Easter dessert made from low-fat cottage cheese
Description
The dish is prepared without unnecessary complications. What would Easter be without Easter bread and delicious cottage cheese paskha? But if you're on a diet and can't eat fatty or sweet foods for any reason, don't worry—using this simple recipe, you can prepare a tasty paskha made from low-fat cottage cheese, without sugar, cream, or butter. The recipe is easy, and we'll use a minimum of ingredients. The paskha will be delicious, and your holiday—bright and joyful! 1. Place the cottage cheese into a cheesecloth and leave it overnight in a colander so the whey can drain off. Then blend the cottage cheese until smooth, so no graininess remains. 2. Pour water into a small saucepan, bring to a boil, add 2 tablespoons of fructose and washed dried apricots. Cook for about 5 minutes, then remove the apricots and let them cool. 3. You can use any nuts you like, or even better—a mixture. Lightly toast the nuts in a dry skillet. 4. Chop the apricots and nuts. You can use a blender or meat grinder, or simply finely chop them with a knife. 5. Mix half of the resulting mixture and the remaining fructose with the cottage cheese. 6. Line the paskha mold with plastic wrap and add part of the cottage cheese mixture, shaping the bottom and sides. 7. Place the apricot-nut mixture into the center, spread it evenly, then cover with the remaining cottage cheese mixture. 8. Refrigerate overnight. In the morning, remove the paskha, carefully peel off the plastic wrap, and serve. Serve the ready dessert at the table.