Tastes Like Dessert, Acts Like Breakfast: The Guilt-Free Pineapple Bake Your Family Will Crave

When it comes to deciding what to make for breakfast, there’s usually not enough time to prepare something really delicious that will make the start of your day a little bit later. However, this low-calorie pineapple and cottage cheese bake will surely be worth spending some more time in the kitchen: it’s both delicious and hearty, thus leaving you full right until the lunch time comes.

Here’s what you need: 750 g of cottage cheese (8% fat), 20 g of butter, 200 g of canned pineapple rings, canned cherries to taste, 40 g of raisins, 3 eggs, 75 g of semolina, 75 g of sugar, 10 g of vanilla sugar, 1 tbsp of lemon zest, 2 tbsp of breadcrumbs.

Blend the cottage cheese until smooth so that the casserole turns out tender and evenly textured.

Add the semolina and lemon zest to the cottage cheese, then stir in the raisins — which have been soaked and drained — so that they are evenly distributed throughout the mixture.

Separately, beat the eggs with sugar and vanilla sugar until light and foamy, then gently fold them into the cottage cheese mixture, stirring thoroughly.

Grease the baking dish with butter and lightly dust with breadcrumbs, then arrange the pineapple rings and cherries on the bottom. Spread the curd mixture on top and smooth it out.

Bake at 180°C for about 40 minutes until golden brown, then let the casserole cool slightly.

You can decorate the dish with powdered sugar before serving.