Cottage cheese pie filling
Composition / ingredients
6
Servings:
Cooking method
Pour the washed raisins with hot water and leave for 10 minutes. Then drain the water and dry the raisins on a paper towel.
Mash the cottage cheese well with a fork, add the raw yolks, mix. Add sour cream and knead again.
Add raisins to the cottage cheese (candied fruits are possible), mix.
Beat the raw proteins into a lush and dense foam. Mix the proteins into the cottage cheese, stirring gently, do not frequent, so that the proteins do not settle.
Add the filling to the pie immediately.
This filling is good for baking in an open pie - it turns out to be stable. If you want to use the filling in pies, the number of eggs can be reduced to one or two. The same goes for dumplings.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Egg whites - 44 kcal/100g
