1. In case of acute gastritis or during an exacerbation of chronic gastritis with high acidity, as well as peptic ulcer disease, a strict diet is recommended, which is gradually expanded to tables number 1 and 1a according to Pevzner.
2. In the case of chronic gastritis with low acidity, table 2 is indicated.
3. Table 5 is recommended if inflammation of the stomach is accompanied by diseases of the liver, pancreas or gall bladder.

General characteristics of the diet for gastritis:

• Diversity. The daily diet must necessarily include all food groups and cover the body’s daily needs for proteins, fats, carbohydrates, vitamins and minerals, and also correspond to the energy expenditure of a particular patient.
• Baking or steaming foods is preferable. In this case, the food retains more nutrients and minimizes irritation of the inflamed gastric mucosa, which makes digestion much easier.
• Any food should be taken warm. In this situation, the body does not need to expend additional energy heating or cooling them to the optimal temperature.
• Prohibited foods should not be included in the diet. These are all kinds of pickles, marinades, hot and hot spices, smoked foods, fatty and spicy dishes, alcohol. With high acidity, too acidic foods, carbonated drinks, coarse fiber and bitterness are also prohibited.
• Fractional diet without snacks. This means that food must be taken 5–6 times a day, at approximately the same time. Between these meals, it is advisable not to eat anything at all, and also not to drink anything except unsweetened tea or plain water. The fact is that the human digestive system adapts to a specific diet, and snacks can disrupt its functioning and significantly worsen digestion.
• With high acidity, dishes are included that reduce the production of hydrochloric acid, and with low or zero acidity, foods that stimulate its formation are included.
• Chew your food thoroughly. Remember: the better it is crushed in the mouth, the easier it is for the body to digest it in the future.
• Always eat in a good mood, do not eat in a hurry. Negative emotions and haste when eating food significantly impair digestion and require the body to waste additional resources, which slows down recovery.
• For children, the diet should be selected with special care. Among other things, it is necessary to pay attention to such factors as the colorful design of the dish and pleasant taste. Children must like the appearance and taste of what they eat.

Proper nutrition for patients with gastritis with high acidity

Food is taken warm; during an exacerbation, it is recommended to rub all products through a sieve and chop them. You can eat the following foods:

• steamed omelettes;
• eggs, boiled in a bag or soft-boiled;
• cottage cheese casseroles, low-fat milk;
• dairy products;
• jelly, tea, non-acidic compotes;
• mashed potatoes.

As the exacerbation subsides, baked vegetables and fruits are introduced into the menu.

Sample menu for a week after the exacerbation subsides.

First day:

1. You can have breakfast with mashed potatoes with steamed meatballs and drink tea diluted with milk.
2. Skim milk (glass).
3. For lunch, milk noodle soup is suitable, and for the main course - meat potato casserole. For dessert - crackers and apple compote.
4. During the afternoon snack, you can snack on biscuits, washed down with jelly.
5. For dinner - a small portion of mashed buckwheat porridge and steamed curd soufflé. Fruit - banana.
6. At night: 1 cup of milk.

Second day:

1. For breakfast, semolina porridge is good, as is sweet cheese (or cottage cheese with sugar). You can wash it down with the same tea with milk.
2. For second breakfast, a baked apple and a glass of milk will be enough.
3. A hearty lunch that will not cause increased acid formation: the famous barley (barley) soup, steamed meat cutlets with beetroot garnish and berry jelly.
4. During the afternoon snack - jelly with crackers.
5. Rice baked in the oven, a steamed omelette and a small amount of non-sour yoghurt is dinner.
6. At night: 1 cup of milk.

Third day:

1. You can start this day with oatmeal with milk, an egg boiled in a bag, and sweet tea with milk.
2. During your second breakfast, eat 1 - 2 bananas, wash down with a glass of low-fat yogurt or skim milk.
3. For a change for lunch, make any vegetable soup, pureed through a sieve, rice porridge with steamed chicken chops, as well as pear and apple compote.
4. The traditional afternoon snack is jelly with small crackers.
5. Cottage cheese casserole with yogurt - for a light dinner.
6. At night: 1 cup of milk.

Fourth day:

1. Banana with milk rice porridge and sweet chamomile tea - breakfast 1.
2. A glass of skim milk with a baked apple - breakfast 2.
3. Oatmeal soup, carrot puree with steamed fish cutlets and compote - lunch.
4. Already a traditional afternoon snack - jelly with biscuits.
5. For dinner - baked noodle soup with cottage cheese and low-sour yogurt.
6. At night: 1 cup of milk.

Fifth day:

1. Boiled potatoes with butter and herbs, served with boiled chicken breast under sour cream, as well as compote - this could be the first meal of the day.
2. The second meal is a banana with a glass of skim milk.
3. Vermicelli soup, oatmeal with steamed meatballs and compote - for lunch.
4. Kissel with crackers - for an afternoon snack.
5. You can have dinner with a steamed omelette, pureed pearl barley porridge and non-sour yogurt.
6. At night: 1 cup of milk.

Sixth day:

1. For the first breakfast - classic mashed potatoes with steamed fish cutlets, as well as weak tea (with milk).
2. The second meal is a baked apple with a glass of skim milk.
3. For lunch, soup with pureed vegetables, noodles with baked skinless chicken thighs, and fruit jelly are suitable.
4. Compote with crackers - afternoon snack.
5. Sweet cottage cheese with a fruit salad of banana and non-acidic berries, sweet yogurt for dinner.
6. At night: 1 cup of milk.

Seventh day:

1. Meat balls with Bechamel sauce, a small amount of rice pudding and tea with milk are a good first breakfast.
2. Later, just drink a glass of skim milk and eat a banana or baked apple.
3. It is advisable to have lunch with mashed potato soup, steamed beef cutlets with a carrot and beetroot garnish and jelly.
4. Kissel with biscuits - afternoon snack.
5. For dinner - a small chicken roll with rice casserole and steam omelet, as well as low-sour yogurt.
6. At night: 1 cup of milk.

Dietary recommendations for those with gastritis with low or no acidity

The list of products recommended for compiling a weekly menu should include those that stimulate the production of hydrochloric acid and gastric juice in general. In this case, healthy dietary recipes will include rich meat broths, salted fish, bitter herbs, sour vegetables and fruits, carbonated water and kvass in moderation. In this case, you can take the nutrition menu for gastritis with high acidity as a basis, but change the type of cooking:

• steamed cutlets and meatballs can be replaced by the usual cooking method, but without breading;
• It is advisable to bake or stew vegetables;
• Instead of milk, you can consume mainly fermented milk products (kefir, fermented baked milk, sourdough, etc.).

Cocoa and rye bread are also allowed for afternoon tea. For hypoacid gastritis, to better stimulate juice secretion, experts recommend drinking 1 glass of highly carbonated mineral water, 100 ml of cabbage juice or a decoction of bitter herbs 20-30 minutes before meals. And in the case of gastritis with zero acidity, if prescribed by a doctor, it is necessary to take gastric juice or drugs that replace it. As the general condition normalizes, the diet gradually expands: legumes are included, the list of grains, fruits and vegetables is expanded. In case of inflammation of the stomach, it should be remembered that the absorption of certain vitamins and minerals will almost always be impaired. For this reason, it is important to check the levels of iron, vitamin B12 and several other vital substances. Particular attention should be paid to the nutrition of pregnant women suffering from gastritis with high acidity, since during this period a relapse of the disease may occur. The expectant mother's menu should contain all the necessary nutrients, but should not cause excessive acid formation. In this case, it will be useful to remember about decoctions of oats, flax seeds, as well as freshly prepared potato and carrot juice. These products should be taken on an empty stomach.

IT IS IMPORTANT TO KNOW!

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Soufflé recipes for pancreatitis

Soufflé is a light and airy dish that will please any gourmet. Its delicate consistency makes it suitable for everyone, including patients with pancreatitis, small children, etc. The basis for making soufflé is lean meat, vegetables and fruits, and even cereals, etc., and whipped whites provide tenderness and porosity . Read the article for the most common recipes used for inflammation of the pancreas.

• 1 Meat soufflé
• 2 Steamed meat soufflé
• 3 Beef soufflé
• 4 Beef soufflé with rice
• 6 Steam curd soufflé
• 7 Soufflé with carrots
• 8 Soufflé with cookies
• 9 What other types of soufflé can be consumed for pancreatitis?

Meat soufflé

Meat soufflé is easy to prepare. It has excellent taste, so it is suitable not only as a dish for patients with pancreatitis, it will definitely be appreciated by those who adhere to the principles of proper nutrition. When cooking, it is necessary to use lean meats, for example, chicken, rabbit, etc. Such a dietary dish will not harm people who are required to eat special foods.

It is very easy to spoil a soufflé, no matter what it is made from, so it is imperative to adhere to the recipe, especially when it comes to cooking time. Compound:

• rabbit (any dietary meat) – 0.5 kg;
• cabbage – 0.5 kg;
• cheese – 0.1 kg;
• sour cream (less fat content) -100 ml;
• medium bulb;
• eggs;
• pepper and salt to taste.

If you use fillets, you don't need to clean anything. In other parts of the carcass, you need to cut out tendons, fatty places, etc. Cut the fillet into pieces and twist through a meat grinder or grind using a blender. Chop the onion into pieces and add to the minced meat. We carry out the same actions with cabbage. It is more convenient to grind it like meat; it will take less time and provide the correct consistency of the soufflé. Sour cream should be warmed to room temperature and added to the mixture.

We separate the eggs into whites and yolks, making sure that nothing gets into the whites. You need to take a cold product. Beat the whites in a dry, cold bowl using a mixer until stiff peaks form. The yolks need to be beaten with salt until white foam and poured into the minced meat. After this, carefully add the whites to the meat and stir with a spatula. Then add salt and pepper.

At this time, the oven should be preheated to 180 degrees. Pour the mixture into the mold and cook for 40 minutes. When the soufflé is almost ready, sprinkle it with cheese and continue cooking. Meat souffle is suitable not only for people with diseases of the digestive system, but also for babies who have recently been introduced to complementary foods. Milk can be replaced with meat broth.

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Steamed meat soufflé

Meat soufflé.

The same recipe can be used for steamed soufflé, or you can use a different recipe. Compound:

• boiled lean meat ¼ kg;
• egg – 50 g (1 pc.);
• low-fat cottage cheese – a quarter of a pack (50 g);
• butter – 10 g;
• white bread pulp - a small piece;
• cheese - a piece;
• milk – 3 tbsp. l.;
• greens, salt, pepper.

The bread must be soaked in milk. Divide the egg into white and yolk and beat separately. Using a meat grinder or blender, make minced meat and homemade cheese, which is mixed with bread and yolk. Then slowly add the protein, salt, pepper, herbs and mix. Place the mixture in a greased pan and sprinkle with cheese. Cook in a water bath for about a third of an hour.

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Beef soufflé

• boiled lean beef - a third of a kilogram;
• milk – 130 g;
• egg – 1 pc.;
• oil - teaspoon;
• flour - teaspoon;
• salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter. Stir or blend again in a blender. Beat the whites to stiff peaks and slowly add them to the minced meat. You need to use a form where the minced meat is placed in a layer of 3 fingers. Grease the container with oil and place in an oven preheated to 230 degrees for a third of an hour.

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Beef soufflé with rice

Beef soufflé with rice.

• lean boiled meat – a third of a kilogram;
• dry rice – 10 g;
• milk – half a glass;
• egg – 1 pc.;
• oil drain – tablespoon;
• salt.

Grind the meat, add salt, some butter, yolk and put it into a blender again or grind with a meat grinder. Cook the rice and add it to the beef when cooled. Beat the whites cold in a dry container until peaks form and fold into the minced meat. Place in a greased container in a 3 cm layer and place in a water bath for a third of an hour.

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• cottage cheese - a third of a kilogram;
• lemon;
• sugar – 80 g;
• dry semolina;
• egg – 4 pcs.;
• apples – a third of a kilogram;
• butter – 40 g.

Grind the apples and homemade cheese using a meat grinder. Pour in cold butter, whipped with yolk and sugar. Mix everything well. Pour dry semolina and grated citrus zest. Beat the egg whites cold until they form stiff peaks and gently fold into the curd mixture.

You need to cook the soufflé for half an hour in the oven at low temperature.

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Steamed curd soufflé

Steamed curd soufflé.

• cottage cheese - a third of a kilogram;
• dry semolina - a tablespoon;
• milk – half a glass;
• small egg - 1 pc.;
• oil;
• low-fat sour cream - 2 tablespoons;
• sugar – 1.5 tbsp. l.

Beat the main product with a blender or grind with a meat grinder. Add milk, dry semolina, granulated sugar, yolk and twist again. Beat the whites to stiff peaks and fold into the mixture. Gently mix everything and place in a mold, which is then greased with oil. Cook in a water bath, in a slow cooker or double boiler for about 40 minutes.

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Soufflé with carrots

Carrots are a vegetable that is a storehouse of vitamins and minerals that are useful for pancreatitis. It is used to prepare many dietary dishes, one of which is soufflé. Compound:

• carrots – 0.5 kg;
• egg – 1 pc.;
• milk – half a glass;
• sugar – 2 tbsp. l.;
• butter – 25 g;
• salt.

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, puree with a blender and mix with the yolk, remaining milk, granulated sugar and salt. Beat the egg whites with a mixer until stiff peaks form and fold into the carrot mixture. Grease the mold with oil, pour everything there and place in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should turn out juicy.

Due to the high content of nutrients in carrots, once cooked, the portion of a patient with pancreatitis should be limited to 150 grams.

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Soufflé with cookies

Sugar cookies with soufflé.

• low fat cottage cheese - packaging;
• sugar – 1.5 tbsp. l.;
• small egg - 1 pc.;
• oil – 1 tsp;
• “Maria” type cookies – 27 g;
• milk – half a glass;
• low fat sour cream for serving.

Grind the cookies to crumbs, mix with sugar and add milk to the dry mixture. You need to let it stand for a quarter of an hour. Separate the white and yolk. The whites need to be beaten with a mixer until they form stiff peaks.

Homemade cheese must be whipped with a blender or twisted using a meat grinder. Add to it a mixture of milk and cookies, cooled melted butter, and yolks. Mix everything until smooth and slowly add the protein. Place the mixture into a greased pan. It's best to cook it steamed.

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What other types of soufflé can be consumed for pancreatitis?

Despite the limited nutrition for pancreatitis, the recipes are quite varied. Soufflés made from fish, semolina, with apples, zucchini, potatoes and other vegetables are tasty and healthy. The methods for preparing them are almost the same, only the ingredients used differ.

• homemade cheese - a pack;
• lean fish – half a kilogram;
• egg – 1 pc.;
• vegetable oil and butter.

Carrots and apples:

• apple – 300 g;
• carrots – 200 g;
• small egg;
• oil - tablespoon;
• milk – half a glass;
• dry semolina - about 50 g;
• salt.

Zucchini:

• zucchini – 0.5 kg;
• oil - tablespoon;
• milk – half a glass;
• egg – 1 pc.;
• dry semolina - a tablespoon;
• granulated sugar - a teaspoon.

Diet for esophageal ulcers is one of the main factors in its successful treatment. Without nutritional correction, it is impossible to achieve a patient’s recovery, even if the most modern medications are used in therapeutic measures. This is due to the fact that ulcers formed on the walls of the esophagus are very sensitive and begin to bleed at the slightest chemical, mechanical or thermal impact caused by food passing through it.

Principles of the diet used in the treatment of esophageal ulcers

Nutrition plays a decisive role in getting rid of pathology developing in the esophagus. Drug treatment will not bring any results if it is not carried out against the backdrop of a properly organized diet. First of all, all foods that lead to an increase in the level of hydrochloric acid in the gastric juice should be completely excluded from the patient’s diet:

• Fatty and fried foods.
• Smoked and salted products.
• Hot herbs and spices.
• Alcohol-containing drinks.

The dietary menu for esophageal ulcers should include only gentle nutrition. You should temporarily exclude raw vegetables and fruits from it, as they are rich in poorly soluble plant fiber and will create additional stress on the walls of the damaged esophagus. Preference should be given to stewed or boiled dishes. They have a soft consistency and will not cause mechanical damage to the mucous membrane affected by ulcers.

With this disease, as with ulcers affecting the mucous membranes of other organs of the gastrointestinal tract, diet No. 1 is prescribed. It has general features, however, for each specific patient the attending physician makes individual adjustments to it depending on the stage of the disease and the degree of damage to the mucosa.

• treatment of esophageal ulcers with drugs

Main characteristics of diet No. 1

This diet is intended to provide moderate sparing of the esophageal mucosa from thermal, chemical or mechanical aggression. In the daily diet, those dishes that contain indigestible foods or have a pronounced irritant effect are limited or completely excluded. Thanks to this, the negative impact on the receptor apparatus of the esophagus and the mucous membrane of its walls, which contributes to the progression of peptic ulcer disease, ceases. The following are subject to exception:

• Dishes that are strong stimulants of digestive secretion.
• Products that irritate the mucous membranes chemically.
• Very cold or hot foods that are thermal irritants.

Nutrition for esophageal ulcers is carried out in fractional mode. This means that the patient should eat often (5-6 times a day), but in very minimal portions. The break between meals should not be more than 4 hours. It is acceptable to have a light dinner an hour before bedtime, and drink a glass of cream or milk at night. All food taken by a patient with an esophageal ulcer must be thoroughly chewed, despite the fact that it has a soft consistency.

General rules for creating diet No. 1

People suffering from esophageal ulcers should include a variety of foods in their diet. This diversifies the menu. The following product groups are allowed for consumption:

• Squirrels. The diet of a sick person must necessarily contain lean varieties of meat (veal, rabbit, chicken) and fish (pike, pollock, cod). It is also necessary to consume eggs (soft-boiled or steam omelet), beans and local nuts from this year’s harvest.
• Milk and dairy products are necessary, but they must either contain low fat content or be low-fat. Cottage cheese is best homemade, slightly acidic.
• The content of complex carbohydrates in the body will be replenished by grains. To do this, the diet includes rice (preferably brown), oatmeal, crackers, and day-old bread.
• Berries and fruits of zoned varieties in any form.
• Vegetables of all colors and juices from them.

As you can see, the list of products approved for use for esophageal ulcers is quite wide. It will not be difficult for the patient to diversify his diet and not feel deprived of anything.

The only thing to remember is that all dishes made from these products must be steamed, boiled or baked without a golden brown crust.

Approximate weekly diet for diet No. 1

Before starting drug therapy, the attending physician must give his patient recommendations for correcting nutrition and a list of permitted foods. Below you can see an approximate menu for the week compiled from the above list of products:

• Monday: 1st breakfast. Oatmeal steamed with boiling water and lightly brewed tea. Snack (lunch). Milk. Dinner. Puree vegetable soup with croutons, milk jelly. Afternoon snack. Rose hip decoction with a spoon of honey. Dinner. Baked meatloaf without crust, served with boiled potatoes or rice as a side dish. You are allowed to drink fruit or berry jelly. A glass of milk at night.
• Tuesday: Breakfast. Semolina with milk and dried fruit compote. Lunch jelly. Dinner. Milk soup with rice, potato casserole and compote. Afternoon snack. Milk. Dinner. Curd soufflé and boiled buckwheat, jelly. For the night. Milk.
• Wednesday: Breakfast. Cottage cheese with low-fat sour cream and honey, tea with milk. Lunch. Baked pear, milk. Dinner. Milk soup with barley, baked fish cutlets with beetroot puree and berry jelly. Afternoon snack. Rose hip decoction, toast. Dinner. Rice pudding and soft-boiled egg, milk jelly.
• Thursday: Breakfast. Tongue aspic with carrot puree, weak tea. Snack: fresh fruit compote. Dinner. Milk soup with oatmeal, meatballs and mashed potatoes. Afternoon snack. Kissel with 2 toasts. Dinner. Steamed chicken cutlets, carrot puree and compote.
• Friday: Breakfast. Steamed omelette and unsweetened tea. Lunch. Baked apple, milk. Dinner. Vegetable soup with a weak meat broth and rice pudding with meat used to prepare the broth, apple jelly. Afternoon snack. Rosehip infusion with unsalted crackers. Dinner. Buckwheat – curd cereal, milk.
• Saturday: Breakfast. Cottage cheese souffle, tea. Lunch jelly. Dinner. Rice milk soup, steamed meat cutlets with carrot puree, compote. Afternoon snack. Rose hip decoction and crackers. Dinner. Rice casserole with raisins, kefir.
• Sunday: Breakfast: rice porridge, tea with milk. Snack fruit juice with toast. Lunch: noodle soup with chicken broth, potatoes with chicken cutlets in sour cream sauce, dried fruit compote. Afternoon snack: unsweetened tea and crackers. Dinner. Vegetable stew. A glass of milk at night.

The diet of a person with an esophageal ulcer can be quite varied and tasty, despite the fact that there are some restrictions on the foods that can be consumed.

If you avoid errors in nutrition, all drug therapeutic measures will be successful and a state of remission will be achieved in the optimal time frame.

Diet No. 1, special options

Nutritional correction for esophageal ulcers is needed not only to restore and maintain the patient’s strength. For the most part, it is used as a remedy. That is why it is prescribed by a specialist to each patient individually after undergoing the necessary diagnostic tests and determining the stage of the disease and the degree of damage to the mucous membrane. Diet No. 1 has special varieties - a, b, which are used at certain phases of the disease.

Diet No. 1a is recommended in the most acute stage of the disease. It is designed to minimize thermal, mechanical and chemical aggression on the esophagus. The purpose of diet therapy during exacerbation of the disease is maximum sparing of the mucous membrane of the affected organ, restoration of the mucous membrane damaged by ulcers and reduction of interoceptive irritations. This is achieved by excluding thermal, chemical and mechanical irritants from the diet, as well as products that are strong stimulants of the secretory function of the esophagus. Recommended dishes for her are slimy cereal soups with the addition of a milk-egg mixture and butter.

After the most acute phase of the disease has passed, they move to table No. 1b, which is more stressful. Its purpose and indications are the same as diet No. 1a. But this table is designed to less sharply limit the impact of food irritants on an organ damaged by ulcers. Its distinctive property is a gradual increase in the calorie content of the diet and the content of essential nutrients in it.

In therapeutic diets for peptic ulcers of the upper digestive organs, it is important not only the correct selection of products, but also adherence to the technologies for their preparation, as well as compliance by patients with the temperature of the food when consuming it (it should be at room temperature). Only following all the rules can help cope with the disease. We must not forget about following a diet even when the esophageal ulcer is in remission. This will help avoid relapses of the pathology for as long as possible.

STEAM COOK SOUFFLE

Ingredients: fresh cottage cheese 110 g, milk 40 g, flour 7 g, egg 1/5 piece, butter 5 g.

Thoroughly grind the cottage cheese with milk, yolk and bechamel sauce. Carefully fold the whipped whites into the resulting mass. Grease the mold with oil and put the mixture in it, put it in a steam bath, and bring it to readiness.

STEAM SOufflé “KIND” To prepare this dish, take fatty bream. Clean the fish from scales, remove the head, fins and tail. Gut the fish and rinse well. Cut the fish along the spine and remove the spine and rib bones. Scroll the fish fillet through a meat grinder.

Carrot-apple soufflé (steam) Cut the carrots into small pieces and simmer with milk until tender. Peel the apples and mince them together with the carrots, then combine with cereal, sugar and raw yolk, add 10 g of melted butter and whipped egg white;

Semolina soufflé with milk (steam) Brew the porridge with milk and water and boil it for 10 minutes, then remove from heat, add the yolk, sugar and 10 g of butter, beat well, mix lightly with the beaten egg white, put in a greased mold , and steam until

Curd soufflé with cookies (steam) Crush the cookies, mix with sugar, pour in milk, let stand for 10-15 minutes, then combine with pureed cottage cheese, yolk and 5 g of melted butter; mix the whole mass well; combine with whipped egg whites, place in a mold,

Curd soufflé with cherry sauce (steam) Cook porridge from semolina and 30 g of water and cool. Rub the cottage cheese (fresh, dry) through a sieve, combine with semolina porridge, add the yolk, 5 g of sugar and 5 g of melted butter. Grind all this well, add the whipped egg white,

author Collection of recipes

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

From the book Puddings, soufflé. Tasty and nutritious author Zvonareva Agafya Tikhonovna

From the author's book

From the author's book

Steam soufflé from pike perch with butter Ingredients: fish 150, butter 25, wheat flour 10, egg 1/2 piece, milk 50. Peel the fish from skin and bones, boil half of the mass, cool and mince twice along with the remaining raw fish . Prepare from milk and flour

From the author's book

STEAM COOK SOUFFLE Ingredients: fresh cottage cheese 110 g, milk 40 g, flour 7 g, egg 1/5 pieces, butter 5 g. Thoroughly grind the cottage cheese with milk, yolk and bechamel sauce. Carefully fold the whipped whites into the resulting mass. Grease the mold with oil and put the mixture into it,

From the author's book

Curd soufflé with cherry sauce, steamed 120 g cottage cheese, 10 g semolina, 10 g butter, 15 g sugar, 0.5 eggs, 25 g dry cherries, 5 g starch. From semolina and 30 g water, cook porridge and cool . Rub cottage cheese (fresh, dry) through a sieve, combine with semolina porridge,

From the author's book

Steamed pike perch soufflé with butter Remove skin and bones from the fish, boil half of the fish, cool and pass through a fine grinder twice along with the remaining raw fish. Prepare a sauce in the form of jelly from milk and flour, combine with minced

From the author's book

Steamed cottage cheese soufflé with cookies Crush the cookies, mix with sugar, pour in milk, let stand for 10–15 minutes, then combine with mashed cottage cheese, yolk and 5 g of melted butter; mix the whole mass well; combine with whipped egg white, place in a greased mold

From the author's book

Steamed cottage cheese soufflé with cherry sauce. Boil porridge from semolina and 30 ml of water and cool. Rub the cottage cheese (fresh, dry) through a sieve, combine with semolina porridge, add the yolk, 5 g of sugar and 5 g of melted butter. Grind all this well, add the whipped egg white,

From the author's book

Cottage cheese soufflé with cookies, steam Ingredients: cottage cheese – 120 g, cookies – 20 g, sugar – 15 g, egg – 1 piece, milk – 20 g, butter – 10 g. Crush the cookies, mix with sugar, pour in milk, let stand for 10–15 minutes, then combine with pureed cottage cheese, yolk and 5 g

Dietary cottage cheese soufflé is a recipe for a pp dessert, which is an adaptation of the no longer new, widely known casserole delicacy. The classic cottage cheese soufflé was made from tender cottage cheese, sour cream whipped with powdered sugar, and eggs mashed to a white foam. The lush mass was baked in the oven and was an excellent light dessert.

Gradually the recipe changed. They began to add semolina and flour to it, which were supposed to draw out the liquid and make the dish less moist. At the same time, the souffle casserole became very high in calories. There are also unsweetened options, for example, soufflé made from cottage cheese and liver.

Curd soufflé recipes to choose from

I personally learned how to make a dietary soufflé from cottage cheese on some culinary website. Since then, this flour-free, sugar-free dish has become one of my favorite breakfast options. And in moments when you want something sweet, it is absolutely irreplaceable! By the way, the composition is very similar to KBJU, but in taste and technologically these are completely different pp-delicacies.

Cottage cheese soufflé in the oven

The recipe for cottage cheese soufflé in the oven with dried fruits is simple and inexpensive.

We take all-season products for it, which are affordable for any buyer.

A dietary soufflé made from cottage cheese bakes very quickly in the oven.

Nutritional value per 100 g:

1. Calories: 176
2. Proteins: 13
3. Fats 3
4. Carbohydrates: 23

Products:

• cottage cheese – 200 g
• egg – 1 pc.
• oatmeal – 2 tbsp. l.
• dried cranberries (or raisins, dried apricots, dried apples) – 40 g.
• honey - a teaspoon.

Preparation:

1. Grind oatmeal in a blender.
2. Beat the egg with cottage cheese and honey in a blender.
3. Add flakes, dried fruits into the curd mass and stir with a spoon, pointing it in one direction.
4. Bake in a silicone mold for about half an hour (put in a warm oven).

It’s also delicious to cook this dietary cottage cheese soufflé in the oven with rice flour. It replaces oatmeal while maintaining the mass (instead of 40 g of flakes, you need to take 40 g of flour).

If you need to reduce calorie content, then you can omit adding dried fruits and replace honey with stevia powder.

Steamed casserole recipe

Dietary berry and fruit soufflé made from cottage cheese (steamed recipe) is generally the apotheosis of low-calorie desserts.

Insanely delicious, tender, minimum carbohydrates, maximum vitamins, cooking technology - everything is perfect here!

Nutritional value per 100 g:

1. Calories: 87
2. Proteins: 10
3. Fats 1
4. Carbohydrates: 11

Products:

• cottage cheese – 200 g
• egg whites – 2 pcs.
• bananas – 1 pc.
• fresh cherries – 5 pcs.
• fresh apricots – 5 pcs.
• vanilla extract - a couple of drops
• honey - optional.

Preparation:

1. Pre-set the “Steam” mode in your kitchen appliance - a steamer or multicooker.
2. Peel cherries and apricots and chop finely.
3. Beat the whites until stable foam.
4. Mix cottage cheese, banana, vanilla extract and honey in a blender.
5. Combine the whites and curd mass, gently kneading with a spoon from bottom to top.
6. Place chopped fruit in a silicone mold, or better yet, in small molds, spread the curd mass on top, filling no more than 2/3 of the mold.
7. Place in a steaming bowl and cook for 15 minutes, if necessary, extend the cooking time to 20 minutes.

Curd soufflé in the microwave

Cottage cheese soufflé, dietary and tender, can even be prepared in the microwave.

It is better to distribute it into several small molds than into one large one for even baking.

This option saves me if I want something sweet right now - it’s ready in just a couple of minutes.

Nutritional value per 100 g:

1. Calories: 110
2. Proteins: 13
3. Fats 3
4. Carbohydrates: 6

Products:

• cottage cheese – 200 g.
• apple – 1 pc.
• egg – 1 pc.
• cinnamon - to taste
• stevia - to taste
• oat, wheat or any other bran - 1-2 tbsp.

Preparation:

• Beat the egg with stevia and cinnamon.
• Peel and grate the apple.
• Combine all the products in a blender or simply by hand if you want the cottage cheese to taste more vibrant.
• Place the mixture in molds (I use ordinary ceramic cups) and bake in the microwave for 5-7 minutes.

When preparing such a soufflé from cottage cheese, the recipe for the microwave can be slightly modified. For example, add finely ground nuts, replace the apple with a pear, carrot, or pumpkin. It's delicious sprinkled with floured coconut.

• The cottage cheese for this dish needs to be fresh, not completely low-fat. Low-fat has less calories, but is dry and can worsen the taste of the finished dish.
• The mass must be beaten during the mixing process to obtain a porous, delicate consistency.
• Any of this cottage cheese casserole recipe is good because you can add a variety of products to it.
• Sweetened with honey or fructose, grated carrots, pumpkin, any not very juicy grated fruits, berries, nuts, dried fruits, cocoa, and carob are suitable. They are mixed into the finished mass.
• If fruits and berries themselves are sweet, then honey or fructose may not be added.
(LMU) Nutrition and Lifestyle in Pregnancy (about nutrition and lifestyle during pregnancy).

Soufflé is a light and airy dish that will please any gourmet. Its delicate consistency makes it suitable for everyone, including patients with pancreatitis, small children, etc. The basis for making soufflé is lean meat, vegetables and fruits, and even cereals, etc., and whipped whites provide tenderness and porosity . Read the article for the most common recipes used for inflammation of the pancreas.

Meat soufflé

Meat soufflé is easy to prepare. It has excellent taste, so it is suitable not only as a dish for patients with pancreatitis, it will definitely be appreciated by those who adhere to the principles of proper nutrition. When cooking, it is necessary to use lean meats, for example, chicken, rabbit, etc. Such a dietary dish will not harm people who are required to eat special foods.

It is very easy to spoil a soufflé, no matter what it is made from, so it is imperative to adhere to the recipe, especially when it comes to cooking time. Compound:

• rabbit (any dietary meat) – 0.5 kg;
• cabbage – 0.5 kg;
• cheese – 0.1 kg;
• sour cream (less fat content) -100 ml;
• medium bulb;
• eggs;
• pepper and salt to taste.

If you use fillets, you don't need to clean anything. In other parts of the carcass, you need to cut out tendons, fatty places, etc. Cut the fillet into pieces and twist through a meat grinder or grind using a blender. Chop the onion into pieces and add to the minced meat. We carry out the same actions with cabbage. It is more convenient to grind it like meat; it will take less time and provide the correct consistency of the soufflé. Sour cream should be warmed to room temperature and added to the mixture.

We separate the eggs into whites and yolks, making sure that nothing gets into the whites. You need to take a cold product. Beat the whites in a dry, cold bowl using a mixer until stiff peaks form. The yolks need to be beaten with salt until white foam and poured into the minced meat. After this, carefully add the whites to the meat and stir with a spatula. Then add salt and pepper.

At this time, the oven should be preheated to 180 degrees. Pour the mixture into the mold and cook for 40 minutes. When the soufflé is almost ready, sprinkle it with cheese and continue cooking. Meat souffle is suitable not only for people with diseases of the digestive system, but also for babies who have recently been introduced to complementary foods. Milk can be replaced with meat broth.

Steamed meat soufflé

Meat soufflé.

The same recipe can be used for steamed soufflé, or you can use a different recipe. Compound:

• boiled lean meat ¼ kg;
• egg – 50 g (1 pc.);
• low-fat cottage cheese – a quarter of a pack (50 g);
• butter – 10 g;
• white bread pulp - a small piece;
• cheese - a piece;
• milk – 3 tbsp. l.;
• greens, salt, pepper.

The bread must be soaked in milk. Divide the egg into white and yolk and beat separately. Using a meat grinder or blender, make minced meat and homemade cheese, which is mixed with bread and yolk. Then slowly add the protein, salt, pepper, herbs and mix. Place the mixture in a greased pan and sprinkle with cheese. Cook in a water bath for about a third of an hour.

Beef soufflé

• boiled lean beef - a third of a kilogram;
• milk – 130 g;
• egg – 1 pc.;
• oil - teaspoon;
• flour - teaspoon;
• salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter. Stir or blend again in a blender. Beat the whites to stiff peaks and slowly add them to the minced meat. You need to use a form where the minced meat is placed in a layer of 3 fingers. Grease the container with oil and place in an oven preheated to 230 degrees for a third of an hour.

Beef soufflé with rice

Beef soufflé with rice.

• lean boiled meat – a third of a kilogram;
• dry rice – 10 g;
• milk – half a glass;
• egg – 1 pc.;
• oil drain – tablespoon;
• salt.

Grind the meat, add salt, some butter, yolk and put it into a blender again or grind with a meat grinder. Cook the rice and add it to the beef when cooled. Beat the egg whites cold in a dry container until peaks form and stir into the minced meat. Place in a greased container in a 3 cm layer and place in a water bath for a third of an hour.

• cottage cheese - a third of a kilogram;
• lemon;
• sugar – 80 g;
• dry semolina;
• egg – 4 pcs.;
• apples – a third of a kilogram;
• butter – 40 g.

Grind the apples and homemade cheese using a meat grinder. Pour in cold butter, whipped with yolk and sugar. Mix everything well. Pour dry semolina and grated citrus zest. Beat the egg whites cold until they form stiff peaks and gently fold into the curd mixture.

You need to cook the soufflé for half an hour in the oven at low temperature.

Steamed curd soufflé

Steamed curd soufflé.

• cottage cheese - a third of a kilogram;
• dry semolina - a tablespoon;
• milk – half a glass;
• small egg - 1 pc.;
• oil;
• low-fat sour cream - 2 tablespoons;
• sugar – 1.5 tbsp. l.

Beat the main product with a blender or grind with a meat grinder. Add milk, dry semolina, granulated sugar, yolk and twist again. Beat the whites to stiff peaks and fold into the mixture. Gently mix everything and place in a mold, which is then greased with oil. Cook in a water bath, in a slow cooker or double boiler for about 40 minutes.

Soufflé with carrots

Carrots are a vegetable that is a storehouse of vitamins and minerals that are useful for pancreatitis. It is used to prepare many dietary dishes, one of which is soufflé. Compound:

• carrots – 0.5 kg;
• egg – 1 pc.;
• milk – half a glass;
• sugar – 2 tbsp. l.;
• butter – 25 g;
• salt.

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, puree with a blender and mix with the yolk, remaining milk, granulated sugar and salt. Beat the egg whites with a mixer until stiff peaks form and fold into the carrot mixture. Grease the mold with oil, pour everything there and place in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should turn out juicy.

Due to the high content of nutrients in carrots, once cooked, the portion of a patient with pancreatitis should be limited to 150 grams.

Soufflé with cookies

Sugar cookies with soufflé.

• low fat cottage cheese - packaging;
• sugar – 1.5 tbsp. l.;
• small egg - 1 pc.;
• oil – 1 tsp;
• “Maria” cookies – 27 g;
• milk – half a glass;
• low fat sour cream for serving.

Grind the cookies to crumbs, mix with sugar and add milk to the dry mixture. You need to let it stand for a quarter of an hour. Separate the white and yolk. The whites need to be beaten with a mixer until they form stiff peaks.

Homemade cheese must be whipped with a blender or twisted using a meat grinder. Add to it a mixture of milk and cookies, cooled melted butter, and yolks. Mix everything until smooth and slowly add the protein. Place the mixture into a greased pan. It's best to cook it steamed.

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 it doesn’t stay in my 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.

Cooking method

1. 
   I have the ingredients collected, my reliable assistant PHILIPS HD3077/40 is at the ready, and this means that I start preparing the curd soufflé with berries in the slow cooker.
2. 
   As a rule, if I cook something from cottage cheese, the first thing I do is grind it to get rid of grains, but this time it is so soft that there is no need for this. Soft cottage cheese, sugar, egg, sour cream and 1 tbsp. I put the starch in a container to combine it into a homogeneous creamy mass.
3. 
   If you have a food processor as an assistant, you can do this in it or use a blender, but I beat with a mixer. That's it, the base for the curd soufflé is ready.
4. 
   Today I have raspberries and currants from home supplies that I made in the summer, but when the berry season comes, then, of course, fresh berries will be used.

   I pour the berries into a bowl and roll them in the remaining starch (I do this so that during the cooking process they do not all settle to the bottom). Then I pour the currants and raspberries into the curd mass and gently stir in with a spoon.

5. 
   I lightly grease the silicone molds with vegetable oil and place the prepared mixture with berries in them. I place them in a steaming tray, which, in turn, I insert into the multicooker bowl, having first poured about 1 liter of hot water.
6. 
   Cooking berry curd soufflé in a multicooker takes place in the “steam” mode for 30 minutes. After the sound notification about the end of the program, I turn off the multicooker, carefully open the lid and allow the soufflé to cool.
7. 
   Before serving, remove the curd soufflé from the molds and place on serving plates, garnishing with berries and a sprig of mint. Bon appetit!

You can reduce the calorie content of this dessert if you use cottage cheese with a lower fat content for the soufflé, for example, from 1 to 4%, but in my opinion, medium-fat cottage cheese produces exactly the kind of soufflé it should be - airy and tender.

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