Curd Casserole with Raspberries (no Flour and Oil)
by Editorial Staff
An airy, weightless dessert made from cottage cheese and yogurt that just melts in your mouth! No flour, no oil, with a minimum amount of sugar.
Ingredients
- Cottage cheese – 600 g
- Thick yogurt 8% or sour cream – 250 g + 70 g (for greasing on top)
- Raspberries – 250-300 g
- Eggs – 4 pcs.
- Sugar – 90 g
- Vanilla sugar – 20 g
- Corn starch – 30 g
- Salt – 1 pinch
Directions
- Kill cottage cheese, yogurt, and yolks with a blender until smooth. Add 30 g of starch to the mass, preferably corn starch, but potato starch is also possible. And mix everything again (you could add starch at the initial stage).
- Beat the egg whites with a mixer with sugar, vanilla sugar, and a pinch of salt until stable peaks. Depending on the power of the mixer, you will have to beat for 10-12 minutes. If you like sweets, then the amount of sugar can be increased. But I’m not doing too sweetly. Then you can just pour honey on top, it turns out more useful.
- Add whipped whites in small portions to the curd mass. Stir with gentle movements from top to bottom, trying to preserve the airiness of the mass as much as possible.
- Line the bottom and sides of the mold with parchment, transfer the curd mass into the mold (the dia of my mold is 21 cm). Bake in an oven preheated to 160 degrees for 45-50 minutes.
- The casserole rises in the oven and cracks may appear. When it cools, it will drop again, and the cracks will become less noticeable. Allow the casserole to cool in the mold, only then remove from the mold.
- Grease the top of the casserole with yogurt. Decorate with raspberries. Done – a delicate, weightless, light, absolutely not sugary-sweet dessert.
Enjoy your meal!
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