Many people love cottage cheese for its taste and benefits in the form of a large amount of calcium. Cottage cheese, along with other fermented milk products, is good for digestion. At the same time, it goes well with various dishes and can serve as an additive or base for preparing various delicacies. There are a lot of recipes for cottage cheese in a slow cooker; a simple kitchen appliance will make the process of preparing a healthy product easier.
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
This is a wonderful recipe that your child will love to eat for breakfast. To prepare cottage cheese soufflé in a steamed slow cooker you need:
- 250 g of cottage cheese, it is better if its fat content is 11%;
- 20 g semolina;
- 1 piece – egg;
- 3 teaspoons sugar;
- 2 spoons of sour cream with 15% fat content.
Cooking steps
- Mix the prepared ingredients into a homogeneous mass.
- Cottage cheese should be chosen soft. If it is a little dry, you need to grind it in a blender or grind it through a sieve.
- The resulting mixture should stand for 10 - 15 minutes so that the semolina has time to swell and the dessert turns out airy.
- The soufflé is placed into molds.
- Prepare the dish in the Steam mode in a multicooker for 20 minutes.
Starch-curd casserole
This recipe will make an excellent dietary cottage cheese casserole in a Redmond or any other multicooker. It looks tender, soft and fluffy, and all thanks to the fact that instead of semolina or flour you need to add starch. The degree of sweetness can be varied at your discretion by reducing or adding the amount of sugar.
You will need:
- half a kilo of cottage cheese;
- four eggs;
- half a glass of sugar;
- a couple of tablespoons of starch and sour cream;
- a handful of raisins, vanillin.
The cooking process itself is very simple . First, separate the yolks and whites, add a couple of grains of salt to the whites and put them in the refrigerator. Mix cottage cheese with sour cream, egg yolks, vanillin and starch. Remove the chilled whites and beat until a strong foam forms. Fold the whites into the cottage cheese base and add washed raisins if desired. Place in a multicooker bowl, greased with oil and sprinkled with breadcrumbs. Cook for twenty minutes in the “Baking” or “Roasting” mode.
You can serve it with jam, sour cream, condensed milk, but it’s also very tasty just with a cup of tea. The main advantage of cooking this dish in a slow cooker is that it does not fall off, but in the oven after cooling, the casserole often loses its fluffiness.
How to prepare “Steam curd soufflé”
1. Place the cottage cheese in a bowl, mash it with a fork so that there are no large lumps.
2. Beat a chicken egg into the cottage cheese, stir.
3. Pour kefir into the cottage cheese, and if it is already too wet, do not add kefir.
4. Mix all ingredients thoroughly in a bowl using a mixer.
5. Wash and divide the apricots into 2 parts, remove the pit.
6. Add a tablespoon of sugar to the apricots and mash into a puree. Wash the berries and add the remaining sugar to them, beat. Mix both types of puree.
7. Place 1-2 tablespoons of curd mass into a plate, then add fruit puree.
8. Spread the remaining curd puree over the fruit again.
9. Pour water into the multicooker bowl, install a wire rack and place the bowl, close the lid, set the “Steam/Steam” mode, cook for 15 minutes.
10. Enjoy the delicious soufflé after it has cooled. Bon appetit!
Cottage cheese and apple casserole
And this is a real dessert made from cottage cheese in a slow cooker. And although it will take more time to cook than in the first case, it’s definitely worth a try! All household members will appreciate your efforts, and few will be able to refuse the supplement.
To prepare casserole with apples you will need the following set of products:
- half a kilo of cottage cheese;
- about 300 g sour cream;
- four eggs;
- three apples;
- half a glass of sugar;
- a couple of tablespoons of flour, butter;
- salt.
Cut the washed apples into cubes or small slices. If you wish, peel them first. Melt the butter in a multicooker bowl, add the apples and fry lightly. Grind the cottage cheese with eggs, sugar, add sour cream and flour and add a little salt. The mass will not be very thick - that’s how it should be.
Pour the resulting aromatic mixture into the bowl on top of the apples, close the device and cook in it for half an hour. Serve with honey, condensed milk or sour cream. Even when cooled, the casserole is very tasty! Next time, you can use other fruits using the same recipe, delighting your loved ones with a familiar dessert in a new version.
Steamed cottage cheese soufflé
57. Steamed cottage cheese soufflé
250 g cottage cheese, 20 g semolina, 1 egg, 3 tsp. sugar, 2 tsp. sour cream, water
Cooking time – 20 minutes.
Mix all ingredients thoroughly and leave for 15 minutes.
Place the curd mixture into the mold.
Pour water into the multicooker bowl, install the steaming tab and place the mold.
Turn on steam mode and cook for 20 minutes.
This text is an introductory fragment.
Read the whole book
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.
Apricot-curd cheese
The recipe requires canned apricots, but you can replace them with fresh ones, as well as peaches. They go well with the taste of cottage cheese. To prepare the dessert you need:
Cooking steps
- Several apricots should be left whole, the rest should be placed in a deep bowl, chopped (you can twist it in a meat grinder or grind it in a blender) to make a fruit puree.
- Add 6 tablespoons of apricot juice, sugar, half a lemon to the puree. The bowl with the mixture is placed on low heat and boiled for 5 minutes.
- The lemon zest is grated and half a teaspoon should be added to the resulting puree. Whole apricots are cut in half and also added to the overall mixture.
- The whites and yolks of eggs need to be separated. Mix the yolks with sugar, stir with a whisk until they turn light yellow.
The whites should be whipped into an elastic foam. - The cottage cheese is ground through a sieve, yolks, sour cream and starch are added to it. Then you need to carefully mix it all with the protein foam.
- Soufflé molds are greased with butter, and the resulting dough is placed in them. The soufflé will increase in size during baking, so fill the containers only 2/3 full.
- The molds are placed in the multicooker container and the Baking mode is set for 45 minutes.
- The dessert is placed on a plate and topped with prepared jam with apricots.
Before serving, the soufflé is decorated with powdered sugar and mint leaves.
Steam soufflé
The curd soufflé in the Redmond multicooker will amaze you with its taste. It is very easy to prepare and is a dietary option. The use of hot steam ensures that all products retain their nutritional qualities. The dish does not require the addition of oil and fat, so it will not harm the figure and will be healthy for children.
You don't need many products:
- about 250 g low-fat cottage cheese;
- three eggs;
- six tablespoons of sugar;
- a couple of tablespoons of low-fat sour cream and semolina;
- a handful of any berries.
Your equipment must support the “Steam Cooking” mode, and you will also need a special accessory - a container for the bowl. There should be no lumps in the cottage cheese, so rub it through a sieve, otherwise the soufflé will not turn out airy and tender. Separate the yolks and whites. Place the whites in the refrigerator, and add the yolks along with sugar and sour cream to the grated cottage cheese, add semolina, and mix everything.
Next, rinse the berries and dry them to remove excess moisture. Beat the chilled egg whites with a pinch of salt with a mixer until stiff foam forms. Add the foam to the mixture with cottage cheese, mix gently with a spoon.
Transfer the mixture into a mold and place in a container for steaming, sprinkle with berries on top. Pour water into the bowl itself, turn on the “Steam” mode, cook for half an hour. Even when cooled, the soufflé is incredibly tasty!
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.
Apricot-curd soufflé
If you are planning a holiday, then you should take note of this truly festive recipe. It contains canned apricots, which can be replaced with fresh or peaches if desired. Fruits add a sweet and pleasant aroma to the dessert, which goes well with the curd taste. The dessert acquires piquant notes by adding a small amount of apricot liqueur.
But it’s worth considering the method of preparing a fragrant soufflé step by step. First you need to prepare all the products:
- 150 g cottage cheese;
- half a kilo of canned apricots;
- two eggs;
- whole lemon;
- sugar to taste (largely depends on the sweetness of the apricots);
- two tablespoons of sour cream, potato starch, powdered sugar, liqueur;
- mint, salt.
First, set aside a few whole apricots, grind the rest in a blender until smooth. Add a couple of tablespoons of powdered sugar, sugar and juice from half a lemon. Boil the mixture for five minutes. Grind the lemon zest and add a little to the resulting puree. Divide whole fruits into halves, add to the puree and add liqueur.
Divide the egg yolks and whites into separate bowls. Add sugar to the yolks and rub with a spoon until they acquire a light yellow tint. Mix the whites with a pinch of salt, beat with a mixer until a stiff foam forms. Grind the cottage cheese through a sieve, add the yolk mixture, starch and sour cream, and fold gently into the protein foam.
Grease small soufflé molds with oil and spoon the mixture into them. It is worth remembering that during cooking the soufflé will increase in volume, so you should not fill the mold completely. Place the molds in a multi-cooker container and cook on the “Baking” mode for forty minutes. If your device has a temperature control mode, then it is better to set the recommended temperature - 180 degrees.
Simply turn the finished dessert out of the molds onto plates, pour over the aromatic apricot sauce and garnish with fresh mint leaves. You can sprinkle with powdered sugar or chocolate chips. In general, decorating a finished soufflé is a real creative process; each housewife approaches it differently.
Apricot-curd soufflé in a slow cooker
This recipe uses canned apricots, but you can easily replace them with fresh ones or use peaches, for example. The fruits that make up the dessert exude a sweet, pleasant aroma that goes well with the curd taste. Add a little apricot liqueur to the soufflé and the dessert will take on some piquant flavor. Let's take a closer look at what products are used in preparing apricot-curd soufflé in a slow cooker:
- cottage cheese – 150 g;
- canned apricots – 400 g;
- lemon – 1 pc.;
- sugar – 100 g;
- potato starch – 1 tbsp;
- apricot liqueur – 20 ml;
- eggs – 2 pcs.;
- sour cream – 50 g;
- powdered sugar – 1 tbsp;
- salt - a pinch;
- mint - for decoration.
We will describe in detail the process of preparing apricot-curd soufflé in a slow cooker:
- Leave a few apricot fruits whole, and transfer the remaining fruits to a blender and blend until smooth. Transfer the puree into a small metal bowl, add 6 tbsp. apricot juice, 50 g sugar and the juice of half a lemon. Place the bowl on low heat and boil the mixture for 5 minutes.
- Grind the lemon zest and measure out 0.5 tsp. and add to apricot puree. By this point, the burner should already be turned off. We divide whole apricots into halves and also add them to the rest of the ingredients. Add liqueur there.
- We distribute the whites and yolks of the eggs into different containers. Add sugar to the yolks and grind them with a spoon or whisk until they acquire a light yellow tint. Combine the whites with a pinch of salt and beat them into a stiff foam using a mixer.
- Grind the cottage cheese through a sieve. Add the yolk-sugar mass, sour cream and potato starch to it. Gently fold the protein foam into the resulting dough.
- Grease the soufflé molds with a piece of butter and spread the curd mixture into them. Please note that the soufflé will increase in volume during baking, so you can only fill the molds 2/3 full.
- Place containers with curd mass in a multi-cooker vessel. We activate the “Baking” program and prepare the curd soufflé in a multicooker for 45 minutes at a temperature of 180°C.
- Remove the finished dessert from the bowl, turn the soufflé molds onto plates and pour apricot sauce over the dish.
At the very end, the dessert should be decorated with powdered sugar and mint leaves.
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.
Recipe for cottage cheese soufflé with raspberries and currants in a slow cooker
Ingredients:
- curd mass with fat content 9% – 250 g
- berries (raspberries, currants) – 100 g
- chicken egg – 1 pc.
- corn starch - 2 tbsp.
- sour cream - 3 tbsp.
- sugar – 2 tbsp.
- mint for decoration
Everyone knows perfectly well how healthy cottage cheese is, but for some reason my family doesn’t really want to eat it, and persuasion almost doesn’t work in this situation. This was the case quite recently, but now the situation has changed dramatically, and I no longer have cottage cheese in the refrigerator. And all thanks to an amazing recipe that I discovered recently. This cottage cheese soufflé in a slow cooker is a delicious delicacy with a bright taste, at the same time light and healthy, because it is steamed, and even with berries. It can safely be called a dessert not only due to its spectacular appearance, but also its taste - tender, airy, with berry sourness. The secret of such beauty is that during the cooking process berries are added to the curd mass - they give the dessert bright inclusions and a refreshing sourness.
My family liked the curd and berry soufflé so much that now they are literally following me on my heels and asking me to make this delicious dish again. Well, how can you refuse them? Here, perhaps, it should be noted that there is nothing complicated in preparing steamed curd soufflé in a slow cooker; everything about everything only takes about 45 minutes of time, including preparation. But from words I’ll get down to business - I can’t wait to enjoy this delicious soufflé, and at the same time share the recipe with you, dear visitors of the site vmultivarkah.ru.
Steamed curd soufflé
- Cottage cheese – 150 g;
- Milk – 70 g;
- Semolina – 1 tsp;
- Eggs – 1 pc.;
- Sour cream – 2 tsp;
- Sugar – 2 tsp.
- 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
- 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
- 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.
