Cottage cheese casserole with berries

Ingredients

• 5% cottage cheese: 1 pack/bowl, about 165 g
• egg: 1 pc, about 50 g
• dry oats: 3-5 tbsp, about 25 g
• berries: 1 small bowl, about 100 g

Instructions

1. Heat the oven to 180 °C: the bake goes into an oven that is already hot, or it rises unevenly and then sinks.
2. Work the cottage cheese and egg until smooth — a blender or a sieve is best. Lumps stay lumps through baking.
3. Stir in the dry oats and leave the mixture for 10 minutes, so the flakes swell and take up the moisture.
4. Spread it in a small dish, 3–4 cm deep, scatter the berries over and press them in lightly. Bake for 25–30 minutes, until the top is golden and a skewer comes out dry.
5. Let it stand for 10 minutes before cutting: hot, it is held together by steam and falls apart; cooling is what makes it firm.

Nutrition

Contains: Dairy, Eggs, Gluten

Swaps

• Cottage cheese can be swapped for Greek yogurt 200 g.
• If you can't have dairy: tofu 160-180 g or soy yogurt 200 g.
• Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
• If you have an egg allergy, use tofu or cottage cheese, not egg powder.
• Oats can be swapped for buckwheat flakes or 1 slice of whole-grain bread.

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