Sweet Semolina Casserole with Raspberries

Sweet Semolina Casserole with Raspberries

Enjoy our vegetarian recipe Sweet Semolina Casserole with Raspberries by feastr. Ideal to lose weight. High Protein and very tasty.

Nutritional information:

Calories3647 kJ (871 kcal)
Protein55 g
Fat26 g
Carbohydrates94 g
Fiber12 g


pot, bowl, baking dish, whisk, blender, brush

Recipe instructions:


Take the raspberries out of the freezer and let defrost. Grease a baking dish with the oil. Preheat the oven to 350 °F.

  • 1 cup Raspberries, frozen
    1 cup Raspberries, frozen
  • 1 tsp Canola oil
    1 tsp Canola oil

Separate the eggs and beat the egg white until stiff. Set the egg yolk aside.

  • 2 Eggs (~ 3.9 oz)
    2 Eggs (~ 3.9 oz)

Bring the milk, honey and vanilla to a boil on medium heat. Add the semolina, whisk until creamy, turn off the heat.

  • 1 ⁠¼ cups Low fat milk
    1 ⁠¼ cups Low fat milk
  • 1 Tbsp Honey
    1 Tbsp Honey
  • Vanilla extract
    Vanilla extract
  • 1⁄3 cup Whole wheat semolina
    1⁄3 cup Whole wheat semolina

Add the egg yolk and yogurt to the pot, mix well, fold in half of the beaten egg white and transfer to a baking dish.

  • 2⁄3 cup Low fat greek yogurt
    2⁄3 cup Low fat greek yogurt

Add the raspberries into the baking dish, cover with the remaining egg white, top with the almonds and honey and bake for 20-25 minutes until the egg white starts to brown.

  • 1 ⁠½ Tbsp Almonds, sliced
    1 ⁠½ Tbsp Almonds, sliced
  • 2 tsp Honey
    2 tsp Honey

Enjoy your meal!