Cottage Cheese Coconut Bake

A quick and nourishing breakfast/brunch recipe that might be also served as a dessert.
I love white cheeses, cottage cheese and quark in particular. For this reason at least once a week we have something cooked out of them. Homemade cheeses are best but store-bought are great too. The similar recipes will constantly appear on this blog ’cause they are the most popular in my cooking practice:) Happy baking!:)
Serves 3
Takes 30 mins (prep – 10 mins, baking – 20 mins)

Ingredients

600 g cottage cheese/ricotta/quark
3 eggs
3 tbsp sour cream/yogurt
3 tbsp sugar
2 tbsp fine semolina + 1 tbsp extra to coat the baking dishes
1/3 cup shredded coconut
pinch of salt
2 apples
1/2 tsp cinnamon
slivered almonds for topping
butter for greasing the baking dish

Directions

Preheat the oven to 180°C/350°F. Lightly grease with butter and evenly coat with semolina (or flour) a medium (Ø20-22 cm) baking dish or a few ramekins.

In a mixing bowl, fluff the cottage cheese (ricotta/quark) with a fork. Add the eggs, sour cream, sugar, semolina, coconut and salt. Mix with a fork again until smooth.

Core and slice the apples. Spoon the batter into the baking dish filling it by a half. Arrange the apple slices over. Sprinkle them with cinnamon. Top with the remaining batter and make it even. Sprinkle with slivered almonds. Bake for 20 minutes until golden brown. Let cool for a few minutes, serve with yogurt, berries or jam and enjoy!:)

Bon Appetit!

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