Pumpkin and cottage cheese casserole baked in the oven
Description
The recipe won't take much time. To prepare pumpkin and cottage cheese casserole in the oven, you'll need ripe sweet pumpkin and homemade cottage cheese (you can use store-bought, just make sure it's fairly rich). You can drizzle the casserole with melted chocolate or sprinkle it with powdered sugar before serving. Although I add bananas, which make the casserole sweet enough on its own. Serve warm.
Instructions
- 1
Step 1
First, prepare the pumpkin purée: cut fresh pumpkin into medium pieces and steam until soft (25–30 minutes). Let the cooked pumpkin cool, then peel off the skin. Use a blender to puree it into a smooth consistency.
- 2
Step 2
Separate the egg whites from the yolks. Lightly salt the whites and place them in the freezer for 3-4 minutes. In a bowl, mix the cottage cheese, yogurt, and egg yolks.
- 3
Step 3
Peel the bananas, cut into large pieces, drizzle with lemon juice, place in a blender, and blend until smooth.
- 4
Step 4
Add the cottage cheese-yogurt mixture to the bananas in the blender, and blend again until smooth.
- 5
Step 5
Beat the chilled egg whites until stiff peaks form, then gently fold them into the pumpkin purée with careful motions from the bottom up.
- 6
Step 6
Line a baking dish with parchment paper. Pour the pumpkin puree and the cottage cheese-banana mixture into the dish in layers, alternating portions.
- 7
Step 7
Bake the casserole at 200 degrees for 1 hour. Then turn off the oven and let the casserole cool in the closed oven for about 20 minutes.
- 8
Step 8
Cut the ready-made pumpkin and cottage cheese casserole baked in the oven into portion pieces and serve.