Cottage Cheese Casserole with Apricots

For some reason, in many families it is customary to make casseroles from the cottage cheese that they have forgotten about. Lying down like this already, but not yet spoiled - it is tasteless, it's a pity to throw it away, let's make a casserole. So-so, a delicacy turns out from such cottage cheese, dear friends. When our wonderful chef Ilya Zhdanov baked a casserole according to this recipe, the editors tried it, gasped with delight and began to ask Ilya - what, they say, is the secret in this recipe? Ilya smiled politely and said that the usual recipe, just the cottage cheese is very good ...

Ingredients

• 1 kg fresh apricots
• 500 g low-fat cottage cheese
• 150 g natural yoghurt
• 50 g butter plus more for lubrication
• 1/2 cup sugar
• 3 eggs
• 3 tbsp. l. semolina
• zest of 1 lemon
• 2 tsp baking powder
• 50 g coarse almonds or flakes
• a pinch of salt
• icing sugar and almond slices for serving

Directions

1. Put the apricots in boiling water for a few seconds, pour over with cold water and peel them off. Remove the seeds, cut the pulp into small cubes. Chop the zest.
2. Rub the curd through a sieve. Soften the butter, mix with sugar, salt, eggs, cottage cheese, yogurt and zest. Mix semolina with baking powder. Add finely chopped apricots to the semolina, stir. Thoroughly mix the semolina with the apricots and the curd mass.
3. Rub the curd through a sieve. Soften the butter, mix with sugar, salt, eggs, cottage cheese, yogurt and zest. Mix semolina with baking powder. Add finely chopped apricots to the semolina, stir. Thoroughly mix the semolina with the apricots and the curd mass.
4. Bake in an oven preheated to 175 ° C until golden brown, 1 hour. The wooden stick inserted into the prepared casserole should come out dry. Put the prepared casserole on a dish, cool slightly, sprinkle with powdered sugar and almond slices. Serve warm or cold.