Diet Cottage Cheese Pudding
It is a light dessert with airy texture. Low-fat cottage cheese and whipped egg whites keep it healthy yet delicious.
Updated : 16 July, 2025
Easy
About 20 min.
Ingredients
400 grams
Curd
4
Egg whites
2 tablespoon
Sugar
4 teaspoon
Semolina
0.33 teaspoon
Baking powder
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
For better whipping, add a small pinch of salt or a few drops of lemon juice (or vinegar) to the egg whites. Beat with a mixer starting at low speed, increasing the speed as you whip.
Preparation
Step 1
Use fat-free or very low-fat cottage cheese - no more than 5%. Choose a soft product to get a very delicate pudding. Separate the egg whites from the yolks carefully - even a small drop of yolk will prevent the whites from whipping properly. Adjust the amount of sugar to your taste - the amount I’ve indicated is average.
Step 2
Even if your cottage cheese is soft, press it through a sieve - this will make the pudding extra airy. If preparing a large batch, you can process the cottage cheese with an immersion blender.
Step 3
Add semolina to the sieved cottage cheese and mix.
Step 4
Add a pinch of salt to the egg whites (it helps them whip faster) and start beating at low mixer speed. Then gradually pour in the sugar. Once all the sugar has been added, increase the speed. Beat the whites to soft peaks (a bit less stiff than for meringue).
Step 5
Add baking powder to the cottage cheese and spoon in the whipped egg whites.
Step 6
Very gently fold the egg whites into the cottage cheese, making careful movements so as not to deflate the airy mass.
Step 7
Take a suitable baking dish. You can bake the pudding in one large dish or in individual portions. Silicone molds are convenient, as they don’t need greasing. I used a muffin mold. Spoon the cottage cheese mixture into the mold.
Step 8
Bake the pudding in a preheated oven at 180°C (350°F) for 15-25 minutes. The exact time depends on your oven and the size of the mold. Check the appearance - when pressed, the ready pudding should spring back and not stick to your finger. The pudding will rise during baking and then settle down a bit afterward - this is normal.
Step 9
Let the pudding cool down before removing it from the mold - it will come out more easily. Serve. If your diet allows, serve with sour cream and fresh berries. Enjoy your meal!