10 best recipes for dietary curd soufflé

The dish that came to our region from French chefs is called soufflé. It necessarily contains egg yolks, which are mixed with various fillers. The formation of the dish is completed by adding egg whites, mashed to a thick foam.

The dish always has two key components: a base consistency of thick sour cream, which gives the dish flavor, and whipped egg whites, which create the fluffiness and airiness of the dish. This interesting dish can be a side dish or a flavorful dessert.

If you serve bechamel sauce with a dish, it will definitely be based on mushrooms or meat. Usually the soufflé is prepared in the oven in a suitable container. But by deviating from the traditional, classic cooking recipe, you can get an excellent dietary variation from the dish. This will be the answer to the question of how to prepare dietary meat soufflé for pancreatitis.

Features of cooking dishes for illnesses

As you know, the fight against pancreatitis mainly consists of maintaining a diet, which can be very strict, strict or gentle. Diet during illness becomes a lifestyle. It includes not only the food menu, but also the diet, methods of heat treatment of dishes, and a list of products that are useful for illness. You can eat meat without exacerbations of the disease. But it should be of lean varieties, well cleaned of films and skins. The best meat is:

You can prepare various dishes from dietary meat. One such dish is soufflé. For its preparation, pre-cooked meat from the acceptable list is used. Then the meat is ground either in a meat grinder with a fine grid or in a blender.

This is a feature of cooking, since raw minced meat is used in a normal diet. The second feature is the type of heat treatment. A regular soufflé is baked in the oven. But in dietary cuisine it is steamed using a steam bath on which dishes with the prepared mixture are placed.

Progress in the development of small household appliances is reflected in new devices that make work easier in the kitchen. Therefore, steaming is completely replaced by cooking in a multicooker in the “steam cooking” mode. The advantage of such cooking is the absence of the slightest drop of fat.

With agar-agar

Agar-agar is a thickener of natural origin, obtained from seaweed.

Its composition is dominated by B vitamins and minerals, such as calcium, potassium, sodium and others. It is most often used to prepare desserts, for example, delicate curd soufflé.

Required Ingredients

Required:

• cottage cheese - 180 g;
• egg white - 2 pcs.;
• berry or fruit jam - 40 g;
• milk - 200 g;
• agar-agar - 1 tsp.

Step-by-step cooking process

Stages:

1. Place cottage cheese on a plate, mash with a fork and mix with your favorite jam.
2. Place agar-agar in a small saucepan, add milk and heat over low heat. Simmer for about 3-4 minutes after boiling, stirring constantly during the process.
3. After the time has passed, remove the pan from the heat and let cool, then pour the mixture into the curd base and stir.
4. At this time, beat the whites to a creamy consistency and add them to the main mass, stirring gently.
5. After cooking, the dessert should be put in the refrigerator for a couple of hours.

Recipes for original soufflés

For pancreatitis, soufflé recipes contain other ingredients besides meat. You need to be attentive to them. Each component must be combined with approved products for pancreatitis. So, for example, spices and seasonings that improve the taste of a dish are dangerous in case of illness because they cause increased secretory activity of the pancreas.

When the disease is in remission, then maybe this issue will go away, but it will be much more offensive if these spices affect the rest of the organ. Or in recipes for pancreatitis, how to prepare a dietary meat soufflé, white cabbage is listed in the ingredients. But it is precisely this that is on the list of unauthorized products.

It can be replaced with another type of cabbage, which is allowed. But this is another reminder that not all recipes should be used thoughtlessly. Still, the dish will diversify the table of a sick person even without any special additives.

There are some tricks to making soufflé. This applies to eggs. Every housewife knows how to separate the yolk from the white. The dishes in which the whites and whisk are sent must be perfectly dry. Protein cannot be beaten. Having received the foam that is in the vessel, it must be immediately introduced into the main mixture. Knead the egg whites around the bowl with a fork. At the same time, the vessel rotates slightly in the opposite direction. The airiness of the dish depends on this secret of introducing proteins.

It is correct to take as a basis the soufflé recipes of table No. 5, and not any on Internet sites. Having gotten the hang of these recipes, you can then experiment on your own, using additives in the mixture from approved products. A patient using dietary dishes will tell himself what he liked more and what he liked less. There is no barrier to creativity when preparing a dish.

One of Povzner’s recipes for his diet No. 5 is chicken soufflé, consisting of the following ingredients:

• chicken meat 106g;
• half an egg;
• butter 5g;
• low-fat milk 30 mg;
• 1st grade wheat flour 4g;
• butter 4g.

The caloric value of the dish is 386.4. The recipe itself:

• Grind the boiled chicken well, either grind it twice through a meat grinder, or use a blender;
• add milk and yolk to the mixture;
• beat the whites into a thick foam;
• Gently fold the whites into the mixture;
• Grease the molds with oil and add the prepared mixture;
• steam;
• Serve the soufflé with garnish and butter.

This is a classic of the genre - always tasty and safe. The fish soufflé is no less original and appetizing. It is prepared from lean fish varieties. Since fish are taken from bones, it is better to use marine specimens. Pike-perch and perch are especially good.

Now you can consider the ingredients of the best original soufflé recipes for pancreatic diseases. The cooking method is the same and described above.

With apples

Cottage cheese soufflé in the oven is a source of useful substances: apples contain vitamins A, C, E, K and group B, and the fermented milk product contains phosphorus, calcium and iron, which are essential for the body.

Curd soufflé, recipe with apples.

This airy treat with apples does not require added sugar, so it is suitable for those who are losing weight or for small children.

Required Ingredients

Required:

• cottage cheese 9% - 150 g;
• apple - 1 pc.;
• egg - 1 pc.;
• semolina - 2 tsp.

Step-by-step cooking process

Stages:

1. The egg should be broken into a plate. Carefully separate the yolk from the white.
2. Peel the washed apple, cut into quarters and remove the seeds. Next, you need to grate each slice on a fine grater.
3. Place the cottage cheese in a deep container, add an apple, semolina and egg yolk. Place the ingredients in a blender and turn into a homogeneous mass at medium power.

4. Beat the egg whites with a mixer until stiff peaks form. Place it in the curd base and mix gently.
5. Now the future soufflé can be divided into portioned forms and placed in a preheated oven.

Bake the treat at 180°C for 10-15 minutes.

Preparing beef soufflé:

Step 1: Boil meat and rice.

Step 2: Prepare the minced meat.

Now that our meat is ready, we need to take a cutting board and place the slightly cooled meat on it. Then we clean it of unnecessary fat and tendons. Then cut into pieces and mix with sticky rice porridge. After mixing, you need to mince the beef along with the rice, preferably three times so that the mass is as tender as possible.

Step 3: Add eggs to minced meat

Place the yolks separated from the whites and half the amount of butter into the minced meat. After adding all of the above, you need to thoroughly beat the minced meat and mix with the whites. Now you need to take a baking dish greased with butter, put the prepared mixture there, about halfway. Preheat the oven to 180 degrees , place the pan and steam until the soufflé is completely cooked, about 30 minutes . Do not open the oven door, otherwise the soufflé will settle.

In a slow cooker

Kitchen of the XXI century. It is impossible to imagine without such a unit as a multicooker. You can cook everything in it: from rich soup to fluffy dessert.

Required Ingredients

Required:

• cottage cheese - 0.75 kg;
• sour cream - 250 g;
• egg yolks - 3 pcs.;
• squirrels - 5 pcs.;
• starch (corn or potato) - 15 g;
• granulated sugar - 30 g;
• vanillin - to taste.

Step-by-step cooking process

Stages:

1. First of all, you need to mix cottage cheese, starch, yolks, and sour cream in a deep bowl.

2. Then add vanillin, only a little, otherwise the finished dessert will acquire a bitter taste.
3. Next, beat the whites with sugar so that the texture resembles a thick cream. Combine them with the curd mass.
4. Now you need to put the soufflé in the multicooker bowl, set the “Baking” mode and cook for 1 hour, then switch the equipment to “Warming” and leave for another half hour.

Meat soufflé

It is recommended to choose meat - lean, lean beef, rabbit, turkey, chicken (skin removed) Excluded: fatty varieties, lamb, pork, goose, duck, game.

Proper nutrition treats chronic pancreatitis. It heals because by following a diet, you create conditions to stop the inflammatory process in the pancreas. The inflammation stops and the pancreas begins to work closer to normal.

And secondly, I promised you that dietary food can be not only healthy, but also tasty. The topic of today's post is soufflé.

With bananas

Banana soufflé turns out sweet even without adding sugar.

The fruits contain a lot of vitamins E, C, B1, B2, B6 and provitamins A and P.

Required Ingredients

Required:

• high fat cottage cheese - 150 g;
• semolina - 20 g;
• ripe banana - 1 pc.;
• egg - 1 pc.

Step-by-step cooking process

Stages:

1. Place the cottage cheese in a plate, beat an egg into it and add semolina. Puree the mixture with a blender.
2. Wash, peel and mash the banana. Add to other ingredients. Mix.
3. Place the soufflé dough in a baking dish, place in an oven preheated to 180°C and bake for about 20 minutes.

Meat soufflé Dietary recipes

The meat can be beef, chicken, turkey, fish. Soufflés are prepared from all types. We choose meat that is not sinewy, not fatty, and boil it first. For meat souffle intended for non-dietary food, minced meat, not boiled, is used.

In dietary nutrition, the soufflé is steamed - steamed meat soufflé. To do this, place the bowl with the semi-finished souffle product in a water bath. The task of steamed meat soufflé - “steam cooking” - is perfectly solved by a multicooker.

With cocoa

A dietary dessert recipe with cocoa will help satisfy your sweet cravings. The soufflé has a delicate texture and chocolate flavor.

Required Ingredients

Required:

• gelatin - 1.5 tsp;
• cottage cheese - 280 g;
• cocoa - 1 tsp;
• liquid honey - 1.5 tbsp. l.;
• milk - 180 ml;
• water - 70 ml.

Step-by-step cooking process

Stages:

1. Pour gelatin into a saucepan with cool water and leave for 10-15 minutes. After time, you should add milk, honey, and cocoa to it. Place over low heat and heat, but do not bring to a boil.
2. Place the cottage cheese in a bowl, mash and pour in the warm gelatin mass.
3. Now you need to beat the ingredients with a mixer at maximum speed.
4. Pour the resulting mixture into beautiful molds and put it in a cool place for 1 hour.

The mass should freeze completely.

Recipe No. 1. Meat soufflé

Ingredients:

1. Lean and lean beef (boiled) – 200-250 g
2. Cottage cheese – 50 g (1/4 pack)
3. Egg – 1 pc.
4. Butter – 1 tbsp
5. Loaf (white bread) - a little, if bread, then a cut piece, 1 cm thick: 4
6. Milk – 1 tbsp
7. Low-fat cheese – 15-20 gr.
8. Greenery
9. Salt - to taste
10. Pepper is not advisable because pepper has properties that increase secretory activity.

Cooking method:

1. Loaf (bread) soaked in milk
2. I separate the white from the yolk. I beat the egg white (if I add a pinch of salt, it whips better and faster).
3. I grind the beef and cottage cheese in a meat grinder
4. To the rolled one I will add the soaked loaf and yolk
5. Gently add the whipped egg white to the resulting mixture.
6. I grease the mold with vegetable oil, carefully spread out the whole mass, sprinkle with grated cheese and herbs.
7. I put it in a slow cooker (you can put it in a water bath)

Well, of course, it tastes best if you put it in the oven. Then a golden brown crust will appear. t=200 0, 15-20 minutes. However, if the condition is unstable, then it is better not to put it in the oven.

Bon appetit!

In the oven

The classic version uses heavy cream, which can be replaced with sour cream if necessary: ​​the taste and texture will not be affected.

Preparation next.

Required Ingredients

Required:

• eggs - 4 pcs.;
• cottage cheese - 450 g;
• sugar - 1 tbsp. l.;
• cream 20-30% - 180 ml.

Step-by-step cooking process

Stages:

1. In the first step, you need to thoroughly grind the fermented milk product with a fork so that there are no unnecessary lumps left.
2. Then you need to separate the white very carefully so that the yolk or pieces of shell do not get into it. This is easy to do using a bottle: break the egg onto a flat plate. Squeeze the plastic container on both sides, thereby releasing the air. Bring the neck of the bottle closer to the yolk, and then release the compression: it will be sucked into the container.
3. Beat the whites with a mixer in a dry and clean bowl. Properly whipped whites will appear uniformly white and thick, and will form soft but firm peaks easily. It is better not to use aluminum dishes, otherwise the mixture will take on a gray tint.
4. Mix the yolks with cream and cottage cheese. This can be done either with a fork or with a mixer.
5. Now it's time to turn on the oven to preheat.
6. Next, you need to carefully introduce the whites into the curd base and mix with a whisk from bottom to top. This should be done extremely carefully so as not to damage their airy texture.
7. Divide the dough into portioned forms, place them on a baking sheet and bake in the oven for 15-20 minutes at 180°C; if one common form is used, then the time should be increased to 30 minutes.

Recipe No. 2. Beef soufflé

Ingredients:

1. Boiled beef - (300 -350) g
2. Eggs - 1 piece
3. Milk - 1/2 cup
4. Wheat flour -1 tsp (11 g)
5. Butter -1 tsp (11 g)
6. Salt - to taste

Cooking method:

1. To the boiled beef, cleaned of tendons, add milk sauce, egg yolks, and butter. Mix and grind with a blender until smooth. (Or we pass the meat twice or twice through a meat grinder with a fine grid and add all the described ingredients to it)
2. Separate the white from the yolk. Beat the egg white (if you add a pinch of salt, it will beat better and faster).
3. Carefully combine the whites with the meat mixture.
4. Grease a baking sheet with oil, spread the protein-meat mass on it in a layer of 3-4 cm.
5. The oven is preheated to a temperature of 220-230 degrees. Baking time 20-25 minutes.

Nutrient content per 100 grams of dish:

• Proteins - 25 g
• Fat – 16.47 g
• Carbohydrates -1.88 g
• Calorie content - 262.1 kcal
• B1 - 0 mg
• B2 - 0 mg
• C - 0 mg
• Ca - 37.9843 mg
• Fe - 1.1806 mg

Bon appetit!

In a steamer

Cottage cheese soufflé in the oven turns out just as tasty as a light dessert prepared by steaming, microwave or slow cooker. This healthy delicacy cannot harm even those who are losing weight, because the calorie content of the dish is minimal: only 105 kcal per 100 g.

Required Ingredients

Required:

• cottage cheese - 0.35 kg;
• yolk - 1 pc.;
• cinnamon - 5 g;
• proteins - 2 pcs.;
• sugar - 45 g;
• honey - 3 tsp;
• milk 3.2% - 150 ml.

Step-by-step cooking process

Stages:

1. First, you need to beat the whites with a mixer or whisk until they form a thick, airy foam.

2. If candied or too viscous honey is used for cooking, it must be melted to a liquid state.
3. Cottage cheese, milk, honey, cinnamon, yolk and sugar must be mixed until smooth.
4. You need to add the whites to the resulting mass and mix gently.
5. Transfer the workpiece into a mold and place it in the lower section of the steamer. Half an hour will be enough to prepare the dessert.