Cottage Cheese Paskha with Cranberries
Cottage cheese and eggs make this paskha rich in protein and calcium. Cranberries add fiber and a gentle berry tartness. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Inventory: Mixer
870
Servings: 8 (1 serving ≈ 104 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Press cottage cheese (400 g) through a sieve, add softened butter (80 g) and vanilla (2 g). Divide it in two and mix cranberries (10 g) into one half.
Whip eggs (100 g) with erythritol (80 g), add cream (160 g), and heat for 15 minutes until thickened. Cool slightly and combine with the cottage cheese mixtures.
Place the mixture in a cheesecloth-lined mold, add a small weight, and chill for 12 hours.
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