Light cottage cheese soufflé with pineapple
• Cottage cheese - 400 g
• Semolina (spoons without slides) - 3 tbsp.l.
• Pineapple (canned, rings) - 7 pcs
• Cherries (to decorate)
• Salt (a pinch)
• Powdered sugar
• Eggs - 4 pcs
pineapple rings put in a colander, dry.
split mold with a diameter of 22-24 cm and lay a greased baking paper.Share
pineapple rings on the bottom of the form, in each ring to put on a cherry.
Proteins beat with a pinch of salt until stiff peaks stable.
beat yolks separately, add semolina and add the cheese (if you want to get the maximum light structure, it is necessary to clean the curd, I took a normal krupinchaty cottage cheese and do not wipe), stir gently put whipped whites, stir paddle.
Put pineapple cottage cheese on top and bake 25 to 30 minutes at 180 C in a preheated oven.
After appears crust and the middle casseroles cease to be liquid, remove the form, allow to cool, remove the ring.
Cover the dish and carefully turn over the ring will be on top of pineap
souffle does not contain sugar, but the sweetness of pineapple yield.If absolutely nothing without sugar, you have several options - put at whipping bag of vanilla sugar, sprinkle laid out in the form of cottage cheese before baking brown sugar and sprinkle with chocolate or honey).