It is a pleasure to work with a slow cooker in the kitchen, especially when you consider that it does almost everything herself. Baking in it always turns out fragrant and tasty, which can not be said about the preparation of dishes in the oven, where the crust can dry out, the edges are burned, and the cores of the pies remain inseparable. In this article, we have collected some of the most successful recipes for mapping from cottage cheese for multicooker.

Casserole from cottage cheese in a slow cooker

At the mention of casserole, many people have negative associations with a shapeless kindergarten casserole, but after preparing baking from cottage cheese in a slow cooker, you will forever forget about this sad childhood experience according to this recipe. The dish is very airy and aromatic, and you can vary the taste characteristics at your discretion, adding any fillers you like: cinnamon, vanilla, berries, etc.

What will be needed for the preparation of cottage cheese casserole:

• eggs - 5 pcs;
• home cottage cheese - 500 g;
• sugar - 1 tbsp;
• kefir - 250 ml;
• sTAND - ST;
• soda - h. l.;
• butter - 30 g;
• filler (raisins, centers, berries) - to taste.

Instead of kefir, you can take sour milk, which has been held in the refrigerator or fermented baked milk. If there was no soda in the kitchen, add the baking powder for the dough in the same amount. Many housewives use margarine instead of butter, but this is better not to do this - margarine consists of indigestible synthetic components that adversely affect the health of the digestive system.

A step -by -step recipe for cooking cottage cheese in a slow cooker:

1. Pour kefir (ash) into a large bowl or pan and thin a semolina there with a thin stream. Mix thoroughly until smooth and leave the semolina for 20-30 minutes. If you do in this sequence, there will be no lumps, but if you first pour semolina, and then fill it with kefir, the croup turns into a heterogeneous mass.
2. Separate the proteins and beat them into a stable foam, gradually adding sugar.
3. Pick the egg yolks with a fork or hands with home cottage cheese, adding soda (baking powder). In general, in the process of preparation, do not hesitate to mix natural ingredients with your hands, especially when it comes to fruits, vegetables, honey - the skin of your hands will only benefit from this.
4. Add the swollen semolina to a thoroughly mixed curd mass, mix again.
5. Gradually, 1 tbsp. l. Add whipped proteins to the total mass, but do not mix, but carefully shift the dough with a spatula so as not to destroy the air consistency. The splendor and ease of future baking with cottage cheese in a slow cooker depends on this.
6. Lubricate the multicooker bowl with a piece of oil and put an air curd mass into it.
7. Close the lid and set the cooking mode of "baking" for 50 minutes. If your multicooker model is equipped with a 3D heating system, after the specified time, let the casseroa cool for 10 minutes, and then transfer to the grille for steaming. If the multicooker is a heating water (warm only from below), after the signal, carefully turn the casserole and set the “baking” again, but for 40 minutes.

You can serve such air baking from cottage cheese in a slow cooker warm or cold. This is an excellent afternoon dessert or a hearty snack that you can take with you to work.

Useful advice: do not add too many fillers to the dough, otherwise the casserole will not turn out so air.

Apricot baking with cottage cheese in a slow cooker

To prepare a delicious cottage pie, you can use fresh, frozen or even canned apricots. The treat is very fragrant and will be a real salvation for those who are tired of the winter cold and want to feel a carefree summer mood.

To prepare an apricot cake, you need the following:

• cottage cheese - 500 g;
• apricots-8-10 pcs;
• flour - 1 tbsp;
• milk - 3 tbsp. l.;
• sugar - to taste;
• sunflower oil - 3 tbsp. l.;
• baking powder - 1 unity;
• cream - 100 ml;
• eggs - 2 pcs;
• manki - 1 tbsp. l.;
• corn starch - 1 tbsp. l.;
• vanilin - on the tip of the knife.

If you use fresh or frozen apricots, sugar can be added more if canned - less.

How to cook cake from cottage cheese in a slow cooker:

1. In a large plate, mix flour with baking powder.
2. Grind flour with a small amount of cottage cheese (not more than 100 g) and 1 tbsp. l. Sahara.
3. Pour cold milk with sunflower oil and mix the ingredients properly. The mass should turn out to be tight and homogeneous.
4. Cover the bowl of food with plastic wrap and take it on the lower shelf of the refrigerator for 20-30 minutes.
5. You have about 400 g of cottage cheese. Pour it into a deep plate and mix with 3 tbsp. l. milk.
6. Separate 3 yolks and beat them with a small amount of sugar, then add to the cottage cheese.
7. Pour semolina, vanillin, starch and mix into the curd filling.
8. Beat the proteins with a small amount of sugar separately and carefully enter them into the curd mass so as not to destroy the air structure.
9. Lubricate the bowl with butter and spur with a dry mankaya so that the pie does not stick to the sides.
10. Map chilled dough and distribute along the bottom and walls of the bowl with an even layer. The dough should go to the walls by about 6-8 cm.
11. Rinse apricots and wipe them with a paper towel. If you put wet apricots in the pie, the dough will not be able to grab. Cut the fruits in half and remove the seeds. Put the halves on the dough with “backs” up and pour them with cottage cheese filling. You can do the opposite - first pour the filling, and distribute apricots on top, drowned a little.
12. Set the “baking” preparation mode for 50-70 minutes (depending on the power of the device) and do not raise the lid to the signal and 10 minutes after it. Give the cake of cottage cheese in the slow cooker a little to fit, then carefully remove it and serve it.

Low -calorie baking with cottage cheese in a slow cooker

Everyone loves pastries, but very often this love manifests itself in the form of increased waist volumes. And instead of looking for a healthy compromise, people rush to extremes, completely deleting their favorite goodies from their diet. Meanwhile, this serious emotional stress is any diet that involves the restriction of the usual products is associated with stress, and then what health can we talk about? Low -calorie baking of cottage cheese in a slow cooker is just that “golden mean” that will allow you to enjoy a fragrant treat and not reproach yourself for non -compliance with a diet.

What ingredients will be required for a low -calorie pie:

• death -fat dietary cottage cheese - 500 g;
• apples acidic green-3-4 pcs;
• egg - 2 pcs;
• sugar-2-3 tbsp. l.;
• sanny cereal - 2 tbsp. l.;
• salt is a pinch.

Both white and brown sugar instantly increase the glycemic index, so if you want to make baking of cottage cheese in a multicooker even lower -calorie and safe for health, add tsukata, dried fruits or berries instead of sugar. It is better to take apples exactly sour, so that the taste turns out to be more saturated.

Step -by -step instructions for the preparation of low -calorie baking of cottage cheese in a slow cooker:

1. Pour the cottage cheese into a large bowl, break chicken eggs into it and grind your hands into a homogeneous mass.
2. Add semolina, a pinch of salt and sugar (sweet fillers). For the aroma, you can pour a little vanilla.
3. Rinse sour apples, peel and remove the core. Do not throw cleaning - they get delicious apple compote! Grate the pulp on a coarse grater or cut into small cubes.
4. Mix apples with cottage cheese.
5. Lubricate the bowl with butter and slightly sprinkle with a mankin or breadcrumbs so that the pie can be easily removed.
6. Put in the bowl of cottage cheese and glove, set the “baking” mode for 1 hour and do not raise the lid until 10 minutes pass. After the signal.
7. Give me a baking of cottage cheese in a slow cooker cool a little, then carefully remove and serve.
8. Before serving, you can sprinkle the pie with cinnamon - in combination with baked grated apples, it will give a pleasant aroma.

Ugoning pastries with cottage cheese in a slow cooker

A heavy cheese pie with cottage cheese can be served for a afternoon snack or instead of dessert after a hearty dinner. It is good both warm and hot, so if you do not know what to take with you to eat on the road, the cheese pie will be a great replacement for sandwiches.

What ingredients are needed to make cheese baking with cottage cheese in a slow cooker:

• solid cheese - 150 g;
• cottage cheese - 200 g;
• sour cream - 200 ml;
• eggs - 4 pcs;
• flour - 1.5 tbsp;
• mayonnaise - 5 tbsp. l.;
• baking powder - 1 unity;
• salt is a pinch.

Recipe for cooking with a baking with cottage cheese in a slow cooker:

1. In a large plate, open the cottage cheese with your hands or fork so that the mass turns out as homogeneous as possible.
2. Grate the cheese on the smallest grater and mix with cottage cheese.
3. Beat the eggs in a separate container, mix them with all other ingredients.
4. Lubricate the bowl with oil and pour half the liquid dough.
5. Put the cheese-rod filling and pour the remaining dough.
6. Set the “baking” preparation mode for 1 hour. After the sound signal, carefully turn the pie and put the baking program again, but for 20 minutes.

Before serving on the table, let the baking with cottage cheese in the slow cooker cool down a little, otherwise the juicy cheese filling can burn. For a more pronounced aroma, spicy herbs and spices, for example, basil, a mixture of peppers, and garlic powder, can be added to the filling.

Spring cake with cottage cheese and herbs

Continuing the theme of baking, it is impossible not to mention the recipe for a spring pie with herbs. The most wonderful thing is that you can cook it even in winter, when the lack of sun and vegetation is especially acutely felt.

To prepare spring baking with cottage cheese in a slow cooker, you will need the following:

• wheat flour - 200 g;
• butter - 50 g;
• cottage cheese - 700 g;
• egg - 4 pcs;
• milk - 4 tbsp. l.;
• salt - a pinch;
• fresh greens (onions, parsley, cilantro, dill)-1.5-2 bunch.

A step -by -step recipe for making "green" baking with cottage cheese in a slow cooker:

1. Melt the butter, but do not heat it - it should be at room temperature.
2. Mix in a large plate flour with salt and grind them from 200 g of cottage cheese.
3. Add butter, milk to the curd mixture, inject the egg and knead the dough. When the mass becomes homogeneous, wrap it in a food film and take it into the refrigerator for 30 minutes.
4. After the specified time, take out the dough and distribute it along the bottom of the multicier bowl, forming low sides of 5 cm.
5. Set the “baking” preparation mode for 20 minutes.
6. While preparing the base for a spring cake, take up the filling. To do this, rinse and finely crumble greens. In a deep bowl, grind the remaining cottage cheese (500 g) with 3 eggs, salt, mix with herbs.
7. After the sound signal, put the cottage cheese filling into the baked base and set the “baking” mode for another 40 minutes.

Serving spring pastries with cottage cheese in a slow cooker is best in cold form. Greens for the filling are absolutely suitable, including spinach. You can also add a little spices for the aroma.

Baking with cottage cheese in a slow cooker: video receptor

A lot of children refuse to eat healthy cottage cheese and dairy products, so mothers have to constantly resort to gastronomic tricks. A video receptor that you will find below was created specifically for such cases. It will help to prepare a delicious and useful casserole of cottage cheese, which will like even the most capricious child.

Such baking of cottage cheese in a slow cooker can be prepared at least every day, but so that the treat is not tired, add different taste fillers to the dough: fresh and frozen berries, dried fruits, zuccats, nuts, etc. Also, the casserole can be served with chopped fruits: apples, bananas, pears.