Cottage cheese pumpkin casserole how to cook a curd in a slow cooker

Pumpkin casserole is a simple, inexpensive and healthy dish, which is an integral part of a healthy diet for a child and an adult. It is easy to prepare for breakfast, lunch (as a dessert) and dinner, as well as feed the baby who does not eat cottage cheese and pumpkin separately. In addition, pumpkin casserole with cottage cheese can serve as a simple vegetarian dish if cooked without eggs, adding to the cottage cheese and pumpkin mass pre-cooked semolina porridge in milk or water. For people with dietary restrictions, nutritionists recommend completely abandoning sugar in the recipe if you cook a casserole from a sweet vegetable with the addition of dried fruits.

The benefits of baked pumpkin

Pumpkin is a low-calorie dietary vegetable rich in vitamins, proteins, mineral salts, several times superior to carrots in terms of carotene content. The high potassium content allows it to strengthen blood vessels and improve heart function, and the complex of substances involved in blood formation (zinc, copper, cobalt) can successfully treat iron deficiency anemia. Few people know about the beneficial properties of pumpkin to restore tooth enamel, strengthen the nervous system, improve potency in men, destroy intestinal parasites.

The regular presence of vegetables in the diet helps in the treatment of:

• gallstone disease;
• cardiovascular disease;
• insomnia
• oncology;
• skin diseases;
• vision diseases;
• colds
• obesity.

Due to the lack of coarse fiber and aggressive acids in the pulp of a vegetable, pumpkin is safe for use in inflammatory diseases of the gastrointestinal tract, and due to its ability to cleanse the body, it is effective in losing weight.

Step-by-step recipe for cottage cheese and pumpkin casseroles in the oven

A pumpkin casserole with semolina is soft, with a rich pumpkin flavor. You can make an airy dish if you beat eggs with sugar until foam appears. It is better to squeeze the pulp of the vegetable before adding it to the base so that the dish does not turn out to be liquid. Using cream instead of sour cream will make the casserole more tender, but more caloric. Slaked soda in the recipe can be replaced with baking powder.

You will need:

• cottage cheese - 300 g;
• salt - pinch;
• pumpkin - 400 g;
• soda - a quarter of a teaspoon;
• butter - 30 g;
• sour cream - 2 tbsp. l .;
• lemon juice;
• eggs - 2 pcs.;
• semolina - 2 tbsp. l

Cooking

1. Rub the peeled pieces of pumpkin on a grater.
2. Mash the cottage cheese with butter.
3. Add eggs, salt, semolina, sugar to the cottage cheese. Quench soda with lemon juice and add to the same mixture.
4. Add the pulp of pumpkin to the dough.
5. Put the casserole base in a container greased with a piece of butter and cook at 200 ° C for 50 minutes.

Pumpkin casserole in the oven can also be prepared from frozen vegetables, diced (before adding to the dough, you need to rinse it with warm water) - during the baking process, it will have time to cook. A pinch of cinnamon, orange zest, ground nutmeg or ginger will help diversify the taste of the casserole.

Casserole with apples in a slow cooker as in the photo. Fast and tasty on pp

Cottage cheese casserole with pumpkin in a slow cooker turns out dietary, suitable for use with pancreatitis and stomach diseases. If you replace fatty cottage cheese with low fat, the dish will also be useful for the figure.

You will need:

• pumpkin - 400 g;
• cottage cheese - 250 g;
• sesame - pinch;
• egg - 2 pcs.;
• apple - 1 pc.;
• potato starch - 1 tsp;
• sugar - 60 g.

Cooking:

1. Cook the pumpkin puree by putting the slices of vegetable in a microwave oven with water for 20 minutes and grind them on a blender until smooth. Remove excess moisture.
2. Mix cottage cheese, pumpkin puree, sugar, eggs.
3. Apple, finely chopped into cubes or grated, introduce into the mass along with starch.
4. Put the dough in a container oiled and garnish with sesame seeds.
5. Cook in a slow cooker using the Baking program for 45 minutes.

Pumpkin cottage cheese in a slow cooker is left for a quarter of an hour in the unit until it cools, then it is easily taken out using a steaming container and served on the table. It turns out cottage cheese casserole with pumpkin and apples is tender and very healthy. Serve the dish well with sour cream, whipped with pumpkin juice or yogurt without additives.

Double boiler recipe

Pumpkin casserole with cottage cheese in a double boiler is an ideal dish for baby food. Such a dish can be given to babies from two years old - it is healthy, tender and without a crispy crust. To enrich the casserole with vitamins, it is not forbidden to introduce grated apple and lemon juice into its composition.

You will need:

• pumpkin - 100 g;
• egg - 1 pc.;
• cottage cheese - 200 g;
• raisins - a handful;
• sugar - 2 tbsp. l

Cooking:

1. Bring the egg with sugar and cottage cheese to uniformity.
2. To the mass, add grated and squeezed pumpkin, as well as washed raisins. Shuffle.
3. Put the mixture in the rice bowl and cook in a double boiler for 30 minutes. Done!

In recipes for casseroles with pumpkin, you can add 2-4 tbsp. l semolina, after allowing the mass to brew for a quarter of an hour. Thanks to semolina, the dish will turn out to be more tender and nutritious. If you pre-marinate the vegetable in apple juice with sugar for about an hour, and then flavor the casserole with cardamom and ground ginger, the dessert will have a very original taste.

Cottage cheese and pumpkin casserole is one of the rare dishes related to healthy eating. Find a place for a pumpkin on your table - in combination with cottage cheese, this healthy autumn vegetable will enrich the body with useful substances, preparing immunity for the winter weather.

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