Wednesday, February 17, 2010

Easy cottage cheese souffle with pineapple

Ingredients: 
400 g cottage cheese 
3 tbsp. l. decoys without slides 
7 rings of canned pineapple 
cherries for decoration 
powdered sugar 
4 eggs 
pinch of salt 
Preparation: 
Rings of pineapple lay drain and dry out. 
Mold split diameter of 22-24 cm and lay a greased baking paper. Put a ring of pineapple at the bottom of the form in each ring to put on a cherry. 
Whip the whites with a pinch of salt until stiff peaks sustained. Egg yolks separate whip, add the semolina and add cheese (if you want to get maximum light structure, the curd should be wiped), mix, then carefully lay beaten egg whites, mix shovel. 
Put a lot of cottage cheese on top of pineapple, bake 25-30 minutes at 180 C in a preheated oven. 
When you receive a crust, and the middle casserole cease to be liquid, remove the form, allow to cool, remove the ring. Cover dish and gently turn over the ring of pineapple would be on top. 

Souffle does not contain sugar, but give the sweetness of pineapple. If absolutely nothing without sugar, it has few options - put a whipping with vanilla sugar and sprinkle with the laid in the form of cottage cheese the mass of brown sugar before baking or sprinkle with powdered sugar supply (as an option - pour over chocolate or honey).

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