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Pumpkin curd casserole PP

1245

Kitchen Russian

Calorie content 158.3 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 6.2 gr.

Fats * 3.4 gr.

Carbohydrates* 30.4 g

Content

Curd casserole can be a great dessert. The addition of pumpkin and raisins can significantly reduce the amount of sugar, and semolina instead of flour will create the necessary dense structure. A great alternative to fatty cheesecakes for those on a diet.

Ingredients

Egg 2 pcs. Honey 1 tbsp Granulated sugar 3 tbsp Semolina 3 tbsp Curd 1% 400 gr. Pumpkin 500 gr. Raisin 50 gr. Butter 1 for lubrication

Cooking process

Peel and cut the pumpkin into thin slices. We put the slices on a baking sheet, pour with honey and put in an oven heated to 180 degrees for half an hour. The pumpkin should be completely soft during this time.

While the pumpkin is baking, prepare the curd dough. In a wide bowl, mix cottage cheese, two tablespoons of sugar, one and a half tablespoons of semolina, one egg of a spoonful of semolina. Beat everything with a mixer at high speed. Pour the washed and pre-dried raisins onto the mixture, mix well with a spoon.

We put the baked pumpkin in a separate bowl, add the remaining egg, one tablespoon of sugar, one and a half tablespoons of semolina and raisins there. Beat everything together with a blender until smooth.

Grease the baking dish with oil and spread the pumpkin mass with a spoon, smoothing it well around the entire perimeter of the form.

Next, spread the curd mass with a spoon and also smooth it well over the pumpkin layer.

We also lay out the remaining dough one by one, not forgetting to level well. We put the form with the future casserole in an oven preheated to 180 degrees on a medium level and bake for about an hour.