Baked Buckwheat and Cottage Cheese Pudding
A perfect breakfast for kids — give it a try!
Ira
Recipe author
Baked Buckwheat and Cottage Cheese Pudding
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 %
12 g
Fats 19 %
10 g
Carbohydrates 58 %
31 g
245 kcal
GI:
0
/
48
/
52
- Cook the buckwheat until tender. 2. Using a blender, beat the cottage cheese with the eggs. 3. Add the buckwheat, sugar, and vanilla, and blend again. 4. Grease a baking dish with butter and dust it with semolina, then spread the mixture into the dish. 5. Bake in a 340°F (170°C) oven for 45 minutes. Enjoy!
Caloric content of the products possible in the composition of the dish
- 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
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vanillin - 288 kcal/100g
- Chicken egg - 80 kcal/100g
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