Pumpkin and Cottage Cheese Casserole
Pumpkin and cottage cheese give this casserole a tender texture and protein. Almond flour replaces semolina without unnecessary starch.
Bring the milk (120 g) to a boil, add the almond flour (50 g), and cook for 5 minutes, stirring constantly, until thick.
Cut the pumpkin (300 g) into cubes and fry it in butter (40 g), using 30 g, for 10 minutes until tender.
Mix the pumpkin with the almond base and cottage cheese (400 g). Use the egg (150 g): add 100 g with the caraway (1 g), stevia (25 g), and table salt (2 g).
Grease a dish with the remaining 10 g of butter, transfer the mixture, and level it. Beat the remaining 50 g of egg and brush it over the top.
Bake at 180 °C for 40 minutes.
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