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Today I want to share with you a recipe for a cottage cheese casserole, but not a simple one, but a two-layer one!
It turned out very tasty and fragrant!
One layer will be vanilla with the addition of coconut, and the second layer will be berry.
โ For the casserole, I needed the following products:
- 400 g of cottage cheese 5% (I have loose homemade cottage cheese),
- 2 eggs,
- 50g durum wheat semolina,
- 100 g of raspberries (I have frozen, you can use any berry, fruits are not very juicy),
- 5 g coconut flakes (optional)
- 1 g vanillin
- 5 sachets of sweetener (1 sachet = 1g = 5g sugar).
โ Cooking
Let's use a blender with a chopper.
Put cottage cheese, eggs, semolina, sugar substitute in the bowl of the grinder.
Mix everything well so that there are no lumps of cottage cheese left.
Of course, you can grind the cottage cheese through a sieve and mix with the rest of the products, but why such agony when there is a blender?
Put half of the resulting curd mass in a baking dish and add vanillin and coconut, gently stirring them in.
Add the raspberries to the second half.
If you have frozen berries, you need to defrost them in advance and drain the excess water.
Mix berries with cottage cheese with a blender to get a homogeneous mass.
Put the resulting curd-berry mixture in a baking dish with vanilla-coconut on top.
We put it in an oven preheated to 180 degrees for 45-50 minutes.
It took me 50 minutes.
Let it cool in the form (the casserole will settle) and take out.
Enjoy your meal!
The sweet vanilla-coconut layer is set off by the sourness of the raspberry layer. It's just a bomb!
KBZHU per 100 g of ready-made dish: K - 156, B - 15.6, F - 6.3, U - 9.4.
You can watch the video recipe:
You will find many other recipes in the catalog at this link.