Can I use sugar instead of sweetener?

Yes, replace 20 g of sweetener with 3–4 tablespoons (50–60 g) of sugar. It will increase calories and carbs but give a more familiar taste.

Why is my casserole watery?

The cottage cheese may have been too wet, or you used thawed cranberries that released extra juice. Drain the cheese and use frozen berries directly.

Eggs bind the batter. Substitute with 2 tablespoons of flaxseed meal + 6 tablespoons of water (let sit 10 minutes), but the texture will be denser.

What can I garnish the casserole with?

Top with fresh cranberries, mint, or a dusting of powdered sugar. You can also drizzle with plain yogurt or sour cream.

Casserole with cranberries

Name: Casserole with cranberries
Total time: 40 min
Yield: 2 порции
Cuisine: International
Ingredients: Cottage cheese — 250 g; Sour cream — 100 g; Bulk sweetener — 20 g; Cranberry — 280 g; Chicken egg — 165 g

50min

815g

Nutrition per 100g

134

This light, airy cottage cheese casserole with bright cranberry bursts is the perfect way to start your day or enjoy a guilt-free dessert. It melts in your mouth with a refreshing tartness, while the berries add freshness and vitamins. Simple to make, without flour or sugar — a true treasure for healthy eating.

BreakfastBakeryDessert

WHAT YOU WILL NEED

From ingredients

5 products

Base

Dairy

Sweeteners

Berries

Binders

SIMPLE PROCESS

Step by step recipe

The key to this casserole is the right cottage cheese — use medium-fat (5–9%) curd, smooth and dry for a creamy texture. Cranberries can be fresh or frozen (add them straight from the freezer). Don't overmix the batter — just stir gently with a spoon to keep it airy. Bake at 180°C (350°F) until golden, then let it rest in the oven for 10 minutes to hold its shape.

Step 1

Prep the Ingredients

Take cottage cheese, sour cream, and eggs out of the fridge 30 minutes before to reach room temperature. Keep frozen cranberries in the freezer until ready to use.

Step 2

Mix Cottage Cheese with Sour Cream

In a large bowl, combine 250 g (about 9 oz) cottage cheese with 100 g (½ cup) sour cream. Stir with a spoon or whisk until smooth and lump-free.

Step 3

Add Eggs and Sweetener

Add 3 eggs (165 g) and 20 g (about 4 tsp) granulated sweetener. Mix thoroughly until well combined.

Step 4

Fold in the Cranberries

Gently fold in 280 g (about 2.5 cups) of cranberries (fresh or frozen) with a spoon, making sure they are evenly distributed but not crushed.

Step 5

Pour into the Baking Dish

Grease a 8–9 inch (20–22 cm) baking dish with butter or line with parchment. Pour in the batter and smooth the top.

Step 6

Bake and Cool

Place the dish in a preheated oven at 180°C (350°F) on the middle rack. Bake for 40 minutes until golden. Leave the casserole in the switched-off oven with the door ajar for 10 minutes, then cool completely in the dish.

CHEF'S TIP

Choose the Right Cottage Cheese

For a silky texture, use cottage cheese with 5–9% fat, without large curds. If it's too wet, drain it in a sieve for 30 minutes.

Fresh or Frozen Cranberries

Add frozen berries directly from the freezer — this keeps them intact and prevents excess moisture in the casserole.

Don't Overbake

Bake for exactly 40 minutes at 180°C (350°F). Test with a toothpick — it should come out almost dry, with a few moist crumbs.

Let It Rest

After baking, leave the casserole in the oven with the door ajar for 10–15 minutes to prevent sinking and make slicing easier.

SUBSTITUTIONS

Add your taste

Replace Cranberries with Lingonberries or Blueberries Any tart-sweet berry works. Lingonberries give a milder taste, blueberries are sweeter and juicier.
Add Semolina for Density For a firmer texture, mix in 1–2 tablespoons of semolina and let it sit for 10 minutes before baking.
Use Honey Instead of Sweetener Substitute 30 g of honey for natural sweetness. Calories increase slightly, but the flavor becomes more aromatic.
Skip the Sour Cream Replace sour cream with 100 g of plain yogurt or kefir — the casserole stays moist and tender.

HOW TO STORE

How to Store Cottage Cheese Casserole with Cranberries

Cool the casserole completely at room temperature, then transfer to an airtight container or wrap in plastic wrap. Store in the fridge for up to 3 days. Reheat in the microwave (30–40 seconds) or in the oven at 160°C (325°F) for 10 minutes. Freeze portions: wrap each piece in plastic and place in a freezer bag. Freeze for up to 2 months. Thaw in the fridge for 4–6 hours or at room temperature for 1–2 hours.

GOOD TO KNOW