Cottage cheese cranberry baked pudding

Cottage cheese is packed with energy-sustaining protein and bone-building calcium. Maybe that’s why I like it so much:) I often bake it like this combining with various fruit, berries and nuts.


500 g cottage cheese
2 eggs
5 tablespoons milk
2 tablespoons cream of wheat
2 tablespoons granulated sugar
zest and juice from 1 orange
150 g dried cranberries
pinch salt


  • Preheat oven to 180°C. Grease and flour 2 bundt pans (Ø 13 cm).
  • Combine cottage cheese, eggs, milk, semolina, sugar, salt, orange juice and mix well using a fork, or process in a blender/food processor. Add orange zest and dried cranberries. Transfer the mixture into the bundt pans (any other baking dish) and bake for 30-40 minutes until golden.
  • For topping: process 5 tablespoons of fresh cranberries with 3 tablespoons of honey (sugar). Cover the puddings. Serve with Greek yogurt or sour cream.

               Bon Appétit!DSC02526__new.jpgDSC02511_logo_new


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