home
➠ Easter cakes
➠ Curd Easter
➠ Cottage cheese Easter with candied fruits without baking

Cottage cheese Easter with candied fruits without baking

1435

Kitchen Russian

Calorie content 226 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 3.3 gr.

Fats * 7 gr.

Carbohydrates* 43.3 gr.

Cottage cheese Easter with candied fruits without baking

Content

This method of Easter cottage cheese is very simple - no brewing or other heat treatment is required. You just need to mix the ingredients. But it is very important to choose quality products: fresh natural cottage cheese, butter, delicate non-acidic sour cream. This, in fact, determines the taste of the finished dessert. Add candied fruits and raisins to the curd mass - these are not only visually attractive bright blotches, but also pleasant taste nuances that "revive" Easter and make its taste multifaceted.

Ingredients

Cottage cheese 600 gr. Sour cream 26% 150 g Powdered sugar 150 g Vanilla sugar 1 tsp Butter 200 gr. Candied fruit 30 gr. Raisin 30 gr.

Cooking process

We choose cottage cheese as fresh as possible and with a fat content of at least 9% - so the Easter will turn out to be really tender. To obtain a uniform texture of the product, rub it through a fine sieve. You can also mince or punch with a hand blender.

We take the butter out of the refrigerator in advance so that it has time to soften by the time of cooking. Put softened butter in a separate bowl, add powdered sugar and vanilla sugar, mix thoroughly.

Put butter, sour cream, rubbed with powdered sugar into the grated cottage cheese and beat everything together with a mixer until completely homogeneous.

We wash the raisins in warm water, then sprinkle them on a towel so that the dried fruits dry out from excess moisture. Pour the prepared raisins and candied fruits into the curd mass. If the candied fruits are too large, you can cut them into small cubes, proportional to the raisins.

The mass is ready, now we put it in a pasochny covered with gauze. If there is no such special form, we take an ordinary colander or sieve, also covered with gauze.

We fill the jar with the prepared curd mass. We close it with the edges of gauze, cover it with a lid and install the load. We put the filled sausage box in a bowl so that excess whey can drain there - the curd dessert will become denser in consistency and richer in taste. We put the structure in the refrigerator for twelve hours.