Parosa From Israel (via Greece)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Casseroles, Dairy, Jewish, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Creamed cottage cheese |
| 2 | Eggs, separated | |
| 1/4 | c | Sugar |
| 1/2 | t | Cinnamon |
| 1 | ds | Salt |
| 1/4 | c | Plain yogurt |
| 2 | T | Butter or marg., melted |
| 2 | T | All-purpose flour |
INSTRUCTIONS
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 350F Oven for 1 hour. chill. May be served with more yogurt. Serves 4 - 6 //ara Kent
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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 101.9mg
Sodium: 493.3mg
Potassium: 231.5mg
Carbohydrates: 24.5g
Fiber: <1g
Sugar: 15.8g
Protein: 16.1g