Desserts with Cottage Cheese

Curd is beneficial and tasty, it is suitable not only for savory food, but also for desserts. With it you can prepare others too.

The first dessert on offer contains fruit - you can use peaches, apples, apricots. Even better if you use two types of fruit - becomes more fragrant. Here's what you need:

Fruity cream cheese

Ingredients: 250 g cottage cheese, ½ kg of fruit, 2 cups sugar, a packet vanilla, 1 cup walnuts

Preparation: Grate the fruits on a grater if using peaches, peel them beforehand. Then mix curd and sugar - mix well until the mixture is smooth. Add the fruit to the curd along with the vanilla. Fine crush using a mixer until a smooth cream. Add finely ground walnuts. Should spill into glasses and leave it for the cream to cool in a refrigerator.

The next dessert is not particularly dietetic and it will require low-salt cheese. You need the following products:

Donuts with raisins and cottage cheese

Ingredients: 1 cup sugar, 1 Vanilla, 50 g butter, 2 eggs, 200 g unsalted cottage cheese, 1 teaspoon baking powder, 1 cup raisins, fat, ½ - 1 cup flour

Preparation: stir the melted butter, vanilla and sugar. Then beaten egg foam. Mix the two mixtures and add sifted in advance flour together with the baking powder. Finally add the raisins. Heat the oil and using a spoon drop of the mixture into the hot fat fry both sides until golden.

Buns with cottage cheese

Ingredients for the dough: 250 ml milk, 2 tablespoons butter, 6 tablespoons sugar, 2 tablespoons oil, 2 to 3 tablespoons cream, ½ cube of yeast, 4 -5 cups flour.

Necessary products for the filling: 180 to 200 g of cottage cheese, 1 cup raisins, 1 egg, vanilla essence or optional 3 tablespoons of orange peels.

Preparation: curd should not be in beans - if necessary, blend it with the blender. Mix while the filling products align. Of the products, knead soft dough that stands for 45 minutes to an hour in a warm place.

The flour, which is mentioned in the recipe, may turn out to be more. When the mixture becomes a soft dough, stop adding.

After the rise, start tearing the dough and stretch it with your hands piece by piece - then put the filling in every part - approximately 1 tsp. Then gather the edges of the dough and turn it - put it in a greased pan. When all are done, let them rise for another half hour. Bake them in a moderate oven to a nice tan. If you want, you can brush them with egg yolk.