Curd casseroles are a good breakfast option. It turns out both nutritious and hearty full breakfast. But a simple cottage cheese casserole will quickly get bored, so a familiar dish can be diversified by adding mango pulp to it.
It is necessary
- - 500 g fat-free cottage cheese;
- - 40 g semolina;
- - 4 eggs;
- - 2 mangoes;
- - 3 tbsp. spoons of honey;
- - 2 tbsp. tablespoons of lime juice.
Instructions
Step 1
Take two ripe mangoes, separate the flesh from the pit, cut it into small cubes and drizzle with lime juice to prevent the mango from darkening.
Step 2
Separate the yolks from the whites. First, mix the yolks with cottage cheese, semolina and runny honey. Maple syrup can be used in place of honey in this recipe. Add the mango cubes and mix gently.
Step 3
Cool the whites first, then beat well with a small pinch of salt until a strong foam forms. You can whisk the whites and sugar for a tastefully sweet casserole. And if you're on a diet, you can even use a sweetener.
Step 4
Stir the whipped egg whites into the mango-curd mass using a whisk gently from bottom to top.
Step 5
Grease a baking dish with butter or margarine, sprinkle with breadcrumbs or semolina (so that the finished casserole will later easily come off the bottom of the pan). Pour the resulting mass into a mold, smooth the surface.
Step 6
Curd casserole with mango is baked in an oven heated to 200 degrees. Cooking time: 35-40 minutes. If the top of the casserole burns, cover it with foil until the end of cooking. The cooked casserole can be served hot or chilled.
