Curd cheese "low Calorie"
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Love cottage cheese glazed curd both children and adults. Better, of course, do their own all natural, homemade, without preservatives, thickeners, dyes and other chemicals. The site has very good recipes of cheesecake, but I want to offer my own version. I make curd cheese without butter, vegetable glaze, without the condensed milk - so to say lightweight version. And healthier and fewer calories and is healthier and more economical. And the taste in no way inferior to the original. So the name is still not as high in calories compared to the original. Who are interested, please, treat!
Ingredients for Curd cheese "low Calorie"
- Cocoa powder - 2 tbsp
- Sugar - 2 tbsp
- Flour - 2 tbsp
- Water - 200 ml
- Vegetable oil - 1 tbsp
- Curd - 200 g
- Sour cream - 2 tbsp
- Sugar - 4 tbsp
Step by step instruction of cooking Curd cheese "low Calorie"
Cottage cheese glazed curd it is like family.
I make them very often.
But every time I cook with butter, with condensed milk, with chocolate as suggested in other recipes and a lot of calories and fat, and expensive.
So I found this - came up with the recipe lighter, not such high-calorie chocolate glazed curd bars.
The husband did not understand the difference, by the way. Eats with great pleasure.
Everything is very simple. Products as always the most simple and accessible.
First, make the chocolate glaze.
In microwaveable bowl mix cocoa +sugar +flour + water boiled.
Mix well and set for 1 minute in the microwave, I have a power of 800 W.
Get. It is seen that the edge "grabbed".
Stir until smooth.
Another 30 seconds in the microwave.
Take out and stir. It is seen that the glaze thickens.
I have enough 1.5 minutes in the microwave.
Look at the desired density.
For gloss and uniformity of glaze, add 1 tbsp oil.
The frosting is ready!
This icing is often used to promazyvanija cupcakes, pies, cakes.
Mix cheese +sour cream +sugar (or powdered sugar).
Mix well, beat for better uniformity.
Here you can add any dried fruit, candied fruit, berries.
But we love just the cheese filling.
Chocolate frosting and cheesecake filling is ready.
It is best to take silicone molds - comfortable and beautiful.
I do always silicone in this form, the number of products is just enough for 12 very large cheesecake.
The diameter of each hole is 4 cm.
Weighed for fun, 45-50 g each (at the store).
When all the moulds covered with chocolate, put them in the freezer for 20-30 minutes.
When chocolate icing well "grab" - fill the ramekins with the cheese filling.
You can add on top a spoonful of jam or preserves - your choice!
Again send in the freezer for 20-30 minutes.
When curd is also freeze, close the cheese remaining chocolate and again send in the freezer.
I keep in the freezer for around 1 hour, so they get well from the molds.
Each cheese is wrapped in foil and stored in the freezer.
Especially the container they bought.
I tried to store in the fridge, but they become too soft, the icing melts.
Therefore, it is best to store in the freezer, just to get a couple of minutes before use to lightly softened.
By the way, my husband loves it straight from the fridge and eat like ice cream, little by little.
We have, in Belarus, they sell this ice cream "Morozko-toroko" now if you insert a stick and eat directly from the freezer - the taste is one to one!
I get 12 average cheesecake.
I hope my low calorie version of cheese curds like it will come in handy.