Tvorog Zapekanka (Baked Cottage Cheese Casserole)

Rich in high-quality protein from low-fat cottage cheese and Greek yogurt, this classic Russian casserole delivers a light yet deeply satisfying breakfast with balanced sweetness.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 350 g (1 1/2 cups) low-fat cottage cheese (or farmer's cheese) · 252 kcal in the whole recipe
• 1 large egg (50 g) · 72 kcal in the whole recipe
• 20 g (approx. 4 tsp) semolina · 69 kcal in the whole recipe
• 10 g (approx. 2 tsp) sugar · 39 kcal in the whole recipe
• 15 g (approx. 1 tbsp) raisins · 45 kcal in the whole recipe
• 100 g (approx. 1/3 cup) nonfat Greek yogurt (for serving) · 61 kcal in the whole recipe
• 1/2 tsp vanilla extract and a pinch of salt

Method

1. Preheat the oven to 180°C (350°F). In a mixing bowl, combine low-fat cottage cheese, egg, semolina, sugar, vanilla extract, and a pinch of salt, then let it rest for 10 minutes so the semolina swells.

   

2. Gently fold the raisins into the cheese mixture and transfer into a small baking dish lined with parchment paper.

   

3. Bake in the preheated oven at 180°C (350°F) for 25-30 minutes until set in the center and lightly golden on top.

   

4. Slice into two servings and serve warm alongside nonfat Greek yogurt.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.