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 it into the microwave for 7 minutes, after which to blender. Mix pumpkin, egg, cornstarch and sweetener to a state of mashed potatoes.
3. Lay the cottage cheese and pumpkin layers alternately into a deep silicone form for baking. Put it into the preheat oven and bake at 180 C for 45 minutes.
4. Leave to cool the casserole on the oven and remove it to cool in the fridge.

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