Cottage cheese casserole with pumpkin.

Cottage cheese 5%- 500 g
Pumpkin– 400 g
Rice flour– 2 tbsp
Cornstarch- 2 tbsp
Eggs– 2 pcs
Baking powder- 1/2 tsp

Sweetener or you can just pour the ready casserole with honey/ some syrup.

1. Cottage cheese, egg, flour, sweetener, and baking powder mix in a blender until a homogeneous pasty consistency.
2. Cut the pumpkin mouthpieces and send them into the microwave for 7 minutes, after which to blender. Mix pumpkin, egg, cornstarch, and sweetener to a state of purree.
3. Lay the cottage cheese and pumpkin layers alternately into a deep silicone form for baking. Put it into the preheated oven and bake at 180 C for 45 minutes.
4. Leave to cool the casserole in the oven and remove it to cool in the fridge.


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