Cottage cheese casserole with pumpkin - a dish in which the basic components harmoniously complement each other and are completely unintelligible, acquiring new taste characteristics. By means of the received delicacy it will be possible to feed the household with useful products and at the same time indulge in a surprisingly tasty dessert.
How to cook a pumpkin and cottage cheese casserole?
Casserole from a pumpkin with cottage cheese will turn out as much as possible tidy, if to observe requirements of recipes and to know some secrets which execution will raise flavor characteristics of a product.
- The ideal option for making dessert is muscatine pumpkin, which is sweeter than other varieties and is famous for its excellent pleasant taste.
- Cottage cheese before use should be rewound through a sieve or processed with a blender until uniform.
- Cottage cheese casserole with pumpkin will be more aromatic and appetizing, if you add vanillin or other fragrant spices to your taste.
Casserole with pumpkin, cottage cheese and semolina
The cottage cheese casserole with a pumpkin, the recipe of which will be described later, is prepared with a manga, which must be pre-brewed in boiling milk for no more than a minute. Before baking, the surface of the product in the form can be sprinkled with sesame seeds or dried pumpkin seeds dried on a dry frying pan.
Ingredients:
- pumpkin - 650 g;
- cottage cheese - 350 g;
- milk - 250 ml;
- semolina - 3 tbsp. spoons;
- eggs - 2 pieces;
- baking powder - 1 teaspoon;
- sugar - 3 tbsp. spoons;
- salt, vanillin, oil.
Preparation
- Pumpkin is cut and boiled in water for 15 minutes.
- Razirayut cottage cheese, mixed with mashed potatoes and whipped with sugar eggs.
- Milk is added to the boiling milk and removed after a minute from the heat.
- Warm porridge is spread to the pumpkin base, where vanilla, baking powder and salt are sent.
- Lay the mass into a mold, send it to the oven heated up to 180 degrees.
- After 30 minutes cottage cheese casserole with pumpkin and manga will be ready.
Cottage cheese casserole with pumpkin and apples
The original pumpkin casserole with apples and cottage cheese turns out to be beautiful on the cut and surprisingly appetizing. The sweetness of the pumpkin in this case is supplemented with sourness of apples and is emphasized by the creamy taste of the curd layer. Apple sliced ​​preferably sprinkled with cinnamon, and in cottage cheese and pumpkin puree add vanillin.
Ingredients:
- pumpkin - 800 g;
- cottage cheese - 600 g;
- apples - 2-3 pieces;
- starch - 2 tbsp. spoons;
- semolina - 4 tbsp. spoons;
- eggs - 2 pieces;
- sugar - 10 tbsp. spoons;
- cinnamon, vanillin, butter.
Preparation
- Cottage cheese is ground with eggs and vanillin, adding 4-5 spoonfuls of sugar and starch.
- On butter, apples are allowed for 3 minutes, seasoned with cinnamon.
- Boil the pumpkin, tilted on a sieve and punched with a blender.
- Add sugar and mango in puree, leave for 20 minutes.
- In the form of the mashed potatoes.
- Top the slices of apples, and then the curd layer.
- After 35 minutes baking at 200 degrees cottage cheese casserole with apples and pumpkin will be ready.
Marble casserole with pumpkin and cottage cheese - recipe
Marble casserole with pumpkin and cottage cheese not only pleases with excellent taste qualities, but also surprises with a magnificent effective cut. Instead of sugar, you can use a sweetener, and ground cinnamon is replaced with vanillin. The brighter the pumpkin pulp color, the more effective the dessert will look.
Ingredients:
- pumpkin - 250 g;
- cottage cheese - 1 kg;
- milk - 200 ml;
- cinnamon and baking powder - 2 tsp each;
- semolina - 6 tbsp. spoons;
- eggs - 6 pcs .;
- sugar - to taste;
- butter.
Preparation
- Combine the cottage cheese with milk, eggs, sugar, cinnamon, baking powder and manga.
- Pumpkin grinded on a fine grater, sweetened, seasoned with cinnamon.
- Separate the curd base into 2 parts, one of which is added pumpkin flesh.
- In the form, alternating layers, lay 2 spoons of curd and pumpkin mixture.
- The product is baked for 45 minutes at 180 degrees.
Casserole from cottage cheese, pumpkins and raisins
An excellent dessert, which can be served to a cup of tea or milk, will be a curd casserole with pumpkin and raisins. A gentle structure of sweetness will allow the product to be cut into portions only after cooling. As a form, it is preferable to use silicone containers, from which the delicacy will be easier to extract.
Ingredients:
- pumpkin - 0,5 kg;
- cottage cheese - 600 g;
- eggs - 4 pieces;
- raisins - 100 g;
- sour cream - 4 tbsp. spoons;
- eggs - 4 pieces;
- sugar - 6 tbsp. spoons;
- oil, vanilla.
Preparation
- Pumpkin boil until soft, pour into a sieve, turn the pulp into a mash.
- Cottage cheese is punched with a blender, add sugar, pumpkin, beaten eggs, vanilla.
- Stir in sour cream and steamed raisins and transfer the resulting mass into a mold.
- After 40 minutes of baking at 180 degrees, a tasty pumpkin casserole with cottage cheese will be ready.
Cottage cheese casserole with pumpkin and poppy seeds
Cottage cheese casserole with pumpkin, cooked according to the following recipe, will please fans of baking with poppy seeds. If desired, the composition can be supplemented with steamed raisins, diced dried apricots or nuts, after drying them previously in a dry frying pan and chopping until a small crumb is obtained.
Ingredients:
- pumpkin - 450 g;
- cottage cheese - 550 g;
- eggs - 4 pieces;
- poppy - 1 tbsp. a spoon;
- Vanilla sugar and cinnamon - 1 teaspoon each;
- eggs - 3 pieces;
- sugar - 170 g;
- starch - 2 tbsp. spoons.
Preparation
- Pumpkin is boiled, drained, drained, blistered and chilled.
- Add starch, egg, cinnamon, 60 g of sugar and 100 g of cottage cheese, whisk.
- Cottage cheese is ground with the rest of sugar, vanilla, eggs, mix poppy.
- In the form of spread chaotically pumpkin and poppy base, sent to a heated to 180 degrees oven.
- After 50 minutes, a pumpkin casserole with cottage cheese and poppy seeds will be ready.
Pumpkin casseroles with cheese and cottage cheese
Unlike many sweet analogs, cottage cheese casserole with pumpkin in the oven , cooked with the following recommendations is prepared without sugar, it turns out not sweet and suitable for filing for dinner or for the second for dinner. The taste characteristics of the appetizer will depend on the composition of the mix of greens and the quality of the cheese.
Ingredients:
- pumpkin - 300 g;
- cottage cheese - 600 g;
- cheese - 200 g;
- eggs - 4 pieces;
- greens - 1 bunch;
- salt.
Preparation
- Pumpkin bake until soft, turn into mashed potatoes.
- Beat with a blender cottage cheese.
- Add the yolks, pumpkin, grated cheese, salt, greens and whipped whipped proteins.
- Transfer the base to the mold, bake the product for 40 minutes at 180 degrees.
Casserole from pumpkin and carrot cottage cheese
Dietary casserole from cottage cheese and pumpkin with the addition of carrots will please supporters of a healthy menu and those who try to eat properly. The dish is not only delicious, but also as nutritious as possible. After drinking a slice for breakfast, it will be possible to effectively and for a long time to satisfy the feeling of hunger and to fill the body with energy.
Ingredients:
- pumpkin - 240 g;
- cottage cheese - 800 g;
- carrots - 200 g;
- eggs - 4 pieces;
- sugar and semolina - 6 tbsp each. spoons;
- dried apricots - 120 g;
- orange peel - 2 tbsp. spoons;
- milk.
Preparation
- Manka is poured with milk until coating, leave for 30 minutes.
- Whip the baked pumpkin and grated carrots in a blender.
- Combine in a common container vegetable puree, cottage cheese, eggs, zest.
- Add mango, dried apricots, sugar, stir.
- Transfer the base to the mold, send it to the oven heated to 180 degrees.
- After 50 minutes, the curd casserole with carrots and pumpkin will be ready.
Pumpkin casserole with rice and cottage cheese
An air casserole with pumpkin and cottage cheese will be made more nutritious by adding pre-boiled rice. Porridge can be further crushed together with pumpkin puree, which will allow a more uniform texture of sweetness. It is not superfluous in the recipe will be raisins or other pre-steamed dried fruits.
Ingredients:
- pumpkin - 800 g;
- cottage cheese - 250 g;
- rice - 150 g;
- eggs - 2 pieces;
- sugar and raisins - 50 g;
- vanilla.
Preparation
- The pumpkin is baked or braised, after which it is ground in a blender with boiled rice.
- Whisk the eggs with sugar, add to the pumpkin mass.
- Stir in cottage cheese, raisins and vanilla, lay the foundation in the form.
- The product is baked for 35 minutes at 180 degrees.
Cottage cheese casserole with pumpkin and banana
A wonderful aroma acquires a dessert, if you cook it with the addition of a banana. It is prepared such a cottage cheese casserole with pumpkin without manga, and as a component that holds the form, eggs are used, which in this case are added in stages: first, the yolks are mixed, and the protein foam is baked before baking.
Ingredients:
- pumpkin - 600 g;
- cottage cheese - 0,5 kg;
- sour cream - 300 g;
- eggs - 3 pieces;
- bananas - 3 pieces;
- lemon juice - 3 tbsp. spoons;
- sugar - 100 g.
Preparation
- Pumpkin pulp is steamed or in the oven, crushed with a blender.
- Rice cottage cheese with yolks, sugar and sour cream.
- Peeled bananas, poured with lemon juice, ground with a blender, combine with cottage cheese and pumpkin.
- Stir in the whipped whites, shift the mass into a mold and bake an hour at 170-180 degrees.
Cottage cheese casserole with pumpkin in a microwave oven
A delicate curd casserole with pumpkin in the microwave oven is cooked especially quickly and simply. The flesh of the vegetable can be pre-introduced with a small amount of liquid base to softness on the plate or use the microwave device for this purpose, having sustained slices 10-15 minutes at high power.
Ingredients:
- pumpkin - 400 g;
- cottage cheese - 300 g;
- manga - 50 g;
- eggs - 2 pieces;
- raisins - a handful;
- vanillin - pinch;
- sugar - to taste.
Preparation
- Pumpkin pulp is brought to the ready in a convenient way, crushed.
- Add the mango, rubbed with sugar and eggs, curd, season the base with vanilla.
- Stir in the raisins, transfer the mass into the bowl and cook the casserole for 8-10 minutes.
Cottage cheese casserole with pumpkin in the multivariate
The following recipe for owners of multivarkers. With the help of the device you can get a dessert that is not inferior to analogues, cooked in a traditional way by baking in the oven. The only nuance: the casserole can not be removed from the bowl hot. She should stand after the end of the regime for at least an hour, cool a bit and move away from the walls.
Ingredients:
- pumpkin - 400 g;
- cottage cheese - 0,5 kg;
- sour cream - 200 g;
- eggs - 3 pieces;
- baking powder - 10 g;
- manga - 2/3 cup;
- sugar - 100 g;
- vanilla, oil.
Preparation
- Beat eggs with sugar and vanilla.
- Add cottage cheese, baking powder, mango, sour cream, once again whisk.
- Add the frayed pumpkin flesh, shift the mass into a multicast.
- A pumpkin casserole with cottage cheese is cooked in the multivark at the "Bake" 1 hour, after which another 50 minutes are warmed up on "Podogrev".