Airy Sous Vide Cottage Cheese Casserole
A tender sous vide cottage cheese casserole gives a soft creamy texture without drying out and works well for a keto breakfast or dessert. Berries add fresh acidity, and cooking in jars makes portioning and advance prep easier.
Combine cottage cheese (250 g) with sour cream (70 g), egg (50 g), allulose (35 g), salt (1 g), and vanilla extract (2 g). Blend until completely smooth with no grainy lumps.
Divide the mixture between two 200 ml jars, leaving a little space at the top. Add raspberries (40 g) to the center of each portion, then tap the jars lightly so the filling settles evenly.
Close the lids without tightening them hard and cook in preheated sous vide water at 90 C for about 60 minutes. Cool the jars completely, then refrigerate for at least 1 hour so the texture can set.
Serve the casserole cold or lightly chilled. It keeps well in the refrigerator for up to 3 days in closed jars.
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