Cottage cheese soufflé with cocoa for dessert

Cottage cheese soufflé with cocoa for dessert

curd fat-free 300 g
milk fat-free 100 ml
gelatin 20 g
water 1 glass
cocoa 2 tbsp.
honey 2 tbsp.

Pour gelatin with cold water for half an hour. In the swelled product add cocoa powder, honey, skim milk. Put the mixture on a quiet fire, heat until the cocoa completely dissolves. Do not bring to a boil.

Stir in low-fat cottage cheese, mix and turn the mixture into a homogeneous mass with a blender. Curd soufflé pour into molds, put in the refrigerator for two hours, you can at night.