One of the simple, tasty and healthy desserts– cottage cheese casserole with semolina. A recipe with a photo in a slow cooker will help you understand all the intricacies of preparing this dish using modern kitchen appliances. Adding semolina to curd dough makes the casserole more airy and various additives(raisins, dried apricots, fruits, lemon zest) enrich its taste and give pleasant aroma.
The features of a multicooker (sealing, uniform heating, maintaining a constant temperature, the ability to cool the dish at a slowly falling temperature) are excellent for preparing casseroles. If you follow the recommendations, they will turn out tender and fluffy.
Ingredients
- 0.5 kg of cottage cheese (5-9% fat content);
- 6 table. spoons of semolina;
- 100 ml kefir;
- 4 table. spoons of sugar;
- 4 eggs;
- 3 table. spoons of raisins;
- 10-12 pieces of dried apricots;
- salt;
- butter for greasing the bowl.
Preparation
- First you need to prepare semolina and dried fruits. To do this, you need to warm up the kefir a little and pour it over the semolina. The mixture must be mixed thoroughly to get rid of lumps and left for 20-30 minutes to swell. If you have time, you can stand it for 40 minutes.
- Wash raisins and dried apricots under running water hot water and pour warm boiled water also for about 20 minutes. Then drain the dried fruits in a colander, rinse again and dry a little. This method will get rid of contaminants and remove harmful organic oils, wax or paraffin used to process dried fruits. A few pieces of dried apricots can be left to decorate the casserole, and the rest of the dried apricots should be finely chopped.
- It is better to transfer the cottage cheese into a deep bowl. Then you need to carefully separate the yolks from the whites. Place the yolks in the cottage cheese, add sugar and grind everything thoroughly, or best of all, mix using a mixer. Egg whites place in a clean, grease-free and completely dry container (this the necessary conditions for normal whipping of proteins), add a pinch of salt and beat them with a mixer until they form a stable foam. It is advisable to beat the whites for at least 10 minutes (then the dough will be more airy).
- By this time, semolina and dried fruits will be ready. You need to add the prepared semolina, raisins and chopped dried apricots to the cottage cheese and stir everything well. A few raisins can be left to decorate the casserole. Lastly, you need to add the whipped whites into the curd mixture and mix everything very carefully.
- Grease the bottom and side walls of the multicooker with butter or refined vegetable oil. Place the curd dough into a bowl and decorate the top of the casserole with the reserved raisins and dried apricots. Select the “Baking” mode in the menu, set the timer for 45 minutes. During baking, the lid of the multicooker cannot be opened, because... this may cause the casserole to fall.
- After the program has finished, do not rush to remove the bowl. The casserole of cottage cheese with semolina in a slow cooker should stand for another 15-20 minutes. If this is provided for by the design of the multicooker, then it is advisable to remove the valve in which condensate collects. Then you need to open the lid of the multicooker and let the casserole cool. This gradual cooling in the slow cooker will allow the casserole not to settle and maintain its fluffiness.
- After this, you can transfer the casserole to a dish using a plastic steaming basket. The basket is placed in the bowl, then, holding both the bowl and the basket with your hands, the bowl must be quickly turned upside down. Then the casserole will end up lying on the basket. You can place it on the dish in any direction you like.
- You can brew tea and invite everyone to the table. Now you know how to prepare cottage cheese casserole with semolina in a slow cooker. Recipe with step by step photos will help simplify the process of preparing it.
Cottage cheese casserole in a slow cooker with semolina just like in kindergarten
Achieve the same taste in the casserole as in kindergarten, will allow the addition of milk and butter to its composition. Curd grains should be felt in this casserole, so you should not use curd mass or too much fat cottage cheese(optimally – 9% fat content). It is also not necessary to beat the curd dough using a blender or mixer; in a slow cooker it still turns out quite soft and tender.
Ingredients
- 400 g cottage cheese;
- 2 eggs;
- 70 ml milk;
- 3 table. spoons of semolina;
- 3 table. spoons of sugar;
- 70 g butter;
- 10 g vanilla sugar.
Preparation
- Remove the butter from the refrigerator in advance, as... You will need it softened. You can also heat it in a water bath or in the microwave. Add eggs, sugar, semolina to the cottage cheese, vanilla sugar, softened butter and milk.
- Mix everything well and leave for about 20 minutes. This is necessary so that the semolina has time to swell. After the semolina absorbs moisture, the curd mixture will become thicker.
- Grease the multicooker bowl butter and put the curd mass into it. Select the “Baking” mode, time – 30 minutes. You should leave the casserole in the bowl to cool for approximately the same amount of time after the sound signal indicates the end of the program. Then you need to transfer it to a dish using a plastic steamer basket. This casserole can be served either warm or cold.
Cottage cheese casserole in a slow cooker with semolina and apples
This casserole has a delicate texture and a pleasant aroma of apples and cinnamon. If desired, you can add a few tablespoons of raisins to the casserole, which will enrich its taste.
Ingredients
- 400 g cottage cheese;
- 3 table. spoons of semolina;
- 3 apples;
- 4 table. spoons of sugar;
- 2 eggs;
- 0.5-1 teaspoon spoons of cinnamon.
Preparation
- Peel the apples from the core and skin and grate them on a coarse grater. It is better to use sweet varieties of apples. One apple can be left for decoration. Beat the eggs into the cottage cheese, add sugar, semolina and grind well. Then add apples, cinnamon and mix everything well.
- Grease the multicooker bowl with butter and lightly sprinkle with semolina. Place the curd-apple mixture into a bowl, smooth the top and decorate with apple slices. Select the “Baking” mode and set the timer for 50 minutes.
- After the program ends, leave the casserole to stand in the multicooker for another 10-15 minutes. Then it needs to be cooled a little, transferred to a dish and can be served.
Cottage cheese casserole in a slow cooker with semolina and banana
In the process of preparing this casserole, several options are usually used. First, bananas are mashed until pureed, then mixed with cottage cheese. The second method is to cut the bananas into small pieces and mix with cottage cheese, and the third option is to cut the bananas into slices and place them in a middle layer in the casserole. This recipe describes exactly the last option, but you can choose any one to suit your taste. Adding bananas gives the casserole pleasant taste and aroma.
Ingredients
- 300 g cottage cheese;
- 2 eggs;
- 3 table. spoons of semolina;
- 3 table. spoons of sugar;
- 1 banana;
- 20 g butter for greasing the bowl;
- a quarter teaspoon of soda.
Preparation
- Beat eggs with sugar using a mixer or blender. Add cottage cheese, semolina, soda to them and beat again. The curd mass should have the consistency of thick sour cream. Therefore, if the mass turns out to be liquid (this depends on the cottage cheese), then you need to add semolina; if, on the contrary, it is too thick, you can beat in another egg, or add a spoonful of sour cream, kefir or cream.
- Peel the banana and cut into slices no thicker than 5 mm. Grease the multicooker bowl with butter and lightly sprinkle with semolina. Place half of the curd mixture into a bowl.
- Place banana slices on top (it’s better to step back a little from the edges), and the remaining cottage cheese on a layer of bananas. Level the top of the casserole and, if desired, decorate with raisins, canned or fresh cherries without seeds (when placing on the dough, the berries should be immersed a little in the dough).
- Select the “Baking” mode, set the timer for 50 minutes. After the beep, leave the casserole in the multicooker for another 10 minutes. Then cool the casserole a little and, using a steaming container, place it on a dish.
Cottage cheese casserole in a slow cooker with semolina and yogurt
The casserole prepared according to this recipe turns out tender and airy. Adding yogurt and vanilla gives it a pleasant aroma. If you take yogurt with the addition of bright berries (raspberries, blueberries, blackberries), the casserole will take on a pinkish color. If desired, you can add raisins or candied fruits to this casserole.
Ingredients
- 500 g cottage cheese;
- 150 ml drinking yoghurt;
- 100 g semolina;
- 100 g sugar;
- 3 eggs;
- baking powder – 2 tsp;
- a pinch of salt;
- vanilla to taste.
Preparation
- The technology for preparing the casserole with semolina and yogurt is the same as the casserole described in the first recipe. First, the semolina is poured with yogurt and left for half an hour to swell.
- Then the whites are beaten separately with salt, and the yolks are ground with cottage cheese and sugar. The curd mass is combined with the proteins and mixed carefully to avoid settling of the proteins.
- Then the dough is poured into the multicooker bowl, previously greased with butter, and baked in the “Baking” mode for 45 minutes. After this, it is kept in a slow cooker for 15 minutes, cools, and only then transferred to a dish. When serving, the finished casserole can be topped with yogurt or sour cream.
Cottage cheese casserole in a slow cooker with semolina and condensed milk
A special feature of this casserole is the absence of sugar and fermented milk products (kefir or sour cream) in the recipe. Both of these ingredients can be successfully replaced with condensed milk. To get more crumbly dough We recommend adding a little starch.
Ingredients
- 500 g cottage cheese;
- 3 eggs;
- half a can of condensed milk;
- half a glass of semolina;
- vanillin to taste;
- salt;
Preparation
- First you need to beat the eggs until thick foam(it's easier to do this with a mixer). Continuing to beat, gradually pour in the condensed milk. Then add this mixture to the cottage cheese. Add semolina, vanillin, a pinch of salt there and stir everything with a mixer. Let the dough rest for about 20 minutes.
- Pre-lubricate the multicooker bowl a small amount creamy or refined vegetable oil and pour the dough into the mold. Set the “Baking” mode and set the timer for 50 minutes. After the sound signal, leave the casserole in the multicooker with the lid closed for about 20 minutes (it is advisable to remove the valve to collect condensate).
- Then you need to cool the casserole by opening the lid of the multicooker, then transfer it to a dish, cut into portions and serve. You can add half a teaspoon of cocoa to the remaining condensed milk, stir well and pour over the casserole.
Cottage cheese casserole in a slow cooker with semolina and orange
Adding orange to cottage cheese casserole gives it juiciness and a pleasant aroma. In this recipe, the quantities of ingredients are indicated in multi-cups, which are convenient to use when measuring required quantity products. The standard multi-cup has a volume of 180 ml and is included with the multi-cooker.
Ingredients
- 500 g cottage cheese;
- 1 multi-cup semolina;
- 1 multi-cup kefir;
- 1 multi-cup sugar;
- 4 eggs;
- 1 orange;
- 20 g butter for greasing the bowl.
Preparation
- Cooking method curd dough same as in the first recipe. After the base for the casserole is ready, you need to peel the orange, cut it into circles and cut each circle in half.
- Grease the multicooker bowl with oil, sprinkle with semolina and place oranges on the bottom. Pour the curd mixture over them and bake in the “Baking” mode for 45 minutes.
- Then leave the casserole in the “Warming” mode for another 20 minutes. After this, let the casserole cool and transfer it to a plate (the oranges should be at the top).
Cottage cheese casserole in a slow cooker with semolina and lemon
Thanks to the addition of lemon zest to the dough, this casserole turns out tasty, beautiful and aromatic. By the way, the zest (the upper yellow layer of the lemon peel) gives the casserole a pleasant lemon smell, but does not make it taste sour, because. does not contain citric acid.
Ingredients
- 400 g cottage cheese;
- 1 cup semolina;
- 400 g sour cream;
- 3 eggs;
- 4 table. spoons of sugar;
- 50 g butter;
- zest of 1 lemon;
- 2 tsp. spoons of baking powder.
Preparation
- Grind the cottage cheese with softened butter and sour cream. Beat eggs with sugar with a mixer until thick foam forms. Mix semolina with baking powder. Add the egg-sugar mixture to the cottage cheese and, gradually adding semolina, stir the dough thoroughly. Leave it to stand for 20 minutes so that the semolina swells and the dough becomes thicker.
- Wash and dry the lemon. Grate on fine grater lemon zest and add to the curd dough. Mix everything again.
- Grease the multicooker bowl with butter and place the dough into it. Level the top with a spatula. Cook in the “Baking” mode for 45 minutes, then leave in the “Warming” mode for another 15 minutes. Once cooled, transfer the casserole to a plate. Serve with tea and lemon.
Cottage cheese casserole - great option tasty and healthy breakfast. This dish is especially appreciated by mothers who cannot fit a spoonful of cottage cheese into their beloved child, but sweet casserole The kids eat it up with a bang. The taste of dessert prepared according to this recipe- moderately sweet, with a light citrus note.
Sometimes in mass for cottage cheese casserole add wheat flour. But often she overcooks the dough, resulting in a dense dessert. For a delicate and airy consistency, it is recommended to use semolina, then the casserole comes out just like the real thing. curd soufflé. Cottage cheese casserole with semolina in a slow cooker turns out tender and light, lovers will love it sweet pastries We recommend adding an additional tablespoon of granulated sugar to the curd dough or serving the casserole with condensed milk or sweet sauce.
Taste Info Sweet casseroles
Ingredients
- Cottage cheese (fat) – 0.5 kg;
- Butter – 50 g;
- Eggs – 3 pcs.;
- Granulated sugar – 3 tbsp;
- Semolina (heaped) – 3 tbsp;
- Sour cream – 3 tbsp;
- Vanilla sugar – 10 g;
- Baking powder - a pinch;
- Zest of half a lemon.
How to cook cottage cheese casserole with semolina in a slow cooker
Melt the butter until liquid state in a water bath (or microwave oven). Add sugar. Stir. 
Then put sour cream and semolina in a bowl with butter. 
Be sure to flavor the dough with vanilla sugar or extract. 
Cottage cheese goes well with citrus fruits. You can add lemon or orange zest. To do this, thoroughly wash the lemon with thick, rough skin with hot soapy water, then rinse and pour boiling water over it. Wipe the skin dry with a paper towel, and using a fine-hole grater, carefully remove the thin yellow layer from the skin of the fruit. The zest is removed from oranges in exactly the same way.
Add the zest to the dough, stir and leave for 10 minutes to allow the semolina to swell. 
After the specified time, add 3 to the mixture chicken eggs medium size. 
Beat the mixture thoroughly with an immersion blender (you can use a stationary one). 
Add cottage cheese and a pinch of baking powder. For delicious casserole it is better to use fatty cottage cheese (9%), ideally homemade fermented milk product. Beat the ingredients again with a blender to obtain a smooth, lump-free mass. 
Grease the multicooker bowl with a thin layer of butter. And for greater reliability, so that the casserole does not stick to the pan, sprinkle the bottom and sides with semolina. 
After this, pour the thick semolina curd dough into the prepared multicooker bowl and turn on the “Baking” mode for 50 minutes. In some multicookers, the operating time of this mode is 45 minutes. In this case, after finishing the “Baking” operation, leave the casserole in the “Warming” mode for 20 minutes. Then turn off the multicooker, but do not open the lid - let the dessert stay inside for another 10-15 minutes. To prevent the finished casserole from losing its shape when removed from the multicooker bowl, it is recommended to cool it. And only then remove using a steaming rack. 
Teaser network
The top of a casserole cooked in a slow cooker always turns out pale and not crispy. Therefore, before serving, pour sour cream over it and garnish with fruits or berries. Bon appetit!
Dinner should be light and well digestible, but this is not enough. It also needs to be tasty and delight the household, because this is often the only shared meal of the day. But that's not all. Dinner should consist of dishes that are quite easy and quick to prepare, because the housewife usually comes home from work tired, she has neither the strength nor the time to cook anything complicated.
This means that cottage cheese casserole with semolina in a slow cooker is one of best options for dinner. It is certainly healthy and contains the necessary microelements, it is easily digestible and does not require any special expenses.
In addition, cottage cheese casserole with semolina in a slow cooker is very easy to prepare and does not require the presence of the hostess and her vigilant attention. You just need to mix the ingredients and place them in the multicooker bowl. A convenient device that greatly facilitates women’s work in the kitchen will keep track of time itself.
General principles for preparing cottage cheese casserole in a slow cooker
Cottage cheese casserole with or without semolina in a slow cooker can be prepared with a variety of additives, which will allow you to prepare a healthy dish, if necessary, a couple of times a week, without repeating it.
What ingredients can be varied? Almost everything (except, of course, cottage cheese): you can prepare cottage cheese casserole with semolina in a slow cooker without eggs, you don’t have to add kefir, you can make savory dish. You can even do without cereals and prepare cottage cheese casserole without semolina in a slow cooker. A wide variety of goodies are also used as additives: raisins, dried apricots, dried, frozen, canned and fresh berries and fruits, chocolate, condensed milk, and savory casserole cheese and herbs.
Cottage cheese casserole without semolina in a slow cooker is recommended for those who would like to lose a little weight or, for health reasons, are forced to limit their starch intake. But the dish will still turn out fluffy and tasty if you bake it correctly.
You only need to follow a few simple rules.
Firstly, Do not violate the instructions for the multicooker.
Secondly, let the finished casserole stand without opening the multicooker lid. Then the dish will not settle.
Third, Decorate the pale top of the dish with fruit, jam, chocolate, cream, and so on.
Many people like to serve this yummy sauce, which can be made from jam or fruit with the addition of starch (you need to use it to taste, but more than for jelly). However, in this case, it is better to prepare cottage cheese casserole without semolina in a slow cooker: the dish will be very satisfying.
Recipe 1 Cottage cheese casserole with semolina in a multicooker “Simpler than simple”
Ingredients
Cottage cheese – 400 g
Eggs – 2 pieces
Sugar and semolina - a couple of spoons with top
Salt - a pinch
Vanilla sugar - spoon
Oil for greasing the mold
Cooking method
If necessary, pass the cottage cheese through a sieve or meat grinder and mix with the eggs using a blender (or just a fork).
Stir in semolina, salt, sugar and vanilla sugar and let stand for 5 - 7 minutes.
Grease the multicooker bowl with oil and place the curd dough into it. Lightly level the top of the semi-finished product and turn on the multicooker, setting the “Baking” mode and time to 45 minutes.
When the casserole is ready, let it sit for another 10 minutes, then carefully place it on a dish with the top down and the beautiful bottom crust facing up.
You can decorate with berries or pour over chocolate.
Recipe 2 Cottage cheese casserole without semolina in the “Polosatik” multicooker
Ingredients
Eggs – 2 pieces
Cottage cheese 9% - half a kilo
Cocoa – 2 tablespoons
Chocolate 70% – 50 g
Sour cream – 3 spoons
Cream 20% - 1 spoon
Oil for lubrication
Sugar – half a glass
Cooking method
Beat the eggs with a mixer and add them granulated sugar and beat again.
Mix cottage cheese with sour cream and then add egg mixture. Knead well.
Divide the dough into two parts and stir cocoa into one.
Grease the multicooker bowl with butter and place the dough alternately, a few spoons at a time, either white or cocoa.
When both tests are completed, lightly level the surface. Stick a long splinter into the middle vertically to the bottom and draw a spiral with it from the center to the edge.
Turn on the “Baking” mode for three quarters of an hour. Let the finished casserole stand for a while in a closed slow cooker.
Meanwhile, melt the chocolate in a double boiler or microwave. Mix it with a spoon of cream.
Remove the casserole to a plate and decorate by drawing circles or spirals with chocolate. You can just lubricate it.
Recipe 3 Cottage cheese casserole without semolina in the Blueberry multicooker
This cottage cheese casserole without semolina in a slow cooker can be prepared not only with blueberries, but also with black currants, cherries, sweet cherries, and other berries. But with blueberries it looks the most decorative, and you shouldn’t miss an additional reason to enjoy healthy berries in season.
Ingredients
Cottage cheese – 400 g (it makes sense to take soft cottage cheese, 5-9% fat content)
Powdered sugar - glass
Blueberries - one and a half cups
Eggs – 3 pieces
Starch - 2 spoons without top
Oil for lubricating the bowl
Salt - a pinch
Sour cream (if necessary) - a couple of spoons
Vanilla sugar - teaspoon
Cooking method
Beat the egg whites well, adding powder little by little.
Mix the yolks with cottage cheese, add salt, starch and vanilla sugar. If it turns out too cool, add a little sour cream and knead thoroughly.
Combine with egg whites and mix gently (preferably by hand).
Prepare blueberries: wash, sort, remove leaves and twigs if any.
Gently stir half the berries into the dough.
Place half of the dough into a greased multicooker bowl and smooth it out. Sprinkle evenly with remaining blueberries. Place the remaining dough on top.
Level the top. Bake on the “Baking” setting for about 45 minutes, let stand.
Remove the casserole and serve with condensed milk and fresh blueberries.
Recipe 4 Cottage cheese casserole with semolina in a slow cooker with boiled condensed milk
Ingredients
Eggs – 5 pieces
Medium fat cottage cheese (5 – 9%) – half a kilo
Semolina - half a glass
Boiled condensed milk– half a jar
Sugar - if desired
Kefir - glass
Baking powder - teaspoon
Raisins - glass
Cooking method
Pour kefir over the semolina and leave to soak in the refrigerator for half an hour.
Beat the egg whites until foamy using a mixer.
Mix cottage cheese with yolks, baking powder and boiled condensed milk separately. Add semolina with kefir, stir in raisins and taste the resulting dough. If it’s not sweet enough for your taste, add a spoonful of sugar, maybe two.
If everything is fine, carefully fold in the beaten egg whites a little at a time.
Place the mixture in an oiled bowl and bake for 50 minutes on the “Bake” setting.
Let the finished casserole stand for at least 15 minutes and only then remove it.
Recipe 5 Cottage cheese casserole with semolina in the Tropic multicooker
Ingredients
Semolina - half a glass
Banana - one big
Cottage cheese – 400 g
Natural yogurt (you can use some “tropical” flavor, but then add a little less sugar) – 250 ml
Eggs – 4 pieces
Canned pineapple – 4-5 pucks
Coconut flakes - a handful
Baking powder - teaspoon
Vanilla sugar – sachet
Salt - a pinch
Sugar – half a glass
Butter – a piece to grease the bowl
Cooking method
Pour semolina and coconut flakes yogurt. If it is thick, add a couple of spoons of pineapple syrup.
Grind the pineapples into a puree in a blender.
Grind the yolks with sugar and vanilla sugar, add pineapples, salt, baking powder. Then add the swollen semolina and mix everything thoroughly.
Beat the egg whites until foamy and fold into the dough piece by piece.
Peel the banana and cut into slices.
Place half of the mixture in a greased bowl, cover with banana slices, cover with a second layer of curd dough and place in the multicooker for 45 minutes on the “Bake” mode.
Let the finished casserole stand for another quarter of an hour, then remove and serve with fruit or whipped cream.
Recipe 6 Cottage cheese casserole without semolina in the “Spicy” multicooker
Ingredients
Cottage cheese – 300 g
Eggs – 3 pieces
Cheese like "Kostromskogo" - 250 g
Dill - half a bunch
Cumin - tablespoon (you can do without it)
Garlic – 1 small clove
Sour cream - a couple of spoons
Butter, breadcrumbs
Cooking method
Separate the whites from the yolks and beat until foamy.
Mix the yolks with finely grated cheese and cottage cheese rubbed through a colander. Chop the greens very finely, pass the garlic through a press, mix with sour cream and combine with cottage cheese.
Crush the cumin in a mortar or grind in a mill and add to the dough.
It is better not to add salt to the dough for this casserole: the cheese is already salty. If you really like salt, add a little and taste.
Carefully fold in the beaten egg whites, spoon by spoon.
Grease the bowl with any oil and sprinkle with breadcrumbs (if there are no breadcrumbs, use semolina). Spread out the curd mixture.
Place the bowl in the multicooker and cook for 45 minutes (Baking mode). Let stand for 15 minutes with the lid closed and only then remove.
If desired, you can top ready-made casserole sprinkle with cheese and herbs.
Cottage cheese casserole in a slow cooker - tricks and useful tips
To make the product more fluffy, beat the eggs with a mixer and spend 5 minutes on the process. It’s also a good idea to beat the whites separately and then fold them into the dough separately using a spatula.
You can also add lemon soda.
You can add chopped citrus zest to any cottage cheese casserole: orange or lemon zest for sweet ones, lime zest for unsweetened ones.
If you decide to add frozen berries to the dough, defrost them first by placing them in a colander over a bowl. The drained juice can then be used in compote or sauce, and the berries can be sprinkled powdered sugar and only then put it into the curd mass, which is then only lightly mixed with a spatula so as not to crush it.
Cottage cheese casserole is one of the lightest desserts, but this does not affect the taste in any way. Cottage cheese casserole, like in kindergarten, can remind nice days from childhood. Both adults and children will enjoy eating this delicacy. If the baby categorically refuses cottage cheese, the ideal solution would be to prepare a cottage cheese casserole, which will have all the useful and necessary for development child's body substances.
Preparing the dessert will not take much time, the process will be much simpler than in the oven. The hostess will not be bothered by the question of whether the dish will burn.
Cooking cottage cheese casserole
How to make cottage cheese casserole? It’s very simple, there won’t be any difficulties in the cooking procedure, and dirty dishes it will be much less. Thanks to the original way When preparing a casserole in a multicooker, cottage cheese with semolina will not turn out heavy; on the contrary, it will be fluffy and soft. If desired, the composition can be changed by replacing vanilla sugar lemon zest or cinnamon.
Cottage cheese casserole with semolina in a multicooker
In order to cook sweet dessert using semolina, you will not need many ingredients:
- Cottage cheese - 400-500 grams.
- Kefir - 250 ml.
- Semolina - 1 glass.
- Eggs - 3 pieces.
- Granulated sugar - 1 glass.
- Baking powder - 1 teaspoon.
- A pinch of salt and vanilla.
Using a blender, beat the eggs with granulated sugar until foamy. Then you will need to add cottage cheese and kefir and continue the grinding process. You need to mix semolina, baking powder and vanilla sugar into the resulting mass and again resort to stirring with a blender.
Before starting cooking, be sure to grease the multicooker bowl with butter and only then pour the future casserole into the vessel. The multicooker is set to a baking mode, usually limited to 50 minutes. After the end of cooking signal sounds, the lid does not need to be opened for another half hour. The cottage cheese casserole, just like in kindergarten, is ready. Optional ready-made baked goods can be decorated fresh fruit or fill it with chocolate glaze.
What else can you add to dessert?
A multicooker casserole with cottage cheese and semolina can contain all sorts of combinations of products. One of these will be a banana, which can give a dish unique taste and aroma. For dessert, lightly overripe bananas. The preparation procedure will be no different from cooking regular casserole, all ingredients will also need to be mixed in the required proportions.
Casserole with semolina and bananas
Cottage cheese casserole with banana can easily claim the title of children's favorite dish.
Before you start cooking, you need to prepare:
- 500 grams of cottage cheese.
- Several medium bananas.
- 3 heaped tablespoons of granulated sugar.
- 3 heaped tablespoons of semolina.
- 4 tablespoons of sour cream.
- 3 - 4 eggs.
- A pinch of salt and vanilla.
The first step is to combine semolina with sour cream. The mass is stirred and set aside for 40 minutes. In another bowl, mix eggs, chopped cottage cheese, granulated sugar, vanillin and salt. Then a mass of semolina and sour cream is added to this container and everything is thoroughly mixed using a blender. Then you need to cut the fruit in a convenient way and beat the future dessert again until homogeneous mass. The multicooker bowl is thoroughly greased with butter to avoid burning. The cottage cheese casserole with banana is prepared in the baking mode for 40 minutes, then turned over using a special plate and baked for another 20 minutes. It is very important not to take it out after turning off the multicooker for at least half an hour.
How to treat those who are on a diet?
For those who think extra calories, a specially developed casserole for cottage cheese with semolina in a multicooker. She is able to satisfy hunger and become a separate dish, for example for breakfast.
Ingredients for cooking dietary casserole will become:
- Low-fat cottage cheese - 500 grams.
- Eggs - 3 pieces.
- Granulated sugar - half of the special glass included with the multicooker.
- Kefir - 300 ml.
- Baking powder, vanilla sugar and salt to taste.
You will need to beat the eggs for several minutes using a blender or mixer, gradually adding granulated sugar. In the resulting mass, you need to put cottage cheese, semolina, kefir, previously crushed through a sieve, and beat again so that all the lumps dissolve. The dough should become liquid-like consistency before pouring into the multicooker bowl. After putting the mixture into a container, you need to carefully level it with a spoon, close it and put it on baking mode. After the signal about the end of cooking, you should wait another 15 minutes, and then serve the dish to the table, decorating it with fruits or berries.
Casserole for allergy sufferers
If a child suffers from allergic reactions, That an excellent alternative sweets and unhealthy candies will be enriched sufficient quantity calcium. The most simple recipes can be varied with fruit, jam or cinnamon.
To prepare this tasty and healthy dish The following products will be required:
- Cottage cheese - 500 grams.
- Kefir - 5 tablespoons.
- Semolina - 4 tablespoons.
- Granulated sugar to taste.
- Several pears or apples.
It is advisable to grind the cottage cheese using a strainer. Then the mass is mixed with kefir, semolina and sugar. Everything must be mixed thoroughly. Fruits need to be peeled and seeded, cut into small cubes and chopped using a blender. They are then added to curd mass. Before starting cooking, the multicooker bowl must be greased with butter. Bake delicate dessert will be required within 30 minutes. The prepared dish should be cooled slightly, then it will easily come out of the mold.
You can also add to cottage cheese casserole ripe banana. This dish will be delicious both hot and cold. For adults, the dessert can be topped with raisins, which will give the casserole a special taste.
Perhaps, of all the dishes that we were fed in childhood, the ones that immediately come to mind are: semolina and casserole. Unfortunately, not all children like at least one of these breakfasts. That is why we present to you several recipes for making cottage cheese casserole with semolina. And we suggest you cook in a slow cooker, this wonderful assistant many housewives.
Cottage cheese casserole with semolina in a slow cooker
Ingredients:
- Cottage cheese – 550 gr.
- Semolina – 100 gr.
- Butter – 50 gr.
- Eggs – 3 pcs.
- Milk – 1/3 multi-cup (if you don’t have a multi-cup, measure 60 grams)
- Sugar – 150 gr.
- Vanilla sugar – 1 sachet.
How to cook:
1 First, pour the eggs into a deep plate and mix with milk.
2 After this, you need to add refined and vanilla sugar and mix. If you are cooking for children, it is better not to overdo it with sugar; 100 grams is enough.
3 It’s time for the main ingredient - semolina. After adding it, the mixture should be stirred again and then left for half an hour. During this time it should increase in volume.
4 Now you need to deal with the butter. It needs to be heated a little until it becomes soft and mixed with the swollen semolina and cottage cheese.
5 Beat the resulting mixture using a mixer or blender to get rid of lumps. You should get a homogeneous mass.
6 Grease the multicooker bowl with oil and place the mixture prepared for the casserole into it.
7 All that remains is to select the “Baking” mode, set the timer for an hour and wait. When the multicooker notifies that an hour has passed, the casserole should be pulled out and turned over. A steamer basket will help with this. After this, you need to leave it on the “Baking” for another half hour. This way the casserole will turn out golden brown on all sides.
Cottage cheese casserole with semolina on kefir in a slow cooker
The following recipe is similar to the previous one, however, in this case The casserole is prepared with kefir or yogurt, which makes it more tender and airy.
Ingredients:
- Cottage cheese – 600 gr. (9-18% fat).
- Semolina – 0.5 cups
- Sugar – 2/3 cup
- Yogurt (kefir) – 1 glass
- Eggs – 5 pcs.
- Baking powder – 1 teaspoon
- Vanillin - to taste.
How to cook:
1 Pour semolina with kefir or yogurt and leave for about twenty minutes. At this time it should swell.
2 Then pour in egg yolks, separating from the proteins, add vanillin and baking powder and add cottage cheese. After this, the mixture should be whipped with a blender. But if you don't have it, you can just stir it.
3 Beat egg whites with sugar.
4 Then, little by little, add the beaten whites to the cottage cheese mixture and mix.
5 Place the resulting egg-curd mass into a greased multicooker bowl and level it out.
6 Now turn on the “Baking” mode and set the time - 45 minutes. After the time has expired, the timer should be set again to 40 minutes, but now we will need the “Warming” mode.
7 Leave the prepared dish for 15 minutes, after which you can remove it using a steamer basket and serve it to the table.
Cottage cheese casserole with semolina and dried fruits in a slow cooker
Ingredients:
- Cottage cheese – 500g.
- Semolina – 2 tablespoons
- Sugar – 3 tablespoons
- Dried apricots, raisins – 50 gr.
- Sour cream – 5 tablespoons
- Eggs – 3 pcs.
- Vanilla sugar - 1 teaspoon
- Butter – 1 tbsp
- Salt – a pinch.
How to cook:
1 Before making the casserole, you need to prepare the raisins. To do this, after rinsing it, you should pour boiling water over it and leave it for about twenty minutes so that it steams properly during this time. If you use dried apricots instead of raisins, you should do the same with them. You can also use one type of dried fruit or another.
2 Semolina pour into a deep cup, add 3 tablespoons of sour cream and mix. After this, the mixture should be left for half an hour. During this time it will swell. However, if you have more time, you don't have to rush. Half an hour is enough, but the longer the semolina sits, the better.
3 Half a kilogram of cottage cheese should be ground using a strainer. A meat grinder or blender can also help with this.
4 When the semolina swells, you need to add sugar, eggs, then add vanilla sugar, then add salt. Then the resulting mixture must be mixed well. It is best to use a blender or mixer for this, then the mass will be homogeneous and without lumps.
5 Drain the water from the raisins and dry them. Then you can add the dried fruits to the curd mixture, which must first be beaten.
6 The bottom and walls of the multicooker bowl should be greased with oil. You can also sprinkle with semolina. Then you can place the mixture prepared for the casserole there, leveling it with a spoon and brushing the top with sour cream.
7 And finally, turn on the “Baking” mode for 50 minutes. This casserole can also be served cold, topped with syrup, condensed milk or jam.
Bon appetit!
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