Cheese Touches: Baked Cottage Cheese Pudding
New generation – the 21st century – brings along new people, events and, of course, technologies. One of the latest products of our century is a slow cooker: universal multifunctional appliance combining numerous tasks of steamers, pressure cookers, grills and other kitchen machines. A new appliance implies not only an automatic cooking program, but always brings a second wind for old and common dishes!
Are you looking for ways to cook a puffy, delicate and light baked pudding? Slow cooker will fit the task perfectly. Lightness of cottage cheese combined with delicate vanilla flavor creates an ideal dessert for any situation. Baked cottage cheese pudding in a slow cooker is not only a pleasant realization of taste desires, but also a good choice for health considerations.
An experienced cook will add different ingredients to it using one’s imagination and inventing new tastes. Raisins, nuts, diced dried apricots or candied fruit will be of aid. However, the classical recipe is unique: cottage cheese pudding baked in a slow cooker by all means contains cottage cheese and remains a tasty, healthy and natural dessert.
Ingredients of the classical baked pudding include:
- 600 g of cottage cheese;
- 4 eggs;
- 3 tablespoons of mixed flour and semolina (1:1);
- juice of half a lemon;
- 150 g of butter;
- ¾ cup of sugar;
- ½ teaspoon of vanilla sugar;
- pinch of salt;
- ½ teaspoon of baking soda.
Method:
At first melt butter in slow cooker pan and pour it into a separate bowl. Sprinkle the bottom of the slow cooker with semolina: it will be helpful in taking the pudding out at the end. After than break the eggs and separate the white from the yolk. Divide sugar in half and separately mix it with white and yolk, beating both up until smooth. Pay attention that whites and sugar should be frothed thick and steady.
Thoroughly mash cotton cheese with a blender or a fork. Mix melted butter and whipped yolk with cottage cheese. Add juice of half a lemon into a cup with baking soda, mix them and also add to dough: it will help it lift. As a final touch add the mixture of flour and semolina with vanilla sugar (for the flavor) into the dough, and then thoroughly whipped whites. Mix them together with light vertical moves.
Put the soft cottage cheese mixture into the slow cooker and set the baking mode for 45 minutes. It is strongly recommended to keep the slow cooker closed for an hour after the end of working cycle. If you do not disturb the baked cotton cheese pudding, it will rise even more and remain fresh. After the pudding is baked and has cooled down, put it into refrigerator where it can stay through the night. It will come perfect with morning coffee!
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