Low-fat cottage cheese paskha
Description
The dish is prepared without unnecessary complications. You don't have to make Easter paska from fatty cottage cheese; I've gotten used to making it from low-fat cottage cheese, or even better—from fat-free. When preparing paska from fat-free cottage cheese, add more dried fruits, nuts, or poppy seeds; this will make the paska even tastier and sweeter. The ready dessert can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
First, you need to boil the apricots: dissolve fructose (10 grams) in a small amount of water, add the apricots, and simmer for about 5 minutes.
- 3
Step 3
Let the boiled apricots cool down, then blend them together with the nuts into a puree (you can simply chop them very finely, but I'm used to doing this in a blender).
- 4
Step 4
Add the remaining 10 grams of fructose to the cottage cheese, along with the nuts and dried plums, and mix everything together.
- 5
Step 5
If you've decided to add poppy seeds, you should pour them with milk and cook beforehand, as raw poppy seeds would be out of place in the paskha. You can also add a little gelatin to the paskha if you're worried it might fall apart.
- 6
Step 6
Add the poppy seeds to the cottage cheese and mix once again until smooth. Transfer the resulting mixture into a mold, then place it in the refrigerator for 12 hours. I usually line the mold with cheesecloth, and for better shaping, I put a weight on top while it's chilling. Before serving, decorate the finished low-fat cottage cheese paskha with raisins.