Parosa From Israel (Via Greece)
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cottage cheese
creamed |
|
| 2 | large |
eggs
separated |
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | dash |
salt
|
*
|
| ¼ | cup |
yogurt, plain
|
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cottage cheese
creamed |
|
| 2 | large |
eggs
separated |
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | dash |
salt
|
*
|
| 59 | ml |
yogurt, plain
|
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 3E+1 | ml |
all-purpose flour
|
|
Directions
Blend thoroughly the cheese, egg yolks, sugar, cinnamon and salt.
Add the yogurt to make a thick paste.
Add the melted butter or margarine.
Stir in the flour.
Beat the egg whites stiff and fold into the mixture. Pour into a greased quart casserole.
Set the casserole into a shallow pan of water and bake uncovered in a 350℉ (180℃) Oven for 1 hour.
Chill. May be served with more yogurt.
Serves 4 to 6
