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Cottage cheese cake

Servings6 Servings

If there are pumpkins - have to fry again - :)

Cottage cheese cake

Ingredients for curd
 600 g Skimmed milk curd
 2 Eggs
 140 g Egg white
 25 g Flour (I put corn, but can put any others)
 20 g Corn starch
 1 tsp. Baking powder
 Sweetener, vanilla
Ingredients for Pumpkin Paste
 400 g Pumpkin
 2 Eggs
 70 g Flour
 1 tsp. Cinnamon
 ½ tsp. Baking powder
 Sweetener
 Additional raisins or cranberries can be added if desired…
Directions
1

The pumpkin is either cooked or baked in the oven. Cool.

2

Add eggs, flour, spices, sweetener and blend.

3

Add eggs, sweetener, vanilla, flour to the cottage cheese - all is blended.

4

Take the form and put alternately one spoon of curd mass, the other pumpkin, then on top of where the curd spoon, put the pumpkin mass, then again the curd, then the pumpkin - it is repeated until both masses are in the baking form.

5

You can draw a drawing with a thin stick.

6

Put in the oven at ~ 170-175 degrees ready. I bake at 170 degrees for 60 minutes.

Nutrition Facts

Finished product weight 1560

Servings 0


1 serving contains
Calories 242
% Daily Value *
Total Fat 4.85g8%
Total Carbohydrate 18.83g7%
Protein 27.02g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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