Cottage cheese casserole with pumpkin and apples in a slow cooker and oven

Prepared by: Margarita

04/21/2017 Cooking time: 1 hour 0 min

Save

I cooked)

Estimate

Healthy desserts are often prepared with a pumpkin base. This vegetable has unique healing properties and wonderful taste. I'll tell you how to cook cottage cheese casserole with pumpkin in a slow cooker.

Cottage cheese and pumpkin casserole in a Redmond multicooker

Those people who don’t like pumpkin most likely simply haven’t come across recipes that will fully reveal the taste of the product. This dish is one of those - the lemon zest will smooth out the pumpkin flavor, the fragrant curd layer will add its own flavor, and the whole rainbow look of the casserole simply cannot help but please the eye. And the irreplaceable Redmond multicooker will help us with this.

800 g pumpkin
300 cottage cheese 18%
4 tbsp. spoons of semolina
1 tbsp. spoon of starch
2 eggs
4 tbsp. spoons of sugar
vanillin
zest of one lemon
butter

Peel and cut the pumpkin into slices. Simmer it in a slow cooker on the same mode for 20 minutes. To prevent it from burning, I added 50 ml of water to the bottom of the bowl.
Grind the pumpkin in a blender until pureed. I’ll be honest—I was preparing a casserole for the first time, and 800 grams of raw pumpkin, which filled the entire multicooker bowl, seemed more than enough to me. But when it turned into puree, the volume of the mass caused me some doubts. In the end, everything turned out just right, but if you decide to add a couple more layers, you need to use more pumpkins.
It's easy to zest a lemon - take the whole fruit and run a fine grater over the skin on all sides. The more zest you get, the more flavorful the casserole will be.
Add 2 tbsp to pumpkin puree. spoons of sugar, semolina, lemon zest and one egg. I was a little puzzled by the resulting consistency (it seemed very liquid to me) and I added a tablespoon of starch myself. It wasn't in the original recipe. And regarding sugar - 2 tablespoons does not taste very sweet. If you like more, feel free to add more.
Beat cottage cheese with a blender, 2 tbsp. spoons of sugar, semolina, one egg and a packet of vanilla sugar. The mixture will be much thicker than the pumpkin mixture, so for a more even distribution in the bowl, I added another tablespoon of liquid left over from stewing the pumpkin.
I repeat - since I was confused by the liquid pumpkin mass, I decided to cook the casserole on parchment paper. Cut a circle with a diameter slightly larger than the size of the bowl and grease it with butter. Divide the pumpkin into three parts and place one of them with a spoon on the bottom, half of the cottage cheese on it, and so on again.
The final touch is the pumpkin on top and you can turn on the multicooker in baking mode for 40 minutes. Don't be afraid of a wet top of the casserole - all the ingredients are already prepared and the main thing here is that it doesn't fall apart when you take it out. Wait until the cake has cooled slightly before cutting it into pieces. We ate our cottage cheese and pumpkin casserole in one sitting and immediately started asking for a new portion to be prepared tomorrow.

reciperedmond.ru

Cooking method

Prepare the necessary products. Remove seeds and skin from the pumpkin.
Place cottage cheese in a bowl, break eggs.
Add semolina, sour cream and sugar (the amount of sugar to your taste, taking into account the sweetness of the pumpkin).
Grate the pumpkin on a fine grater. If it is very juicy, then the resulting pumpkin mass needs to be squeezed out a little through cheesecloth; there is no need for excess liquid in the casserole. Do not pour out the pumpkin juice; it can be served as an addition to the casserole; it will be very tasty and incredibly healthy.
Add pumpkin pulp to the rest of the ingredients.
Grind everything thoroughly using a blender. Add soda slaked with vinegar.
The resulting dough should have the consistency of thick sour cream. There is no need to worry that the dough is too liquid; the semolina will swell significantly during the baking process.
Place the cottage cheese and pumpkin dough into the multicooker bowl, after greasing it with butter or vegetable oil and sprinkling with semolina.
Cook cottage cheese casserole with pumpkin in a multicooker using the “Baking” mode, time 45-50 minutes. The multicooker lid must be well closed. At first the casserole will rise greatly, but as it cools it will fall again. Before removing the finished cottage cheese and pumpkin casserole from the multicooker, you need to let it cool a little so that the casserole hardens a little and becomes denser. Remove using the steamer rack.
Cottage cheese and pumpkin casserole in a slow cooker is ready. Cut the slightly cooled or completely cold casserole into portions and serve. This delicious dessert for children and adults is good served in combination with sour cream and fresh berries. For serving, you can lightly beat sour cream with sugar and pumpkin juice. Bon appetit!

This casserole is perfect for breakfast, as it is rich in protein, carbohydrates and fiber. You can give it to children at school as a snack or take it with you to work instead of sandwiches for tea. Those who are on a diet and want to reduce the calorie content of desserts should choose cottage cheese with lower fat content. You can also experiment with the amount of sugar or use a sweetener.

Unusual cottage cheese and pumpkin casserole with apples

All products included in this dish are healthy. Therefore, it can be eaten not only by adults, but also by children. In addition, this casserole turns out delicious and can replace dessert. To prepare you will need:

250 grams of cottage cheese.
1/3 cup sugar.
Several eggs.
100 grams of thick pumpkin puree.
Apples.
½ large spoon of potato starch.
20 grams of raisins or dried cranberries.
4 teaspoons of cinnamon.
A teaspoon of vanilla sugar.
½ large spoon of vegetable oil.
A large spoon of sour cream.
Salt.

A simple recipe for pumpkin casserole in the Polaris multicooker

Even the simplest pumpkin casserole recipe will delight you with its special delicate taste and aroma. You can diversify your baked goods with dried and fresh fruits, nuts or frozen berries.

Ingredients:

400 g peeled pumpkin;
4 tbsp. spoons of semolina;
1 raw egg;
Art. spoon of butter (drain);
to taste: salt, cinnamon, vanilla.

Preparation:

The first step is to boil the pumpkin; to do this, cut it into pieces, place it in a multicooker bowl, pour in water so that the liquid completely covers the pumpkin. Start the “Steam” or “Soup” program for 20 minutes.

After the water is drained, the pumpkin is transferred to a sieve to rid the vegetable of excess moisture. And as soon as the pumpkin has cooled, put it in a bowl and grind it with a blender to puree, then beat in the yolk and stir well.

Add cereal and all the spices to the resulting mass, add sugar to taste, and stir everything thoroughly again.

The remaining protein is beaten with salt until stiff peaks form and carefully combined with the main mass.

So that the finished casserole can be easily removed from the bowl, the container is covered with parchment, having previously greased it with melted butter.

Now pour the dough, level it with a spatula and cook for 40 minutes in the “Baking” program and 20 minutes after the main cooking in the “Warming” mode.

The casserole is served with sour cream, jam or preserves.

https://youtube.com/watch?v=CAnbov8a7eo%3Ffeature%3Doembed

Delicious pumpkin casserole made from steamed pumpkin

Today I am treating you to the most delicious pumpkin casserole. She's so tender. It just melts in your mouth. So sunny and helpful. Minimum products, maximum taste.

Ingredients for “The Tenderest Pumpkin Casserole”:

Pumpkin (peeled) - 400 g
Semolina - 4 tbsp. l.
Sugar (2-4 tablespoons, to your taste.)
Salt (pinch)
Cinnamon (ground) - 0.5 tsp.
Vanilla sugar - 0.5 packet.
Chicken egg - 1 pc.
Butter - 1 tbsp. l.

Cooking parameters in a multicooker:

Power: 860 Watt

Main program: Baking (40 minutes)

Additional program: Multicook (30 minutes)

Recipe for “The Most Delicate Pumpkin Casserole”:

First, let's cook the pumpkin. Place the peeled and cut into pieces pumpkin into a multicooker bowl, add water to cover the entire pumpkin and add a pinch of salt. Multicook, 100 degrees, 30 minutes.

Place the pumpkin in a sieve until all the liquid is completely drained, about five minutes.

Grind the pumpkin into puree using a blender, add the yolk. Beat.

Add sugar to your taste, vanilla sugar and cinnamon. Beat.

Add semolina. Beat.

Add melted butter, beat again.

Beat the egg white until stiff and add little by little to the pumpkin mixture, stirring gently.

You will get this mass. You can add fillers: raisins, dried fruits, candied fruits.

Place a circle of parchment in the multicooker bowl, grease it with butter and sprinkle with semolina. Pour in the pumpkin mixture and smooth it out.

I decorated the top with pumpkin seeds, you can decorate to your liking or not decorate at all. Baking mode, 40 minutes.

Remove by pulling the ends of the parchment. The casserole is very delicate, so you can only put it on a dish in portions.

Treat yourself to the most delicate taste.

How to make casserole from cottage cheese, pumpkin and apples

First you need to prepare all the products needed to prepare cottage cheese and pumpkin casserole with apples. You will need soft cottage cheese (9% fat), not too sour apples, pumpkin, kefir (if desired, it can be replaced with sour cream), eggs and semolina. The amount of sugar depends on the sweetness of the pumpkin and apples, as well as personal taste preferences. If desired, you can add raisins and vanillin to the casserole.

You need to start preparing apple and pumpkin casserole with cottage cheese by preparing semolina. It should be poured with kefir or sour cream, mixed thoroughly so that there are no lumps, and left to swell for about 20-30 minutes.

Next you need to prepare the pumpkin. If the cottage cheese and pumpkin casserole in a slow cooker is intended for children, then it is advisable to first simmer the pumpkin cut into pieces in a small amount of water. Then drain off the excess water and mash the vegetable until pureed. For adult eaters, these manipulations are not necessary: just grate the pumpkin on a fine grater.

Apples must be peeled and seeded and grated on a coarse grater.

The next step in preparing cottage cheese casserole with pumpkin and apples is preparing the cottage cheese. It must be placed in a bowl or other suitable container. Separate the yolks from the whites. Add yolks to cottage cheese. Pour sugar there (you can also add a pinch of vanillin) and grind everything thoroughly.

Then add the prepared semolina-kefir mixture and softened butter to the cottage cheese. Leave a small piece of butter to lubricate the bowl. Mix everything again.

Place pumpkin and apples in cottage cheese. If you use raw grated pumpkin, it is advisable to first squeeze the juice out of it and then add it to the cottage cheese.

Mix all ingredients. Beat the whites with a mixer until they form a stable foam. Pour the resulting foam into the curd and vegetable mixture and mix gently.

Grease the multicooker bowl with a piece of butter and place the prepared mixture into it.

Place the bowl in the multicooker and select the “Baking” mode in the menu. Set the timer for 1 hour 10 minutes. After the beep, set the “Warming” mode and leave the pumpkin casserole with cottage cheese in the multicooker for another 30 minutes. This method will allow the casserole to remain fluffy and not fall off during cooling. After this time is over, take out the bowl with the casserole and let it cool almost completely. Using a plastic steaming container, remove the casserole from the bowl and transfer it to a plate. The top of the product can be decorated with some jam.

Cottage cheese casserole with pumpkin and apples can also be baked in the oven. The technology for its preparation is the same as cottage cheese and pumpkin casseroles in a slow cooker, the recipe for which is described above. The curd dough should be placed in a greased baking dish and placed in an oven preheated to 180 degrees. Bake the casserole at this temperature for 50-60 minutes. Then turn off the oven, open the door slightly and leave the casserole for 20 minutes to cool gradually. After this, remove the pan from the oven and allow the product to cool completely.

The finished cottage cheese casserole with pumpkin and apples goes well with dairy products, so when serving it can be topped with sour cream and kefir.

We wish you bon appetit!

How to cook?

The pumpkin should be peeled and cut into large pieces. Now it needs to be placed in the oven and baked at a temperature of 180 °C. You need to keep the pumpkin for about 40 minutes. After this, you need to cool it and grind it into puree.

To the resulting mass you need to add half of the sugar and semolina that are indicated in the composition, as well as one egg. Everything should be mixed thoroughly. You need to add the remaining sugar and semolina to the cottage cheese, as well as the second egg. In addition, you should add raisins here. The dough must be mixed well.

You need to grease the baking dish and put pumpkin puree in it first, and the curd mass on top. Layers should be made small and alternated until both compositions are exhausted. Bake the casserole in a preheated oven for 50 minutes. The temperature should be the same as when baking pumpkin.

Pumpkin in a Redmond slow cooker with apples

Pumpkin with apples is perhaps one of the most popular recipes for preparing this product. By preparing this dish in the Redmond multicooker, you will achieve a unique taste and preserve all the beneficial microelements contained in the vegetable.

List of ingredients:

1 kg pumpkin;
5 large apples;
50 g butter;
1 glass of water;
3 tbsp. l. Sahara;
150 grams of walnuts (you can also use hazelnuts, peanuts or almonds);
sour cream;
a pinch of cinnamon;
salt to taste.

Cooking pumpkin with apples in a Redmond slow cooker:

Peel and seed the pumpkin and cut into small pieces no more than 2 cm thick.
Place the prepared product into the multicooker container.
Peel the apples and cut into small cubes. Send to the pumpkin.
Add sugar, a pinch of salt, a little cinnamon and butter to the contents of the multicooker.
Pour a glass of water over the food.
Close the multicooker lid tightly and set the “Stew” mode. Cook the dish for 1 hour.
After the allotted time has passed, remove the finished dish. Serve in portions, adding sour cream and sprinkling with nuts.

It is worth noting that pumpkin in the Redmond slow cooker, cooked with apples, will not lose its taste even when cold.

How to cook?

The apple and pumpkin pulp should be crushed, and then all the above ingredients should be added to them. Sugar can be added to taste, or you can prepare the casserole without it. Mix everything well and place in a greased form. The cottage cheese and pumpkin casserole is baked at 180 °C in a well-heated oven. It takes about 30 minutes to prepare the dish. After cooking, the casserole should cool slightly, right in the oven. The finished dish can be topped with unsweetened yoghurt and sprinkled with pieces of fresh fruit.

Casserole in a slow cooker

Those who like to cook in a slow cooker will love the option with cottage cheese and sour cream.

Ingredients:

200 g juicy pumpkin;
2 tbsp. l. Sahara;
250 g homemade granular cottage cheese;
2 tbsp. l. semolina;
4 tbsp. l. fat sour cream;
1 tsp. baking powder;
1 chicken egg.

Preparation:

In the bowl of the device, beat the egg with sugar until foam forms.
Add semolina and mix.
Cut the peeled pumpkin into cubes and steam in a frying pan.
Pour the mixture into semolina and add sour cream.
Set the “baking” mode for 50 minutes.
10 minutes before the end of cooking, turn the casserole over to the other side and extend the program for another 15 minutes.

To vary the taste of pumpkin casserole in a slow cooker, you can add pieces of apple (3-4 pieces) or zucchini (2-3 small). This will give it even more freshness.

Casserole for children

If you decide to cook something tasty, but at the same time healthy for your child, then the best option is cottage cheese and pumpkin casserole in a slow cooker. This dish is perfect for breakfast for children over one year old. To prepare it you will need:

Raisin.
A small egg or half a large one.
A large spoonful of chopped pumpkin.
An incomplete teaspoon of sugar.
100 grams of cottage cheese.
A teaspoon of semolina.

An unsurpassed duet

The benefits of pumpkin can hardly be overestimated. Removing waste and toxins from the body, improving vision, rejuvenating cells, strengthening the walls of blood vessels, stabilizing metabolic processes - all this is the effect of one vegetable! But semolina is also good for health - in particular, due to its ability to coat the walls of the stomach, quickly saturate and cleanse the intestines. All these properties are combined in one dish - pumpkin casserole with semolina. It’s not difficult to prepare such a healthy pudding; it doesn’t take much time, but at the same time:

the dish turns out very bright and beautiful. This is especially important for awakening the appetite of babies, who, as you know, prefer to eat what looks aesthetically pleasing;
healthy food can be given even to babies under one year old (if there is no allergy to red-orange foods);
It is permissible to add additional sweet or savory ingredients to the casserole, because pumpkin goes well with other products.

Cooking cottage cheese casserole with pumpkin in a slow cooker

Step 1: Prepare the pumpkin.

Cut the pumpkin pulp into medium-sized cubes. Warm the milk in a saucepan and pour the chopped pumpkin and ground cinnamon into it. Mix everything and cook over low heat until the vegetable pieces become softer

But do not overcook, the pumpkin should not fall apart. Attention: the pumpkin in milk can also be cooked in a slow cooker, in the “porridge” mode. After cooking, remove the pumpkin in milk from the heat and cool everything together to room temperature.

Step 2: Prepare the curd mass.

Place cottage cheese in a blender bowl, add honey, granulated sugar, break a chicken egg, pour in semolina and pour in sour cream. Beat everything with a blender, turning it into a curd mass that is homogeneous in consistency. Add pieces of boiled pumpkin to the cottage cheese along with the milk in which it was boiled, and mix thoroughly but gently. Vegetable slices should remain whole.

Step 3: Bake cottage cheese casserole with pumpkin in a slow cooker.

To prevent the casserole from sticking, grease the multicooker bowl with butter or vegetable oil, sprinkle with semolina, or simply cover it with baking parchment. Pour the curd mixture with pumpkin into the multicooker. Level the top. Close the lid of the device, select the “baking” mode and set the timer for 40 minutes.

When the cottage cheese casserole with pumpkin is ready, open the lid of the multicooker and let the contents cool. And only then can the casserole be carefully removed, turned upside down (this is not necessary, the top just turns out too pale) and served.

Step 4: Serve the cottage cheese casserole with pumpkin in a slow cooker.

Cottage cheese casserole made from pumpkin in a slow cooker turns out to be satisfying, nutritious and very tasty. Decorate it with powdered sugar and serve for breakfast or afternoon tea. You can, of course, serve the casserole for lunch or dinner as a dessert, but this is only if the meal itself was light. Cut the cottage cheese casserole into pieces and place on plates so that everyone can enjoy their portion, and your loved one don't forget. Bon appetit!

Tips for the recipe:

– Depending on the power of your multicooker, the baking time may be shorter or longer, so be careful.

– You can also mash the pumpkin into puree and mix it with the curd mass until smooth.

– Cottage cheese casserole can turn out either dry or wet, depending on what kind of cottage cheese you used.

The benefits of cottage cheese casserole

Dietary cottage cheese casserole without flour is one of the healthiest. It is perfect for both children and people with digestive problems. This dish will become indispensable in the menu of a person suffering from hepatitis, since, in fact, it is a very light dietary dish. Low-calorie cottage cheese casserole is also good for those who adhere to the Kremlin diet.

One name - cottage cheese casserole takes us back to distant childhood; this is a dish that should definitely be returned to your diet.

Dietary cottage cheese casserole can serve as an independent dish or as a light dessert.

Diet casserole recipes:

All recipes are easy to prepare and do not require any special investment of time or money, or any culinary skills. The ingredients are simple: cottage cheese, eggs, kefir and raisins. All! In order to diversify the dish, some add prunes and dried apricots to it.

The calorie content of cottage cheese casserole is very low - only 90 Kcal per 100g.

As you know, dietary cottage cheese casserole plays an important role in the development of the child’s body. Cottage cheese is rich in calcium, protein and is one of the best foods in terms of its nutritional properties, and raisins are a storehouse of mineral salts, vitamins and organic acids. Therefore, this is an ideal recipe for small children under the age of even one year.