Cottage cheese noodle pie with blueberry and lemon sauce with raspberry crown

Made by:


10 dkg of

2 large
10 dkg
1,5 dl
Mizo sour cream (20%)
25 dkg
Mizo cottage cheese

grated peel of 1/2 a lemon
10 dkg
6 db
strudel sheets
6–8 dkg
Mizo butter

for the baking tray: for the sauce:

2 db

13.5 dkg of
2 tablespoons of
Mizo butter

squeezed juice of 2 limes

for serving:

frozen raspberries



Boil the vermicelli in lightly salted, hot water for 2 minutes, rinse it with cold water and drain.

Beat the the egg yolk into a foam with the sugar, add the sour cream, cottage cheese, lemon zest, the vermicelli, and finally the blueberries. Carefully fold in the egg whites beaten into a hard foam.

Spread 1 strudel sheet and lightly spread melted butter on it, then place 2 more sheets on top, each buttered. Cut them into 4 parts (you will need 4 squares) and

line the  muffin tray holes with them. Do the same with the other 3 sheets. Put the filling into the lined muffin holes and bake ready in a preheated 180 degree oven in approx. 25 minutes.

In the meantime prepare the sauce. Mix the eggs, lemon juice and sugar with a hand mixer until smooth. Slowly thicken the mass, stirring constantly over the steam of hot water, taking care not to overheat the eggs. Remove from the steam, add the lemon zest and butter. Allow to cool and finally add the lime juice. Decorate the cottage cheese noodle pie with frozen raspberries and serve with lemon sauce.