Healthy Buckwheat Cottage Cheese Bake

Very tasty, nutritious, satisfying, healthy. For the whole family. Buckwheat krupenik with buckwheat cottage cheese is an excellent dish that is suitable for breakfast, and in particular for children — because it contains buckwheat and cottage cheese that are useful for childrenʼs menus. You can add sour cream, jam or honey to the krupenik.
cook time: 45 min
Maya Lindell
Healthy Buckwheat Cottage Cheese Bake

Nutrition Facts (per serving)

262
Calories
11g
Fat
30g
Carbs
13g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Sugar 2 tbsp
Butter 2 tbsp
Eggs 2 pc
Buckwheat (BOILED) 1.5 cup
Cottage cheese 250 g
Vanilla sugar to taste

Recipe instructions

Step 1

Step 1
How to prepare krupenik with buckwheat cottage cheese? Gather the indicated ingredients. You can boil the buckwheat in advance or use the leftovers from dinner. I used 5% cottage cheese, but I can assume that the fat content of the cottage cheese does not greatly affect the final result. If the cottage cheese is a little dry, you can add sour cream. You can mix sugar with vanilla sugar.

Step 2

Step 2
Break the eggs into a bowl, add sugar (vanilla sugar), salt and beat lightly.

Step 3

Step 3
Add cottage cheese, mash it and stir until smooth. If grains remain, it’s not critical; you don’t have to try to mix them.

Step 4

Step 4
Add boiled buckwheat to the bowl with the egg-curd mixture and stir. Grease the baking dish in which the krupenik will be prepared with butter or line it with baking paper so that the casserole can be easily removed later.

Step 5

Step 5
Place pieces of butter on top of the prepared mass — thanks to it, a ruddy, appetizing crust will form. Place the pan with the croup in preheated to 180 degrees. oven for 40 minutes or until golden brown.

Step 6

Step 6
Cut the finished krupenik into portions and can be served accompanied with sour cream, jam or honey. The casserole is good both hot and cold. Bon appetit!

Additional rubrics

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