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Cottage cheese casserole with natural vanilla, strawberry sauce and pistachios
Cottage cheese is a very useful product. But you don’t always want to eat just pure cottage cheese. Then there is a way out - to make a delicious cottage cheese casserole. Well, if you have some strawberries left, then in the end you will get a delicious dessert for breakfast.
How to cook Cottage cheese casserole with natural vanilla, strawberry sauce and pistachios
Step 1
Preheat the oven well to 180 ° C, grease a baking dish (about 20 by 30 cm in size) with butter (1 tbsp) and sprinkle with semolina (1 tsp), shake off the excess. Divide the eggs into whites and yolks. Cut the vanilla pod in half, scrape out the seeds with a knife.
Step 2
Grind cottage cheese and yolks with a fork. Add sugar, vanilla seeds and beat with a mixer at low speed.
Step 3
Add warm milk and semolina, beat again.
Step 4
In a separate bowl, beat egg whites with salt until stiff. Gently fold the beaten egg whites into the curd mixture. Do not stir for a long time, so as not to "knock out" the air from the dough
Step 5
Pour the batter into the prepared pan, smooth it out. Bake in a preheated oven at 180°C for about 40-45 minutes.
Step 6
While the casserole is cooling (it must be allowed to cool for at least 20 minutes so that it "grabs"), prepare the strawberry sauce. We clean the strawberries, wash them, cut them into 2 or 4 parts. Put in a saucepan, add sugar and leave the strawberries with sugar for 10 minutes, so that the berries give juice. Then put the saucepan on medium heat and cook the sauce for about 10 minutes.
Step 7
Serve the casserole generously with strawberry sauce and sprinkle with chopped pistachios. Tasty and healthy!
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