Pumpkin and cottage cheese casserole with poppy seeds

Ingredients

• Cottage cheese, 5% fat
  250 g

  303 kcal
• Chicken egg
  110 g

  173 kcal
• Plain Greek yogurt, 1.9% fat
  120 g

  88 kcal
• Lemon
  10 g

  3 kcal
• Sugar
  5 g

  19 kcal
• Pumpkin
  250 g

  55 kcal
• Vanilline
  1 g

  4 kcal
• Soft cheese
  130 g

  432 kcal
• Poppy seed
  15 g

  83 kcal
• Cornstarch
  15 g

  51 kcal

Preparation Steps

1. Blend the cottage cheese, cream cheese, yogurt, 1 egg, 10 g of starch, 3 g of sweetener, and vanilla until smooth. Stir in the poppy seeds.
2. Bake the pumpkin until soft. Blend the pumpkin purée with the remaining starch, the second egg, and 2 g of sweetener until smooth. Stir in the lemon zest.
3. Alternately spoon the mixtures into the center of the pan: 2 spoonfuls of the cottage cheese mixture, then 1 spoonful of the pumpkin mixture. Repeat, then gently shake the pan to level the batter.
4. Bake at 160 °C for 40–50 minutes.