Products for cooking

To prepare millet porridge take one part millet and four parts of liquid (250 g millet+1000 ml liquid (500 ml choice (3.5 to 4.5 % fat) milk + 500 ml of water). Millet rinse in hot water (to clear water), hot water will relieve the wheat from bitterness and removes grease the foil, boil the milk with water. In a saucepan, place the washed millet, pour in the boiling milk, a pinch of salt (1/3 tsp) simmer the millet under a cover on slow heat for 20 minutes, turn off heat, soak porridge, without opening the cover, another 30 minutes. Then the porridge will cool (comfortable to cook in advance for a day or two).

Eggs lightly whisk with sugar, then stir in the cheese. Cottage cheese-egg mixture, mix in the cooled millet porridge.

The Cup multivarki grease with butter, put layers of cheese-weight of millet and raspberries (do not defrost beforehand).

On top, scatter the pieces of butter. Bake in the mode "pastries" 1 hour. At the end of the signal of readiness, do not open the lid of the slow cooker about 30 minutes. A bowl of pudding, remove from the slow cooker, allow to cool in the bowl.

The cooled casserole holds its shape well (not falling apart). Cut into portions, store in a container in the refrigerator.

Serving can be reheated in the microwave, serve with berry sauce or with sweetened condensed milk. Sweet, delicious and healthy Breakfast!!!