Tsar Easter cottage cheese with chocolate, condensed milk and no eggs - how to cook the royal Easter at home, step by step recipe photos

Traditional cheese (cottage cheese), Easter - the dish is incredibly delicious, but too caloric. Alas, in our time, not every health allows no harm to move such a loading dose of fat, carbohydrates and cholesterol. So now I tell how to cook Easter cottage cheese Tsar in a lightweight version. It turns out it is less high-calorie, but still very tasty and tender. Recipe with step by step to make a photo at your service.

How to cook the royal Easter cottage cheese at home

For classical Easter looking for the best fat cottage cheese, but for low-calorie options is better to choose 2 or 5%, or even at all fat free. The main thing is that it is fresh and tender, with no rough, dry grains.

Our Passover is two-tone, like a zebra. Therefore, we prepare two types of curd mass - creamy white and chocolate. But will have to start cooking with the preparation of fillers, namely, nuts and dried fruits.

A set of nuts, it is quite traditional: hazelnuts, walnuts, almonds, if desired, you can add peanuts or cashews. Dried fruit we use, of course, raisins (light, seedless). But instead of boiled sugar-candied prefer natural sun-dried cherries, cranberries and strawberries.

Raisins iterate, my carefully (to clean water) and scalded with boiling water.

scalded raisins drained and dried on a napkin.

Raisins - this is almost pure glucose, solid calories. How to make the taste and aroma of raisins present without increasing the caloric content? Fill the dried raisins couple of tablespoons of brandy and let it brew for half an hour. Very soon it absorbed the brandy and bright wine aroma will enrich and Easter, and cakes, even if they include raisins would be only a small handful!

Hazelnuts and walnuts, it is advisable to warm up in the microwave, then they will be easy to clean, and taste better. Almond or apricot pits scalded with boiling water, give a little stand, and can be easily cleaned by hand or using a coarse towel.

begin to prepare cottage cheese. Plummet 400g fresh cheese 2 or 5% fat.

Cheese wipe through a sieve or blender process to become a mass of soft, gentle and smooth.

In a 50 gr (2, 5, Art. N.) Softened butter Pour 50 grams (2 tbsp. L. Heaped) fructose and begin to rub-hot.

In the oil mass Pour a packet of vanilla and 2 tablespoons. l. condensed milk or cream and continue whisking until smooth fluffy mass.

Oil-creamy mass combine with grated cheese and stir.

Gentle, lush and fragrant creamy curd is ready. For the balance of flavors is recommended to add a pinch of salt.

The filler for this part of Easter is dried: a tablespoon with a hill of raisins, cherries, cranberries and strawberries. If the berries will krupnovat, you can cut them in half or in quarters.

The white part of the future Passover ready. She turned gentle, non-greasy, sweetish without cloying, with a pleasant fruity acidity and a pronounced aroma of grape-brandy.

For chocolate curd mass was crushed and melt the microwave or in a water bath of 50 g of dark chocolate.

To add the warmed chocolate 50g softened butter and 50 grams of fructose.

Beat the oil-chocolate mixture into a homogeneous fluffy mass.

We have already weighed 400 grams of cheese and got rid of the grains using a blender. Put the cheese in the chocolate paste.

a little more work blender and chocolate curd is ready.

To fill it will be nuts. Take a tablespoon with a slide peeled and roasted nuts: hazelnuts, almonds, cashews, walnuts and so on..

Nuts knife or grind in a mortar. No need to get carried away - we need not nut dust, and quite tangible pieces.

Mix cottage cheese and walnut pieces. Everything is ready, it's time to move on to the molding.

Pasochnitsy (often referred to as molds for the curd Easter) are one-piece, usually silicon, and national teams - wood or plastic. If there are no factory form, can accommodate any screen or even cropped plastic bottle.

Folding - first you need to collect. An indispensable feature of the shape for Easter cottage cheese - a hole in the bottom, through it during the pressing process will move away excess fluid.

pasochnitsy lining thin damp cloth (gauze, non-woven towels). Put the cream and fruit and nut chocolate mass layers, leveling and compacting a little spoon.

After filling up to the brim pasochnitsy harboring cottage cheese free ends of the fabric.

Set the form in posudinki, which will drain the whey and placed on top of any oppression. Now our Easter curd Imperial will be up to readiness in a cool place for several hours, but better a day or two.

When the weight of the cheese will cease to ooze serum, cargo can be removed.

Cooking Easter turn over on a plate, exempt from mold and napkins. If desired, decorate fondant, mineral granules, grated chocolate, or nuts.

Our Easter curd Tsar was very tender, low-fat, not cloying and far less calories than necessary on classic recipes.

We have replaced the sugar fructose half dose, halved the rate of butter, do without the eggs and cream, natural sun-dried berries are used in place of sugary citron. Basis ritual dessert - a light cottage cheese. Oily sweetness does not prevent to perceive the tenderness of cheese and well-defined fruit and wine and nut-chocolate flavor fillings. Using a lightweight prescription of the Royal Easter we are met and traditions, and their own health will not hurt excessively heavy and high-calorie food.