Cottage Cheese and Orange Pudding
When I have fresh cottage cheese in the fridge and I don't feel like complicated desserts, this pudding is one of the solutions I turn to. It doesn't take much time, you don't need to prepare layers, and the ingredients are almost always at hand. Plus, the fresh orange really adds something different.
Quick Info
Total time: about 45-50 minutes
Preparation time: 10-15 minutes
Baking time: 35 minutes (check after 30)
Servings: 6-8, depending on the dish
Difficulty: easy
Recipe type: simple dessert, suitable for any time
Ingredients
500 g fresh cottage cheese (not too watery)
400 g plain yogurt
2 cups semolina (about 2 x 200 ml)
3 eggs
1 orange (both zest and juice are used)
A pinch of salt
5 tablespoons sugar
1 tablespoon vanilla extract
Margarine (for greasing the dish)
1-2 teaspoons breadcrumbs (for lining the dish)
Powdered vanilla sugar (for dusting at the end)
Preparation Method
1. Preheat the oven to 190°C, so it’s hot when you finish the mixture.
2. Grease a suitable ceramic dish with margarine (I choose one that is not too big, so the pudding comes out thick). Sprinkle breadcrumbs in a thin layer, moving the dish to ensure it sticks well to the edges.
3. Grate the zest of the orange on a fine grater directly into a large bowl. Cut the orange and squeeze the juice into the same bowl, being careful not to drop any seeds.
4. Add all the cottage cheese, yogurt, sugar, vanilla, salt, and eggs over the orange. Also, add the semolina here. I usually put one cup of semolina first, then add the second only if I think it’s necessary, depending on how wet the cheese is.
5. Mix everything well with a wooden spoon or whisk, ensuring there are no lumps of semolina or cheese.
6. Pour the mixture into the prepared dish, leveling it gently with the spoon.
7. Place in the oven on the middle rack, without a fan. After 30 minutes, check – the surface should be golden brown and should not stick too much to a knife.
8. Let the pudding cool before cutting it. You can dust it with powdered vanilla sugar while it's still slightly warm.
Why I Make This Recipe Often
It’s one of those recipes I return to when I need something quick, uncomplicated, and suitable for any time of the day. The texture is fluffy, slightly moist from the yogurt and cheese, and the orange flavor sets it apart from classic puddings. It can be made with what you already have in the fridge, doesn’t require special techniques, and doesn’t need to stay in the oven for long.
Tips and Variations
Tips
Use the freshest and well-drained cheese; otherwise, the pudding will be too wet and won’t hold together well.
If you see that the mixture is too liquid after adding all the ingredients, add a tablespoon of semolina at a time, not all at once.
Don’t bake too long – if it browns too much on top but still seems soft in the center, place a piece of parchment paper on top for the last 10 minutes.
Let the pudding cool before removing it from the dish or cutting it, or it will crumble.
Substitutions
Margarine can be replaced with butter.
You can use brown sugar instead of white sugar for a slightly different flavor.
If you don’t have an orange, you can skip it or use lemon, but the taste will be quite different.
Variations
You can add some raisins or dried cranberries to the mixture.
If you want a more aromatic dessert, add a bit of cinnamon or cardamom, even though they aren't in the original recipe.
You can also spread a thin layer of jam or preserve on top after baking.
Serving Ideas
A simple slice, slightly warm or cold, works well for breakfast or a snack.
For dessert, you can add a bit of sour cream or yogurt on top, plus a little honey or syrup.
It can be cut into small cubes for dessert platters.
Frequently Asked Questions
1. Can I use fattier cottage cheese?
Yes, but make sure it’s well-drained; otherwise, it will turn out too soft. Too dry cheese can be mixed with a little milk or yogurt.
2. Can semolina be replaced with something else?
In this recipe, semolina provides the texture and binds the mixture. Flour doesn’t offer the same consistency, and cornmeal would change the taste significantly.
3. Can it be made with just yogurt, without cheese?
I do not recommend it. Yogurt alone doesn’t bind and doesn’t have the right texture for a pudding. You need cottage cheese for structure and flavor.
4. Can I add fresh fruit inside?
I do not recommend juicy fruits as they release too much liquid and can make the pudding too wet. If you want, try using raisins or dried cranberries.
5. Can the pudding be frozen?
No, the texture does not hold up well when frozen; semolina becomes rubbery after thawing.
Nutritional Values
Estimate for one serving (out of 8):
Calories: approx. 220-250 kcal
Protein: 9-11 g
Carbohydrates: 34-36 g (including sugars)
Fats: 5-8 g
Values are indicative and may vary depending on the type of cheese and yogurt used. The pudding is a moderate source of protein and carbohydrates, with a lower fat content compared to other cheese desserts.
Storage and Reheating
The pudding keeps well in the fridge, covered, for 2 days. It firms up a bit when cold but remains tasty. For reheating, you can put the portion in the oven or microwave for a few seconds, just enough to make it slightly warm. I do not recommend keeping it for more than 2 days, as it loses its freshness.
When I have fresh cottage cheese in the fridge and I don't feel like complicated desserts, this pudding is one of the solutions I turn to. It doesn't take much time, you don't need to prepare layers, and the ingredients are almost always at hand. Plus, the fresh orange really adds something different.
Quick Info
Total time: about 45-50 minutes
Preparation time: 10-15 minutes
Baking time: 35 minutes (check after 30)
Servings: 6-8, depending on the dish
Difficulty: easy
Recipe type: simple dessert, suitable for any time
Ingredients
500 g fresh cottage cheese (not too watery)
400 g plain yogurt
2 cups semolina (about 2 x 200 ml)
3 eggs
1 orange (both zest and juice are used)
A pinch of salt
5 tablespoons sugar
1 tablespoon vanilla extract
Margarine (for greasing the dish)
1-2 teaspoons breadcrumbs (for lining the dish)
Powdered vanilla sugar (for dusting at the end)
Preparation Method
1. Preheat the oven to 190°C, so it’s hot when you finish the mixture.
2. Grease a suitable ceramic dish with margarine (I choose one that is not too big, so the pudding comes out thick). Sprinkle breadcrumbs in a thin layer, moving the dish to ensure it sticks well to the edges.
3. Grate the zest of the orange on a fine grater directly into a large bowl. Cut the orange and squeeze the juice into the same bowl, being careful not to drop any seeds.
4. Add all the cottage cheese, yogurt, sugar, vanilla, salt, and eggs over the orange. Also, add the semolina here. I usually put one cup of semolina first, then add the second only if I think it’s necessary, depending on how wet the cheese is.
5. Mix everything well with a wooden spoon or whisk, ensuring there are no lumps of semolina or cheese.
6. Pour the mixture into the prepared dish, leveling it gently with the spoon.
7. Place in the oven on the middle rack, without a fan. After 30 minutes, check – the surface should be golden brown and should not stick too much to a knife.
8. Let the pudding cool before cutting it. You can dust it with powdered vanilla sugar while it's still slightly warm.
Why I Make This Recipe Often
It’s one of those recipes I return to when I need something quick, uncomplicated, and suitable for any time of the day. The texture is fluffy, slightly moist from the yogurt and cheese, and the orange flavor sets it apart from classic puddings. It can be made with what you already have in the fridge, doesn’t require special techniques, and doesn’t need to stay in the oven for long.
Tips and Variations
Tips
Use the freshest and well-drained cheese; otherwise, the pudding will be too wet and won’t hold together well.
If you see that the mixture is too liquid after adding all the ingredients, add a tablespoon of semolina at a time, not all at once.
Don’t bake too long – if it browns too much on top but still seems soft in the center, place a piece of parchment paper on top for the last 10 minutes.
Let the pudding cool before removing it from the dish or cutting it, or it will crumble.
Substitutions
Margarine can be replaced with butter.
You can use brown sugar instead of white sugar for a slightly different flavor.
If you don’t have an orange, you can skip it or use lemon, but the taste will be quite different.
Variations
You can add some raisins or dried cranberries to the mixture.
If you want a more aromatic dessert, add a bit of cinnamon or cardamom, even though they aren't in the original recipe.
You can also spread a thin layer of jam or preserve on top after baking.
Serving Ideas
A simple slice, slightly warm or cold, works well for breakfast or a snack.
For dessert, you can add a bit of sour cream or yogurt on top, plus a little honey or syrup.
It can be cut into small cubes for dessert platters.
Frequently Asked Questions
1. Can I use fattier cottage cheese?
Yes, but make sure it’s well-drained; otherwise, it will turn out too soft. Too dry cheese can be mixed with a little milk or yogurt.
2. Can semolina be replaced with something else?
In this recipe, semolina provides the texture and binds the mixture. Flour doesn’t offer the same consistency, and cornmeal would change the taste significantly.
3. Can it be made with just yogurt, without cheese?
I do not recommend it. Yogurt alone doesn’t bind and doesn’t have the right texture for a pudding. You need cottage cheese for structure and flavor.
4. Can I add fresh fruit inside?
I do not recommend juicy fruits as they release too much liquid and can make the pudding too wet. If you want, try using raisins or dried cranberries.
5. Can the pudding be frozen?
No, the texture does not hold up well when frozen; semolina becomes rubbery after thawing.
Nutritional Values
Estimate for one serving (out of 8):
Calories: approx. 220-250 kcal
Protein: 9-11 g
Carbohydrates: 34-36 g (including sugars)
Fats: 5-8 g
Values are indicative and may vary depending on the type of cheese and yogurt used. The pudding is a moderate source of protein and carbohydrates, with a lower fat content compared to other cheese desserts.
Storage and Reheating
The pudding keeps well in the fridge, covered, for 2 days. It firms up a bit when cold but remains tasty. For reheating, you can put the portion in the oven or microwave for a few seconds, just enough to make it slightly warm. I do not recommend keeping it for more than 2 days, as it loses its freshness.