixed in at the final stage of preparation of the base before baking the dessert.
- The composition of the food is allowed to sweeten, focusing on your own taste or preparing a dish without the addition of sugar, while serving it with honey or jam.
Carrot and curd casserole in the oven
Cottage cheese casserole with carrots in the oven can be prepared in a laconic composition. To fulfill the proposed recipe, you should choose dry grained cottage cheese, and dry any nuts in the pan before adding to the base until a light blush and the appearance of the fragrance, and then grind.
Ingredients:
- carrots - 1 kg;
- cottage cheese - 300 g;
- eggs - 4 pieces;
- nuts - 0,5 glasses;
- salt, sugar - to taste;
- oil - 1 tbsp. a spoon.
Preparation
- Peel the carrots on a fine grater.
- Cottage cheese is mixed with yolks, sugar, punch blender.
- Combine cottage cheese and carrot mass.
- Stir in the whipped whites, transfer the base to the mold and send it to the oven heated to 180 degrees.
- After 40 minutes the curd-carrot casserole will be ready.
Cottage cheese casserole with carrot and apple
Carrot casserole with cottage cheese is a recipe that can be diversified by adding to the composition of apples. Fruit pulp refreshes the taste of delicacies, will make it juicy and aromatic. If desired, the base of the casserole is flavored with cinnamon, seasoning it with apple slicing or vanilla, intervening the additive in the curd mixture.
Ingredients:
- carrots - 200 g;
- apples - 3 pieces;
- cottage cheese - 0,5 kg;
- eggs - 2 pieces;
- sugar - 2 tbsp. spoons;
- sour cream - 2 tbsp. spoons;
- oil - 1 tbsp. a spoon.
Preparation
- Break the blender cottage cheese with sour cream and yolks, adding sugar.
- Grind on a small grater carrots, cut into cubes apple pulp, add to the total mass.
- Add whipped to a thick foam proteins.
- Transfer the mixture into a mold and send it to the oven heated to 180 degrees.
- After 40-50 minutes carrot-apple casserole with cottage cheese will be ready.
Cottage cheese-carrot casserole as in kindergarten
Cottage cheese and carrot casserole for children is prepared from pre-cooked or boiled in a sauton until soft carrots. Cottage cheese in the original uses a soft, medium fat, but it will suit any other, from which the finished delicacy will not lose its taste. Milk can be replaced with cream or sour cream.
Ingredients:
- carrots - 1 kg;
- cottage cheese - 0,5 kg;
- eggs - 2 pieces;
- sugar - 4 tbsp. spoons;
- milk - 120 ml;
- manka - 1 glass;
- oil - 1 tbsp. a spoon.
Preparation
- Wash the cottage cheese with sugar, adding yolks in the process.
- Carrots are boiled, pierced with a blender, added to cottage cheese along with milk, soft oil and manga.
- Stir the whipped whipped proteins and transfer the mass into a container.
- After 40 minutes of baking at 180 degrees, the curd and carrot baby casserole will be ready.
Carrot casserole with cottage cheese and onion
Cottage cheese casserole with carrots and mango, cooked according to the following recipe, is even more soft and gentle, thanks to the preliminary heat treatment of the cereal. An additional rich and at the same time delicate taste will add added to the composition of sour cream, and vanillin will make the dessert aromatic.
Ingredients:
- carrots - 0,5 kg;
- cottage cheese - 300 g;
- eggs - 2 pieces;
- sour cream - 3 tbsp. spoons;
- sugar - 4 tbsp. spoons;
- milk - 1 glass;
- manga - 3 tbsp. spoons;
- oil - 80 g;
- vanillin - 2 pinch.
Preparation
- Wipe the carrots, pour milk, add a spoonful of sugar and butter, put under the lid for 30 minutes.
- Punch the mass with a blender, add the mango, leave to languish, stirring for 5 minutes.
- Blend cottage cheese with sour cream, yolks, vanillin and sugar, shift to carrots.
- Stir in the whipped whites and bake a dessert in oily form for 40 minutes.
Cottage cheese casserole with carrots and raisins
Carrot and curd casserole, the recipe of which will be presented later, is prepared with the addition of raisins, which must be previously rinsed and steamed in hot water for 10 minutes. The grinded vegetable can be mixed in the curd base in a raw form, but the tender dish will turn out if you first save the chips in butter.
Ingredients:
- carrots - 0,5 kg;
- cottage cheese - 0,5 kg;
- eggs - 4 pieces;
- raisins - 200 g;
- sugar and flour - 8 tbsp. spoons;
- Butter - 50 g.
Preparation
- In cottage cheese add yolks, sugar, punched blender.
- Carrots grind, pripusayut with butter until soft, adding as needed a little water or milk.
- Transfer the cooled vegetable mass to the curd, add raisins, flour, and at the end of the mix, whipped whites.
- After 40 minutes of baking at 180 degrees carrot casserole with cottage cheese will be ready.
Cottage cheese and carrot casserole without flour and semolina
The prepared carrot-curd casserole in the oven without manga and flour will amuse with a particularly delicate structure and terrific taste. The taste is added to the basis of kefir, and vanilla will fill the dessert with a pleasant fragrance. Carrots can simply boil in water or put in a sauté pan with butter.
Ingredients:
- carrots - 300 g;
- cottage cheese - 0,5 kg;
- eggs - 2 pieces;
- kefir - 50 ml;
- sugar, vanillin - to taste;
- butter.
Preparation
- Boil or butter with carrots, punch blender.
- Add cottage cheese, yolks, sugar, vanilla, kefir, once again whisk until homogeneous.
- The protein foam is mixed in, the obtained base is transferred to an oiled form and baked at 180 degrees 40-50 minutes.
Cottage cheese-carrot-rice casserole
Casserole from cottage cheese and carrots acquires additional flavor and nutritional characteristics if the composition is added to boiled rice until ready to cook. If desired, add a little raisins or nuts. Ready dessert season with sour cream, pour honey or jam.
Ingredients:
- carrots - 0,5 kg;
- cottage cheese - 300 g;
- boiled rice - 3 cups;
- eggs - 3 pieces;
- butter - 50 g;
- sugar - 4 tbsp. spoons;
- salt, vanillin.
Preparation
- Boil until cooked rice.
- Carrots are cooked almost to the ready, grind or punched blender.
- Add crushed or whipped cottage cheese, yolks, rice, sugar, vanillin and salt.
- Stir in butter and whipped whites, bake dessert in oily form for 40 minutes at 180 degrees.
Cottage cheese and carrot casserole in diet oven
Dietary carrot and curd casserole, prepared in view of the following recommendations, will interest the supporters of healthy nutrition, those who adhere to the diet, watches the figure. In this case, skimmed cottage cheese is used, and as a thickener, ground oat flakes.
Ingredients:
- carrots - 400 g;
- cottage cheese - 400 g;
- oat flakes - 300 g;
- eggs - 4 pieces;
- fat-free yogurt or yogurt - 200 g;
- sugar - 4 tbsp. spoons;
- vanillin.
Preparation
- Grind oat flakes in a blender, mix with kefir and grated carrots pre-cooked.
- Add the cottage cheese, yolks, sugar, vanillin.
- Whisk the whites until they reach the peaks, mix in the curd-carrot base.
- After 40 minutes of baking at 180 degrees, the curd-carrot diet casserole will be ready.
Carrot and Pumpkin Casserole with Cottage Cheese
Carrot-pumpkin-curd casserole is another useful and nutritious version of dessert from valuable ingredients. Peeled vegetables can be baked to softness in foil in the oven or cooked in a bag with a microwave. Not superfluous in the composition in this case will be cinnamon, which should be mass before baking.
Ingredients:
- carrots and pumpkins - 250 g;
- cottage cheese - 0,5 kg;
- manga and starch - 2 tbsp each. spoons;
- eggs - 3 pieces;
- sugar - 2/3 cup;
- cinnamon - 0,5 tsp.
Preparation
- Prepare vegetables, chop.
- Cottage cheese is broken with a blender with the addition of sugar and yolks.
- Add vegetable puree, mango, starch, cinnamon and whipped whites.
- Transfer the resulting base to an oiled form and bake for 40 minutes at 180 degrees.
Cottage cheese and carrot casserole in a microwave oven
The next recipe for carrots and cottage cheese casseroles will allow you to quickly and easily prepare a delicacy by using a microwave oven. The amount of sugar is determined according to taste, depending on what is planned to serve dessert. When serving with jam, a serving of sweetness should be minimal.
Ingredients:
- carrots - 100 g;
- cottage cheese - 150 g;
- egg - 1 piece;
- sugar - 10 g;
- water - 1 tbsp. a spoon;
- raisins - 1 tbsp. a spoon;
- butter.
Preparation
- Put carrots, cottage cheese into the blender, break the egg, add sugar and water, grind to maximum uniformity and airiness.
- Stir in the raisins, spread the mass into a mold.
- Put the container for 5-7 minutes to prepare at a power of 500 watts.
Cottage cheese-carrot casserole in a multivariate
Cheese casserole with carrots is cooked in the multivariate. When extinguishing to the grinded vegetable mass, it is possible to add washed raisins or other dried fruits, softening the taste of filling with butter or fatty sour cream. To make the finished delicacy easy to remove from the bowl, cover it with foil, oiled inside.
Ingredients:
- carrots - 300 g;
- cottage cheese - 600 g;
- egg - 2 pieces;
- sugar - 2 tbsp. spoons;
- sour cream and semolina - 3 tbsp. spoons;
- powdered sugar - 100 g;
- butter - 50 g;
- dried fruits (optional) - 100 g.
Preparation
- In the bowl, pound carrots, sugar, dried fruits, butter are put and cooked on Baking for 20 minutes.
- Smash in a blender cottage cheese with the addition of sour cream, yolks and powder.
- Transfer the carrot weight into the curd base, add mango and protein foam.
- Rinse and wipe the bowl, lined with foil, fill with a curd-carrot base.
- Dessert is cooked on Baking for 80 minutes.