Salad with cottage cheese, carrots and raisins

200 g cottage cheese

2 medium size carrots

2 tbsp. raisins, cinnamon pinch

1 tbsp. honey

the fruit from the juice or prunes

200 ml dried apricots, sour cream

Raisins pour boiling water and leave for 10 minutes, then a good rinse in hot water.

Carrot peel and RUB on a coarse grater. The fruit from the juice cut and Pat dry with a towel to remove excess moisture. If fruit instead of juice use prunes or dried apricots, steam out them first and then chop.

Put in a bowl of cottage cheese, raisins, fruit, honey, cinnamon, carrots and season the salad with sour cream.