If for some reason you cannot eat fatty and baked goods, then this recipe is for you. Easter cottage cheese. I cook it without eggs and butter. My children love it very much - it always turns out delicious, tender, moderately sweet and not at all greasy.
How I prepare this dish, I showed in the video below at 09:48. There is also our family recipe for cakes - always an amazing result. And a recipe for cakes without yeast, which cook very quickly, and at the same time turn out to be incredibly tasty. Look - you will like it))
It takes no more than 10 minutes to cook. I dilute 10 g of gelatin in water until it is completely dissolved. Water 3-4 tablespoons, temperature 70-80 ˚C.
For this recipe, I always cook cottage cheese myself. How I do it, I have already shown HERE. I grind the cottage cheese in a blender or grind it through a sieve. Put it in a bowl and add the powdered sugar. I add a little - 80 g, that's enough for us, especially since my cottage cheese is not sour. But if you like sweets or use sour cottage cheese, you can increase the amount of powder.
I add 200 g of sour cream to the cottage cheese and powdered sugar (it is better to take homemade). I usually use 25-30% sour cream. I mix everything. Here is vanillin, raisins (I washed and dried them well) and prepared gelatin. You can take more raisins. You can also add dried apricots, prunes, nuts, candied fruits, pieces of chocolate to it. I set the form on a plate and cover it with damp gauze from the inside. I spread the prepared "dough".
I wrap the edges of the gauze. I set a small load on top. This could be a cutting board and a jar of water, for example. I put it in the refrigerator for a day. Then I take off the uniform and gauze - it's done))
RECIPE:
• Cottage cheese - 600 g
• Sour cream (25-30%) - 200 g
• Sugar powder - 80-100 g
• Gelatin - 10 g
• Vanillin - 1 pack.
• Raisins (you can add dried apricots, prunes, candied fruits, nuts) - 100 g
Watch me cook Cottage cheese for such an Easter
And here MY FAVORITE CREWS