Cottage Cheese and Pumpkin Casserole (Healthy Eating)
Description
Homemade pastry for tea. A delicious, tender, and fragrant pumpkin and cottage cheese bake, very close in texture to cheesecake. With a pleasant citrus aroma and flavor. Suitable for adults and children alike. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need for the casserole. Choose dry cottage cheese without excess whey.
- 2
Step 2
Peel the pumpkin and cut it into small cubes, then put it in a saucepan.
- 3
Step 3
Cover with water, bring to a boil, and cook until the pumpkin is tender. Cooking time depends on the pumpkin variety; mine took 15 minutes.
- 4
Step 4
To check whether the pumpkin is done, pierce a piece with a knife; if it goes in easily, the pumpkin is ready. Remove from the heat.
- 5
Step 5
Drain all the liquid; it helps to drain the pumpkin in a colander so all the liquid runs off.
- 6
Step 6
Place the cottage cheese in the blender bowl, crack in the eggs, add the sugar substitute, and pour in the milk.
- 7
Step 7
Add the pumpkin.
- 8
Step 8
Blend the mixture until smooth and homogeneous.
- 9
Step 9
Grate the zest from the lemon and orange, and also finely chop the orange flesh. Add them to the pumpkin-cottage cheese mixture and stir.
- 10
Step 10
Place the pumpkin mixture in a parchment-lined baking dish. Bake in a preheated oven at 180 degrees for 45–50 minutes. Remove the finished casserole and let it cool.
- 11
Step 11
Cut into pieces and serve with plain yogurt or sour cream.