Fruit Soup with Cheese Bake

A treat for anyone with a sweet tooth. Its gentle, pleasant flavor will round out any dessert. Tasty and quick.

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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 5 g
Fats 16 % 3 g
Carbohydrates 58 % 11 g
85 kcal
GI: 91 / 9 / 0
  • For the bake: mash the cottage cheese thoroughly with the egg, add salt, sugar, and semolina, mix, and spread the mixture in an even layer in a baking dish that's been generously greased and dusted with breadcrumbs or semolina. Bake at 350–390°F (180–200°C) until golden brown. For the soup: cook a compote from dried or frozen fruit. Take 4 cups of the finished compote plus sugar to taste. Bring it to a boil and stir in the diluted starch, mixing continuously. Bring it back to a boil. Place a piece of the cheese bake in a bowl, ladle the soup over it, add a spoonful of sour cream, and garnish with the fruit from the compote. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Semolina - 340  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
  • Starch - 320  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Compote - 60  kcal/100g

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