Description
Dear cooks, I come to you today with a cottage cheese casserole. Anticipating flight sneakers because of this trivial, I will say in my defense that this casserole gluten-free and low-fat, so is suitable for those who are not friends with gluten and those who are watching a figure. It is cooked on one-two-three, and, I confess, of all the cheese casseroles of my repertoire this one is the favorite. Probably because recipe - Granny who survived several generations of consumers and still not losing popularity. I have modernized it and now I cook in the slow cooker. Although this casserole is good and hot from the oven. Help yourself!
Ingredients
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Cooking
The preparation is very simple and takes about 5 minutes. Divide the eggs into whites and yolks, proteins refrigerate. In a bowl mix yesterday's rice, cheese, sour cream, half the sugar plus 1 tbsp of vanilla sugar. Easiest to do this with a potato masher for mashed potatoes.
In cottage cheese add the zest. We can take any orange, lime, lemon or tangerine.
Two apples cut into small pieces and mix with curd mass.
Get whites out of the fridge, whisk with half the sugar to soft peaks and gently introduced into cottage cheese.
The Cup multivarki grease with butter and optional pripudrivayut tempting. Good rice or corn flour.
Even out the surface of the dough in the bowl multivarki. The remaining Apple cut thin slices, having cut the core and put on the test in random order. I have so.
Put in slow cooker program "Baking". Time - 60 minutes. If baked in an oven, the temperature of 175-180°C, baking time of 35-40 minutes. Shape diameter - 24 cm the Middle of the casserole, if you put pressure on it with your finger should be firm, not runny.
At the end of the program, take out the bowl from the slow cooker, allow the casserole to stand in it for 15 minutes and extracted with nozzles for steam cooking. Allow to cool and enjoy. Sour cream, berry or vanilla sauce, maple syrup or whatever you prefer.
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