Dietary steamed cottage cheese soufflé. Dietary cottage cheese soufflé.

Ingredients: * egg - 3 pieces.
* cottage cheese - 300 grams (low-fat). * corn starch - 2 tbsp. l. * honey - 1 tbsp. l. * lemon - 1 piece. Preparation: 1. Break the chilled eggs into different bowls, separating the whites from the yolks. 2. Beat the whites with a mixer into a dense mass. 3. Add cottage cheese to the yolks in a bowl and mix. 4. add starch and begin to beat gradually.

5. wash and dry the lemon. Squeeze the juice from half a medium lemon and add to the yolks. If desired, you can also use lemon zest in the recipe for making dietary curd soufflé. 6. add a little powdered sugar and beat the mixture until smooth. 7. You will no longer need a mixer; now use a spoon to carefully add the whipped whites to the mixture and mix. 8. Sprinkle muffin tins (you can use small heat-resistant cups) with a pinch of powdered sugar and fill with curd mass. 9. Place the molds on a baking sheet and place in a preheated oven. 10. Dietary curd soufflé is baked at home very quickly - about 10 minutes. You can brown the top under the grill for the last couple of minutes. 11. Let it cool a little and you can serve the dessert. This soufflé is delicious both hot and cold.

Steamed cottage cheese soufflé dietary recipe. Curd soufflé

Soufflés made from fresh low-fat cottage cheese are perfect for both baby and diet food. Curd soufflés are easy to prepare, very tasty and healthy. “Soufflé” means airy (translated from French). A curd soufflé will be airy only if we can beat the egg whites into a strong foam. Here are some secrets on how to whip egg whites correctly:

Cottage cheese with uffle

Beat the egg whites in a glass, porcelain or enamel bowl. Aluminum cookware is not recommended as it gives a gray color to the squirrels. Plastic dishes have pores that are not properly cleared of grease and this prevents the egg whites from whipping.
The dishes must be clean, free of grease and perfectly dry. A drop of water or poorly washed grease from the dishes will extinguish the foam, the egg whites will be more difficult to whip, and the resulting foam will be fragile and unstable.
Egg whites whip better if you add a pinch of salt to them.
Fresh egg whites do not whip well, use week-old egg whites

This post contains recipes for curd soufflés that meet the requirements of diet No. 5p for pancreatitis. Dishes prepared according to these recipes are low-fat and high in protein, so they are included in the menu of protein diets for weight loss.

milk 3.2 - 100 g (0.5 cups)
semolina - 20 g (1 tbsp)
eggs - 40 g or (1 piece)
sour cream 20% - 40 g (4 tsp)
butter - 10 g (1 tsp)
granulated sugar - 30 g (3 tsp)

Cooking method:

The cottage cheese must be made elastic, in the form of a paste. To do this, we choose a convenient method: rub it through a sieve, pass it through a meat grinder or grind it using a blender. And I do this:

I separate the egg whites from the yolks and beat the whites into a strong foam.
I combine products: cottage cheese, sour cream, milk, sugar, semolina and egg yolks. I mix, chop and beat with a blender.
Add the whipped whites into the resulting curd mass. Mix carefully.
I grease the mold with butter, put the curd mass into it.
I cook steamed curd soufflé in a slow cooker. Pour two glasses of hot water into the multicooker pan. I set the mode:

"Steaming"
Time - 40 minutes.

Original dietary chicken liver soufflé

500 g chicken liver;
2 carrots;
1 onion;
1 chicken egg;
2 tbsp. l. oatmeal or ground flakes;
50 ml yogurt;
½ tsp. paprika;
a pinch of salt and pepper;
oil for lubricating the mold.

Read: Dietary meat cutlets, quick recipes for the whole family

Calorie content: 127 kcal.

The recipe for dietary liver soufflé is universal, because you can take not only chicken liver, but also beef, pork, and turkey. However, chicken liver makes the most tender dish. The main thing is to cleanse the liver well of fat and green inclusions. Greens are gall, they will be very bitter and ruin the dish. Inspect the product carefully before cooking.

Dietary liver soufflé is prepared in the oven, in a silicone baking dish - this makes it easier to remove without damaging the mold. Then cut into pieces and serve.

Clean the liver, rinse, squeeze out the water.
Blend in blender.
Chop the onions and carrots separately there.
Combine liver mass, ground vegetables, flour, yogurt, egg.
Mix well and season with spices.
Grease the sides and bottom of the mold.
Load the resulting mixture into it.
Place in an oven heated to 170 degrees.
Bake for 40 minutes.

Steamed curd soufflé in a slow cooker recipe. Cooking cottage cheese soufflé in a slow cooker

Cottage cheese is a product that must be included in the diet of any child. It contains calcium. This mineral is simply necessary for a young, growing organism. In addition, cottage cheese contains highly digestible proteins. Curd soufflé in a slow cooker is very tasty, and most importantly a healthy dish, it is suitable for all family members, even small children, find out its recipe below.

Often capricious children do not want to consume such a healthy product that is necessary for their health. In this matter, cottage cheese soufflé will come to the rescue, which can be easily prepared in a slow cooker.

This dish will appeal not only to children, but also to the adult members of your family. I can confirm this from personal experience. When this dish was placed on the table, it was devoured in one sitting!

Curd soufflé prepared in a slow cooker turns out very tasty. It is fragrant, lush and extremely tender! If you serve it with sour cream, condensed milk, jam or preserves, then it will be impossible to tear the children away from the dish!

Recipe for cottage cheese soufflé in a slow cooker

To prepare cottage cheese soufflé in a slow cooker, we need to have the following products available:

Eggs – 5 pieces;
400-500 g of cottage cheese;
200 g kefir;
1 glass of semolina;
1 cup granulated sugar;
vanilla sugar – 1 packet;
baking powder – 1 teaspoon.

Prepare a tender curd soufflé in a slow cooker:

Pour kefir into the semolina and leave for 10 minutes for the semolina to swell.
Separate the whites and yolks. Add sugar to the whites, beat until foam forms.
Next, using a blender, you need to mix the remaining components with the swollen semolina. You also need to add whipped whites. Gently mix all ingredients using a spoon.
Then you need to pour the mixture into a container that has been previously greased with butter.
Set the multicooker to the “Baking” mode, cooking time is 50 minutes. After the time has passed, do not open the lid of the device; you should let the dish cool for 20 minutes, otherwise the soufflé may fall off.
Remove the curd soufflé from the container. For this we need a container for steam dishes.
Cut the soufflé into portions.
Pour sour cream, condensed milk, jam or preserves over the dish.

Now you can try. We wish you bon appetit!

Initially, the dish was intended to be a cottage cheese casserole, but the result was a very tasty cottage cheese soufflé. All my household needed a supplement, so the food disappeared before our eyes!

Children who do not like to eat cottage cheese eat this dish with great pleasure, and they will also ask for more. Prepare cottage cheese soufflé in a slow cooker and be healthy!

General cooking principles

The key to delicious cottage cheese dishes is high-quality cottage cheese. It should not be too sour or hard. Humidity is moderate.

Curd dishes can have a salty or sweet taste . When cooking, cottage cheese is often combined with other dairy products: sour cream, butter, milk. It is ideally complemented by eggs, berries, fruits, and dried fruits. If unsweetened dishes are prepared, parsley, cumin, dill, and ground pepper are used in large quantities.

If you are wondering what you can cook from cottage cheese in a slow cooker, then you should consider simple and affordable quick recipes. Despite the speed of their preparation, they will yield very tasty and interesting dishes!

Steamed curd soufflé recipe in the oven. Curd soufflé in the oven

If the goal of the diet is weight loss, then the main thing in the cottage cheese soufflé recipe is to reduce the number of calories per serving. Then the recipe might look like this:

300g cottage cheese (low-fat or low-fat)
2 eggs
1 tablespoon sugar (you can use honey or a sugar substitute)
1 tablespoon bran
1-2 tablespoons milk

Grind the cottage cheese until smooth, add sugar or a substitute. The most convenient way to do this is in a blender: the smoother the texture of the curd paste, the better the dish will turn out.

Mix the bran with milk and let stand for a few minutes so that it swells, and then mix with the curd mass.

Separate egg whites from yolks to reduce calorie content. Beat the whites until stiff and carefully fold into the mashed cottage cheese. It is better to stir the mixture with a spoon from bottom to top, trying not to disturb the airy structure of the whipped whites.

Pour the finished mixture into a mold greased with odorless vegetable oil. It is best to distribute the resulting “dough” into portioned molds, this way the dough will be better baked in the oven, and it will be much more convenient to serve. On top of each portion, before going into the oven, the curd souffle can be supplemented with a pinch of brown sugar or cinnamon, a spoonful of milk or low-fat sour cream. This will make the low-calorie curd souffle more pleasant both in appearance and taste.

The optimal way to bake a curd soufflé is to place the molds in a deep baking tray, pour water into it up to half the height of the molds, and preheat the oven to 170 degrees. Baking time – 20 minutes. The finished dish is best eaten hot, served with milk; the dish is especially good for breakfast.

Nourishing recipe with mushrooms and herbs

Soufflé with mushrooms and herbs differs from previous recipes in its nutritional value. It is used as a second course. It satisfies hunger without spoiling your figure. To make it you need:

1 package of curd ingredient (any fat content)
50-100 g cheese
2 eggs
1 tbsp. decoys
salt
pepper
6 champignons.

Cooking steps:

Boil the mushrooms, cool, and chop with a blender. The cheese is grated on a fine grater.
Place the fermented milk product in a bowl, add eggs, semolina, champignons, and cheese. Bring until smooth.
Place in a baking dish. Place in the oven preheated to 200 degrees.
Readiness is determined by the golden brown crust.

Served with sour cream or cream sauce. Mushrooms add richness to the dish. The recipe is considered suitable for adherents of a protein diet. To reduce calorie content, choose products with a low fat content. The optimal option is from 2 to 5 percent.

Steamed curd soufflé for ulcers. Cottage cheese for gastritis with high and low acidity

Cottage cheese for gastritis with high acidity
If you have high acidity, you should exclude any fermented milk from your diet. The allowed list is quite small:

Steamed curd soufflé.
Milk.
A small amount of cream.

If you have a long period of remission and feel well, then you can gradually introduce cheesecakes and casseroles into your diet. Dumplings are allowed to be consumed in small quantities. You can drink non-acidic kefir. For gastritis with low acidity, the menu may become more extensive, since during remission the permitted list increases significantly. You can consume any fermented milk products, but stick to a reasonable amount. If you have a period of exacerbation of the disease - often it falls in autumn and spring - then you should eat according to the rules of a diet with high acidity.

For those whose diagnosis sounds like chronic gastritis, the possibility of consuming cottage cheese should be discussed with your doctor. Since chronic gastritis can produce a large or, conversely, too small amount of hydrochloric acid, only a gastroenterologist will advise you on how much cottage cheese you can have on your table.

Important! For sour cream lovers there are some restrictions. During periods of good health, it may be allowed to be added to dishes in the amount of 13 grams per serving.

Steamed cottage cheese soufflé in a slow cooker. Portioned soufflé in molds

Cottage cheese is a source of healthy vitamins and calcium. This dish is especially recommended for children and those on a diet. Steamed cottage cheese soufflé in a slow cooker is an ideal delicacy with a bright taste, at the same time light and very healthy.

For variety, we recommend adding various fruits, cereals, and cookies. You will love the steam soufflé not only because of its appetizing appearance, but also because of its amazing taste. Once you try this dessert, you will never forget its taste - tender, airy, with a slight sourness imparted by berries. And to prepare you will only need about 50 minutes of free time and a slow cooker.

We offer several simple recipes for cottage cheese soufflé. Desserts prepared according to these recipes are low-calorie and contain an increased portion of the protein component. That is why these dishes are an effective assistant for those who want to lose weight.

Steamed curd soufflé

Ingredients:

Cottage cheese – 150 g;
Milk – 70 g;
Semolina – 1 tsp;
Eggs – 1 pc.;
Sour cream – 2 tsp;
Sugar – 2 tsp.

Preparation:

Separate the whites and beat with a blender until foam forms.
Separately combine the grated cottage cheese, cereal, sour cream and yolks, mix.
Pour the protein foam into the container with the curd mass.
Grease the mold with oil, and then put the curd soufflé into the mold.
Pour 400 g of hot water into the multicooker pan and set the “Steam” mode, time – 40 minutes.
The dessert is ready, serve, after pouring berry syrup or sour cream.

Curd soufflé with berries

Ingredients:

Cottage cheese - 460 g;
Fresh or frozen berries – 170 g;
Eggs – 2 pcs.;
Starch – 120 g;
Yogurt without additives – 200 ml;
Granulated sugar – 80 g

Preparation:

Grind the cottage cheese so that there are no grains.
Pour soft cottage cheese into the bowl of a food processor, add sugar, egg, sour cream, 60 g of starch, yogurt. Using a metal knife attachment, chop.
Roll the berries in the remaining starch. This must be done so that during the cooking process the berries do not settle to the bottom.
Transfer the berries to the curd mixture and stir.
Place the mixture into silicone molds, having previously greased them with oil. Place the molds in the steam tray and add 400 g of water to the bowl.
Cook the dessert in the “Steam” mode for 30 minutes
Remove the dessert from the molds and place on serving dishes. Garnish with mint sprigs.

Cooking secrets

If you often prepare cottage cheese dishes, then you already know some cooking tricks, but new secrets and recommendations will definitely not be superfluous:

Cottage cheese should be subjected to minimal cooking. Baking time for pies and muffins should not be more than half an hour.
All curd dishes have a wonderful taste, but, unfortunately, this dairy product loses some of its beneficial properties for digestion during processing. It is advisable to include cottage cheese in your menu that has not undergone heat treatment. There are also many similar recipes.
It is not recommended to add baking soda to this ingredient; it reacts with acid, and the dairy product loses its structure. This property is applicable when preparing homemade raw materials, but during the baking process it will do a disservice; the dough will simply spread, lose its shape, and will fry to the surface of the multicooker bowl.
Most recipes allow you to replace sugar with liquid honey, after which any curd dish will acquire a wonderful flavor.

As you can see, you can quickly prepare many dishes from cottage cheese, and a slow cooker will help with this. It is enough to put the necessary ingredients into it, set the desired mode, and the device will finish the job. The above recipes are ideal as a nutritious breakfast for adults and children. They can also serve as the main dessert on any holiday table. You should definitely include healthy and tasty cottage cheese in your daily diet to saturate your body with all the necessary substances.

Dietary curd soufflé

Description of preparation:

1. Break the cooled eggs into different bowls, separating the whites from the yolks. 2. Beat the whites with a mixer into a dense mass. 3. Add cottage cheese to the yolks in a bowl and mix. 4. Add starch and begin to beat gradually. 5. Wash and dry the lemon. Squeeze the juice from half a medium lemon and add to the yolks. If desired, you can also use lemon zest in the recipe for making dietary curd soufflé. 6. Add a little powdered sugar and beat the mixture until smooth. 7. You will no longer need a mixer; now use a spoon to carefully add the whipped whites to the mixture and mix. 8. Sprinkle muffin tins (you can use small heat-resistant cups) with a pinch of powdered sugar and fill with curd mass. 9. Place the molds on a baking sheet and place in a preheated oven. 10. Dietary curd soufflé is baked at home very quickly - about 10 minutes. You can brown the top under the grill for the last couple of minutes. 11. Let it cool a little and you can serve the dessert. This soufflé is delicious both hot and cold.

Curd soufflé for gastritis. Souffle

Curd soufflé for gastritis can serve as a dessert or a full meal. Soufflé is good to eat at any meal: for breakfast, lunch or dinner.

Gelatin: Gelatin (1.5 tablespoons) is filled with water in advance to swell according to the instructions. Mix 300 grams of cottage cheese, pureed until smooth, with a fat content of 0-1.5%, with yogurt without additives. We'll also add 0.5-1 tablespoon of sugar there. Then the mixture must be combined with gelatin and placed in the refrigerator until it hardens. It is better to use portion molds. Usually 5-8 hours is enough, but it is advisable to prepare the curd soufflé overnight.
Banana dietary soufflé: Mix 300 grams of cottage cheese, mashed with 50 grams of sugar (it is better to use a blender and mix everything at once), two mashed bananas, 0.5-1 tablespoon of sunny grits and a couple of eggs. The portion pans should be greased and floured before spreading the soufflé mixture. Place the molds in a hot oven (180 degrees) for 30 minutes. For juiciness, you can top it with low-fat sour cream mixed with 1 teaspoon of powdered sugar before serving.
Meat soufflé with cottage cheese: Only dietary meat is selected. You can choose rabbit, chicken, turkey or veal. Boil 150 grams of the selected meat until tender and pass through a meat grinder or grind in a blender. Then grind 300 grams of low-fat cottage cheese and mix it with meat, add a little salt, 2 eggs, 100 grams of grated cheese. If desired or for variety, you can add a little zucchini, carrots or pumpkin (be sure to boil and puree the vegetables before adding). The baking principle is the same - in the oven for 30 minutes at 180 degrees.

Recipe with berries in a slow cooker

To prepare a delicacy with berries in a slow cooker, you need the following products:

5 eggs
1 small pack of sour cream or cream (200g)
600 g cottage cheese
3 tbsp. starch
1.5 tbsp sugar
vanillin - to taste)
powdered sugar
strawberry, fruit

Dessert preparation steps:

In a large bowl, grind cottage cheese, yolks, sugar, eggs, and vanilla.
In a separate bowl, beat the whites with powdered sugar until thick foam, put the workpiece in the refrigerator.
Combine the preparations, add berries and fruits, mix.
Place the mixture in the multicooker bowl and set the “baking” mode. Cook for 65 minutes.
Leave in the “heating” mode for 30 minutes without opening the lid.

You can serve the dish with honey or maple syrup. It has a creamy berry taste and is used as a hearty breakfast. We also recommend other recipes for soufflé in a slow cooker.

Steam soufflés. Meat soufflé

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.

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.

Recipe No. 1. Meat soufflé

Ingredients:

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

Cooking method:

Loaf (bread) soaked in milk
I separate the white from the yolk. I beat the egg white (if I add a pinch of salt, it whips better and faster).
I grind the beef and cottage cheese in a meat grinder
To the rolled one I will add the soaked loaf and yolk
Gently add the whipped egg white to the resulting mixture.
I grease the mold with vegetable oil, carefully spread out the whole mass, sprinkle with grated cheese and herbs.
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 =2000, 15-20 minutes. However, if the condition is unstable, then it is better not to put it in the oven.

Steamed curd soufflé in a slow cooker

Dietary cottage cheese soufflé is useful not only because it is prepared from cottage cheese, but also due to the cooking method. The use of hot steam in cooking helps ensure that the ingredients retain a large number of useful components. In addition, steam soufflé is prepared without the use of oil or any other fats, which makes it low-calorie and healthy for the figure. Let's look at what ingredients are used in preparing steamed curd soufflé in a slow cooker.

low fat cottage cheese – 250 g;
semolina – 2 tbsp;
sour cream 15% fat - 2 tbsp;
sugar – 5-6 tbsp;
eggs – 3 pcs.;
any berries to taste – 100 g.

Steamed curd souffle in a multicooker is prepared quickly; the most important thing is that your equipment supports the “Steam cooking” option and is equipped with a special accessory. Let's look at the cooking steps below:

The main ingredient of the curd soufflé should be a thoroughly crushed mass of homogeneous consistency. If there are lumps in the cottage cheese, the soufflé will not turn out tender and airy. So, to achieve the desired consistency, first grind the cottage cheese through a fine sieve.
Wash the eggs, carefully break the shells and separate the whites from the yolks. Pour the whites into a deep, dry bowl and place in the refrigerator while preparing the remaining ingredients.
Add sour cream, sugar and yolks, as well as semolina to the grated cottage cheese. Mix everything with a spoon.
Pour the berries into a colander and rinse with running water. Let them drain, then pour them onto a dry paper towel to absorb the remaining liquid.
Add 1 pinch of salt to the chilled whites and beat with a mixer until they turn into a stiff foam. The foam should be such that when the bowl is turned upside down, it does not leak out and remains in its original shape.
Add the protein foam into the curd mass. Slowly and very carefully mix the ingredients with a spoon.
We transfer the future soufflé into a suitable form and place it in a container for steaming. Sprinkle the curd mixture with berries. Pour the required amount of water into the bowl of the device, activate the “Steam” program and cook the steamed curd soufflé in the multicooker for 30 minutes.

Curd cake

The cake in the slow cooker also turns out very tender and fluffy. It is prepared according to a very simple recipe, and the tasty delicacy can be classified as a quick dish. You will prepare the dough in five minutes, and the multicooker will finish everything for you . You don’t need many ingredients: half a kilo of cottage cheese, flour and sugar. Additionally, you need to take five eggs, a stick of butter, a spoonful of slaked soda and vanillin.

Melt the butter, grind the cottage cheese, add all the other listed products into it. Cook in the “Baking” mode for half an hour. If the cake is still wet inside, increase the cooking time. Remove from the bowl ten minutes after finishing cooking. The finished product is sprinkled with powdered sugar or poured over melted chocolate.