My mom likes to cook in a super-duper multi-purpose kitchen tool called the Instant Pot. She says it’s a godsend when you want fast and easy, besides healthy meals. You can even make your own yogurt overnight! So I’ve cooked mom’s favorite cottage cheese pudding using this latest kitchen tool sensation. It can be made out of ricotta or cottage cheese with any fruit/berries added, as well as it can be baked in the ordinary oven. The difference is that in the instant pot the bake is being steamed, thus gets more moist but not browned on top.
Yield: 4-6 servings
600 g ricotta/cottage cheese
3 tablespoons unsweetened greek/homemade yogurt
3 tablespoons sugar
3 tablespoons plain flour
pinch of salt
handful of dried cranberries
handful of almonds, chopped
- Line the instant pot with parchment paper [it will be easier to remove a pie out of it in case you want to serve it immediately].
If using the oven – preheat it to 180C, grease or line a medium-sized baking dish with parchment paper.
- In a blender/food processor cup combine ricotta/cottage cheese, eggs, yogurt, sugar, salt, and process until smooth (or just mix all these ingredients well using a fork). Stir in flour and dried cranberries.
- Transfer the mixture into the instant pot/baking dish. Place the banana slices over. Sprinkle with chopped almonds, and cinnamon, if desirable. For the instant pot, press function ‘baking’ (I set also the time – 40 minutes)/for the oven – bake for 30-35 minutes until golden.
Serve hot or cold adding a scoop of yogurt, jam, marmalade or whatever you like.