Cottage cheese apple carrot casserole in a slow cooker. The recipe for a tender carrot-curd casserole in a slow cooker

Cottage cheese and carrot casserole is a dish for those who want to enjoy a tasty dessert for a healthy diet. Cooking will not cause much trouble, and the result will surely please. Carrots and cottage cheese perfectly complement each other's taste, in such a duet all the useful substances of these products are absorbed to the maximum.

One of the easiest recipes. The dish can be prepared without nuts, but with them the casserole acquires a special flavor.

Required:

• carrot -0.5 kg;
• cottage cheese - 150 g;
• eggs - 2 pcs.;
• nuts - a quarter of a glass;
• butter for greasing the pan;
• salt and sugar to your taste.

Cooking.

1. Lightly roast the nuts first, then grind in a meat grinder.
2. Grate carrots (use a very fine grater).
3. Combine cottage cheese with egg yolks and sugar, grind in a blender.
4. Combine cheese and carrot masses, add a little salt, add nuts and knead.
5. Beat egg whites until stiff and add them to the mixture.
6. Prepare a homogeneous mass, place it in a greased baking sheet.
7. Cook in the oven with a temperature of 170-190 degrees for 40-50 minutes.

Cooking a casserole in a slow cooker

A fragrant dish turns out juicy and tender when we cook it in a slow cooker. Dessert with an orange flavor can be served with sour cream or yogurt.

Required:

• cottage cheese -200g;
• carrot -2 or 3 pieces;
• eggs -2 or 3 pcs.;
• semolina -70 g;
• milk -75 ml;
• orange zest - 1 large spoon;
• sugar -110 g;
• raisins -40 g;
• a little bit of salt;
• butter - 2 large spoons.

Cooking.

1. Wash and grate the peeled carrots on the smallest grater (chopped vegetables should completely fill a 250 ml glass).
2. In a multicooker bowl, combine carrots with 2 tablespoons of butter, washed raisins and 20 g of sugar.
3. Cook the mixture in the "Baking" mode for about 8 minutes. Stir several times during cooking, cool after cooking.
4. Pour milk over semolina, let it swell for 20 minutes.
5. Combine cottage cheese with egg yolks and orange zest.
6. Grind the curd mass with semolina and milk in a blender. Add carrot stock, stir.
7. Beat egg whites with sugar (100 g). Gradually add the resulting foam to the rest of the mixture.
8. Lubricate the multicooker bowl with oil or place parchment paper on the bottom.
9. Put the dough and cook the casserole in the "Baking" mode for about an hour (or a little more). Remove the finished product from the multicooker in about half an hour.

Diet casserole, like in kindergarten

Such pastries are perfect for the menu of children older than a year. The taste of a diet casserole is reminiscent of this dish prepared in kindergarten.

Required:

• sugar -2 large spoons;
• milk -190 ml;
• cottage cheese -190 g;
• eggs - 2 pcs.;
• butter - 70 g;
• medium carrot -2 pcs.;
• semolina - 70 g;
• sour cream - 1 large spoon;
• a little bit of salt;
• vegetable oil - a teaspoon.

Cooking.

1. Peel and grate the carrots on a fine grater. Lightly fry the vegetable in a small amount of water with vegetable oil.
2. Add salt, milk and sugar to carrots. Simmer over low heat for about 10 minutes.
3. Pour the mango into the mixture. When everything thickens, remove from heat.
4. Grind the mass into a puree and add butter.
5. Separate the yolks from the whites of the eggs.
6. Combine cottage cheese mashed through a sieve with sour cream.
7. Pour the yolks into the curd mass and mix.
8. Add beaten egg whites to carrots. Combine the carrot and curd mixture, knead until smooth.
9. Bake in the oven at 200 degrees.

Two-layer carrot-curd casserole

A bright dish with a rich taste that attracts with its original appearance.

Required:

• carrot -280 g;
• cottage cheese -370 g;
• sour cream -370 ml;
• butter -110 g;
• eggs -4 large or 5 smaller;
• flour -180 g;
• raisins or nuts - about 90 g;
• sugar -210 g;
• a package of vanilla sugar;
• breadcrumbs - 1.5 large spoons;
• cinnamon powder -1 teaspoon;
• soda - an incomplete teaspoon;
• starch -40 g.

Cooking.

1. Grind washed and peeled carrots on a fine grater and simmer for 15 minutes in a small amount of water and oil.
2. Beat softened butter with 1 or 2 eggs (depending on their size).
3. Combine beaten egg with carrot mass.
4. Steam the raisins in hot water for 10-15 minutes (grind lightly roasted nuts).
5. Add flour and nuts (raisins) to the carrots, mix.
6. Cook the carrot layer in an oven preheated to 190 degrees for 15 minutes.
7. Beat the remaining eggs with sour cream, cinnamon, vanilla and starch. Add cottage cheese and mix.
   Distribute the resulting mixture evenly over the prepared curd mass.
8. Bake in the oven at about 175 degrees for 35 minutes.

With the addition of apples

The dish can be used for diet food if you take low-fat cottage cheese for cooking.

Cottage cheese and carrot casserole in the oven attracts not only with low calorie content, but also with a unique aroma, appetizing appearance and health benefits.

Required:

• cottage cheese -550g;
• eggs -4 pcs.;
• semolina - 90 g;
• apple -1 pc.;
• carrots -1 pc.;
• soda - half a teaspoon;
• milk - 100 ml.

Cooking.

1. Pour milk over the semolina and let it brew.
2. Stew the carrots grated on a fine grater in a small amount of water with sugar.
3. Combine cottage cheese with eggs.
4. Grate the apple on a medium grater.
5. Combine all ingredients and stir.
6. Extinguish the soda with vinegar, add to the resulting mixture, mix.
7. Lubricate the form with oil and place the curd mass in it.
8. In an oven preheated to 200 degrees, bake the dish for about 45 minutes.

Carrot casserole with cottage cheese and semolina

Semolina is often added to curd and carrot dessert to give it a special tenderness.

Required:

• carrot - 750 g;
• cottage cheese - 390 g;
• semolina -1 large spoon;
• eggs -2 pcs.;
• sour cream - about 4 large spoons;
• butter -60 g;
• sugar - 1-3 large spoons (to your taste);
• a pinch of salt.

Cooking.

1. Peel the carrots, wash, cut into small pieces and boil (lightly flood with water) for 10-15 minutes. Then grind it in a meat grinder.
2. The resulting carrot mass is well heated and combined with semolina (groats are added little by little, in a thin stream, constantly stirring the resulting mixture).
3. Add eggs, sugar, salt, sour cream and mix until smooth.
4. Grind cottage cheese with a sieve. Combine it with the rest of the products, mix.
5. Grease a tall baking sheet with butter. Evenly distribute the curd-carrot mass in a container. Spread the remaining bits of butter on top of it.
6. Bake for about 40 minutes at a temperature of about 190 degrees, until browned.

Recipe with raisins

You can add various dried fruits, berries, fruits to the cottage cheese casserole. So you can find your ideal version of a delicious dessert with a special taste. Often a dish is prepared with raisins.

Required:

• carrots -240 g;
• cottage cheese -240 g;
• eggs - 2 pcs.;
• raisins -90 g;
• sugar and flour - 4 large spoons each;
• butter -20 g.

Cooking.

1. Steam the raisins in hot water for about ten minutes.
2. Beat cottage cheese with sugar and egg yolks in a blender.
3. Put the grated carrots in a frying pan in butter with a little water.
4. When the vegetables have cooled slightly, add them to the curd mass.
5. Separately, beat the whites into a strong foam.
6. Add raisins, flour to the curd-carrot mixture, mix, then gradually pour in the protein foam.
7. Cook in the oven for 35-50 minutes (temperature 180 degrees).

Cottage cheese and carrot casserole cooked in a slow cooker - A simple, very tasty and healthy dish that will appeal to both children and adults. The casserole turns out unusually tender and fragrant. You can serve it for breakfast or an afternoon snack, always with sour cream. Try it, very tasty!

Ingredients

To prepare cottage cheese and carrot casserole in a slow cooker, you will need:

chicken egg - 2 pcs.;

salt - a pinch;
sugar - 4 tbsp. l.;

vanillin - 1/4 sachet;

semolina - 4 tbsp. l. (in the dough) + 0.5 tbsp. l. (for sprinkling the form);

cottage cheese of any fat content - 500 g;

carrots (large) - 1 pc.;

butter - 5 g (for lubricating the bowl).

Cooking steps

Add salt and sugar to raw eggs.

Beat the eggs well with a whisk, add vanilla and 4 tablespoons of semolina.

Mix the egg-semolina mass, add cottage cheese.

Beat the curd mass with an immersion blender until smooth.

Grate the peeled carrots on a fine grater and add to the curd mass.

Cook cottage cheese and carrot casserole in the "Baking" mode for 60 minutes. Leave the finished casserole in the slow cooker with the lid open until it cools to a warm state.

Bon appetit!

- This is the most useful Russian dish. Such a casserole is prepared for children, and adults would do well to include this dish in their diet.

Carrots contain a large amount of carotene. In the body, carotene is converted into vitamin A. For children, carrots are essential for improving immunity, growth and development. For adults, carrots are essential for maintaining a healthy complexion.

Cottage cheese is a product that contains a huge amount of protein, calcium and many other vitamins.

Carrots and cottage cheese are useful separately, and if you combine them, you get a healthy nutrition bomb. In addition, not many people like to eat such products separately. Together, they acquire a delicate taste, and if you add dried fruits to such a casserole, you get an excellent dessert for tea.
In this recipe, it is proposed to prepare a cottage cheese casserole with carrots in a slow cooker. In this technique, the casserole cooks quickly and turns out incredibly tasty.

1. It takes 1 hour and 30 minutes to cook the casserole.
2. The listed products make 8 servings.

Ingredients:

• Carrots - 3 pcs. (500 g);
• Eggs - 2 pcs.;
• Cottage cheese - 200 g;
• Sour cream - 100 g;
• Semolina - 3 tablespoons;
• Sugar - 3 tablespoons;
• Raisins - 50 g;
• Dried apricots - 50 g.

Cottage cheese casserole with carrots in a slow cooker for children - recipe with photo:

Can't seem to feed your little picky eater with carrots? Does the child turn up his nose from cottage cheese? Then this casserole is for you. We combine carrots with cottage cheese, which is so rich in calcium, add orange zest and juice for flavor, flavor with sweet dried fruits and get an incredibly tasty casserole that can be offered either for breakfast with tea or cocoa, or for an afternoon snack with a glass of milk or kefir.

Total cooking time - 2 hours 00 minutes
Active cooking time - 0 hours 30 minutes
Cost - very economical
Calories per 100 gr. - 178 kcal
Number of servings - 6 servings

How to cook carrot and cottage cheese casserole with dried fruits in a slow cooker

Ingredients:

Carrots - 3 pcs. (medium)
Dried apricots - 50 g.
Butter - 50 g.
Cottage cheese - 350 g.
Semolina - 3 tbsp.
Egg - 2 pcs.
Orange - 1 pc.
Raisins - 50 g.
Prunes - 50 g.
Cane sugar- 50 g.
Spices - optional

Cooking:

1. I think that, of course, it is not a secret for anyone that carrots are extremely useful, since they contain a large amount of carotene. In the body, carotene is converted into vitamin A. After all, it is he who is “responsible” for vigilance, helps our immune system, maintains complexion and promotes the development and growth of our little fidgets.

Wash and clean carrots.
To grind carrots, you can use a blender: just cut the carrots into small pieces and chop with a blender. My old man can no longer cope with this function, so I rubbed it on a fine grater in the old fashioned way.

Rinse dried fruits thoroughly from dirt and dust, dry and cut into small pieces.
If you use small raisins, then it is not necessary to cut it. You can use any dried fruit you have on hand. I really like the combination of carrots and dates, but I didn’t have them at home.

Put grated carrots, dried fruits and butter in a multicooker bowl. Turn on the “Baking” or “Manual” mode (temperature 160 ° C) and cook for 20 minutes.

2. While the carrot mass is cooling, separate the whites from the yolks.
This can be done with an egg separator, or the old tried and true method: gently break an egg with a knife and, after dividing it into halves, pour it back and forth over the bowls. It's okay if a little yolk gets into the protein, we still don't cook a biscuit.

3. Wipe the cottage cheese through a sieve, mash with a fork or use a blender.
Take any fat content of cottage cheese that your conscience allows you - it does not matter. I usually use 5% fat cottage cheese. One has only to remember that the cottage cheese that you use to make casseroles should not be too wet. If this is still the case, then it is better to squeeze the cottage cheese so that excess moisture does not weigh down the finished dish.

Add semolina and yolks to cottage cheese. Add spices if using (I have a couple pinches of nutmeg and ½ tsp cinnamon). Mix everything thoroughly.
You can also use flour instead of semolina.

4. Pour boiling water over the orange and remove the zest from it, and then squeeze the juice.

5. Whisk the whites into a fluffy foam. Add sugar and beat well again.
You can use honey instead of sugar in this recipe. But in this case, add honey not to whipped proteins, but to the curd mass along with carrots.

6. Add carrots stewed with dried fruits, orange juice and zest and whipped proteins to the curd mass. Stir gently.

Cover the bottom of the multicooker with baking paper and lay out the carrot-curd mass. Smooth the top with a spatula. Close the lid of the multicooker, select the “Baking” (“Cupcake”) or “Manual” mode (temperature 140 ° C) and set the time to 1 hour.

Let the casserole cool slightly.
Carrot and cottage cheese casserole can be served with honey, condensed milk, sour cream or whipped cream.