You can prepare a light and tasty dessert of cottage cheese not only in the oven, but also in a slow cooker. In order for the casserole to turn out to be lush, with an appetizing crust, it is important to take into account the recipe and technology for making dishes in a slow cooker. When using sour cream in the test of cottage cheese casserole, the dessert becomes especially tender.

Classic recipe for cottage cheese casserole with sour cream in a slow cooker

The traditional dessert recipe involves replacing flour of semolina. Subject to the indicated proportions of the casserole, the cottage cheese will be lush and airy. Also adhere to small secrets of preparing the dessert, which will be discussed below.

For dessert, prepare the next list of products:

• large chicken eggs - 3 pcs.;
• small grinding semolina - 7 tbsp. l.;
• low -fat cottage cheese - 500 g.;
• any sour cream Any - ½ multistakan;
• raisins or dried apricots - 50 g.;
• sugar - ½ multistakan;
• sea \u200b\u200bsalt - ½ tsp;
• vanilla extract - 5 ml.;
• butter - for lubrication of the bowl;
• jam or jam - for feeding;
• drill soda - ½ tsp.

How to cook a lush casserole with cottage cheese in a slow cooker:

1. To dessert you can add raisins as a supplement of taste, and diversify the homogeneity of the dessert. Instead of it, use dried apricots or other types of dried fruits. Sort the raisins, tear off the tails and pour hot water for 15 minutes. After that, rinse dried fruits with clean water. Then be sure to put raisins on a paper towel to dry from excess moisture.
2. Separate the proteins from the yolks. Put the first to cool in the refrigerator, and leave the yolks on the table for heating. Remove sour cream from the refrigerator in advance, mix it with soda. Mix the mass well with a spoon so that soda spreads evenly along sour cream. Give the mixture to brew for half an hour.
3. Pull the cottage cheese, you can use a sieve for this. Do not add too liquid cottage cheese to the casserole, otherwise the dessert will not rise and will remain wet after cooking. If the cottage cheese remains too wet, then increase the amount of semolina in half.
4. Add yolks and half sugar to the cottage cheese with vanilla extract. Rub the mass with a fork until a homogeneous state. Then enter the sifted semolina and steamed raisins in parts. So that the dried fruits do not sink to the bottom during baking, reinforce them to cottage cheese in flour. Knead the mass to uniform consistency.
5. In dry container, begin to whip chilled proteins. When the foam begins to appear, gradually introduce granulated sugar. Continue whipping proteins until a stable mass is formed.
6. Add sour cream with soda to the cottage cheese, salt the dough and whip it thoroughly at low speed or use the corolla for this. Now enter whipped proteins in small portions. After each addition of the mass, carefully mix the dough with a spatula, moving in the direction from the bottom up. Such movements will preserve the airiness of proteins, which will make the casserole lush.
7. Be sure to let the test stand 40 minutes so that semolina has time to swell. Lubricate the bottom and walls of the multicashi butter. To remove the fat film from the oil on the finished dessert, add the bowl additionally with a mankin or breadcrumbs.
8. Turn on the multicooker on the “baking” function, set the time for 55 minutes. After 5 minutes, when the bowl warms up well, pour the dough casseroles and be sure to close the lid. During the program, do not open the slow cooker, otherwise the dessert will remain dense and will not rise.
9. After baking, rearrange the slow cooker on the “heating” function for half an hour. To form a fried crust on top of the casserole, turn it to the other side using a steam boiling container and leave to warm up in a slow cooker.
10. Give the finished dish completely cool in the multicacha and then get it. The dessert is very appetizing in cold form. Serve cottage cheese casserole to the table, watering on top with jam or any jam.

Curd children's casserole with sour cream in a slow cooker

Cottage cheese casserole has known us since childhood. You can repeat the taste of that dish at home and will help you with a slow cooker. In this recipe, instead of raisins, use various centers. More eggs and sour cream are also added.

Ingredients by recipe for cottage cheese casserole:

• loof cottage cheese - 0.6 kg.;
• sour cream of any fat content - 5 tbsp. l.;
• sanny cereal - 3 tbsp. l.;
• sugar - 3 tbsp. l.;
• medium chicken eggs - 4 pcs.;
• tsukats - to taste;
• vanilla sugar - 10 g.;
• kitchen salt - a pinch;
• butter - 30 g.;
• paning crackers - 10 g.

The process of cooking casserole in a slow cooker:

1. Measure all the necessary products. Eggs and sour cream should be at room temperature. Sort the centers, rinse with water and pour boiling water. Leave it to swell for 15-20 minutes. After the specified time, drain the water and put the centers on the napkin, leave to dry.
2. Put sour cream into a deep container, pour semolina to it, mix thoroughly. Group should swell before adding to the dough. Leave the mixture at room temperature for 30 minutes.
3. Bottom cottage cheese use fresh, without sour taste. If the dairy product is too humid, then you should add more semolina. It absorbs excess fluid, as a result of which the casserole will turn out to be lush. Wipe the cottage cheese through a small sieve. This procedure will remove lumps and divide cottage cheese into smaller particles. So it is evenly distributed through the test.
4. To prepare the dough, use at room temperature eggs. Divide them into proteins and yolks. Put the proteins in the refrigerator for cooling, and beat the yolks with a mixer with sugar. Add vanillin or vanilla sugar.
5. Proteins must be beaten separately. To get stable peaks, use dry dishes and add a pinch of salt. Now proceed to the batch of the dough. Mix cottage cheese with sour cream and mankuits, add the yolks. Beat the mass well with a whisk or use a mixer. Just work with him at low speed so that the dough remains air.
6. Add whipped proteins to the mixture very neatly and in small portions. Now use a spatula for mixing. Mix each new portion with the dough from the bottom-up, so you will maintain the airiness of the proteins, which will allow you to bake a lush casserole.
7. Lastly, add centers. So that they are evenly distributed according to the casserole during cooking, roll the centers in a small amount of flour and then add to the dough.
8. Lubricate the multicacha with butter and sprinkle with breadcrumbs. Instead, you can use semolina. Pour the dough into the bowl, install it in a slow cooker, be sure to close the lid. Prepare the casserole on the program "Baking" or "Baking". In this case, the cooking temperature should not exceed 150 degrees, and the time is 50 minutes.
9. During the program, do not open the slow cooker, otherwise the casserole will settle and will not be airy. After the signal, leave the dessert in the bowl for 15 minutes. In this state, the casserole can be easily obtained and it does not blur. Serve portions with jam, fresh fruits or jam.

Cottage cheese casserole with sour cream without eggs in a slow cooker

Baking without eggs is tasty and magnificent, the main thing is to observe the technology of batching the dough and strictly measure the ingredients according to the recipe. Do not use semolina groats for this type of curd casserole. Flour can be replaced with the same amount of starch. To make the dessert airy, add the baking powder to the dough.

For the recipe, prepare so much ingredients:

• wheat flour or starch - 3 tbsp. l.;
• sour cream is not fat - 3 tbsp. l.;
• sand sugar - 3 tbsp. l.;
• raisins are not large - 0.5 multistakan;
• homemade cottage cheese - 0.5 kg.;
• baking powder - 2 tsp;
• vanillin, salt, cinnamon to taste.

How to bake a dessert in a slow cooker:

1. Sort the raisins, steam for 20 minutes, then dry on the napkin. Beat the cottage cheese with a mixer in a separate container, add sour cream, spices, salt and sugar to it. Continue to whip the mass until a homogeneous state is obtained.
2. Mix flour with baking powder. Mix very carefully so that the baking powder is evenly distributed through the flour. Add flour in small portions to cottage cheese. Run the raisins dried with flour, pour into the dough and beat it well with a mixer.
3. If the dough due to wet cottage cheese has become very liquid, then add a few more flour spoons. Close multicacha pouring for baking, pour the dough into it. Completely prepare and not to burn the dessert will be enough 40 minutes at the Baking program. The lid during baking cannot be opened, otherwise the dessert will settle and become dense.
4. After cooking, leave the cottage cheese casserole in the bowl for cooling. Then open the lid, put the tray for steam on top, turn the container over. The casserole can be served in an inverted form by watering with condensed milk or decorating with whipped cream.

Curric casserole with sour cream and oatmeal in a slow cooker

Flour in the dessert can be replaced not only by starch and semolina. Lush casserole is obtained with oatmeal. In addition, such a dessert will be less high -calorie. For a variety of taste, use raisins, candied fruits or fresh fruits.

The number of products for cooking casserole:

• cottage cheese with a low percentage of fat content - 0.6 kg.;
• quick -cooked oatmeal - 130 g.;
• sour cream is not fat - 200 ml.;
• raisins or tsukats - 50 g.;
• small chicken eggs - 3 pcs .;
• cinnamon is felted, vanillin extract is to taste.

The process of cooking casserole with cottage cheese in a slow cooker:

1. Sort the raisins, remove the spoiled fruits and tear off the tails. Rinse several times with cool water, then pour boiling water for 15 minutes. This time is enough for raisins.
2. Heat sour cream to room temperature (leave on the table), pour oatmeal into it, stir and leave for half an hour. For the recipe, choose a quick -cook oatmeal or small, so that it is faster to be focused with liquid.
3. Divide the eggs into proteins and yolks. If you use large eggs for the test, then add only 2 pcs. Leave the yolks to heat to room temperature, and put the proteins in the refrigerator for cooling.
4. Cottage cheese must be wiped through a sieve with small holes or beat with a blender. Mix sugar with warm yolks, beat them until the grains are completely dissolved. Combine cottage cheese with yolks, pour vanillin with cinnamon. Add oatmeal with sour cream and mix the dough well.
5. Beat the proteins in chilled form with salt until stable peaks appear. Add small portions to the dough, but now carefully mix the mixture with a spatula from below-up. Then roll the dried raisins with flour and combine with the dough.
6. Close the bottom of the multicacial parchment paper or grease with butter. Pour the dough, turn on the slow cooker on the “Baking” option for 40 minutes, close the lid and press the Start button. After the signal, cool the casserole right in the bowl. Serve with fresh fruits or cream.

Curric casserole with sour cream, rice and orange in a slow cooker

To make a casserole with a diet cottage cheese will allow you to make rice, which is used in the recipe instead of flour or semolina. You can diversify the taste of dessert using an orange zest, and lay the fruit slices on top of the casserole when serving. To reduce the calorie content of the dish, use cottage cheese and sour cream with the lowest fat content.

The number of recipe ingredients:

• non -fat cottage cheese - 400 g.;
• rice groats - 200 g.;
• small chicken eggs - 3 pcs .;
• brown sugar - 50 g.;
• sour cream of low fat content - 200 ml.;
• orange zest - to taste;
• butter - for baking;
• vanilin, salt - by a pinch.

The sequence of actions by the recipe for the preparation of the casserole:

1. First prepare Fig. Rinse it several times until the water becomes transparent. Put the cereal into the multichan and cook it in the "rice" or "pilaf" mode. Leave time that the program has chosen.
2. During this time, prepare the dough. Be sure to grind cottage cheese with a sieve. The smaller its grains, the more homogeneous you get a casserole. Remove the eggs in advance from the refrigerator, wait until they heat up to room temperature. Beat them with sugar. For a dietary recipe, it is better to use brown sugar. It is more nutritious, but not so high -calorie and less sweet. Add vanillin and salt to the eggs.
3. Pour the eggs to cottage cheese, beat with a mixer. Pour the orange with boiling water, remove the zest from it. Add it to the dough at your discretion. Mix the mass. Rice remove the rice from the bowl and combine with the dough. Mix well.
4. Wash the multicooker bowl, rub thoroughly with paper wipes and install it back. Lubricate it with oil, pour a small amount of semolina or instead of oil, use parchment for baking.
5. Pour the dough into the bowl, prepare the dessert for the function "Baking" with a timer for 40 minutes. Leave the lid throughout the process closed. After preparing the casserole, do not immediately get it out of the bowl, but let it cool. Garnish the finished dish with slices of an orange. You can also pour on top with melted chocolate.

Curric casserole with sour cream and apples in a slow cooker

For cottage cheese casserole, you can use not only raisins with centers, but also fresh fruits. For example, apples are suitable to taste. Choose ripe and sweet fruits, since the dough itself will not be very sweet. Instead of apples, add pears or even peaches.

List of recipe products for 6 servings:

• homemade cottage cheese - 0.5 kg.;
• sweet apples - 3 pcs .;
• semolina - 30 g.;
• white sugar - 100 g.;
• non -fat sour cream - 100 ml.;
• chicken eggs are large - 2 pcs.;
• the usual crumpled cookies - 50 g.;
• sugar powder - for powder.

How to bake a casserole with cottage cheese and apples in a slow cooker:

1. Pull the cottage cheese or thoroughly open it with a fork. Beat the eggs at room temperature with sugar separately. If desired, you can add vanillin or crushed cinnamon with sugar. Combine cottage cheese with eggs, add a semolina, sour cream and mix the ingredients well. Leave the dough at rest for 20-30 minutes so that the semolina swells.
2. During this time, prepare apples. Rinse them, remove the peel from the fruits. Cut the apples into 2 parts, remove the seeds with membranes. Cut one apple with thin slices, chop the other two with a cube. Do not do too large pieces, as the apple should bake.
3. Add the fruits with a cube to the dough and mix. Crush the cookies with your hands or crush with a rolling pin. Sprout the bottom and walls of the multicacha, sprinkle with butter, then sprinkle the cookies evenly to the bottom. It will create a delicious crust at the bottom of the dessert.
4. Pour the dough into a multicash, align the surface with a spoon and lay the slides of apples in the form of a fan on top. Close the lid and prepare the casserole on the “Baking” program for 50 minutes. You can also use the “baking” multicooker function, just set the temperature 150 degrees.
5. After the signal of the end of the baking, open the slow cooker, leave it to cool the casserole in it for 10-15 minutes. In a cold state, you can easily get a dessert from the bowl. Take advantage of a steamed container for this. Then turn the casserole and sprinkle it with powdered sugar.

Curriculus casserole using sour cream in the test is no less tasty and lush not only in the oven, but also in the slow cooker. To make the dessert airy and fragrant, clearly observe the above recipe and its baking technique. Enjoy your meal!

Cottage cheese casserole with the addition of sour cream in a slow cooker, video