This cloud cottage cheese casserole is impossibly light, like a soufflé you can slice. Whipped egg whites lift the creamy cottage cheese base, so every spoonful feels airy yet comforting. If you love gentle baked desserts, try the Cloud-Light Baked Cottage Cheese Casserole or the Royal Cottage Cheese Crumb Pie (Vatrushka) next — and for more classic baked cottage cheese inspiration, browse Allrecipes.
Ingredients
- 180 g (6 oz) block cottage cheese
- 3 eggs
- 15 g (2 tbsp) cornstarch
- 2 tsp sugar or sweetener to taste
- 80 g (1/3 cup) natural yogurt
- Almond petals (optional)
- Condensed milk, sour cream or jam for serving
Instructions
- Separate the whites from the yolks.
- Beat the yolks with the cottage cheese, yogurt, sugar and starch.
- Whip the whites to stiff peaks; gently fold into the main batter with a silicone spatula. Pour into a baking dish (14 cm here); sprinkle with almond petals and bake at 160°C (320°F) for 30-35 minutes.
Tips
- Fold the whipped whites in gently and do not overmix, or the casserole will lose its cloud-like lift.
- Bake until the top is lightly golden and just set in the center; it will settle slightly as it cools.
- Serve warm with condensed milk, sour cream or jam, and save the Chocolate-Glazed Cottage Cheese Bars for another cottage cheese treat.
Nutrition
Nutrition per 100 g: 178 kcal, protein 12.5 g, fat 5.6 g, carbs 19.8 g. For general nutrition guidance, see the USDA.