Cottage Cheese Casserole with Poppy Seeds
A protein-rich cottage cheese casserole with a distinct poppy seed layer. The poppy filling is cooked with milk before baking, and the dessert sets in the refrigerator afterward.
Preparing the poppy seed filling
Prepare the poppy filling with poppy seeds (80 g), milk (230 g), and stevia (15 g) on the stove for 10–12 minutes. Dilute cornstarch (3 g) in 30 g of the cold milk from the total amount, add it to the poppy mixture, and continue preparing it for another 30–60 seconds. Cool the filling.
Preparing the cottage cheese base
Mix the cottage cheese mixture by blending cottage cheese 5% fat (330 g), soft cheese (235 g), egg (103 g), egg white (50 g), cornstarch (40 g), vanilla (1 g), stevia (100 g), and table salt (2 g) until smooth.
Pour two thirds of the base into a mold, spread over the poppy filling, and cover with the remaining base. Bake at 170–180°C for 50–60 minutes. Turn off the oven and leave the casserole inside for half an hour with the door ajar. Cool at room temperature and refrigerate for 4–5 hours.
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