Recipe: Baked, protein enriched, cottage cheese-pasta (low carb, high protein)

This is a healthier version of the classic baked cottage cheese pasta (probably Eastern European origin).

I swapped sugar for stevia, butter for coconut oil, normal pasta for protein pasta and also, I added some extra protein to it. You can serve it as a dessert or even a main course. You can change the ingredients according to your goals and macro-targets.

Ingredients (8 portions):

  • 200g Protein pasta (Myprotein)
  • 30g Impact whey protein (Myprotein, unflavoured)
  • 30g Egg white protein powder (Myprotein, unflavoured)
  • 75g black sultanas
  • 825g 0% fat cottage cheese
  • 180g 12% fat sour cream
  • 8 whole medium eggs
  • 50g Truvia (stevia-sweetener)
  • 50g extra-virgin coconut oil
  • vanilla extract
  • tiny amount of butter to grease the baking tray
  • minced almonds

Cooking instructions:

  1. Cook the pasta according to the instructions on the label (in slightly salty water, for 10-12 mins), drain it and set it aside
  2. 20150410_125540Stir together all the ingredients, except coconut oil.
  3. 1Melt the coconut oil and pour it onto the pasta, mixed them thoroughly together and then add it to the previously mixed ingredients and also mixed them together.
  4. Grease a baking tray
  5. 20150410_130210Preheat the oven to 200 °C
  6. Pour the mixture into the greased tray2
  7. Bake it for 50-60 mins, until golden brown3
  8. Sprinkle minced almond on it
  9. 4Serve it hot or cold. Enjoy it!
Nutrition facts:
Serving size: 1/8 tray (approx. 250g)
Servings per tray: 8
Amount per serving:
Calories: 403,75
Fat: 16g
Carb: 20.75g
Protein: 44g
Amount per 100g:
Calories: 161.5
Fat: 6.4g
Carb: 8.3g
Protein: 17.6g

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