Cream Cheese Pudding with Banana-Apricot Sauce

1. 1 Sour cream 15%pack 300 g ≈ $1.60 20 g
2. 2 Starch 10 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 40 ml
4. 4 Bananas≈ $1.44 per kg 60 g
5. 5 Jam 20 g
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 80 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Separate the egg. Whisk the yolk with cream³ cheese, sour¹ cream, cornstarch, and half the jam until smooth.

2. Whip the egg white to stiff peaks and gently fold into the cheese mixture.

3. Transfer the batter to a silicone mold.

4. Bake at 340°F (170°C) for 20–25 minutes until lightly golden—do not open the oven door.

5. Let the pudding cool for 10 minutes, then unmold.

6. Blend the banana⁴, cream³, and remaining jam until it reaches a thin sour¹-cream consistency. Drizzle over the pudding.

In short

• In the planner this dish is cooked for two days: reheat on day two.