- Ricotta (low-fat cottage cheese) - 250 Grams
- Natural yogurt - 100 Grams
- Eggs - 2 pieces
- Cornstarch - 2 Art. spoons
- Sugar - 3 Art. spoons
- Vanilla essence - - To taste
- Butter - 40 Grams
- Blueberries - 100-200 Grams
Cottage cheese casserole with blueberries is one of my specialties for breakfast. You can cook in a half-awake state - nothing extraordinary is required, the cooking process is very simple, while you cook - you wake up, catch up on your appetite, and make coffee. Look - and breakfast arrived in time :) The recipe for the preparation of curd casserole with blueberries: 1. Whisk the eggs with sugar. The better we climb - the more magnificent casserole will turn out, so do not be lazy :) Add starch, cottage cheese and mix to the mixture. Then add the vanilla essence and yogurt. Mix to homogeneity. 2. Lubricate the molds with butter. We spread in them a washed blueberry. 3. Pour the resulting test and put in the oven. Bake approximately 25-30 minutes at a temperature of 190 degrees - until golden brown. 4. Lightly cool the casserole and serve it to the table. Bon Appetit! :)
Servings: 3-4