Healthy Airy Cottage Cheese Pudding

Lush, tender, healthy, for breakfast for the whole family! Dietary cottage cheese pudding is a mini-casserole made from low-fat cottage cheese, with semolina and whipped egg whites. Proteins make the pudding incredibly airy, and despite its dietary nature, it turns out very tasty!
cook time: 30 min
Ava Prescott
Healthy Airy Cottage Cheese Pudding

Nutrition Facts (per serving)

151
Calories
7g
Fat
9g
Carbs
14g
Protein

Ingredients (2 portions)

Basic:

Salt (pinch) to taste
Sugar 2 tbsp
Baking powder 0.33 tsp
Cottage cheese (low fat) 400 g
Semolina 4 tsp
Egg whites 4 pc

Recipe instructions

Step 1

Step 1
How to make diet curd pudding? Prepare your food. Take low-fat cottage cheese or very low fat content — no more than 5%. Choose a soft product, then the pudding will turn out very tender. Separate the whites from the yolks as carefully as possible — even a small drop of yolk will prevent the whites from whipping to the desired consistency. Adjust the amount of sugar to your taste — I indicated the average.

Step 2

Step 2
Rub the cottage cheese, even if it is soft, through a sieve — this will give additional airiness to the pudding. If you are preparing a large portion, you can puree the cottage cheese with an immersion blender.

Step 3

Step 3
Add semolina to the grated cottage cheese and stir.

Step 4

Step 4
Pour a pinch of salt into the whites (it will help them beat faster) and start beating them at low mixer speed. Then pour sugar into the whites in portions. Once all the sugar has been added, increase the speed. Beat the whites until soft peaks form (a little less than for meringue).

Step 5

Step 5
Add baking powder to the cottage cheese and fold in the whipped egg whites.

Step 6

Step 6
Using very gentle movements so as not to precipitate the air mass, fold the whites into the cottage cheese.

Step 7

Step 7
Take a suitable baking dish. The pudding can be baked either in one form or in portions. It’s more convenient to do this in silicone — then you won’t need oil to lubricate the walls. I have a muffin tin. Place the curd mixture into it.

Step 8

Step 8
Bake the pudding in the oven, preheated to 180°C, for 15-25 minutes. The exact time will depend on your oven and pan size. Focus on the appearance — when pressed, the finished pudding will spring back and will not stick to your finger. The pudding will rise as it bakes and then settle — this is normal.

Step 9

Step 9
Wait for the pudding to cool — then it will be easier to remove from the mold. Serve to the table. If your diet allows, then with sour cream and fresh berries. Bon appetit!

Additional rubrics

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