Cottage cheese carrot casserole in the oven. Curd and carrot casserole: fantasy in the oven How to cook curd and carrot casserole in the oven

Today we will talk about cottage cheese casserole with carrots.

Having two children of primary school age, I very often prepare various sweet pastries for them, they love them and eat them with pleasure. And I have to think not only about the taste of the dish (in this case, baked goods), but also about its balance and benefits for small children’s bodies. That's why I often cook with cottage cheese. In this sense, I am lucky because I have the opportunity to buy high-quality homemade cottage cheese. But my kids don’t want to eat it raw, and this opens up a whole range of possibilities for me to make something delicious out of it.

Step-by-step video recipe

Cottage cheese casserole with carrots is a new recipe for me, and this time I tried it for the first time. I really liked the casserole, and the children devoured it in two bites, which once again confirms the fact that the recipe is suitable. In general, I noticed that semolina-based casseroles turn out somehow magical, they have a very interesting consistency - dense, but not at all dry. You cannot achieve this effect using flour. What is the role of carrots in today's recipe? And her role is actually small: to add sweetness to the casserole and make it brighter and more interesting. If you give an ignorant person a piece of this cottage cheese and carrot casserole, he will never guess that it contains carrots. More likely to think of a pumpkin (because of the color). There is no taste or smell of carrots. Well, maybe just a little bit :)

Cottage cheese casseroles are a frequent dish on my table, but sometimes you need to try something unknown. This is how recipes for more and more new dishes appear. It’s delicious and interesting for me and my children, and my site is full of delicious recipes, which I share with you with great pleasure. Everyone is happy, everyone is satisfied. Is not it?

Cooking time: 60 minutes

Number of servings - 6-8

Ingredients:

• 250 g cottage cheese
• 1 glass of semolina (glass = 200 ml)
• 100 ml sour cream
• 2 eggs
• 1.5 tsp. baking powder
• 2-3 boiled carrots
• 1 tbsp. Sahara
• 1 tsp vanilla sugar
• 0.5 tsp salt

Curd and carrot casserole, recipe with photos step by step

In a saucepan or bowl, measure 250 g of cottage cheese, 100 ml of sour cream, 1 glass of sugar and two yolks. For now, set the whites aside (in the refrigerator). We’ll also immediately add a teaspoon of vanilla sugar (or replace it with vanilla on the tip of a knife).

Using an immersion blender, turn the above ingredients into a smooth, homogeneous mass.

Add a glass of semolina to the resulting liquid mass. Mix everything well and leave for 15 minutes for the semolina to swell.

At the same time, turn on the oven to warm up to 180 degrees.

The carrots were boiled in advance. We clean it and grate it on a fine grater. As for the amount of carrots in this cottage cheese-carrot casserole, it would be optimal to take two large carrots or three medium ones.

Add grated carrots to the mixture with semolina (it doesn’t matter that the semolina is still infused for swelling).

Beat the whites that we did not use into a thick foam with the addition of 0.5 teaspoon of salt. And add them to the dough for cottage cheese casserole with carrots. The whites should be folded into the mixture very carefully using a spatula. At the same stage, add baking powder to the dough.

I prepared the cottage cheese and carrot casserole in a springform pan with a diameter of 19 cm, the bottom of which I covered with parchment, and the sides I greased with vegetable oil and sprinkled with semolina.

Pour semolina into a bowl and add warm milk. Stir immediately so that no lumps appear, leave to swell for 10-15 minutes. During this time, beat the eggs, preheat the oven and prepare the rest of the ingredients.

Grind the thick cottage cheese through a sieve or mash it with a masher. Mix the soft paste with a fork. Add swollen semolina and beaten egg.

If we add boiled carrots, boil and cool in advance. Instead of boiling whole carrots, you can cut them into pieces, steam them and mash them with a fork. If the carrots are added raw, peel and grate on a fine grater.

Transfer the chopped carrots to the curd mass. Add regular sugar and vanilla or vanillin (if needed). Mix everything thoroughly, distributing the grated carrots evenly.

Grease the mold with oil, you can sprinkle with semolina. Spread the cottage cheese with carrots, level the top or use a spoon to make a relief pattern (waves or zigzags).

Place the cottage cheese casserole in the oven at 180 degrees. Bake on medium level for 45-55 minutes, cooking time depends on the height of the pan. In a low and wide setting, the casserole will cook faster; in a deep setting, it will cook for about an hour.

Cool and serve the casserole with sour cream or other additives. Bon appetit!

Curd and carrot casserole is an ideal dish for a children's diet or an adult dietary and healthy menu. Its impressive nutritional characteristics are complemented by its excellent taste and appetizing bright appearance, which is the best motivation for frequent home preparation of the delicacy.

How to cook carrot-curd casserole?

Cottage cheese casserole with carrots is prepared from cottage cheese with the addition of grated vegetable pulp, often boiled or poached until tender, and eggs. The component that balances the thickness of the base can be flour, semolina, oatmeal or starch.

1. To make the dish more tender, softer and more pleasant to taste, it is preferable to grind the cottage cheese through a sieve or beat it to a creamy texture with a blender.
2. The curd and carrot casserole will become airier if you beat the whites separately from the yolks until fluffy foam and stir in at the final stage of preparing the base before baking the dessert.
3. The composition of the dish can be sweetened, focusing on your taste, or you can prepare the dish without adding sugar, serving it with honey or jam.

Carrot-curd casserole in the oven

Cottage cheese casserole with carrots in the oven can be prepared in a laconic composition. To follow the recipe proposed below, you should choose dryish granular cottage cheese, and before adding any nuts to the base, dry them in a frying pan until lightly browned and fragrant, and then chop them.

Ingredients:

• carrots – 1 kg;
• cottage cheese – 300 g;
• eggs – 4 pcs.;
• nuts – 0.5 cups;
• salt, sugar - to taste;
• oil – 1 tbsp. spoon.

Preparation

1. Peeled carrots are ground on a fine grater.
2. The cottage cheese is mixed with yolks, sugar, and punched with a blender.
3. Combine the curd and carrot mass.
4. Stir in the whites whipped to stiff peaks, transfer the base into a mold and place in an oven preheated to 180 degrees.
5. In 40 minutes, the cottage cheese and carrot casserole will be ready.

Cottage cheese casserole with carrots and apples

Carrot casserole with cottage cheese is a recipe that can be varied by adding apples. Fruit pulp will refresh the taste of the delicacy, making it juicier and more aromatic. If desired, flavor the casserole base with cinnamon, seasoning it with sliced ​​apples or vanilla, mixing the additive into the curd mixture.

Ingredients:

• carrots – 200 g;
• apples – 3 pcs.;
• cottage cheese – 0.5 kg;
• eggs – 2 pcs.;
• sugar – 2 tbsp. spoons;
• sour cream – 2 tbsp. spoons;
• oil – 1 tbsp. spoon.

Preparation

1. Beat the cottage cheese with sour cream and yolks in a blender, adding sugar.
2. Grind the carrots on a fine grater, cut the apple pulp into cubes, and mix into the total mass.
3. Add the whites whipped to a thick foam.
4. Transfer the mixture into a mold and place it in an oven preheated to 180 degrees.
5. In 40-50 minutes the cottage cheese will be ready.

Curd and carrot casserole like in kindergarten

Cottage cheese and carrot casserole for children is prepared from carrots that have been pre-boiled or simmered in a saucepan until soft. The original cottage cheese is soft and of medium fat content, but any other cottage cheese will do, so the finished delicacy will not lose its taste. Milk can be replaced with cream or sour cream.

Ingredients:

• carrots – 1 kg;
• cottage cheese – 0.5 kg;
• eggs – 2 pcs.;
• sugar – 4 tbsp. spoons;
• milk – 120 ml;
• semolina – 1 glass;
• oil – 1 tbsp. spoon.

Preparation

1. Grind the cottage cheese with sugar, adding the yolks in the process.
2. Boil the carrots, puree them in a blender, and add them to the cottage cheese along with milk, soft butter and semolina.
3. Stir in the whites whipped to stiff peaks and transfer the mixture into a container.
4. After 40 minutes of baking at 180 degrees, the curd and carrot cake will be ready.

Carrot casserole with cottage cheese and semolina

Prepared according to the following recipe, it becomes even softer and more tender, thanks to the preliminary heat treatment of the cereal. Adding sour cream to the composition will give an additional rich and at the same time delicate taste, and vanillin will make the dessert more aromatic.

Ingredients:

• carrots – 0.5 kg;
• cottage cheese – 300 g;
• eggs – 2 pcs.;
• sour cream – 3 tbsp. spoons;
• sugar – 4 tbsp. spoons;
• milk – 1 glass;
• semolina – 3 tbsp. spoons;
• butter – 80 g;
• vanillin – 2 pinches.

Preparation

1. Grind the carrots, pour in milk, add a spoonful of sugar and butter, and simmer under the lid for 30 minutes.
2. Beat the mixture with a blender, add semolina, leave to simmer, stirring for 5 minutes.
3. Mix cottage cheese with sour cream, yolks, vanillin and sugar in a blender and transfer to carrots.
4. Stir in the whipped whites and bake the dessert in an oiled pan for 40 minutes.

Cottage cheese casserole with carrots and raisins

Carrot-curd casserole, the recipe for which will be presented below, is prepared with the addition of raisins, which must first be washed and steamed in hot water for 10 minutes. The grated vegetable can be mixed into the curd base raw, but a more tender dish will be obtained if you first sauté the shavings in butter.

Ingredients:

• carrots – 0.5 kg;
• cottage cheese – 0.5 kg;
• eggs – 4 pcs.;
• raisins – 200 g;
• sugar and flour - 8 tbsp each. spoon;
• butter – 50 g.

Preparation

1. Add yolks and sugar to the cottage cheese and beat it with a blender.
2. Grind the carrots, simmer with butter until soft, adding a little water or milk if necessary.
3. Transfer the cooled vegetable mass to the cottage cheese, add raisins, flour, and at the end of the kneading, whipped egg whites.
4. After 40 minutes of baking at 180 degrees, the cottage cheese will be ready.

Curd and carrot casserole without flour and semolina

Cooked carrot-curd casserole in the oven without semolina and flour will amuse you with its especially delicate structure and amazing taste. Kefir added to the base will balance the taste, and vanilla will fill the dessert with a pleasant fragrance. Carrots can simply be boiled in water or simmered in a saucepan with butter.

Ingredients:

• carrots – 300 g;
• cottage cheese – 0.5 kg;
• eggs – 2 pcs.;
• kefir – 50 ml;
• sugar, vanillin - to taste;
• butter.

Preparation

1. Boil or sauté carrots with butter and puree them with a blender.
2. Add cottage cheese, yolks, sugar, vanilla, kefir, and beat again until smooth.
3. Stir in the protein foam, transfer the resulting base into an oiled pan and bake at 180 degrees for 40-50 minutes.

Curd-carrot-rice casserole

And carrots acquire additional taste and nutritional characteristics if you supplement the composition with rice boiled until fully cooked. If desired, add some raisins or nuts to the base. When serving, the finished dessert is seasoned with sour cream and topped with honey or jam.

Ingredients:

• carrots – 0.5 kg;
• cottage cheese – 300 g;
• boiled rice - 3 cups;
• eggs – 3 pcs.;
• butter – 50 g;
• sugar – 4 tbsp. spoons;
• salt, vanillin.

Preparation

1. Boil the rice until done.
2. Boil the carrots until almost done, grind or puree them in a blender.
3. Add grated or whipped cottage cheese, yolks, rice, sugar, vanillin and salt.
4. Stir in the butter and whipped egg whites, bake the dessert in an oiled pan for 40 minutes at 180 degrees.

Dietary cottage cheese and carrot casserole in the oven

Dietary carrot-curd casserole, prepared taking into account the following recommendations, will be of interest to supporters of a healthy diet, those who adhere to a diet and watch their figure. In this case, low-fat cottage cheese is used, and ground oatmeal is used as a thickener.

Ingredients:

• carrots – 400 g;
• cottage cheese – 400 g;
• oat flakes – 300 g;
• eggs – 4 pcs.;
• low-fat kefir or yogurt – 200 g;
• sugar – 4 tbsp. spoons;
• vanillin.

Preparation

1. Grind oatmeal in a blender, mix with kefir and grated pre-boiled carrots.
2. Add cottage cheese, yolks, sugar, vanillin.
3. Beat the whites until stiff and mix into the carrot-curd base.
4. After 40 minutes of baking at 180 degrees, the cottage cheese and carrot dietary casserole will be ready.

Carrot-pumpkin casserole with cottage cheese

Carrot-pumpkin-curd casserole is another healthy and nutritious version of a dessert made from valuable ingredients. Peeled vegetables can be baked until soft in foil in the oven or cooked in a bag in the microwave. In this case, cinnamon will not be superfluous in the composition, which should be used to season the mass before baking.

Ingredients:

• carrots and pumpkin – 250 g each;
• cottage cheese – 0.5 kg;
• semolina and starch - 2 tbsp each. spoons;
• eggs – 3 pcs.;
• sugar – 2/3 cup;
• cinnamon – 0.5 teaspoon.

Preparation

1. Prepare the vegetables and chop them.
2. The cottage cheese is broken into a blender with the addition of sugar and yolks.
3. Add vegetable puree, semolina, starch, cinnamon and whipped egg whites.
4. Transfer the resulting base into an oiled pan and bake for 40 minutes at 180 degrees.

Curd and carrot casserole in the microwave

The following carrot and cottage cheese casserole recipe will allow you to quickly and easily prepare a delicacy using the microwave. The amount of sugar is determined according to taste, depending on how you plan to serve the dessert. When serving with jam, the portion of sweetness should be minimal.

Ingredients:

• carrots – 100 g;
• cottage cheese – 150 g;
• egg – 1 pc.;
• sugar – 10 g;
• water – 1 tbsp. spoon;
• raisins – 1 tbsp. spoon;
• oil.

Preparation

1. Place carrots and cottage cheese in a blender, break an egg, add sugar and water, grind until maximum homogeneity and airiness.
2. Stir in the raisins and pour the mixture into the mold.
3. Place the container to cook for 5-7 minutes at a power of 500 W.

Curd and carrot casserole in a slow cooker

It’s easy to prepare cottage cheese casserole with carrots in a slow cooker. When stewing, you can add washed raisins or other dried fruits to the ground vegetable mass, softening the taste of the filling with butter or rich sour cream. To make the finished delicacy easy to remove from the bowl, cover it with foil, oiled inside.

Very often on the tables of housewives who have small children there is such a dish as carrot-curd casserole in the oven. A step-by-step recipe with photos will surely appeal not only to kids, but also to adults. That is why below we have selected three of the most original and delicious options for preparing casseroles.

Cottage cheese can give you energy for the whole day. That is why all kinds of dishes are prepared from it. The combination of carrots and cottage cheese may seem strange at first glance, but the casserole tastes very tasty. With carrots, the driest cottage cheese turns into a juicy and appetizing dish. Its taste remains even after cooking. The combination of products in such casseroles is very healthy, and the dishes are low in calories. In addition to vitamins, one piece of this dessert also contains protein.

The taste of the dish is sweet and sour, it is preserved even if sugar is not added to the casserole. You can serve this dish with berries or jam. During a tea party, a colorful casserole will look great on the table.

Carrot-curd casserole in the oven: recipe with photos

Very often, parents of young children are faced with the problem that their child does not want to eat regular cottage cheese. In such cases, you can simply make a dish from cottage cheese. And so that your child will definitely like the dessert, it is better to prepare a casserole. Carrot-curd casserole in the oven is very easy and simple to prepare.

• Semolina - half a small glass.
• Milk - 3.5 small glasses.
• Cottage cheese - 230 g.
• Eggs - three pieces.
• Sugar - one incomplete small glass.
• Breadcrumbs - four tbsp. spoons.
• Carrots - 650 g.

1. Carrots should be peeled and cut into small pieces.
2. Next, you need to put it in a saucepan and fill it with three glasses of water. The carrots should be stewed until tender.
3. Once it is cooked, you need to mash it.
4. Boil the milk, then add semolina and cook for 13 minutes.
5. You need to add carrots, cottage cheese, eggs and sugar to the porridge. Everything must be mixed thoroughly.
6. The baking dish should be greased with butter and sprinkled with ½ of the breadcrumbs.
7. Spread the curd mixture evenly on top and sprinkle with the rest of the crackers.
8. Cook in the oven for 35 minutes at 180 degrees.
9. The dish is best served slightly cooled.

Recipe No. 2: casserole in a slow cooker

In a slow cooker, the casserole turns out even juicier. Not only small children, but also adults will not be able to resist this dish. Everyone should definitely enjoy dessert.

1. The carrots need to be peeled and grated on a fine grater.
2. Next, it should be placed in a slow cooker. Add butter and sugar there. Mix everything and leave to cook for 20 minutes in the “Frying” mode.
3. In a separate bowl, beat eggs, cottage cheese and semolina.
4. The curd mass should be added to the fried carrots.
5. Mix everything and cook in the “Baking” mode for 1 hour.
6. After cooking, the lid of the multicooker should be opened, and the casserole should be left in it until it cools completely.

Recipe No. 3: casserole with raisins

The dish is prepared without sugar, as dried fruits themselves impart a sweetish taste. Dark raisins are used. The casserole turns out beautiful and appetizing. This dish is perfect for a holiday table. It is easy to prepare and does not require any special expenses.

1. Peel the carrots and grate them on a fine grater.
2. In another bowl, beat eggs, cottage cheese and flour.
3. Afterwards, the curd mass should be mixed with carrots and steamed raisins.
4. Everything should be poured into a mold greased with vegetable oil.
5. You need to cook for 45 minutes. In this case, it is better to set the oven at 180 degrees.
6. The finished and slightly cooled casserole can be placed in the refrigerator. This will make it even tastier.

Almost all dairy product lovers like carrot-curd casserole in the oven. With a photo, the dish is prepared much easier and faster, the hostesses can immediately see what result they need to achieve. During the process, the main thing is not to forget the basic cooking secrets and follow step-by-step instructions.

Many women are once faced with the question of what to cook for their household for breakfast. When you are already tired of the usual omelettes, pancakes and cheesecakes, a carrot-curd casserole cooked in the oven will help diversify your morning diet. The best recipes for such a healthy dish are presented in our article.

Secrets of making a delicious casserole

The following secrets will help you prepare such a healthy cottage cheese and carrot casserole:

1. The calorie content of the casserole largely depends not only on the fat content of the cottage cheese, but also on the amount of sugar. Therefore, if you are on a strict diet or just watching your weight, feel free to reduce the amount of this ingredient to a minimum or eliminate it altogether.
2. To ensure that the crust of the casserole is not only golden brown, but also crispy, it is recommended to sprinkle it with breadcrumbs before putting the dish in the oven.
3. Before adding carrots to the dough, squeeze them well from the juice. Otherwise, the cottage cheese and carrot casserole (recipe in the oven) will turn out too wet and will not bake.
4. The whites for the casserole should be whipped separately from the yolks and introduced into the dough carefully so that the mass does not settle. If this condition is met, the splendor of the baked goods will be guaranteed.

Recipe for cottage cheese and carrot casserole without semolina

Semolina or flour is used as a source of gluten in the casserole. Cereals give baked goods a denser, pudding-like structure. Thanks to flour, the casserole becomes more like a pie, which goes great with tea or coffee. Although for comparison it is worth preparing both options. In any case, you will get a very tasty cottage cheese and carrot casserole.

The oven recipe involves the following step-by-step preparation:

1. Melt butter (50 g) in a saucepan.
2. Grate carrots (500 g) on ​​a coarse grater.
3. Place the carrots in a frying pan with butter, pour in milk (300 ml).
4. Add 1 yolk, a pinch of salt and sugar (70 g) to cottage cheese with a fat content of 9%. Mix well.
5. Sift flour (1 tbsp) into the curd-egg mixture.
6. Remove the carrots from the stove and cool.
7. Preheat the oven to 160 degrees.
8. Beat the whites of 2 eggs until stiff foam.
9. Add the cooled carrots along with milk to the curd mass.
10. Carefully fold the whites into the dough.
11. Sprinkle the baking dish with breadcrumbs.
12. Carefully transfer the dough into the mold.
13. Brush the top of the casserole with egg yolk.
14. Place the pan with the dough in the oven for 20 minutes.

The casserole is served with sour cream.

Curd casserole with carrots

This delicious cottage cheese casserole with the addition of carrots is perfect for adherents of strict diets. It contains a lot of nutritious protein (10 g) and a minimum of fat (5.5 g) and carbohydrates (15 g). Absolutely everyone will benefit from this carrot and cottage cheese casserole for both breakfast and dinner. The calorie content of baked goods is only 148 kcal, so you don’t have to worry about slimming your waist.

Sequence of cooking:

1. Beat the egg with honey (1 tablespoon).
2. Semolina (2 tablespoons) is poured with kefir (100 ml), after which it must be left on the table for half an hour so that the semolina swells.
3. The oven is heated to 200 degrees.
4. The egg mass is combined with semolina, 250 g of grated low-fat cottage cheese is added.
5. Carrots (75 g) are grated on a fine grater and added to the rest of the ingredients.
6. 20 g of raisins are added to the dough.
7. The baking dish is greased with butter (2 teaspoons) and the prepared dough is laid out in it.
8. The cooking time for the casserole is 30 minutes.

Delicious carrot-curd casserole

This casserole tastes more like carrots than cottage cheese, but this does not diminish the benefits of baking. However, it is not recommended to change the amount of ingredients so as not to spoil the aromatic baked goods.

Prepare carrot-curd casserole in the oven according to the following recipe:

1. First of all, grate the carrots (1 kg) on ​​a medium grater.
2. Place the carrots in a thick-bottomed saucepan, add enough water to cover the grated vegetable, put on the heat and bring to a boil. After this, you need to add salt (½ teaspoon), sugar (2 tablespoons) and butter (120 g) to the pan.
3. Cook the carrots, stirring occasionally with a wooden spatula, for 30 minutes. Remove the pan from the stove and cool.
4. Separate the whites of 5 eggs from the yolks.
5. Grind cottage cheese (0.5 kg) through a sieve and add egg yolks to it.
6. Beat the whites with salt (a pinch) until high and stiff peaks form.
7. Preheat the oven to 180 degrees.
8. Line a casserole dish with baking paper.
9. Combine the curd part with the cooled carrots, sift 50 g of flour into it and knead thoroughly.
10. Carefully fold the egg whites into the dough using a spatula.
11. Transfer the resulting mass to a parchment-lined pan and place in the oven for 45 minutes or until a golden brown crust forms on the surface of the casserole.

The finished casserole needs to be cooled well, and only then can the baked goods be cut into portions.

Curd and carrot casserole in the oven for children

This casserole is often compared to the one most of us tried in kindergarten. It turns out to be tender and soft, so it is also suitable for feeding children over 1 year old.

Carrot-curd casserole with semolina is prepared in the following sequence:

1. Peeled carrots (250 g) are grated on a fine grater, transferred to a saucepan, poured with a glass of milk and simmered on low heat for 20 minutes. Also, don’t forget to add a tablespoon of sugar, butter (70 g) and a pinch of salt to the carrots.
2. The cooked carrots are ground in a blender until pureed, transferred to a saucepan, semolina is added and simmered on low heat for another 5-7 minutes until the mass begins to thicken.
3. Remove the pan from the heat and add 2 yolks to the carrot mixture. Then everything needs to be mixed well and cooled at room temperature.
4. The oven is heated to 190 degrees.
5. Cottage cheese (0.5 kg) is mixed with sour cream (3 tablespoons) until a homogeneous mass is obtained.
6. The whites of two eggs are whipped into a thick foam.
7. The curd part is combined with the carrot part, a little more sugar is added (3 tablespoons). The mass is well kneaded, then the whipped whites are added.
8. The dough is placed in a greased form and placed in the oven for 60 minutes.

Dietary casserole of cottage cheese and carrots

For supporters of a gluten-free diet, the following casserole option is ideal. Neither flour nor semolina are added to it - products containing the same gluten. The baked goods are not so fluffy, but they are as beneficial as possible for the body.

Prepare carrot-curd casserole in the oven according to this recipe as follows:

1. Carrots (100 g) are peeled and chopped in a blender.
2. One by one, other ingredients for the dough are added to the carrots: cottage cheese, pre-ground through a sieve (200 g), egg, kefir (2 tablespoons).
3. To taste, you can add sugar or honey, raisins, or cinnamon to the dough.
4. The curd and carrot mixture is poured into small muffin tins.
5. The cupcakes are baked for just half an hour at a temperature of 180 degrees.

If using a large pan, the baking time should be increased.

How to cook cottage cheese and carrot casserole in a slow cooker?

If you don’t have an oven, you can prepare an equally delicious casserole in a slow cooker.

To do this, you must adhere to the following instructions:

1. Mix cottage cheese (350 g) with chopped walnuts (½ tbsp.).
2. Add sugar (½ tbsp.), grated carrots (2 pcs.) and 2 yolks.
3. Separately beat 2 egg whites, then add the fluffy mass to the other ingredients.
4. Knead the dough well and place it in the multicooker bowl.
5. Select the "Baking" mode. Set the cooking time to 60 minutes.
6. After cooking, do not open the multicooker lid for another 10 minutes. Then the dietary carrot-curd casserole will not fall off.
7. After the specified time, remove the casserole from the bowl, cool and serve.

The benefits of carrot-curd casserole

Everyone has known about the benefits of fresh natural cottage cheese for a very long time. But no less useful is a casserole prepared on its basis. This dish is deservedly included in the menu of kindergartens and schools and is included in the menu of most weight loss diets.

It is known that cottage cheese, like other fermented milk products, has a positive effect on intestinal function. Accordingly, by eating casserole instead of pies, you can not only enjoy a delicious dessert, but also benefit your body. At the same time, fiber is no less important for intestinal function. Therefore, carrot-curd casserole in the oven turns out to be even more beneficial for the body. In addition, carrots are also rich in vitamins and minerals. This means that the benefits for the body from such baking will be twice as great.