My love for baked cottage cheese makes me constantly experiment with casserole fillings. Once I had a little curd mass left after preparing one dish, and I impromptu added to it everything that I thought was necessary and in the end I got a wonderful and tender casserole. Therefore, remembering my experiment, today I decided to specifically repeat that recipe, but improving it a little more.

Ingredients

To prepare cottage cheese casserole with protein you will need:
sour cream – 4 tbsp. l.;
semolina – 3 tbsp. l.;
lemon – 1/2 pcs.;
sugar - to taste;
vanilla - to taste;
cottage cheese – 200 g;
dried apricots – 3 pcs.;
dates – 3 pcs.;
egg white from 1 egg;
salt - a pinch.

Cooking steps

Mix sour cream with semolina, add lemon juice and zest, sugar, vanilla and cottage cheese. Mix well.

Then add dried apricots and dates, chopped at your discretion.

In a separate bowl, beat the egg whites with salt until foam forms. The foam should not be very thick, but should not flow from the fork.

Then add the protein to the curd mass, carefully, slowly, mix everything and place it in silicone molds. I got these 2 molds.

Place our cottage cheese casserole in an oven preheated to 180 degrees for 35-40 minutes, then turn it off and let the casserole stand in the oven for another 40 minutes.

Our curd protein casserole with dried apricots and dates is ready! It turned out crispy on the outside and very tender on the inside. It can be consumed both warm and cold.

Bon appetit!

I haven't posted any recipes for a long time. On the other hand, now there is no way to invent anything, the diet is very strict, almost no carbohydrates. But during the holidays, when the whole family eats goodies, you also want something special.

And so, I came up with a fairly simple cottage cheese casserole that you can eat during the first half of drying. Maybe even the first two thirds. There is nothing there except protein. Therefore, by the way, you need to be careful and not eat everything at once.

So, we need:

  • two packs of low-fat cottage cheese (I usually took 0.5%)
  • egg whites (about 5-6 pieces)
  • Whey Protein Isolate (two scoops)

Easy to prepare:

  1. dump the cottage cheese into a bowl and chop a little (not too much, just so that it doesn’t lie in one piece)
  2. pour the egg whites into the cottage cheese and mix thoroughly
  3. pour the isolate into the mixture and mix thoroughly again
  4. put what you got into a baking dish (one that won’t stick to it)
  5. place the pan in a preheated oven and bake for 10-20 minutes, depending on how quickly the casserole bakes (dries out, essentially)
  6. take out the slightly damp casserole and cool it (at this time it will still dry out)

That's all. Can be eaten during the day with coffee or tea. It’s perfectly possible and even necessary to eat before bed.

Let me remind you once again that the amount of protein in this casserole is very high. Therefore, what happened was for two days. As a pleasant addition to the main diet.

Cottage cheese casserole can be a wonderful breakfast and a delicious dessert, as well as a full dinner or a very dietary dish. It all depends on the recipe. In this article we have collected for you the best recipes for cottage cheese casseroles - from simple to sophisticated.

CHEESE CAKE CAKE

Products:

  • 300-400 g of cottage cheese,
  • 200 grams of cream cheese such as Philadelphia or Almette,
  • 3 eggs,
  • 100 gr. sugar (the amount can be varied to taste),
  • 1 tbsp. spoon of corn starch,
  • vanilla.

Instructions:

Mix all the ingredients with a blender and pour into a mold (it’s more convenient to do it in a glass). You can add fruit to the mixture to taste. For example, pears go very well with vanilla. They need to be peeled and cut into cubes. You will need 2-3 strong pears.

There are two ways to bake the casserole. The first is by placing it in a mold with water (then the taste of the casserole will be more tender and more reminiscent of cheesecake). The second option is standard, without a water bath. In both cases, the baking temperature should not be higher than 200 degrees Celsius.

Bake the cottage cheese casserole until the center is slightly hardened. Remove from the oven and cool in the refrigerator, preferably for several hours.

Fruit sauce is good to serve with the casserole. For it, cut into cubes any fruit you like (you can take berries). Place fruit in a small saucepan, add juice or just water and a couple of tablespoons of sugar. Put on fire. Dilute 1 tsp in 1/4 cup of water. cornstarch and add to fruit. Bring to the desired thickness over low heat and cool. Sauce options - apples + cinnamon, pears + vanilla, plums + ginger, etc.

If you want to serve this casserole as a dessert for the holiday table, it is better to bake it in small ceramic molds or glass yogurt jars. Don't forget to place them in the oven in a mold filled with water. And watch the baking - these mini-portioned casseroles cook very quickly. Fill the molds 2/3 full with the curd mass so that you can put fruit sauce on top when serving. Even the most discerning guests will appreciate these casseroles!

COOK CASSERLE WITH WHIPPED PROTEINS

What you need for 6 servings of cottage cheese casserole:

  • Whole grain flour - 4 tbsp. heaped spoons
  • Whites whipped into a strong foam - 2 pcs.
  • Yolk – 1 pc.
  • Cottage cheese – 500 g
  • Granulated sugar – 5 tbsp. spoons
  • Melted – 1/2 cup
  • Baking powder – 1 teaspoon

How to prepare cottage cheese casserole:

1. In a mixer bowl, mix everything except the whites.

2. Beat the whites into a fairly strong foam and gently fold them into the curd mass using a spatula.

3. Bake in a preheated oven for 40 minutes at 180°C or in the baking mode in a multicooker for 60 minutes.

The cottage cheese casserole according to this recipe turns out very tender and incredibly tasty!

Dietary curd casserole

Products:

  • 500 grams of low-fat cottage cheese,
  • 1 egg
  • 10 g vanilla sugar/vanillin – optional
  • half a cup (100-150 gr.) rolled oats,
  • 5 small, grated apples
  • a pinch of salt and sugar (or sweetener to taste).

Instructions:

Mix all ingredients. Grease a casserole dish with butter and sprinkle with flour or semolina. Shake off excess. Place the curd mixture in the pan and bake until done.

COOK CASSERLE WITH APPLES

Products:

  • 250 g cottage cheese,
  • 4 apples,
  • 2 egg yolks,
  • 2 egg whites,
  • 4 tbsp. spoons of sugar,
  • 40 g crushed nuts,
  • 2 tbsp. spoons of semolina.
Instructions:

Rub the cottage cheese through a sieve and grind with egg yolks, add semolina, crushed nuts, mix everything. Peel the apples, grate them on a coarse grater, add a little lemon juice and sugar. Beat the egg whites separately. Add the apple mixture and whipped egg whites to the curd mixture. Mix everything thoroughly, place in a pan greased with oil and sprinkled with grated breadcrumbs and bake in the oven for 40-45 minutes.

COOK CASSERLE WITH STRAWBERRY

Products:

  • 250 g strawberries (can be fresh frozen),
  • 4 eggs,
  • 500 g cottage cheese,
  • 160 g sugar,
  • 50 g dry vanilla pudding (or 40 g starch and 1 sachet of vanilla sugar),
  • 1 tbsp. l. grated lemon zest,
  • 2-3 tbsp. l. orange liqueur, powdered sugar.
Instructions:

Wash the strawberries, remove the stems and cut each berry into four parts. Separate the egg yolks from the whites, mix with cottage cheese, 80 g of sugar, pudding, lemon zest and orange liqueur.

Beat egg whites with 80 g of sugar, add together with strawberries to the curd mass and place in a greased form.

Bake in a preheated oven at 180° on the lowest level for 45 minutes until golden yellow.

Sprinkle with powdered sugar and serve immediately.

COOK CASSERLE WITH RAISINS

Products:

  • 500 gr. cottage cheese,
  • 1 egg
  • 100 gr. Sahara,
  • 2 tbsp. melted drain butter,
  • 1/2 tsp. salt,
  • 1/4 vanillin,
  • 2 tbsp. semolina,
  • 3 tbsp. sour cream.

Cottage cheese - a protein casserole recipe for real athletes. I picked up a recipe from my friend; protein is added to the cottage cheese not only for an even higher protein content, but also for taste. What is not less important. Not everyone is a fan of cottage cheese products. And with protein, cottage cheese can acquire a completely different taste and aroma 😉 My MCH, in order not to make a casserole, makes it even easier - pours 1 scoop of protein per serving of cottage cheese, stirs and eats. I’m making “just a casserole.” But let’s get back to the cottage cheese and protein casserole.

Cottage cheese - protein casserole requires the following ingredients:

Ingredients

  • 2 packs of cottage cheese
  • 2 squirrels
  • 2 scuba protein (to my taste, better than chocolate)

That's all the ingredients. Simple and tasteful)) Mix everything in a large bowl with a mixer. Pour into the mold. Bake at 180C. 30 minutes.

Cottage cheese - protein casserole - ready. Bon appetit!

Cottage cheese - a protein casserole is a very necessary thing in an athlete’s diet; the protein in cottage cheese is absorbed better than in meat.

Plus, cottage cheese contains all the amino acids a person needs! Yes Yes! They are all contained there 😉 You also need to take into account that cottage cheese takes quite a long time to digest, about 5 or 6 hours. Therefore, jocks eat it before bed))). Cottage cheese contains vitamins such as PP, C, B 2, B 1, A and trace elements of phosphorus, magnesium, iron and calcium. Protein enhances this effect. An athlete's body needs a lot of protein. Approximately two to three grams per kilogram of body weight. Proteins in such quantities are needed for muscle recovery after training.

Cottage cheese casserole

Ingredients:

Cottage cheese - 500 g
Eggs (yolks and whites must be separated) - 3 pcs.
Semolina - 5 tbsp.
Sugar - 3 tbsp.
Vanilla essence - 1 tsp.
Baking powder - raisins or dried cranberries - to taste

Preparation:

1. In order to prepare a delicious casserole according to this recipe, you first need to preheat the oven to 180 degrees.
2. Mix all the ingredients except the egg whites (remember, the yolk and white need to be separated).
3. Beat the whites in a separate plate, add a pinch of salt. After the whites are thoroughly beaten, mix with the curd mass. After this, pour the prepared mass onto a baking sheet that is greased or oiled. Bake for 45 minutes until the top is browned and golden brown. Cottage cheese casserole should be served warm with jam or sour cream.

  • Children's cottage cheese casserole Recipes

    Children's cottage cheese casserole Number of servings: 4 Ingredients: Cottage cheese - 500 g Eggs - 2 pcs. Sugar - 2 tbsp. l. Salt to taste Semolina - 1 tbsp. l. Sour cream - 3 tbsp. l. Breadcrumbs to taste Vegetable oil to taste Preparation: 1. Take 500 g of homemade cottage cheese. Medium fat is best. This was my first time cooking with 18% fat cottage cheese. The casserole turned out to be so filling that you couldn’t eat much of it. Mash the cottage cheese with a fork and add 2 eggs, 2 tablespoons of sugar, a pinch of salt and a little semolina. I added one tablespoon of semolina. After this, you need to knead everything thoroughly with a fork. 2. After this, take a baking dish. Grease it with oil and sprinkle with breadcrumbs. Place the curd dough into the mold. Smooth the surface and brush with sour cream. The oven should be preheated to 200 °C and then place the casserole in it for 20 minutes. A golden crust should form. We ate this food with sour cream when we were kids. If your mother or grandmother cooked, then you could top each piece with delicious jam. Recipe author: Maria Cruz Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here! #breakfast.appetit #desserts.appetit

  • Recipes
  • Recipes

    Airy casserole without flour and semolina Ingredients: Cottage cheese - 500 g Egg - 4 pcs. Sugar - 7 tbsp. l. Sour cream (20%, with a slide) - 2 tbsp. l. Starch (heaped) - 2 tbsp. l. Vanillin - to taste Raisins (optional) - to taste Preparation: 1. Beat cottage cheese, yolks, sugar, sour cream, starch, vanillin. 2. Beat the whites. 3. Mix the curd mass with the whipped egg whites. 4. If desired, add raisins or other dried fruits. 5. Place in a pan lined with parchment paper and greased with butter. 6. Bake at 180-200°C for 30-40 minutes. Bon appetit! #desserts.appetit #baking.appetit

  • Cottage cheese casserole with boiled condensed milk Recipes

    Cottage cheese casserole with boiled condensed milk Ingredients: Cottage cheese - 400–500 g Boiled condensed milk - 1 can Chicken eggs - 3 pcs. Semolina - 2 tbsp. l. Preparation: 1. Divide the eggs into yolks and whites. 2. Mix cottage cheese thoroughly with condensed milk. 3. Add semolina and yolks, mix. 4. Beat the whites until foamy and carefully fold them into the curd mixture. 5. Place the mixture in a greased multicooker bowl and cook in the “baking” mode for 50 minutes, cool in the bowl. Bon appetit! #desserts.appetit #breakfast.appetit

  • Children's cottage cheese casserole Recipes
  • Cottage cheese casserole Recipes

    Cottage cheese casserole Ingredients: Cottage cheese - 200 g Chicken egg - 2 pcs. Flour - 2 tbsp. Sugar - 4 tbsp. Butter - 30 g Breadcrumbs - a couple of pinches Vanillin - 1 pack Preparation: 1. Beat chicken eggs with sugar and vanilla in a mixer until thick foam. 2. Grind the cottage cheese with 20 grams of butter well. 3. Pour the beaten eggs into the cottage cheese and start beating at low mixer speed. While beating, slowly add flour and bring the dough until smooth. 4. Grease the baking dish on all sides with butter, then sprinkle with a thin layer of breadcrumbs. We do this so that our cottage cheese casserole does not stick to the walls of the mold and can be removed after baking with one movement of the hand. 5. Pour the curd dough into the mold and place in the oven preheated to 200-220 degrees for 20-25 minutes. You can also determine readiness by the appearance of the casserole, by its rosy top. When baking, do not open the oven so that the casserole rises a little and becomes even more airy. 6. When serving, you can pour jam or honey over the cottage cheese casserole and sprinkle it with a little powdered sugar. 7. Serve tea or good natural coffee with the cottage cheese casserole. The cottage cheese casserole is ready. #desserts.appetit

  • Cottage cheese casserole Recipes

    Cottage cheese casserole Ingredients: Cottage cheese - 500 g Chicken eggs (yolks and whites must be separated) - 3 pcs. Semolina - 5 tbsp. l. Sugar - 3 tbsp. l. Vanilla essence - 1 tsp. Raisins or dried cranberries - to taste Baking powder Preparation: 1. In order to prepare a delicious casserole according to this recipe, you first need to preheat the oven to 180 degrees. 2. Mix all ingredients except egg whites (remember, yolk and white must be separated). 3. Beat the whites in a separate plate, add a pinch of salt. After the whites are thoroughly beaten, mix with the curd mass. After this, pour the prepared mass onto a baking sheet that has been greased or oiled. Bake for 45 minutes until the top is browned and golden brown. Cottage cheese casserole should be served warm with jam or sour cream. Recipe author: Anna Vasilyeva #desserts.appetit #breakfast.appetit

  • Cottage cheese casserole Recipes

    Cottage cheese casserole Ingredients: Cottage cheese - 500 g Chicken eggs - 1 pc. Sugar - 3 tbsp. l. Semolina - 2 tbsp. l. Raisins - 50 g Vegetable oil - 1 tbsp. l. Sour cream - 1 tbsp. l. Salt - 1/2 tsp. Soda - 1/4 tsp. Vanillin - a pinch Preparation: 1. Prepare the ingredients. 2. Mash the cottage cheese with a fork. Add egg, granulated sugar, vanillin, salt to the cottage cheese and mix. 3. Wash the raisins and dry with a paper towel. Add raisins and vegetable oil to the curd mass, stir. 4. Add semolina and soda, stir. 5. Place the curd mass in a mold previously greased with vegetable oil. Brush the casserole with sour cream on top and bake for 20-30 minutes in the oven at 180°C. The golden brown crust will tell you when the casserole is ready. 6. Serve the casserole with sour cream or confiture of your choice. Equally tasty both hot and cold. Recipe author: Marina Kwon #breakfast.appetit

  • Children's cottage cheese casserole Recipes

    Children's cottage cheese casserole Number of servings: 4 Ingredients: Cottage cheese - 500 g Eggs - 2 pcs. Sugar - 2 tbsp. l. Salt to taste Semolina - 1 tbsp. l. Sour cream - 3 tbsp. l. Breadcrumbs to taste Vegetable oil to taste Preparation: 1. Take 500 g of homemade cottage cheese. Medium fat is best. This was my first time cooking with 18% fat cottage cheese. The casserole turned out to be so filling that you couldn’t eat much of it. Mash the cottage cheese with a fork and add 2 eggs, 2 tablespoons of sugar, a pinch of salt and a little semolina. I added one tablespoon of semolina. After this, you need to knead everything thoroughly with a fork. 2. After this, take a baking dish. Grease it with oil and sprinkle with breadcrumbs. Place the curd dough into the mold. Smooth the surface and brush with sour cream. The oven should be preheated to 200 degrees and then place the casserole in it for 20 minutes. A golden crust should form. We ate this food with sour cream when we were kids. If your mother or grandmother cooked, then you could top each piece with delicious jam. Recipe author: Maria Cruz Bon appetit! #breakfast.appetit #desserts.appetit

  • Airy, cottage cheese casserole with notes of vanilla Recipes

    Airy, cottage cheese casserole with notes of vanilla Ingredients: Cottage cheese - 500 g. Egg - 4 pcs. Sugar - 7 tbsp. l. Sour cream (20%, with a slide) - 2 tbsp. l. Starch (heaped) - 2 tbsp. l. Vanillin Raisins (optional) Preparation: 1. Beat cottage cheese, yolks, sugar, sour cream, starch, vanillin. 2. Beat the whites. Mix the curd mass with the whipped egg whites. We can also add raisins or other dried fruits if desired. 3. Place the mixture in a mold lined with parchment paper, greased with butter, and place in the oven, preheated to 180 degrees C, for 30-40 minutes. Bon appetit! #dessertsrecepti #breakfastrecepti

  • Cottage cheese casserole Recipes

    Cottage cheese casserole Ingredients: Cottage cheese 500 g; Egg 1 piece; Sugar 3 tbsp; Semolina 2 tbsp; Raisins 50 g; Vegetable oil 1 tbsp; Sour cream 1 tbsp; Salt 1/2 tsp; Soda 1/4 tsp; Vanillin pinch; Preparation: 1. Cooking time - 40 minutes 2. Mash the cottage cheese with a fork. Add egg, granulated sugar, vanillin, salt to the cottage cheese and mix. 3. Wash the raisins and dry with a paper towel. Add raisins and vegetable oil to the curd mass, stir. 4.Add semolina and soda, stir. 5.Pour the curd mass into a mold previously greased with vegetable oil. Spread sour cream on top of the casserole and bake for 20-30 minutes in the oven at 180°C. The golden brown crust will tell you when the casserole is ready. 6.Serve the casserole with sour cream or confiture of your choice. Equally tasty both hot and cold. Recipe author - Marina Kwon #breakfastrecepti

  • Airy casserole without flour and semolina Recipes

    Airy casserole without flour and semolina Ingredients: Cottage cheese - 500 g Egg - 4 pcs Sugar - 7 tbsp. l. Sour cream (20%, with a slide) - 2 tbsp. l. Starch (heaped) - 2 tbsp. l. Vanillin Raisins (optional) Preparation: 1. Beat cottage cheese, yolks, sugar, sour cream, starch, vanillin. 2. Beat the whites. 3. Mix the curd mass with the whipped egg whites. 4. If desired, add raisins or other dried fruits. 5. Place in a pan lined with parchment paper and greased with butter. 6. Bake at 180-200 degrees for 30-40 minutes. Bon appetit! #breakfastrecepti

  • The most delicate cottage cheese casserole in a slow cooker Recipes

    The most delicate cottage cheese casserole in a slow cooker Ingredients: ●5 eggs; ●3 packs of cottage cheese, 180 g each; ●2/3 cup sugar; ●1/2 cup semolina; ●1 glass of kefir (I used yogurt); ●1.5 tsp. baking powder; ●1 sachet of vanilla sugar (1g). ●I used a 200-gram glass. Preparation: 1. Mix kefir with semolina. Leave to swell. By the time we do everything else, the kefir-semolina mixture will be ready. 2. Separate the whites from the yolks. Beat the whites with sugar until stiff peaks form at the highest speed of the mixer for 8-10 minutes. 3. Beat the yolks, cottage cheese, baking powder and vanillin into a homogeneous mass. If you wish, you can add a small pinch of salt, which is what I did. 4. Stir a mixture of kefir and semolina into the curd mass. Beat lightly with a mixer. 5. Gently fold 1/3 of the white into the dough from bottom to top. Then mix in the rest of the protein. 6. Grease the multi-pan with butter. Pour out the dough. Set the "Baking" mode for 1 hour. After the sound signal, leave on heating for another 1 hour. Then turn off the microwave, open the lid and leave the casserole in the multi for 10-15 minutes, or until it cools completely. Then carefully use a spatula to separate the casserole from the sides of the pan, slightly lifting the casserole from the bottom. Turn over onto a steamer rack. As always, I placed it on a damp towel. It’s better to remove the casserole from the cartoon when it’s completely cooled. I didn’t wait, so the middle bit stuck to the pan. But this is not a problem at all, the appearance has not deteriorated. Now we cut off a piece of the casserole, pour it with sour cream and condensed milk and... enjoy the fragrant, delicate casserole, like a cloud. You can top it with any syrup or jam. Or you can just eat it without watering it with anything, it is self-sufficient. This casserole can be baked with different fillings - dried apricots, candied fruits, fresh and frozen berries (you just need to defrost them first). In general, use your imagination, the recipe allows! Nice

  • Cottage cheese casserole with blueberries Recipes

    Cottage cheese casserole with blueberries Ingredients: ●Low-fat cottage cheese - 500g. ●Natural yogurt -170g. ●Sugar-6 tbsp. ●Semolina - 1/4 tbsp. ●Berries - 200-250g. ●Egg -2 pcs. ●Butter and breadcrumbs for the pan. Preparation: 1. Mix sugar, eggs and cottage cheese in a food processor, mix well, then add yogurt and mix again 2. Now add semolina and mix thoroughly so that there are no lumps 3. Add berries and mix carefully (not with a food processor) 4. Pour over into a mold, greased with butter and sprinkled with breadcrumbs and bake at 180 degrees. 30-35 minutes 5. After the time has passed, turn off the oven and leave the casserole in it for 10-15 minutes, then cool at room #breakfastrecepti

  • Delicious cottage cheese casserole Recipes

    Delicious cottage cheese casserole You will need: -500 g of cottage cheese -3 eggs (separate the yolks and whites) -5 tbsp. l. semolina -3 tbsp. l. sugar -1 tsp. vanilla essence - 1 tbsp. l. baking powder - raisins or dried cranberries - to taste Preparation: Mix all products from the list, except egg whites, thoroughly. In a separate bowl with a pinch of salt, beat the whites until soft peaks form. Preheat the oven to 180 degrees C. Carefully mix the whites into the curd mass and pour the finished mass into a mold greased with butter. Place in the oven and bake for about 45 minutes until golden brown. Serve the casserole warm with sour cream or jam. #bakingrecepti

  • Cottage cheese casserole Casseroles
  • Cottage cheese casserole Casseroles

    Curd casserole Ingredients: 2 eggs a cup of milk marshmallows half a kilo of cottage cheese ripe pear a teaspoon of powdered sugar butter sugar (optional) Preparation: First, separate the yolks from the whites and mix them thoroughly with milk. Then you need to add half a kilo of cottage cheese and beat the resulting mixture thoroughly. After this, you need to cut the pear with marshmallows into small pieces and add them to the already whipped curd mixture. Next, generously grease the mold with oil and place the resulting mass there. We return to the whites, which need to be beaten together with powdered sugar and poured onto the casserole, leveled. You can also add sugar to taste. And finally, put the resulting dish in the oven for 50 minutes at about 150 degrees.

  • Curd soufflé with fruits Soufflé, pates, caviar

    Curd soufflé with fruit Ingredients: 500 g of cottage cheese (not more than 5% fat) 3 eggs (separate the yolks and whites) 4 tbsp. semolina 2-3 tbsp. sugar or stevioside sweetener 1 tsp. vanilla essence 1 tbsp. baking powder any fruit to decorate the jelly as desired Preparation: Mix all ingredients except egg whites. Beat the whites in a separate bowl until stiff. Remember that egg whites whip better if they are cold. Gently mix into the curd mixture with a spoon. Pour the finished mixture into a greased refractory pan and bake for 45 minutes in an oven preheated to 180C until the top is golden brown. After cooling, decorate with fruits of your choice and pour in jelly, as already mentioned, as desired. Place in the refrigerator until the jelly hardens.