Cottage cheese casserole with ricotta
Composition / ingredients
4
servings:
Cooking method
In a blender, grind oatmeal into flour, add ricotta, cottage cheese, three eggs, kefir and sugar with vanilla, whisk everything in a blender until smooth, pour 1 tablespoon of oil into the bowl of the multivark, distribute it over the surface of the bowl to prevent the casserole from sticking, put the bowl with oil to warm up in the baking for 5 minutes. Pour the mass into a bowl, sprinkle with raspberries and diced apple on top, put it to bake for an hour.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Vanillin - 288 kcal/100g
- Oat flakes - 305 kcal/100g
- Raw Hercules - 390 kcal/100g
- Chicken egg - 80 kcal/100g
- Ricotta - 174 kcal/100g
