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Easter cottage cheese with boiled condensed milk and dried apricots

0
1982
Kitchen Russian
Calorie content 185.7 kcal
Portions 6 port.
Cooking time 12 h.
Proteins * 5.9 gr.
Fats * 7.7 g
Carbohydrates* 24.8 g
* per 100 gr. product
Easter cottage cheese with boiled condensed milk and dried apricots
Content

When on the eve of the holiday there is no time to engage in yeast baking, according to the proposed recipe, you can cook instead of Easter cake, cottage cheese Easter with boiled condensed milk and dried apricots. It has a pleasant caramel taste and aroma. Let's add dried apricots to the dessert. It is very important for this dish that the ingredients are tasty and of high quality.

Ingredients

Cooking process

step 1 out of 8
First, measure out the amount of ingredients for the Easter cottage cheese indicated in the recipe. Put cottage cheese in a separate bowl, preferably greasy and not dry.
step 2 out of 8
Then transfer boiled condensed milk, a piece of butter and sour cream to the curd.
step 3 out of 8
Using a mixer and on low speed, mix these ingredients until smooth.
step 4 out of 8
Pour dried apricots with hot water for a few minutes and then cut into small pieces. Then transfer it to the curd mass and stir with a spoon.
step 5 out of 8
Cover a special mold for Easter (it can be replaced with any dish, only with small holes for draining the whey) with a piece of gauze folded in two layers.
step 6 out of 8
Put the curd mass compactly in a mold. Wrap the edges of the gauze inward. Place any load on the curd mass and place the mold for 12 hours in a cold place, substituting a plate under it.
step 7 out of 8
After this time, before serving the festive table, place the Easter cottage cheese on a beautiful plate, and carefully remove the mold and cheesecloth.
step 8 out of 8
Decorate Easter beautifully to your liking and can be served at the table.
Delicious and successful holiday dishes!

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