Cottage Cheese Casserole with Pumpkin and Dried Apricots (No Eggs and Flour)

A simple version of a delicious, sweet curd casserole with dried apricots and pumpkin, without flour, eggs, and with a minimum amount of sugar. Such a bright casserole is a great addition to your morning cup of tea or coffee!

Cook: 45 minutes

Servings: 5

Ingredients

Cottage cheese – 500 g
Pumpkin (peeled) – 200 g
Dried apricots – 80 g
Sugar – 1.5 tbsp
Starch – 1 tbsp
Ground turmeric – 1 teaspoon
Vegetable oil (for lubricating the mold) – 1 teaspoon

Directions

You can take any cottage cheese, I have 5% fat. I used cornstarch, but potato starch is fine too. Such a cottage cheese casserole without eggs and flour is prepared quite quickly, so it is better to turn on the oven in advance to warm up to a temperature of 180 degrees.
Cut the peeled pumpkin into small cubes, put in a saucepan, pour about 300-400 ml of water, and put on maximum heat. Bring water to a boil. Then reduce heat to low and cook the pumpkin for about 10 minutes, until tender. Drain excess water from the boiled pumpkin and leave it to cool. If you wish, you can not boil the pumpkin, but bake it in the microwave. To do this, put the pumpkin slices in a microwave-safe dish (glass or ceramic, without gilding or metal elements), add water and cook on high power for about 3-4 minutes, until soft.
Dried apricots cut into small cubes.
Combine cottage cheese and dried apricots in a separate deep bowl.
Add sugar, turmeric, and starch. Mix thoroughly, kneading the curd lumps.
Add boiled pumpkin.
To stir thoroughly.
Lightly grease a baking dish with vegetable oil. Put the curd mass in a mold and send it to the oven, preheated to 180 degrees, for 25 minutes.
Delicate cottage cheese casserole without eggs and flour, with dried apricots and pumpkin, ready. It remains only to cool it slightly in the form and serve it to the table.

Enjoy your meal!

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Cottage Cheese Casserole with Pumpkin and Dried Apricots (No Eggs and Flour)

Ingredients

Directions

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