Recipes for children's dishes made from cottage cheese. Cottage cheese dishes for a one-year-old child

Lazy dumplings

To the cottage cheese that has been rubbed through a sieve or passed through a meat grinder, add an egg, mashed with sugar and butter, and flour, mix everything thoroughly, roll into a rope, roll it in flour and cut crosswise into pieces 4-5 cm long.

Place the dumplings in boiling salted water and cook until they float.

After this, transfer the dumplings to a frying pan greased with butter and place in the oven for 5 minutes.

Cottage cheese - 100 g, flour - 20 g, eggs - 1/2 pcs., sour cream - 10 g, sugar - 8 g, butter - 6 g.

Dumplings with cottage cheese

Pass the cottage cheese through a meat grinder, add the egg, sugar, salt, and mix. Knead the dough from flour, water and eggs, leave it for 30-40 minutes under a thick damp cloth, then roll it out and cut out small circles. Place cottage cheese in the middle of each, join the edges and pinch. Place the dumplings in salted boiling water and cook at low boil until they float. When serving, pour over butter and sour cream.

Cottage cheese - 100 g, flour - 50 g, eggs - 1/2 pcs., sour cream - 10 g, sugar - 5 g, butter - 8 g.

Curd dumplings

Add egg, flour, semolina, sugar, part of the butter to the pureed cottage cheese, stir, roll into a rope and cut into pieces. Place the dumplings in boiling salted water and cook until tender. Serve with sour cream and butter.

Cottage cheese - 50 g, eggs - 1/4 pcs., sour cream - 10 g, flour - 3 g, semolina - 3 g, sugar - 5 g, butter - 8 g.

Dumplings made from cottage cheese and oat flakes “Hercules”

Rub the cottage cheese through a sieve, mix with the egg, sugar, flour and oatmeal. Roll the dough into a rope, roll in flour, cut into pieces. Cook by dipping in boiling water for 5-6 minutes, then transfer to a greased frying pan, pour over sour cream and place in the oven for 5 minutes.

Cottage cheese - 60 g, flour - 15 g, Hercules oat flakes - 12 g, eggs - 1/4 pcs., sour cream - 10 g, sugar - 5 g, butter - 3 g.

Curd cream

Grind the egg yolk with sugar, add milk and simmer over low heat, without bringing to a boil. Then cool the mass and combine with pureed cottage cheese, add vanillin, butter, sour cream. Mix the mixture thoroughly and beat. Mix some of the sour cream with powdered sugar, beat into a thick foam and cover the curd cream with it.

Cottage cheese - 100 g, milk - 20 ml, sour cream - 35 g, egg yolks - 1/2 pcs., butter - 10 g, sugar - 15 g.

Curd mass

Grind the softened butter with powdered sugar, then, gradually whisking, add the pureed cottage cheese.

Cottage cheese - 100 g, butter - 10 g, powdered sugar - 10 g.

Curd paste

Rub the cottage cheese through a sieve, add powdered sugar, sour cream and mix everything well.

Cottage cheese - 100 g, sour cream - 10 g, powdered sugar - 10 g.

Curd pudding

Rub the cottage cheese through a sieve or pass through a meat grinder with a fine mesh. Grind the egg yolk with sugar and butter, combine with cottage cheese, mix, carefully fold in the whipped white. Place the mixture in a mold, greased with butter and sprinkled with breadcrumbs, place on a baking sheet with water and place in the oven for 20-25 minutes. Pour sour cream or fruit or berry syrup over the finished pudding.

Cottage cheese - 100 g, eggs - 1/2 pcs., sour cream - 20 g, syrup - 30 g, sugar - 12 g, butter - 8 g, crackers - 7 g.

Baked curd pudding with raisins

Add sifted flour, mashed yolk with sugar, and washed raisins to the pureed cottage cheese. Beat the egg whites until thick foam and add to the prepared mixture. Place it in a mold, greased with butter and sprinkled with breadcrumbs, and bake in the oven for 25-30 minutes at a temperature of 170-200°C. Serve with sour cream, jam or fruit syrup.

Cottage cheese - 100 g, eggs - 1/4 pcs., sugar - 16 g, raisins - 10 g, sour cream - 10 g, butter - 3 g, crackers - 5 g.

Steamed curd pudding with raisins

To the pureed cottage cheese add sorted, washed raisins, an egg yolk mashed with sugar, to which milk, semolina and melted butter have been added. Mix everything thoroughly and combine with the whipped egg white.

Place the mixture in a greased and breadcrumbed mold, cover with a lid and place in a large saucepan with water, the level of which reaches halfway into the mold. Place the pan in the oven for 40-50 minutes. Pour boiled cream over the finished pudding.

Cottage cheese - 100 g, semolina - 16 g, eggs - 1/4 pcs., raisins - 10 g, sugar - 16 g, milk - 10 ml, cream - 10 ml, butter - 5 g.

Curd pudding with carrots

Rub the cottage cheese through a sieve, add sugar, flour, yolk, mix. Finely grate the carrots with butter in a small amount of water, after cooling, mix with the curd mass, add the whipped egg white, mix carefully, bake in the oven or in a water bath.

Cottage cheese - 100 g, flour - 10 g, sugar - 10 g, eggs - 1/4 carrots - 30 g, sour cream - 10 g, butter - 5 g.

Curd pudding with rice

To the cottage cheese, pureed through a sieve, add pureed viscous rice porridge, sugar, butter, egg yolk, salt, mix, add the beaten whites and mix carefully again. Place the mixture in a greased pan, spread sour cream on top and bake in the oven for about 30 minutes. Serve with sour cream.

Cottage cheese - 100 g, rice - 30 g, eggs - 1/4 pcs., sugar - 10 g, sour cream - 15 g, butter - 5 g.

Steam curd soufflé

Grind the pureed cottage cheese with the yolk and milk sauce, carefully fold in the whipped whites. Transfer the mixture into a greased form and steam until ready.

Cottage cheese - 100 g, eggs - 1/4 pcs., milk sauce - 30 g, butter - 3 g.

Kefir cottage cheese

Place the kefir container in a saucepan with cold water, put it on low heat and heat slowly. When the water begins to boil, the curdling of the kefir is complete. Remove the bowl with kefir from the heat and leave for a few minutes at room temperature so that the curd thickens slightly, then strain it through cheesecloth.

Calcined cottage cheese

Bring milk to a boil and remove from heat. When it has cooled a little, add pharmaceutical calcium lactic acid or a 10% solution of calcium chloride dissolved in a small amount of boiled water with continuous stirring. Cool the curdled milk, strain through cheesecloth, and allow the whey to drain.

Milk - 350 ml, calcium lactic acid - 2 g or calcium chloride solution - 5 g.

Cottage cheese with tomatoes

Combine the pureed cottage cheese with pureed tomatoes (without skin), add mashed butter, salt, finely chopped green onions, mix everything thoroughly.

Cottage cheese - 80 g, tomatoes - 50 g, butter - 8 g, green onions - 5 g.

Cottage cheese with grated carrots

Add grated carrots and washed raisins to the cottage cheese, grated through a sieve, and mix.

Cottage cheese - 40 g, carrots - 30 g, raisins - 10 g.

Cottage cheese with sour cream

Rub the cottage cheese through a sieve, sprinkle with sugar, pour over sour cream.

Cottage cheese - 100 g, sour cream - 10 g, sugar - 8 g.

V.G. Liflyandsky, V.V. Zakrevsky

Cottage cheese dishes useful for everyone, especially children.

Cottage cheese in its pure form should be given to the baby little by little from the age of 8 months, just like any other complementary foods are introduced. Cottage cheese is a very valuable and nutritious product; it contains complete protein, calcium, essential amino acids, milk fat and, of course, vitamins. Cottage cheese dishes should be introduced after one year of age. Cottage cheese proteins are better digested by the stomach and intestines than meat proteins (since they are partially bound with calcium and phosphorus salts), because of this, cottage cheese is well absorbed by the body. Nutritionists advise consuming cottage cheese in the afternoon, since it is at this time that calcium is better absorbed. That's why cottage cheese dishes It is recommended to eat it for dinner, or as an afternoon snack. Eating cottage cheese and cottage cheese dishes contributes to the formation of proper metabolism in children. The minerals that make up cottage cheese take part in bone formation, the formation of blood hemoglobin and in the nutrition of the nervous system of children.

It is clear that when preparing dishes for children you need to use only fresh and high-quality cottage cheese. If you buy cottage cheese in a store or at the market, then you can doubt both. After my daughter was poisoned in the summer by children's cottage cheese bought in a store, the date of which indicated that it was fresh, I began to make cottage cheese myself. After all, we cannot know reliably in what conditions and at what temperature the seller’s products are stored, especially in the summer. At first the preparation seems long, but now I have become a habit of preparing cottage cheese and yogurt for my daughters every day myself. Up to a year old, babies need to prepare fresh cottage cheese every day, and after a year they can make it every other day. Cottage cheese dishes there are a wide variety.

From cottage cheese you can prepare a lot of delicious first courses, second courses and, of course, desserts - casseroles, dumplings, cheesecakes, puddings, dumplings and much more. I will post these in this section.

Curd dishes will help strengthen the immune and nervous systems, as well as make the baby’s bones and teeth strong

Cottage cheese is good for children to eat every day, but kids don’t really like it raw. It’s another matter when mom offers delicious cottage cheese dishes for breakfast. They retain the healing benefits of the product, but the taste and appearance are completely transformed.

Those mothers who buy cottage cheese for their children are doing absolutely the right thing. After all, it contains proteins, vitamins and calcium necessary for the growing body. Curd dishes will help strengthen the immune and nervous systems, as well as make the baby’s bones and teeth strong. Little sweet tooths will happily devour cheesecakes, casseroles, cheesecakes and lazy dumplings prepared according to our recipes.

Cheesecakes without flour with semolina

Cheesecakes for kids are not only a delicious breakfast, but also a wonderful dessert option. Draw smiles on the “faces” of the cheesecakes with chocolate or condensed milk, add berry eyes. Such an original presentation will amuse the child and lift his spirits before going to school.

Cheesecakes with semolina. Ingredients:
cottage cheese – 600 g
semolina – 7 tbsp. spoons + 3 tbsp. spoons
vanilla sugar – 1 sachet
salt – 1/2 teaspoon
baking powder – 1/3 teaspoon
eggs – 3 pcs.
sugar – 1 tbsp. spoon
vegetable oil for frying
powdered sugar
Cheesecakes with semolina. Preparation:

Add 7 tbsp to the grated cottage cheese. spoons of semolina, vanilla sugar, salt and baking powder. If desired, you can use a pinch of slaked soda instead of baking powder. In a separate container, beat the sugar and eggs, then pour the resulting mixture into the cottage cheese mixture. After mixing thoroughly, cover the bowl and leave for half an hour so that the semolina has time to swell and the dough becomes homogeneous.

Now you can form the cheesecakes, and so that they brown well and are removed from the pan, “powder” them with semolina. For deboning, take a couple of spoons of cereal. Fry semolina cheesecakes in sunflower oil on both sides. The finished dessert can be decorated with powdered sugar. Use different variations of the dough - it turns out very aromatic and tasty if you add lemon zest or raisins to it.

Curd casserole for children

In just an hour you can prepare a tender, airy casserole of cottage cheese and semolina. Delicious baked goods will amaze everyone in the household with their extraordinary vanilla aroma. You can’t get by with just one slice – the kids will ask for more.

Cottage cheese casserole for children. Ingredients:
cottage cheese – 500 g
eggs – 3 pcs.
semolina – 5 tbsp. spoons
sugar – 3 tbsp. spoons
vanillin – 1 teaspoon
baking powder - 1 tbsp. spoon
raisins or dried cranberries - to taste
Cottage cheese casserole for children. Preparation:

To make this casserole recipe, combine all the ingredients listed except the egg whites. They need to be beaten separately, with the addition of salt. Pour the foam mixture into the cottage cheese and stir the dough well.

Place the curd mass on a greased baking sheet and bake in an oven preheated to 180°C. After 45 minutes, the dish should be ready - you will understand this by the golden blush of the crust. The cottage cheese casserole is served with sour cream or jam.

Cheesecakes with cottage cheese

Lush cheesecakes with delicious curd filling are what a child needs. You can eat these nutritious baked goods at home and take them with you to school. Sweet cheesecakes according to our recipe simply melt in your mouth!

Cheesecakes with cottage cheese. Ingredients:
cottage cheese – 500 g
kefir – 1/2 tbsp.
sour cream 1/2 tbsp.
flour – 5 tbsp.
eggs – 3 pcs.
butter – 100 g
sugar – 6 tbsp. spoons
dry yeast – 3 teaspoons
salt – 1/2 teaspoon
vegetable oil – 3 tbsp. spoons
Cheesecakes with cottage cheese. Preparation:

Mix kefir and sour cream, heat a little, add sugar, 2 tbsp. spoons of flour and yeast. The kefir-sour cream mixture should be kept warm, let bubbles appear in it. Then add salt, eggs, vegetable oil and melted butter. Mix all this thoroughly, add more flour for thickness. After this, cover the dough and let it rest for two hours in a warm place.

Making cheesecakes is quite simple: form balls from the dough, make a depression in the middle using a glass. Place the curd filling into the hole. You need to bake the cheesecakes in the oven at 180°C, lay parchment paper on a baking sheet. 10 minutes before they are ready, remove the baked goods, brush them with yolk and continue to brown.

Lazy dumplings for children

Lazy dumplings with cottage cheese are a favorite second dish for many kids. You can eat it for dinner and breakfast with the whole family. At the same time, preparing a children's cottage cheese dish is as easy as shelling pears!

Lazy dumplings for children. Ingredients:
wheat flour – 1 tbsp.
sugar – 1 tbsp. spoon.
salt – 1 teaspoon
cottage cheese – 400 g
chicken eggs – 2 pcs.
Lazy dumplings for children. Preparation:

Combine all the listed ingredients in a bowl and mix the dough for lazy dumplings until smooth. Flour the board on which you will form the cakes.

Pinch off a piece of dough and roll it into a sausage. After that, cut it into small pieces, dip each in flour. Drop lazy dumplings into salted boiling water. Once they float, cook them for another 5 minutes. Ready-made lazy dumplings, greased with butter, can be eaten with sour cream or jam.

Children's dishes made from cottage cheese are an excellent alternative to raw cottage cheese with cream and sugar. Healthy casseroles, cheesecakes, lazy dumplings and cheesecakes will become your child’s favorite dishes. Use our cottage cheese recipes to prepare your child's breakfast.

Grow up healthy!

Farm at home

Which cottage cheese is best to give to children? Every mother asks this question. The best option is a recipe for homemade cottage cheese for a child, which is easy to make in a slow cooker. Pour a liter of kefir with a fat content of 3.2% into the bowl, set the “Heating” mode with a temperature of 70 ° C for 40-45 minutes. If you need thicker cottage cheese, keep the kefir in the “Keep Warm” mode for another 10 minutes. The main thing is not to let it boil. As a result, the actual curd and whey are formed in the bowl. We hang it in a gauze bag in two layers for 20 minutes and squeeze out the liquid. In a multicooker cottage cheese recipe for children, you can also use milk and live yogurt for starter culture.

Curd hybrid

Cottage cheese pancakes for children are a delicious, time-tested dish. Rub 250 g of low-fat cottage cheese through a sieve. Add an egg beaten with 1 tbsp. l. sugar, 1 tbsp. l. sour cream, a pinch of salt and baking powder. In our recipe for cottage cheese pancakes for children, we add 1 tbsp. l. flour, but if desired, it can be replaced with semolina. Since we are preparing cottage cheese pancakes for children in the oven, we will use muffin tins for baking. Fill them with curd mass and place in an oven preheated to 180°C for 20 minutes. Before serving, pour honey or jam over the cheesecakes - the children will eat them without much persuasion.

Casserole the color of the sun

Casserole recipes for children are clearly to the liking of little gourmets. Mix 2 eggs, 2 tbsp in a large bowl. l. sugar and ½ packet of vanilla sugar. Place here 300 g of grated cottage cheese, 2 tbsp. l. semolina and beat the ingredients with a mixer. For a rich taste and color, add diced apples and frozen berries to the dough. Place the resulting mass in a baking dish with foil or in portioned ceramic forms and place in the oven for 40 minutes at 180°C. Even the pickiest people will like this elegant casserole; besides, the benefits of cottage cheese for children are revealed in its entirety.

Nostalgia for cheesecakes

Cheesecakes are loved by adults and children! Cooking is not very difficult, and the result is always above all praise! Yeast - 28 g - pour 200 ml of milk slightly above body temperature, but not higher than 42 ° C, and set aside for 15 minutes. Remove 170 g of butter from the refrigerator, cut into pieces, and let stand until it becomes soft. Sift 500 g of flour through a sieve. Add 1 egg, a pinch of salt, 1 tbsp to the milk. l. sugar, vanilla seeds (1 pod) and flour. Then butter. Mix the dough. Place the dough in a warm place for 40 minutes, covered with a towel. Prepare the filling: mix 50 g of cottage cheese, 50 granulated sugar, 90 g of sour cream, 1 egg. If there are lumps in the cottage cheese, rub through a sieve. If desired, you can add lemon zest or vanilla to the filling, as well as some raisins. Sprinkle the work surface with flour. Divide the dough into 14 parts, roll into balls, flattening them slightly. We make indentations in them with a glass or glass. Transfer to a baking sheet lined with baking paper. Place the filling in each cheesecake. Let it stand for 10-15 minutes. Preheat the oven to 180°C. Brush with lightly beaten egg and milk and place in the oven for 25 minutes. Make sure the cheesecakes do not burn or dry out. The dough should remain very tender. Sprinkle the finished cheesecakes with water and place them under a towel. Even the most picky gourmets will not refuse such a delicacy with cottage cheese!

Frisky lazy dumplings

If the child stubbornly refuses, make lazy dumplings. For them, it is better to choose grainy cottage cheese. Knead a dense dough from 500 g of cottage cheese, 3 tbsp. l. sugar, 3 eggs, 4 tbsp. l. flour and a pinch of salt. Roll it into several thick sausages, cut into pieces 2 cm thick and roll in flour. Bring a large saucepan of water to a boil, add a little salt and carefully lower the lazy dumplings into it. Cook them for no longer than 5 minutes from the moment they boil and catch them with a slotted spoon. To make lazy dumplings with cottage cheese for children a hit, top them with raspberry jam or condensed milk.

Envelopes with a secret

Baking for children, especially delicate crumbly cookies, always brings them joy. Knead 400 g of cottage cheese with a fork and beat 4 eggs into it. Grind 200 g of softened butter with 200 g of sugar and add to the curd mass. Sift here 3 cups of flour with 1 tsp. baking powder while kneading the dough. Roll out a wide layer, cut it into squares with a side of 7-8 cm. Place a piece of marmalade on them and connect the opposite corners of the dough, making envelopes. Bake them for 20-25 minutes at 180°C. In the meantime, the cottage cheese cookies for children are browning, you have time to prepare everything for a friendly tea party.

Cloud in glaze

No child will refuse sweet cheeses. It’s easy to make this curd dish for children at home. Beat 200 g of cottage cheese, 100 g of sour cream, powdered sugar and butter into a smooth mass. Melt the chocolate bar and generously grease the silicone candy molds with it, completely covering the walls. We put them in the freezer to harden. Next, spread the curd mass, leaving an empty center, and cool the molds again. Place the cheeses in the refrigerator for 30 minutes. Now you can pamper your sweet tooth with a delicious treat.

What recipes for cottage cheese dishes for children do you have in your piggy bank? Perhaps you yourself have come up with something special for them? Share your favorite dishes and the secrets of their preparation with other readers of our club.

Cottage cheese is one of the most complex dairy products. It is a source of complete protein, calcium, vitamins B2, B6. It is used in its natural form and in the form of a variety of dishes.

Various cold and hot dishes are prepared from fresh milk curd. All cold and hot dishes can be prepared from both fatty and low-fat cottage cheese, but for cold dishes, such as curd mass, curd cream, fatty cottage cheese is used, since low-fat cottage cheese makes these dishes less tasty. Before preparing dishes, to give the cottage cheese a more delicate and uniform consistency, it should be passed through a grinding machine or meat grinder.

Fat cottage cheese can be consumed in its natural form with milk, sour cream, sugar, or made into a cheese or curd mass; “lean cottage cheese” makes these dishes less tasty. Cheese pancakes, dumplings, casseroles, and puddings are made from “skinny” cottage cheese.

For use in its natural form for feeding infants and preschool children, only freshly prepared cottage cheese is used.

Cottage cheese is a perishable product. It should be stored in the refrigerator for no more than 48 hours. Curd paste has an even shorter shelf life - no more than 24 hours in the refrigerator. Cottage cheese mixed with sour cream, milk, fruit must be used within 24 hours.

Cottage cheese with high humidity should be placed under a press between two boards scalded with boiling water, on which the load is placed, for 2-3 hours.

Cottage cheese with milk

Cottage cheese 9% fat - 50 g, milk - 50 g, honey - 5 g.

Add warm milk, honey to the pureed cottage cheese and beat the mixture for 2-3 minutes.

Cottage cheese with fruit

Cottage cheese - 4 tbsp. spoons, fruit - 50 g, sugar - 10 g, sour cream - 2 teaspoons.

Pass the cottage cheese through a meat grinder or rub through a sieve, add sugar, sour cream, mix everything well. Decorate the curd mass with fresh or canned fruit.

Curd

Cottage cheese - 50 g, candied fruits - 5 g, sugar - 1 teaspoon, vanilla - to taste.

Squeeze out the cottage cheese made from boiled milk and rub through a sieve. Mix with sugar syrup made from 1 teaspoon of sugar dipped in 1 tbsp. spoon of water, add vanilla and finely chopped candied fruits.

Cottage cheese with milk and raisins

Cottage cheese - 100 g, raisins - 1 teaspoon, sugar - 1 1/2 teaspoons, milk - 130 ml.

Rub the cottage cheese through a sieve, dilute with milk, mix well with sugar and seedless raisins, washed in cold boiled water. Serve with milk.

Sweet cottage cheese

Cottage cheese - 250 g, sugar - 1/4 cup, vanilla sugar - 1/4 teaspoon, grated lemon zest, milk.

Mix cottage cheese with sugar, spices and enough milk to form a cream. Pass through a sieve. Cottage cheese will be even more nutritious if it is seasoned with yolk, cream, almonds, steamed raisins or cinnamon.

Cottage cheese with cheese

Cottage cheese - 75 g, cheese - 30 g, sour cream - 30 g.

Grate Kostroma, steppe or Dutch cheese, mix with grated cottage cheese, add sour cream. Stir until smooth.

Curd mass with jam

Sweet curd mass - 100 g, seedless fruit jam or jam - 20 g, thick cream - 30 g, nuts or almond kernels, powdered sugar - to taste.

Place the finished curd mass on a plate, make a depression in it, fill it with berry jam, marmalade or jam and sprinkle with chopped nuts. Surround the mass with whipped cream and powdered sugar, releasing them from a cone pastry bag in the form of figures of different shapes.

Curd mass with honey

Cottage cheese - 100 g, sugar - 10 g, natural honey - 10 g, egg (yolk) - 1 pc., butter - 15 g, sour cream or cream - 30 g.

Mix the egg yolks thoroughly with granulated sugar and heated honey. Then combine this mixture with softened butter and beat until a fluffy, homogeneous mass is formed. Mix the resulting mass with grated cottage cheese.

Curd mass with fruits and berries

Ready curd mass - 100 g, fruits or berries - 20 g.

Place the finished sweet curd mass on a plate or in a salad bowl, and around it are prepared fruits or berries: fresh, peeled strawberries, raspberries, pitted cherries, plums, apricots, peaches or canned food.

Curd mass with green onions

Salted curd mass - 100 g, green onions - 20 g, sour cream - 30 g.

Just before serving, mix the salted curd mass with finely chopped green onions and a small amount of sour cream, place on a plate in a heap, make a hole in the center of the heap, which is filled with sour cream.

Sweet cheesecakes

Cottage cheese - 140 g, flour - 15 g, egg - 10 g, sugar - 15 g, melted butter - 10 g, sour cream - 50 g, powdered sugar - 10 g - or sauce - 75 g, vanillin - 0.02 g.

Add egg, granulated sugar, salt, vanillin and wheat flour to the pureed cottage cheese. Mix everything until you obtain a homogeneous mass, which you roll out on the table into a rope 5-6 cm thick, cut transversely into circles, breaded in flour, make round cakes 1.5 cm thick. Fry in melted butter until golden brown. Before serving, sprinkle cheesecakes with powdered sugar or pour over sauce or sour cream.

Cheesecakes made from cottage cheese and potatoes

Cottage cheese - 120 g, potatoes - 85 g, egg - 8 g, wheat flour - 25 g, melted butter - 5 g, sour cream - 30 g or sour cream sauce - 75 g.

Boil and peel potatoes through a meat grinder, add cottage cheese, raw eggs or egg powder, salt,? total amount of flour. Mix everything well and mince again. Divide the resulting mass into cheesecakes and fry on both sides until golden brown. Serve with sour cream or sour cream sauce.

Cheesecakes with carrots

Cottage cheese - 150 g, carrots - 40 g, wheat flour - 20 g, semolina - 5 g, sugar - 15 g, melted butter - 10 g, egg - 8 g, sour cream - 30 g.

Pass the poached carrots through a meat grinder. Heat the resulting puree to 90°C, add semolina into it and cook for 5-10 minutes over low heat, stirring gently. Then cool the puree and mix with grated cottage cheese, eggs, add salt, flour and fry. Serve with sour cream.

Cottage cheese pudding with nuts

Cottage cheese - 100 g, wheat crackers - 20 g - or flour - 10 g, sugar - 20 g, egg - 30 g, raisins - 20 g, nuts - 15 g, vanillin - 0.02 g, butter - 10 g, sour cream or berry jam - to taste.

Mix egg yolks with sugar and softened butter, then with pureed cottage cheese. While stirring, add sifted flour or crushed wheat crackers, vanillin, salt, grated raisins, finely chopped nuts, and then beat the yolks into a thick foam.

Grease the pudding mold with unmelted butter until it reaches 3/4 of its height, and cook the pudding in a water bath for 30 to 70 minutes. Serve the finished pudding with sweet sauce, sour cream or jam.

Cheese casserole

Cottage cheese - 135 g, semolina - 10 g, sugar - 15 g, egg - 4 g, melted butter - 5 g, crackers - 5 g, sour cream - 5 g, vanillin - 0.02 g, fruit sauce or sour cream - according taste.

Add wheat flour or semolina, sugar, eggs, salt, vanillin or lemon or orange zest to the grated cottage cheese and mix everything well. Place the curd mass on a baking sheet, greased with oil and sprinkled with ground breadcrumbs. Smooth the surface of the mass, brush with eggs beaten with sour cream, and bake in the oven. Cut the finished casserole into square or rectangular portions. Before serving, top the casserole with fruit, sweet sauce or sour cream.

Lazy dumplings

Egg - 1 pc., cottage cheese - 150 g, butter - 1 tbsp. spoon, sugar - 30 g, flour - 20 g, sour cream - 30 g.

Rub the cottage cheese, mix with egg, sugar, flour and butter. Roll into long ropes. Dip in flour, cut into braids. Cook for 5 minutes until they float to the surface.

Vermicelli casserole with cottage cheese

Vermicelli - 50 g, egg - 1/4 pcs., butter - 10 g, cottage cheese - 50 g, sugar - 10 g, milk - 50 g.

Boil the vermicelli, drain the water, add warm milk, cool slightly, add the egg and mix well. Grease a baking tray with oil. Place half of the vermicelli, cover with cottage cheese, pureed with sugar. Place the rest of the vermicelli on the cottage cheese, sprinkle with breadcrumbs, put a small amount of butter, crumbled into small pieces, and place in the oven.

Krupyanik

Buckwheat - 50 g, butter - 1 teaspoon, cottage cheese - 50 g, sugar - 1 teaspoon.

Cook steep buckwheat porridge, mix with pureed cottage cheese, mashed with sugar. Place in the oven for 15 minutes.

Apple-curd pate

For 4 servings: full-fat cottage cheese - 250 g, apples - 150 g, sugar - 50 g, lemon - 1/4 pcs., fruit jam - 30 g.

Stew peeled and chopped apples with sugar, cool, add lemon juice and grind together with fat cottage cheese mixed with jam.

Pears stuffed with cottage cheese

Pears - 2 pcs., cottage cheese - 40 g, sugar - 2 teaspoons, lemon juice - to taste.

Cut ripe pears in half, remove the core and garnish with a slice of lemon. Grind the fat cottage cheese with sugar and stuff it into the pear halves.