According to the Kolomna Museum of Forgotten Flavors, both methods of preparing pastila (with or without egg whites) are considered traditional. That being said, a classic Belev pastila cannot do without egg whites. This simple addition makes the dessert airier and more protein-rich. 

To make it healthier, this version of the classic Russian pastila is sweetened with honey and not sugar, and egg whites are not used. 

Although the idea of a savory pastila might seem far-fetched to some, in reality, vegetable-based pastilas are jam-packed with flavor, nutritious and can be used as great accompaniments to other dishes such as pasta, stews, pizzas, etc. Namely, you can dilute the pastila with water to make a tasty tomato purée. Tomato paste pastila, as a true pastila should, calls for only three simple ingredients - tomatoes, garlic, and bell peppers. To further broaden the flavor palette of the dish, you can add sprigs of dill or basil.

This recipe is adapted from the grandkulinar.ru website. Pastila can be made with various fruit combinations to suit your taste. Regardless of the fruit of choice, however, the preparation method remains the same. The only major deviation from the original recipe is the addition of lemon juice that introduces a bit of tanginess to the predominantly sweet flavor of the pastila.