Cottage cheese casserole, especially when cooked in a slow cooker, is an excellent option for a quick and healthy dessert. If your children or you yourself do not like to eat cottage cheese in its pure form, then prepare these delicious pastries from it.
There are many cooking options. You can cook it with apples, raisins, bananas, other berries or fruits. Today I have prepared for you the simplest and most delicious recipes for making cottage cheese casserole. In each case, we will cook it in a slow cooker.
Since this assistant appeared in my kitchen, I trust her to prepare most dishes. If you prepare the base correctly, set the correct mode and time, it will cook the perfect dish without any problems.
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Recipe for cottage cheese casserole in a slow cooker with semolina
This recipe makes a very tender casserole. The composition is simple, all the ingredients are available and you probably already have them in your kitchen! I suggest you cook it together!
Ingredients:
- Half a kilo of cottage cheese (preferably thicker)
- 3 raw eggs
- Vanillin taste
- Half a teaspoon of salt
- 4 tablespoons granulated sugar (you can change the amount to taste)
- Teaspoon baking powder
- About 100 milliliters of sour cream
- 3 tablespoons semolina
Preparation:
1. Dilute sour cream in a small amount of water so that the consistency becomes similar to kefir. You can immediately use kefir instead of sour cream if you want. Here we mix the semolina so that there are no lumps left. Leave it like this on the table for about half an hour. The cereal should swell.
2. Add egg yolks to cottage cheese. Set the whites aside for now. They will be useful to us later. Here, in the cottage cheese, add granulated sugar, baking powder, salt and vanillin. Mix everything with a mixer, blender or by hand - as you prefer.
3. Now mix the curd mass with semolina. Beat the whites separately with a mixer until fluffy and stable foam. When turning the dishes with egg whites, the mixture should not overflow. Add them in small batches to the total mass, mixing thoroughly after each batch, from bottom to top.
4. The mass turns out very fluffy and airy.
5. Line the bottom of the multicooker bowl with parchment. Grease the bottom and sides with soft butter. We transfer the mass here. On top, if you wish, you can put pieces of your favorite fruits or berries. But this is optional. You can bake it without any additions.
6. Place the bowl in the multicooker. Set the “Multi-cook” mode to 130 degrees. Time - 45 minutes. Close the lid and press the start button. Do not open the lid during baking. Even after the signal of readiness, do not rush to do this. Let the casserole sit on the heat for another 15 minutes.
7. Let the baked goods cool after turning off the heating. Now we pass along the edges with a plastic spatula so that it lags a little behind the bowl. Install the steaming grid. We take the bowl in our hands and carefully turn it over along with the mesh. This way the casserole will remain on this grill. Remove the parchment.
8. Now place the dish on top and turn it over again. You can slice and serve!
For the little ones
To prepare cottage cheese casserole for a child in a slow cooker, you will need the following products:
- 100 g baby cottage cheese;
- one banana;
- two teaspoons of semolina.
Steps:
- Mix the cottage cheese with semolina and let stand for 10 minutes.
- Grind the banana (not with a grater or blender), put it in the cottage cheese with semolina and mix.
- Spread the curd mixture into silicone muffin tins.
- Cook for 20 minutes in a multicooker in the “Steam” mode
A children's cottage cheese casserole prepared according to this recipe in a slow cooker is recommended for feeding children over one year of age.
Curd casserole with raisins, without flour
This recipe is suitable for those who adhere to proper nutrition. You can also cook it for small children.
Ingredients:
- Cottage cheese 5% or low fat - half a kilo
- 20 grams of dried apricots or raisins
- 4 raw eggs
- A pinch of vanillin
- A pinch of salt
- Sugar or other sweetener to taste
Preparation:
1. Soak dried apricots in hot water for half an hour. You can use raisins to taste. If your family doesn't like either one or the other, you don't have to add them at all.
Cottage cheese casserole with banana in a slow cooker
Cottage cheese and banana are a very tender and successful combination. I suggest making a casserole from them in a slow cooker. It's delicious, quick and easy.
Ingredients:
- 400 grams of cottage cheese (any fat content)
- teaspoon baking powder
- 3 raw eggs
- Vanillin packet
- 50 grams butter
- 200 grams of granulated sugar
- 2 tablespoons starch
- 3 tablespoons semolina
- 2 bananas
Preparation:
1. Place the cottage cheese in a deep bowl. Peel the banana and cut into pieces.
2. Beat them together with a blender. If you don't have it, you can just use a fork.
3. We also add egg yolks here. Meanwhile, put the whites in the refrigerator. Add melted and cooled butter to the curd mass. Add granulated sugar. By the way, you can add less or more of it, according to your taste.
4. Immediately mix semolina with starch. Then add vanillin and baking powder. Mix everything thoroughly again so that the mass is as homogeneous as possible.
5. Place the whites in a dry bowl, sprinkle with a pinch of salt and turn on the mixer at maximum speed. Beat to a stable, strong mass.
6. In several approaches, knead the whites into the curd mass. You need to stir from bottom to top, carefully combining everything together. As a result, the proteins will not settle and the mass will be fluffy. Grease the bowl with oil - sides and bottom. Place the dough into the bowl.
7. Cook in the “Baking” mode for 1 hour 5 minutes. Then cool it completely without heating, right in the slow cooker. Then carefully transfer to a plate. If desired, you can cover the top with sugar icing or sour cream. You can also sprinkle with confectionery sprinkles. But this is optional!
Adviсe
How to make cottage cheese casserole in a slow cooker so that it turns out fluffy? To do this you need to resort to some tricks:
- Typically, cottage cheese casseroles contain wheat flour. If you replace it with semolina, the dish will turn out much more tender.
- The whites need to be properly separated from the yolks and beaten separately, adding a pinch of salt to them - this way they will whip faster and the fluffiness will be more stable. The whites must be cold and the dishes must be dry.
- To make the whites more airy, sugar must be added after the foam has formed.
- Cottage cheese should not be liquid, but if nothing else is available, you need to increase the amount of semolina so that the mass becomes similar to thick sour cream.
- It is not recommended to start baking immediately after preparing the dough. You need to let it sit for a while (40 minutes) so that the semolina swells properly.
- Do not open the multicooker lid during baking, otherwise the risen casserole will fall.
Cottage cheese casserole with apples in a slow cooker
This recipe can also be prepared in the oven. But I prefer to use a slow cooker. Smart technology itself will bring the pie to readiness. It turns out very juicy and tasty. Just follow the step by step recipe and you will get the same result.
Ingredients:
- Half a kilo of cottage cheese
- One large or a couple of small apples
- 4 tablespoons semolina
- 2 raw eggs
- 30 grams butter
- 2 Jubilee cookies for topping the bowl
- 4 tablespoons granulated sugar (can be adjusted to taste)
- 4 tablespoons sour cream
Preparation:
1. Place the cottage cheese in a large bowl. Add eggs and sour cream here. Add semolina and sugar. Mix everything thoroughly.
2. The mass must be mixed very thoroughly so that no lumps remain.
3. Peel the apple and cut into small cubes. Leave a little for decoration. Cut this part into neat thin slices. Mix the part of the apples that are cut into cubes into the dough.
4. Grease the multicooker bowl with soft oil. Crush the cookies into crumbs and sprinkle evenly onto the greased part. Place the dough here. Carefully decorate the top with apple slices.
5. Close the lid tightly. Set the “Baking” mode for an hour. Press the start button and wait for the mode to end.
6. Cool the baked goods directly in the multicooker. Then carefully turn it over onto a plate or board. Then we turn it over again with the apples facing up.
With pumpkin
This casserole recipe includes the following ingredients:
- 150 g pumpkin;
- 400 g cottage cheese;
- 2 eggs;
- 4 tablespoons each of sugar and semolina;
- a pinch of salt;
- half a teaspoon of soda;
- canned chopped pineapples (handful);
- vanilla sugar.
Cooking cottage cheese casserole with pumpkin in a slow cooker is performed in the following sequence:
- Mix cottage cheese with semolina.
- Grate the pumpkin and combine with cottage cheese.
- Add sugar, a little vanilla sugar, soda, salt and eggs to the mixture.
- Put the pineapple in large pieces (you can make them smaller if desired), mix with a mixer and leave for ten minutes - let the semolina swell.
- Place the curd and pumpkin mixture into the greased multicooker bowl and set the “Baking” program for 60 minutes.
- At the end of the program, without opening the lid, switch to the “Warming” mode for half an hour.
Cottage cheese and pumpkin casserole from a multicooker has an original taste due to the combination of pumpkin and pineapple.
Cottage cheese casserole in a slow cooker without flour and semolina
Quite light and very tasty dessert. If desired, if you want a more dietary product, granulated sugar can be replaced with stevia or other sugar.
Ingredients:
- 800 grams of any cottage cheese
- 100 grams of granulated sugar
- 180 grams of sour cream
- Half a teaspoon of soda
- 5 tablespoons starch
- 4 raw eggs
- One and a half teaspoons baking powder
Preparation:
1. Using a blender, blend the cottage cheese until smooth and soft. Add sugar here and beat again.
2. Add sour cream and egg yolks here. Mix everything thoroughly.
3. Mix soda with starch and baking powder. Sift this mixture into the main curd mass. Knead.
4. Place the whites in a dry bowl. We beat them to a stable strong mass. Now gently knead them into the dough, using movements from bottom to top.
5. Coat the inside of the mold with butter. You can also sprinkle with flour or breadcrumbs. Pour all the dough here. Set the “Baking” mode for an hour. Close the lid. Press the start button. During the entire operation of the mode, we do not lift the lid.
6. Do not rush to remove the cover. Let it sit for another 20 minutes. Then the lid can be opened, but the baked goods must be cooled directly in the bowl.
Transfer it to a plate, turn it over again and cut it!
Tender, delicious cottage cheese casserole in a slow cooker
I offer you another simple, quick and tasty recipe for this dish.
Ingredients:
- Half a kilo of cottage cheese
- Butter for greasing the pan
- 250 milliliters of kefir or sour cream
- Half a teaspoon of soda
- 4 raw eggs
- Vanillin taste
- 6 tablespoons semolina
- 5 tablespoons granulated sugar
- A third of a teaspoon of salt
Preparation:
1. Pour kefir into dry dishes. Add baking soda here and mix everything. Also add semolina, stir well and leave for half an hour.
2. Place the egg whites in the refrigerator. Place the yolks in a bowl. Add vanillin, salt, and granulated sugar here. Mix with a whisk until smooth.
3. Add cottage cheese here and beat the mass with a blender until maximum homogeneity. Pour in semolina with kefir. Stir until smooth.
4. Using a mixer, turn the whites into a strong foam. We transfer them with a spatula, in several batches, carefully kneading them into the dough.
5. Grease the bowl with oil. Transfer the dough here and level the surface on top.
6. Close the lid. Set the baking mode to 50 minutes. Then, without lifting the lid, leave on automatic heating for another 10 minutes. Then turn off the heating, but do not open the lid for another half an hour.
Take out the casserole, cut and serve. You can top it with jam or glaze. But you can eat it just like that.
