Cottage cheese casserole with semolina

Cottage cheese casserole with semolina and cherries is a healthy and satisfying breakfast for children and adults.

Cook: 30 minutes

Servings: 4

Ingredients

Directions

Put the cherries in a sieve to drain the excess liquid.
Rub the cottage cheese through a sieve. Crack eggs, separating yolks from whites. Grind the yolks with a fork or whisk.
Turn on the oven to preheat to 180 degrees. Combine the yolks with sugar (the amount depends on the acidity of the cherry, I used 100 g) and 80 g of butter (or margarine). Add the yolk mass to the curd. Add semolina and salt.
Cut off small pieces of zest from the lemon (only the yellow part) and add to the curd too. Mix. Beat the whites until fluffy.
Add proteins to the curd mass. Mix gently with a spatula.
If desired, roll cherries in starch or, as in this case, in powdered sugar, which contains starch.
(I added 1 tablespoon of powdered sugar.) Add cherries to the curd mass. Mix.
Grease a baking dish (or ovenproof pan/saucepan) with butter (or margarine). Put the curd mass with cherries into a mold.
Bake at 180 degrees for 30-40 minutes.
Remove the casserole from the oven and let it cool completely – it is more convenient to cut it into neat pieces. Sprinkle the caster sugar over the casserole and serve.
If you wish, you can create a pattern on the surface of the casserole using a stencil – in this form, the casserole is more likely to attract the attention of children.

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Cottage cheese casserole with semolina

Ingredients

Directions

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