Layered Pumpkin and Cottage Cheese Casserole
Pumpkin adds fiber and carotenoids, while cottage cheese provides protein and a denser texture. Alternating the two mixtures creates a striking cut pattern and a tender dessert without starchy thickeners.
For the pumpkin puree, cut the pumpkin (335 g) into large pieces, wrap it in foil, and bake at 200°C for 90 minutes. Cool, remove the skin, and blend the flesh.
Mix the pumpkin puree with eggs (100 g) and stevia (1 g). Separately beat the 9% cottage cheese (500 g), stevia (3 g), eggs (100 g), vanilla (1 g), salt (1 g), and 30% sour cream (200 g). Fold the almond flour (100 g) into the cottage cheese mixture.
Line the bottom of a pan with parchment. Alternate one tablespoon of cottage cheese mixture and one tablespoon of pumpkin mixture in the center until both mixtures are used. Bake at 180°C for about 40 minutes.
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