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Prepared by: Marina Krasilnikova
09/05/2019 Cooking time: 1 hour 0 min
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I would like to offer you a light, incredibly tasty and appetizing dessert. Curd casserole with rice flour will delight you not only with taste, but also with amazing texture. Remember the recipe!
How to cook “Curd casserole with rice flour”
If your cottage cheese is a little dry, you can rub it through a sieve. If desired, you can add vanilla sugar to the casserole for flavor.
Combine cottage cheese with eggs.
Add sugar. Mix everything thoroughly until smooth.
Add a couple of tablespoons of rice flour and stir. Add more if necessary. It all depends on the moisture content of the cottage cheese.
Grease a heatproof dish with butter and sprinkle with flour. Pour in the curd mixture and smooth it out. Place the form in an oven preheated to 180 degrees.
Bake for about 50 minutes until golden brown.
Before serving, the casserole can be sprinkled with powdered sugar and supplemented with berries or jam. Enjoy your tea!
Recipe for cottage cheese casserole with rice flour. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “curd casserole with rice flour.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 127.4 kcal | 1684 kcal | 7.6% | 6% | 1322 g |
| Squirrels | 13.5 g | 76 g | 17.8% | 14% | 563 g |
| Fats | 2.6 g | 56 g | 4.6% | 3.6% | 2154 g |
| Carbohydrates | 12.4 g | 219 g | 5.7% | 4.5% | 1766 |
| Alimentary fiber | 0.2 g | 20 g | 1% | 0.8% | 10000 g |
| Water | 12.3 g | 2273 g | 0.5% | 0.4% | 18480 g |
| Ash | 0.215 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 44.6 mcg | 900 mcg | 5% | 3.9% | 2018 |
| Retinol | 0.039 mg | ~ | |||
| beta carotene | 0.009 mg | 5 mg | 0.2% | 0.2% | 55556 g |
| Vitamin B1, thiamine | 0.021 mg | 1.5 mg | 1.4% | 1.1% | 7143 g |
| Vitamin B2, riboflavin | 0.077 mg | 1.8 mg | 4.3% | 3.4% | 2338 g |
| Vitamin B4, choline | 43.51 mg | 500 mg | 8.7% | 6.8% | 1149 g |
| Vitamin B5, pantothenic | 0.282 mg | 5 mg | 5.6% | 4.4% | 1773 |
| Vitamin B6, pyridoxine | 0.055 mg | 2 mg | 2.8% | 2.2% | 3636 g |
| Vitamin B9, folates | 1.488 mcg | 400 mcg | 0.4% | 0.3% | 26882 g |
| Vitamin B12, cobalamin | 0.089 mcg | 3 mcg | 3% | 2.4% | 3371 g |
| Vitamin D, calciferol | 0.378 mcg | 10 mcg | 3.8% | 3% | 2646 g |
| Vitamin E, alpha tocopherol, TE | 0.111 mg | 15 mg | 0.7% | 0.5% | 13514 g |
| Vitamin H, biotin | 3.468 mcg | 50 mcg | 6.9% | 5.4% | 1442 g |
| Vitamin K, phylloquinone | 0.1 mcg | 120 mcg | 0.1% | 0.1% | 120000 g |
| Vitamin RR, NE | 0.8033 mg | 20 mg | 4% | 3.1% | 2490 g |
| Niacin | 0.029 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 29.47 mg | 2500 mg | 1.2% | 0.9% | 8483 g |
| Calcium, Ca | 10.16 mg | 1000 mg | 1% | 0.8% | 9843 g |
| Magnesium, Mg | 4.56 mg | 400 mg | 1.1% | 0.9% | 8772 g |
| Sodium, Na | 23 mg | 1300 mg | 1.8% | 1.4% | 5652 g |
| Sera, S | 30.21 mg | 1000 mg | 3% | 2.4% | 3310 g |
| Phosphorus, P | 40 mg | 800 mg | 5% | 3.9% | 2000 g |
| Chlorine, Cl | 26.78 mg | 2300 mg | 1.2% | 0.9% | 8588 g |
| Microelements | |||||
| Iron, Fe | 0.454 mg | 18 mg | 2.5% | 2% | 3965 g |
| Yod, I | 3.43 mcg | 150 mcg | 2.3% | 1.8% | 4373 g |
| Cobalt, Co | 1.717 mcg | 10 mcg | 17.2% | 13.5% | 582 g |
| Manganese, Mn | 0.0908 mg | 2 mg | 4.5% | 3.5% | 2203 g |
| Copper, Cu | 23.55 mcg | 1000 mcg | 2.4% | 1.9% | 4246 g |
| Molybdenum, Mo | 1.03 mcg | 70 mcg | 1.5% | 1.2% | 6796 g |
| Selenium, Se | 6.522 mcg | 55 mcg | 11.9% | 9.3% | 843 g |
| Fluorine, F | 9.44 mcg | 4000 mcg | 0.2% | 0.2% | 42373 g |
| Chromium, Cr | 0.69 mcg | 50 mcg | 1.4% | 1.1% | 7246 g |
| Zinc, Zn | 0.2478 mg | 12 mg | 2.1% | 1.6% | 4843 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.1 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.173 g | ~ | |||
| Valin | 0.157 g | ~ | |||
| Histidine* | 0.069 g | ~ | |||
| Isoleucine | 0.12 g | ~ | |||
| Leucine | 0.22 g | ~ | |||
| Lysine | 0.169 g | ~ | |||
| Methionine | 0.082 g | ~ | |||
| Methionine + Cysteine | 0.124 g | ~ | |||
| Threonine | 0.12 g | ~ | |||
| Tryptophan | 0.039 g | ~ | |||
| Phenylalanine | 0.134 g | ~ | |||
| Phenylalanine+Tyrosine | 0.194 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.146 g | ~ | |||
| Aspartic acid | 0.25 g | ~ | |||
| Glycine | 0.091 g | ~ | |||
| Glutamic acid | 0.382 g | ~ | |||
| Proline | 0.089 g | ~ | |||
| Serin | 0.182 g | ~ | |||
| Tyrosine | 0.105 g | ~ | |||
| Cysteine | 0.057 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 97.85 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.5 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.007 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.377 g | ~ | |||
| 17:0 Margarine | 0.005 g | ~ | |||
| 18:0 Stearic | 0.153 g | ~ | |||
| 20:0 Arakhinovaya | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 0.885 g | min 16.8 g | 5.3% | 4.2% | |
| 16:1 Palmitoleic | 0.067 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.733 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 0.243 g | from 11.2 to 20.6 g | 2.2% | 1.7% | |
| 18:2 Linolevaya | 0.211 g | ~ | |||
| 18:3 Linolenic | 0.015 g | ~ | |||
| 20:4 Arachidonic | 0.017 g | ~ | |||
| Omega-6 fatty acids | 0.2 g | from 4.7 to 16.8 g | 4.3% | 3.4% |
The energy value of cottage cheese casserole with rice flour is 127.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Recipe for cottage cheese casserole in a slow cooker
How is this casserole recipe different from hundreds of others and why should you try it? First of all, it is gluten free. We'll use rice flour, it works great with cottage cheese. For an airy, tender casserole you only need 50 grams per 400 grams of cottage cheese. For a thicker consistency, increase the amount to 80 g. If you like a texture more like cheesecake, take 100 grams.
Secondly, there is almost no sugar. Only 30 grams, but that doesn’t count. Raisins are used as the main sweetener. I have a mixture of large black and white quiche. If you don't want any sugar at all, feel free to use honey. Two tablespoons is enough. Alternatives to raisins include dates, dried cranberries or cherries.
Well, in conclusion, I will say that all cooking takes 50 minutes. Of these, you work 10, and leave the rest to the slow cooker. The recipe is suitable for any model. The main thing is the presence of a baking function or the possibility of a similar mode. And don’t forget to make a “French shirt” so that your cottage cheese casserole turns out golden brown and comes out of the bowl easily.
Goes great with a glass of warm milk
Cottage cheese casserole with corn flour in a slow cooker
The softest and most tender casserole with corn flour will not leave even the most fastidious gourmet indifferent. This dessert is so light that it can be included in your diet. The corn flour in the composition gives it a unique taste. The dish can be diluted with your favorite dried fruits and even grated nuts as a topping. The casserole prepared according to this recipe is delicious when served cold. Ingredients needed for preparation:
- 0.5 kg of cottage cheese;
- 4 eggs;
- 100 grams of raisins and corn flour;
- half a glass of milk;
- 150 grams of sour cream;
- 100 g sugar;
- lemon zest.
To prepare the casserole, you just need to chop the cottage cheese with a fork. After this, add the eggs and mix thoroughly. Pour in sour cream and milk, add the required amount of sugar. Everything is mixed until smooth, after which corn flour is added. Lastly, add raisins and lemon zest. Stir. Lubricate the inside of the multicooker container with oil, sprinkle a little flour on the sides and pour in the dough. Set to “Baking” mode.
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Cottage cheese casserole with semolina and kefir, like in kindergarten
This casserole with cottage cheese, semolina and kefir turns out to be very, very tender due to the kefir in this recipe. It gives it softness and airiness.
We will need:
- cottage cheese – 500g;
- kefir – 1 glass;
- semolina – 0.5 cups;
- sugar – 0.5 cups;
- baking powder - 1 teaspoon;
- vanillin.
Preparation:
- Pour semolina with kefir and leave to swell.
- We separate the whites from the yolks.
- Mix the yolks with cottage cheese.
To make the consistency even more delicate, beat the cottage cheese with the yolks with an immersion blender.
- Beat the whites with a mixer, gradually adding sugar.
Start beating at low speed and increase speed.
- To the curd mass we add semolina, which we previously filled with kefir.
- Add the whites into the resulting mass and mix everything carefully.
- Grease the multicooker bowl with butter. Pour our dough into it and bake on the “Baking” mode for 40 minutes, and then switch to “Warming” and leave for another 50 minutes. Then turn off the multicooker and leave our casserole under the closed lid for another 10 minutes.
- Then we take out our cottage cheese pie, turning the bowl over onto a steaming stand, transfer it to a plate and cut into portions.
Cottage cheese casserole with oatmeal in a slow cooker
An unusual casserole recipe with oatmeal. It is less common than other recipes. The dessert prepared using it turns out very tasty, nutritious and healthy. All ingredients are calculated precisely, and therefore they must be consumed in the specified quantities. To prepare the dessert you need:
- 0.5 kg of pureed cottage cheese (only suitable for soft consistency);
- 5 eggs;
- 100 grams of oatmeal;
- 100 ml kefir;
- 1/3 teaspoon baking powder;
- a pinch of salt;
- 50 grams of sugar or its substitute.
Separate the whites from the yolks and put them in the refrigerator for a while. The yolks are combined with cottage cheese, after which the remaining ingredients are added: sugar, flour, baking powder. Mix everything thoroughly and add kefir. Beat the whites separately with a small amount of salt until thick. Then it is added to the main mass with cottage cheese. When it is ready, you can put it in a slow cooker, having previously greased the bottom with vegetable oil. Set to baking mode. Duration – 40 minutes. After the readiness signal, you should leave it closed for an additional 10 minutes.
Cottage cheese casserole with oatmeal in a slow cooker goes well with cinnamon, jam, and condensed milk.
Cottage cheese casserole prepared according to the above recipes turns out tender, tasty and at the same time nutritious. It is served as a dessert for tea. In this case, it can be served either separately or together with jam, sour cream, honey and other “goodies”. Almost everyone loves casserole: both children and adults, so you can’t go wrong by preparing it for a family lunch or tea party with guests. If you go to visit, it can also be presented as a tasty “present”.
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