I want to share with you a recipe for layered cottage cheese casserole with pumpkin, which can be prepared in a slow cooker. The casserole in it turns out airy, with a golden crust and a tender middle that melts in your mouth, reminiscent of a soufflé in taste and structure. Cottage cheese and pumpkin casserole in a slow cooker will serve as an excellent, satisfying, tasty and healthy breakfast, afternoon snack or dinner for the whole family. Or you can serve it as a dessert with a cup of tea or coffee.
How to make casserole from cottage cheese, pumpkin and apples
First you need to prepare all the products needed to prepare cottage cheese and pumpkin casserole with apples. You will need soft cottage cheese (9% fat), not too sour apples, pumpkin, kefir (if desired, it can be replaced with sour cream), eggs and semolina. The amount of sugar depends on the sweetness of the pumpkin and apples, as well as personal taste preferences. If desired, you can add raisins and vanillin to the casserole.
You need to start preparing apple and pumpkin casserole with cottage cheese by preparing semolina. It should be poured with kefir or sour cream, mixed thoroughly so that there are no lumps, and left to swell for about 20-30 minutes.
Next you need to prepare the pumpkin. If the cottage cheese and pumpkin casserole in a slow cooker is intended for children, then it is advisable to first simmer the pumpkin cut into pieces in a small amount of water. Then drain off the excess water and mash the vegetable until pureed. For adult eaters, these manipulations are not necessary: just grate the pumpkin on a fine grater.
Apples must be peeled and seeded and grated on a coarse grater.
The next step in preparing cottage cheese casserole with pumpkin and apples is preparing the cottage cheese. It must be placed in a bowl or other suitable container. Separate the yolks from the whites. Add yolks to cottage cheese. Pour sugar there (you can also add a pinch of vanillin) and grind everything thoroughly.
Then add the prepared semolina-kefir mixture and softened butter to the cottage cheese. Leave a small piece of butter to lubricate the bowl. Mix everything again.
Place pumpkin and apples in cottage cheese. If you use raw grated pumpkin, it is advisable to first squeeze the juice out of it and then add it to the cottage cheese.
Mix all ingredients. Beat the whites with a mixer until they form a stable foam. Pour the resulting foam into the curd and vegetable mixture and mix gently.
Grease the multicooker bowl with a piece of butter and place the prepared mixture into it.
Place the bowl in the multicooker and select the “Baking” mode in the menu. Set the timer for 1 hour 10 minutes. After the beep, set the “Warming” mode and leave the pumpkin casserole with cottage cheese in the multicooker for another 30 minutes. This method will allow the casserole to remain fluffy and not fall off during cooling. After this time is over, take out the bowl with the casserole and let it cool almost completely. Using a plastic steaming container, remove the casserole from the bowl and transfer it to a plate. The top of the product can be decorated with some jam.
Cottage cheese casserole with pumpkin and apples can also be baked in the oven. The technology for its preparation is the same as cottage cheese and pumpkin casseroles in a slow cooker, the recipe for which is described above. The curd dough should be placed in a greased baking dish and placed in an oven preheated to 180 degrees. Bake the casserole at this temperature for 50-60 minutes. Then turn off the oven, open the door slightly and leave the casserole for 20 minutes to cool gradually. After this, remove the pan from the oven and allow the product to cool completely.
The finished cottage cheese casserole with pumpkin and apples goes well with dairy products, so when serving it can be topped with sour cream and kefir.
We wish you bon appetit!
Cottage cheese casserole is one of the best breakfast options. Firstly, it is healthy, secondly, it is loved by everyone, young and old, thirdly, it is very tasty and this is perhaps the most important aspect! And cottage cheese casserole with pumpkin in a slow cooker is also a dietary dish.
It is important that it can be prepared in advance, in the evening, and eaten cold in the morning or slightly reheated in the microwave, which significantly saves precious morning time. This casserole has no butter, no flour, little sugar, and just one egg.
And it contains the healthiest autumn vegetable - pumpkin, in the form of a delicate and airy mousse. Another additional advantage of this particular dish is the ability to make it in a slow cooker, without unnecessary worries and hassle. I usually cook it before bed, turn off the keep warm setting on the multicooker, and the finished casserole is waiting for me in the morning, freshly prepared and cooled. Offer it for breakfast or afternoon snack to your baby, starting from the age of one.
Total cooking time – 2 hours 10 minutes Active cooking time – 10 minutes Cost – $2.5 Calories per 100 g – 149 kcal Number of servings – 4 servings
How to cook cottage cheese casserole with pumpkin in a slow cooker
Ingredients:
Cottage cheese – 600 g. Pumpkin – 300 g. (in the form of puree) Sugar – 4 tbsp. Semolina – 5 tbsp. Egg – 1 pc. Sour cream – 200 ml. Starch – 1 tbsp. Lemon zest – 0.5 tsp. Vanilla sugar – 1 tbsp.
Preparation:
Beat the cottage cheese with a mixer with three tablespoons of sugar, one tablespoon of vanilla sugar, sour cream and 50 grams of semolina.
Transfer the curd mixture into a multicooker bowl greased with butter.
Pre-bake the pumpkin in the oven. This is how I do it. I cut the pumpkin into small slices and remove the seeds. I wrap the pumpkin pieces in foil and put them in an oven heated to 170-200 degrees. The pumpkin will be ready in 35-40 minutes; it should become completely soft and easily pierced with a knife. Peel the pumpkin and puree it in a blender.
Using a mixer, beat the pumpkin puree with the egg, one tablespoon of sugar, one tablespoon of starch, one tablespoon of semolina, and lemon zest.
Pour the mixture over the cottage cheese into the slow cooker. Cook in baking mode for one hour and twenty minutes.
Pumpkin casserole with semolina in the oven
This is a real dessert that will pleasantly surprise both you and your child.
Required Ingredients
- pumpkin – 350 g;
- semolina – 70 g;
- chicken egg – 1 pc.;
- powdered sugar – 1 tbsp. l;
- dried apricots – 20-30 g.
Cooking sequence
- Boil the vegetable until tender (15-20 minutes), drain the water and grind it into puree.
- Add the egg and powdered sugar, mix well.
- Add semolina into our mixture in small portions, stirring constantly. Add dried apricots.
- Cover the baking container with paper or grease it well with oil.
- Bake in the oven at 180°C for 25-40 minutes.
Using the same recipe, you can prepare pumpkin casserole in a slow cooker. This will take 40-45 minutes. This delicious and healthy dessert can be served with ice cream.
Cottage cheese and pumpkin casserole in a slow cooker recipe:
1. Pour semolina (it is best to take this cereal from durum wheat) with warm (about 30 degrees) milk and leave to swell for 10 minutes, stirring occasionally. In addition to milk, semolina can be filled with whey, kefir or liquid sour cream.
2. Let's make pumpkin puree. Peel the pumpkin from the skin and seeds, grate it on a coarse grater, put it in a deep heat-resistant bowl, pour in 100 ml. cold water and simmer for 10 minutes until the pumpkin is soft. Then we put it in a colander, rinse it with cold water to cool it and let it drain. Grind with a blender until smooth.
3. Add 100 g to pumpkin puree. sugar, half semolina covered with milk and 1 egg. Mix everything well. Pumpkin dough is ready. We divide it into 2 equal parts.
4. Wash the raisins, pour boiling water over them and let them soften, leaving them for a few minutes. Then dry with paper towels. If the casserole is for adults only, the raisins can be topped with cognac.
5. Let's make the curd dough. To prevent it from turning out rough or hard, rub the cottage cheese through a sieve (or you can use a colander for this).
6. Add the remaining semolina, raisins, remaining sugar and 2 eggs to the prepared cottage cheese. Mix everything very well. Divide the dough into 3 parts.
7. Prepare the multicooker bowl by greasing it with butter. Place 1 part of the curd dough and level it using a spatula.
8. Spread pumpkin dough on top in a thin, even layer. And also, repeating the layers, lay out the remaining dough. You should get 3 curd and 2 pumpkin layers.
In the multicooker, select the “Baking” program, set the timer to 1 hour 10 minutes. I recommend turning the casserole over 10 minutes before the end of the program so that it has a uniform golden color. Cottage cheese and pumpkin casserole in a slow cooker is ready. Bon appetit!!!
Multicooker VITEK VT-4217BN. Power 900 W.
Sincerely, Mazhaeva Marina Igorevna.
Time: 70 min.
Servings: 6
Difficulty: 3 out of 5
Before telling you about my favorite recipes (and today we will be delighted with the amazing taste of cottage cheese casserole with pumpkin in a slow cooker), I will share my thoughts about the main ingredient of the dish.
Pumpkin is a very original vegetable. Why original? Yes, because it is difficult to name another vegetable crop, the attitude towards which would be equally contradictory. People are divided into 2 categories: the first are pumpkin supporters who consider this vegetable not only healthy, but also tasty.
People from the second group do not recognize it and do not understand its taste. Moreover, they do not want to eat this healthy vegetable, even in minimal quantities, under any circumstances, as they say. But there are practically no people indifferent to pumpkin. And this fact once again proves its uniqueness.
I won’t list all the positive “pumpkin” properties, they are known to everyone (and to those who are unknown, Google will help you, as they say). The taste of this vegetable is truly original. Pumpkin is often used to prepare desserts and sweet dishes. But no less famous are the recipes where the orange symbol of Halloween is featured in absolutely unsweetened dishes: stews, soups, salads.
Pumpkin casserole in a slow cooker is a relatively sweet dish. It is actively used in dietary, therapeutic and baby food. The recipes for this dish made from cottage cheese with the addition of pumpkin are varied: in some places the vegetable component predominates, in others the dairy component predominates.
To prepare cottage cheese and pumpkin pastries, we will need an inexpensive set of the following products:
The dish is prepared as follows:
Pumpkin casserole with apples
An easy, tasty and healthy recipe.
Required Ingredients
- pumpkin – 300 g;
- apples – 2 pcs.;
- chicken egg – 2 pcs.;
- wheat flour – 1.5 tbsp. spoons;
- margarine – 3 tbsp. spoons;
- cinnamon - optional;
- sugar - to taste.
Cooking sequence
- Mix apples with pumpkin.
- Mix the dough from eggs, flour and 2 tbsp. spoons of margarine.
- Place the prepared dough into the pumpkin-apple mixture and mix.
- Grease a baking dish with the remaining margarine and place the pumpkin-apple dough on it.
- Place the casserole in the oven, preheated to 180°C, for 40 minutes, until a beautiful golden brown color appears.
- When the finished casserole has cooled slightly, turn the pan over onto a plate and remove it. After 15 minutes you can cut and serve.
It will be delicious and beautiful to serve it to your baby with sour cream or whipped cream.
