Cottage cheese casserole with dried apricots is incredibly tasty, and also good for digestion. We will cook it according to several recipes: with prunes, banana, nuts, apples and even tangerine.

Cottage cheese casserole recipe with a layer of dried apricots

Products:

• 600 g of cottage cheese;
• 200 g dried apricots;
• 2-3 eggs;
• 3 tbsp semolina;
• 4 tbsp Sahara;
• 1 tbsp with a slide of butter;
• 1/3 teaspoon of baking powder;
• 3 tbsp milk;
• vanillin to taste.

Description of preparation:

1. There are several ways to prepare dried apricots, you can boil it, soak it with cold water, but I will soak it in boiling water, so it swells faster and does not lose useful substances as when boiling. So, rinse off the garbage and pour boiling water. Let it stand for 1 hour, then drain the water.
   
2. Here she became after swelling.
   
3. We pass it through the meat grinder.
   
4. In the cottage cheese, add eggs, butter, vanillin and powder to loosen the dough. There is no such powder, put a pinch of soda. Since the cottage cheese is sour in itself, it is not necessary to put citric acid, baking will rise without it.
   
5. Add sugar and semolina, mix.
   
6. Add two full tablespoons of cottage cheese to dried apricots, plus 1 tablespoon of sugar and mix. If the mass is thick, add milk. The thick mass will be difficult to smear on the first layer without mixing with it.
   
7. Lubricate the mold with oil.
   
8. Exactly make the first curd, the bottom layer.
   
9. We lay out a layer of dried apricots on it. Try not to mix with the lower curd layer.
   
10. From above we make the second curd layer from the remaining mass.
    
11. Level the surface, cover with foil and in the oven.
12. We bake it for 30 minutes at a temperature of 180 degrees, we make sure that it is baked smoothly from all sides and does not burn. 15 minutes before the end of baking, remove the foil.
    
13. This is the cottage cheese casserole with dried apricots, we put it to "rest" in the form for 10 minutes. It is compacted and can be cut into portions.
    

After the oven, dried apricots become sour, so it is advisable to put more sugar in the sweet tooth. I prefer the combination of a sweet curd layer with the sourness of a layer of dried apricots.

Casserole with cottage cheese, dried apricots and raisins

Products:

• 400-500 grams of cottage cheese;
• two third glasses of sugar;
• 1 cup semolina;
• two tablespoons of sour cream;
• 300 grams of raisins;
• a handful of dried apricots;
• 1 egg
• vanillin to taste
• half a teaspoon of baking powder;
• a pinch of salt.

Description of preparation:

1. Rub the cottage cheese well, add eggs, semolina, vanillin, salt, sugar, a baking powder for dough into it and knead everything well.
2. Add sour cream.
3. My raisins, My dried apricots and cut into small pieces, if it is hard, first pour boiling water for 10 minutes, then cut.
4. We mix dried fruits with curd mass.
5. Lubricate the mold with butter and spread the casserole mixture, level it on top and put in the oven.
6. We bake at a temperature of 180 degrees, if there is a risk of burning from above, cover with foil.
7. Ready cottage cheese casserole with dried apricots raisins is more like a cake, it is delicate in consistency and very tasty.

Variant of cottage cheese casserole with dried apricots and prunes

Products:

• 400 grams of cottage cheese;
• 5 pieces. prunes
• a handful of dried apricots;
• two eggs;
• two tablespoons of semolina;
• 3 tablespoons of sugar;
• vanillin to taste.

Description of preparation:

1. In my hot water, prunes and dried apricots, cut into pieces.
2. Mix cottage cheese, semolina, add vanillin.
3. We break two eggs in a bowl, add sugar and beat with a mixer until the sugar is completely dissolved, this must be done at high speed for 5 minutes.
4. We mix the sugar-egg mixture with the curd mass using a mixer, turned on at the slowest speed, mix until smooth.
5. Pour dried fruit pieces into the curd mass, mix.
6. We put it in a mold greased with oil and send it to the oven preheated to 180 degrees, bake for 30-40 minutes.
7. Casserole with cottage cheese, dried apricots and prunes is ready.

Casserole with dried apricots cottage cheese and walnuts

Products:

• 500 grams of cottage cheese;
• 100 grams of walnuts;
• a handful of dried apricots;
• two eggs;
• 4 tablespoons of sour cream;
• 3 tablespoons of sugar;
• 3 tablespoons of semolina;
• 2 tablespoons oils;
• two tablespoons of breadcrumbs;
• vanillin to taste;
• jam.

Description of preparation:

1. We mix cottage cheese with butter using a blender or through a meat grinder.
2. We break eggs with sugar, add to the curd mass.
3. Also add vanillin, semolina and mix.
4. Grind walnuts.
5. Cut dried apricots in small pieces and add to the curd mass with nuts.
6. Mix and put in a baking dish, greased with butter.
7. Lubricate with sour cream on top and send to the oven.

Products:

• 500 grams of cottage cheese;
• 100 grams of dried apricots;
• one tangerine;
• 5 tablespoons of semolina;
• 1 tablespoon flour;
• 3 chicken eggs;
• one apple;
• 1/2 teaspoon of baking powder.

Description of preparation:

1. My dried apricots, pour boiling water and leave for 30 minutes, then cut into cubes.
2. Bake the apple in the oven for 15 minutes to make it soft.
3. Tangerine cut into pieces.
4. Separate the flesh of the apple from the peel and core.
5. We rub the cottage cheese through a sieve so that it is without grains.
6. Add eggs, semolina and flour, baking powder, mix.
7. Add tangerine, apple flesh and pieces of dried apricots, mix again.
8. Put in a baking dish, greased with oil, bake for 30 minutes.

An unusually tender curd casserole with dried apricots, dense and at the same time “airy”, practically - a quick and very useful curd cake.
  A delicious "diet" breakfast, afternoon snack and even dessert, is good both warm and cold.

The recipe is very simple, classic, the secret of success is as cottage cheese: it should be fresh, uniform, tasty, not sour, not fat (without yellow inclusions, but not fat-free).

In addition to dried apricots, you can add a handful of nuts (walnuts or hazelnuts), dried cranberries, dates or raisins to this casserole.

Step 1
  Rinse dried apricots, steam with boiling water.

Step 2
  Turn the oven on until 200 °FROM.

Step 3
  Mash cottage cheese with a fork, add eggs to it
(1 yolk set aside, we use it to lubricate the casseroles),
  semolina, sugar and vanilla sugar.

Stir everything thoroughly, but do not beat.

If we add nuts, raisins or other dried fruits to the casserole, in addition to dried apricots, they must be mixed in the cottage cheese at this stage, moreover, the raisins, dried cranberries, dates, etc. must first be thoroughly washed and dried, and the dates also cut.

Step 4
  Lubricate the ceramic baking dish with butter. Put the curd mass in the prepared form, smooth, top, if desired, grease with yolk mixed with sour cream (1 yolk + 1 tablespoon of sour cream or just 1 yolk + 1 tablespoon of water).

Step 5
  In the surface of the casserole, at a certain distance from each other, press a whole dried apricots.

Step 6
  Put the cottage cheese mass into the preheated oven, immediately reduce the temperature to 160 °FROM.
  Bake for about 30-40 minutes.

Step 7
  Remove the prepared casserole from the oven, hold along the sides with a knife, let it cool slightly and cover with a towel.
  Cooled can be cut and eat.

Classic cottage cheese casserole with dried apricots

This cottage cheese casserole is best tasted cold (best of all - straight from the refrigerator), to hot unsweetened tea.
To do this, put the completely cooled casserole in the refrigerator (you can directly in the form, covering it with parchment on top), let it brew for several hours (ideally - until the morning) and cut into portions immediately before use.

Bon Appetit.

In principle, cottage cheese goes well with all dried fruits. But, since we have a dietary dish, it is better to choose a product with the lowest glycemic index (GI). In raisins it is equal to 65, and in prunes and dried apricots it is about the same - about 30.

Let me remind you that the glycemic index reflects the effect of products on changes in blood sugar levels after their use. So, a GI of up to 40 is low.

With prunes, I also make this casserole, but I get tired of this taste faster. But with dried apricots - no. In addition, with it, the casserole acquires a beautiful golden amber color :)

So, the following ingredients will be needed:

1 cup dried apricots

0.5 teaspoon of salt

mold release oil

I especially note that there is not a single gram of sugar and flour in the composition.

Cooking:

Rinse the dried apricots well. If dry - steam or pour boiling water for 15 minutes. Finely chop.

Add to it an egg, semolina and salt.

Add cottage cheese. Fat content is optional. This time I have 18%. If you wish, you can take it completely fat-free. Casserole does not suffer from this - checked! If the cottage cheese is good, uniform, without lumps, you can not wipe it through a sieve.

Since the ingredients are launched all together, it is important to mix the mass thoroughly until completely homogeneous.

Lubricate the bottom and sides of the mold with vegetable or butter. Put the resulting mass in it, evenly distribute.

My shape is small - rectangular, 18 x 25 cm. The casserole is low, it is well baked.

Lubricate with greasy sour cream on top (I have 20%). If there is no sour cream, it does not matter, it will be tasty without it :)

Put the mold in a preheated oven, bake for about 40 minutes at a temperature of 180 degrees. Make sure that the top is not burnt. Put the finished casserole on a board or dish.

Divided into portions and enjoy the taste! :)

The casserole will appeal to those who are not spoiled with sweets. I began to gradually reduce the amount of sugar in baking when my mom was diagnosed with diabetes. And now she refused it in some dishes. Now I can’t even imagine why sugar is needed here! :)

Last week a friend came to visit me, I treated him to such a casserole. I forgot to warn that she was sugar free. She remembered when we already ate it)) He said that it was very tasty and did not even think about sugar - is it there or not.

Now this is one of my favorite recipes - it turns out quickly, tasty and healthy!

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Weigh out the right amount of ingredients, rub the zest of 1 lemon on a fine grater.

Prepare dried apricots (or apricots)

We wash 200 g of dried apricots, soak it until it swells, cut into medium-sized cubes. If we have fresh apricots, then we need more of them - 500 g. We clean them from the skin (you can pour over boiling water to simplify the process), remove the stone and cut it into cubes as well.

Wipe the cottage cheese

We rub 350 g of cottage cheese through a sieve so that the consistency is tender, uniform.

Mix butter and sugar

We mix 35 g of softened butter (not margarine!) And 60 g of sugar, add a pinch of salt, then add 100 g of sour cream and 2 eggs.

Add cottage cheese

Add cottage cheese, mix thoroughly (you can use a mixer).

Add the zest

Add the zest, mix.

Add apricots (dried apricots)

3 tbsp. l mix semolina with 1.5 tsp. baking powder, add to the mixture and send the same dried apricots or apricots. The dough should turn out a little thicker than sour cream. If it seems to you that the mass is liquid, add another 1-2 tablespoons of semolina.

Prepare the form

I used a circular demountable mold with a diameter of 20 cm. If you take a mold with a larger diameter, the casserole will be lower and you will need to bake it a little less. I covered the bottom with baking paper to make it easier to remove the finished casserole from the mold.

Put the dough in a mold, sprinkle with almond petals (20 g) on \u200b\u200btop, if desired, you can put small pieces of butter for greater goldenness.

Bake!

We bake in a well-heated oven at a temperature of 175-180 degrees for about 35-45 minutes (focus on your oven!). Once the top turns gold, you can turn it off and let it cool. Then carefully walk with a knife or spatula along the sides, carefully remove the casserole (it is better to remove the chilled one) and transfer to a dish.

Pamper yourself or your kids with delicious food - prepare an airy and tender curd casserole with raisins! This is a proven recipe for my mother in law, according to which now I often cook it.

Great idea for breakfast! Casserole can be served with jam or honey, tea or coffee.

Ingredients:

1. 500 g of cottage cheese
2. 100 g raisins
3. 50 g dried apricots
4. 4 eggs
5. 100 g sugar
6. 1 tbsp butter
7. 2 tbsp semolina
8. Lemon zest
9. Vegetable oil (to lubricate the mold)

The recipe for cottage cheese casserole with raisins and dried apricots:

1. Rub the cottage cheese through a sieve or in a blender until a creamy mass.

2. Pour raisins with boiling water for 5-10 minutes.

3. Separate the proteins from the yolks. Beat the yolks with sugar.

4. In the cottage cheese add 1 tbsp. butter, 2 tbsp. semolina, lemon zest, then raisins

5. Add the yolks whipped with sugar to the cottage cheese.

6. Separate the whites separately into the foam and pour into the curd mass, mix gently, trying not to knock out the air.

7. Lubricate the baking dish with vegetable oil and sprinkle with semolina on top.

Put the mass in a mold, on top you can put pieces of butter or a little sour cream.
Send in an oven preheated to 180 and bake until golden brown for about 45 minutes.

Cottage cheese casserole can be served with jam, honey or sour cream. Bon Appetit!