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Pumpkin and curd casserole in a slow cooker

0
1018
Kitchen Russian
Calorie content 154.4 kcal
Portions 6 port.
Cooking time 75 minutes
Proteins * 6.4 gr.
Fats * 6.4 gr.
Carbohydrates* 23.1 gr.
* per 100 gr. product
Pumpkin and curd casserole in a slow cooker
Content

Casseroles can be used as a main course or as a delicate sweet treat. I suggest making a healthy pumpkin-curd casserole in a slow cooker. A wonderful option for a tasty and healthy breakfast will surely be appreciated by everyone, even those who do not like pumpkin. Adjust the amount of granulated sugar yourself, to your liking. The amount of the ingredient depends on the variety and sweetness of the pumpkin, as well as your own preferences. The pumpkin-curd casserole turns out to be tender with a bright pleasant taste. You will definitely get an unforgettable pleasure.

Ingredients

Cooking process

step 1 out of 4
Choose a small pumpkin. Wash well, peel and seed. Cut into medium sized cubes. Pour milk into a saucepan with a thick bottom, heat, put prepared pumpkin, add ground cinnamon and cook until the pumpkin softens. Transfer the pumpkin with milk to a separate container, cool.
step 2 out of 4
Take a clean bowl, add cottage cheese and honey, add sour cream, add semolina, granulated sugar, break an egg. Using a hand blender, blend until smooth. Add the pumpkin along with the milk, mix well and gently so that the pumpkin pieces do not lose their shape.
step 3 out of 4
Lubricate the multicooker bowl with a little oil, or line the bottom of the bowl with baking paper. Pour the dough into a greased multicooker bowl, flatten well. Close the lid of the multicooker. Select the "Baking" mode, set the cooking time to 40 minutes.
step 4 out of 4
After the beep, turn off the appliance and leave the casserole in the multicooker for 15 minutes, opening the lid. Transfer to a plate until cool. Slice the curd dessert into portions. Garnish with powdered sugar if desired.

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