This delicate and airy dish enjoys a well-deserved popularity. How to prepare a diet curd soufflé, what products can be added to the curd mass?

For a couple

Such a recipe for a dietary soufflé from cottage cheese is suitable for people on a diet. Measure out 200 g of low-fat curd and grind until smooth. Wash a handful of lingonberries and pour over with lemon juice. Beat 2 squirrels well (you should get a fluffy foam). Combine baking powder (10 g), some vanillin and semolina (1 tablespoon). Combine cottage cheese with liquid sweetener (measure it to taste) and dry ingredients, gently add protein, berries, mix, transfer to a mold. Place it in the steam basket and cook for 30 minutes.

With banana

This recipe is especially popular with children. Combine the yolk with sour cream and sugar (1 pc. / 1 ​​tablespoon / 1 tablespoon). Transfer the resulting mass to cottage cheese (200 g). Thicken with semolina (1 tablespoon). Whisk the protein and add there. Grease the silicone mold, put a chopped banana on the bottom, spread the curd mass on top, cook in the oven for 30 minutes with medium heat.

With gelatin

This soufflé does not need to be baked. Take low-fat cottage cheese (250 g), 250 ml of milk, gelatin (1-2 tablespoons - depending on the desired consistency). Add sweetener to taste. Vanillin serves as a flavoring agent. Also take the juice of half a lemon and 1 tsp. cocoa. Pour gelatin with cold milk, beat with a whisk and set to warm over low heat (do not bring to a boil). Mix cottage cheese with sweetener, vanilla and process with a blender. Pour in the juice and whisk again. Add milk with melted gelatin. Stir. Pour half into a mold, refrigerate. Add cocoa to the other half, stir, pour into another mold and also send to the refrigerator.

In a multicooker

Process 300 g of low-fat curd with a blender. Add some sugar or sugar substitute. Put 4 tsp. sour cream, yolk, 20 g semolina. Pour in 100 ml of milk, stir. Add whipped egg white. Transfer to a mold. Place it in the steam basket. Pour 500 ml of water into a bowl. Cook on steam for 40 minutes.

In the microwave

Peel the apple, grate it. Soak the raisins briefly in water, and then pat dry on a napkin. Wipe 200 g of cottage cheese, add sugar, an egg, raisins and an apple. Mix everything. Cook for 5 minutes on maximum, transferring to a silicone mold.

With carrots

Boil 1 carrot. You also need 100 g of cottage cheese, sugar, egg and milk (50 ml). Mash the carrots until puree, combine with grated curd, sugar, egg and other ingredients. Sprinkle the greased mold with semolina. Lay out the curd mass. Bake at 170 degrees for 45 minutes, then leave the soufflé in the oven for another 20 minutes.

Diet curd soufflé is easy to prepare, while the taste of the resulting dish will not disappoint you. You can easily improvise by adding new ingredients and thus changing its taste.

Soufflé is a light and airy dish that will please any gourmet. Its delicate texture makes it suitable for everyone, including those with pancreatitis, young children, etc. The basis for making soufflés are lean meat, vegetables and fruits, and even cereals, etc., while whipped proteins provide tenderness and porosity. ... Read the most common recipes that are used for inflammation of the pancreas in the article.

Meat soufflé

Meat soufflé is easy to prepare. It has excellent taste, therefore 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, such as chicken, rabbit, etc. Such a dietary meal will not harm people who are required to eat special foods.

Soufflé, regardless of what it is made from, is very easy to spoil, so it is imperative to adhere to the recipe, especially when it comes to cooking time. Composition:

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

If you are using fillets, you do not need to peel anything. In other parts of the carcass, you need to cut out tendons, fatty areas, etc. Cut the fillet into pieces and twist through a meat grinder or grind with 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 will ensure the correct consistency of the soufflé. Sour cream should be warmed to room temperature and added to the mixture.

We divide 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 dish using a mixer until hard peaks are formed. The yolks need to be knocked down with salt until a white foam and poured into the minced meat. After that, carefully add the proteins to the meat and stir with a spatula. Then add salt and pepper.

At this time, the oven should be preheated to 180 degrees. Put the mixture in a mold and cook for 40 minutes. When the soufflé is almost ready, sprinkle it with cheese and set it to cook further. Meat soufflé 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

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

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

The bread must be soaked in milk. Divide the egg into white and yolk and beat separately. Make minced meat from meat and homemade cheese using a meat grinder or blender, which is mixed with bread and yolk. Then slowly add protein, salt, pepper, herbs and mix. Put the mixture in a greased form 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 - a teaspoon;
• flour - a teaspoon;
• salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter there. Stir or grind again in a blender. Beat the protein until firm peaks and slowly add to the minced meat. You need to use a form where the minced meat is laid in a layer of 3 fingers. Lubricate the container with oil and put it in an oven preheated to 230 degrees for a third of an hour.

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. - a tablespoon;
• salt.

Grind the meat, add salt, some oil, yolk and send it to a blender again or twist it with a meat grinder. Cook rice and add chilled to the beef. Whisk the whites cold in a dry container until peaks form and stir in the minced meat. Put in a greased container with a layer of 3 cm and put 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;
• oil - 40 g.

Twist apples and cottage cheese with a meat grinder. Pour in cold butter, whipped with yolk and sugar. Mix everything well. Pour dry semolina, grated citrus zest. Whisk the whites cold until hard peaks and gently mix into the curd mass.

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

Steam curd soufflé

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

Beat the main product with a blender or twist with a meat grinder. Add milk, dry semolina, granulated sugar, yolk there and twist again. Whisk the whites until crisp and stir into the mixture. Gently mix everything and put in a mold, which you should grease with oil before. Cook in a water bath, multicooker or double boiler for about 40 minutes.

Soufflé with carrots

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

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

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, mash with a blender and mix with the yolk, the rest of the milk, granulated sugar and salt. Beat the whites with a mixer until steep peaks and stir in the carrot mixture. Lubricate the mold with oil, pour everything there and put it in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should be juicy.

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

Soufflé with cookies

• low fat cottage cheese - packaging;
• sugar - 1.5 tbsp. l .;
• small egg - 1 pc.;
• oil - 1 tsp;
• cookies like "Maria" - 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. Let it stand for a quarter of an hour. Separate the white and yolk. The protein must be knocked down with a mixer to solid peaks.

Homemade cheese must be whipped with a blender or twisted with a meat grinder. Add to it a mixture of milk and cookies, chilled melted butter, yolks. Stir everything until smooth and slowly introduce the protein. We put the mixture in a greased form. Steamed is best.

Cottage cheese soufflé is a delicate, airy dessert based on beaten egg whites. The dish belongs to the category of dietary ones, depending on the fat content of the ingredients that make up its composition, you can adjust the calorie content of the dish. For example, make a curd soufflé with honey instead of sugar or natural yogurt instead of sour cream.

There are many recipes for making curd soufflé, the simplest one includes only eggs, cottage cheese and sugar. To prevent the dish from turning into a casserole, you need to remember that the main component of the dish is egg whites whipped into a fluffy strong foam. And if gelatin is present in the recipe, such a soufflé does not need heat treatment.

Cooking methods

Curd soufflé is prepared with minimal time and effort. It is enough to mix all the ingredients indicated in the recipe and cook in a convenient way - in an oven, multicooker, microwave or double boiler. Adding pieces of fresh fruit, berries, jam and dried fruits to the soufflé will give the dish a unique taste and enrich it with vitamins.

In the oven

In order to cook the soufflé in the oven, it will take 40-60 minutes. This method is the most popular, familiar and accessible one. The sequence of actions is not complicated, even a child can cope with this:

• load cottage cheese, egg yolk, sugar and other ingredients in the blender bowl, according to the recipe;
• beat thoroughly to make the mass homogeneous;
• put in a cold place for 20-30 minutes;
• beat the whites into a fluffy, stable mass, this is the most important step on which the quality of the dish depends;
• combine the curd mass with proteins and mix gently without making any sudden movements with a spoon;
• fill the baking dish 3⁄4, the soufflé will increase in volume during cooking;
• bake for 20-25 minutes, temperature 200 degrees.

In a multicooker

The multicooker is good in that you do not need to control the baking process of the dish, on the contrary, it is not recommended to open the lid, otherwise the soufflé will not rise. However, it will take longer to prepare dessert in this oven. So:

• the curd mass with whipped proteins is placed in a bowl and covered with a lid;
• cook in the "Baking" mode for 60 minutes;
• after the cooking time has elapsed, you need to set the "Heating" mode without opening the lid and leave the soufflé for another half hour.

The process is long, but a dish prepared in this way always rises well, it turns out to be airy and tender.

In the microwave

Using the microwave, you can make a simple curd dessert in minutes. A soufflé is made in a regular cup, where the necessary ingredients are placed and cooked for 3-5 minutes, as soon as the dessert has risen, you can take it out and start tasting it.

In the microwave, a soufflé is most often prepared from a minimum amount of ingredients - cottage cheese, eggs, sugar, possibly raisins, decorated with powder, cocoa or grated chocolate.

In a double boiler

Steamed soufflé will be the most useful, and if you use low-fat cottage cheese, and the lowest calorie. The recipe is simple:

• the curd dough is placed in tins, lightly oiled;
• spread on the lower rack of a double boiler;
• include a timer for 30 minutes;
• decorate the finished soufflé with berries, nuts and fresh fruits.

No baking

Curd soufflé can be prepared without heat treatment if you add gelatin to the dough. The taste of such a dessert will be completely different, and resembles everyone's favorite "Bird's Milk". It's not difficult to prepare it:

• pour gelatin with water and leave for 10 minutes;
• separately mix cottage cheese with other ingredients;
• add swollen gelatin (you can separately heat milk or cream and dissolve gelatin in them);
• distribute the dough into molds and refrigerate;
• the frozen soufflé can be poured with melted chocolate.

With fillers

Any soufflé recipes can be supplemented with various useful fillers:

• bananas, apples, pears and other fruits;
• berries;
• jam, jam and jam;
• carrot;
• dried fruits.

They are chopped with a blender in mashed potatoes or added in coarsely chopped pieces. You can mix and experiment. And if you cook a curd soufflé without sugar, with the addition of herbs, garlic and spices, you get a delicious light snack.

Preparation for cooking

Curd soufflé is a simple and quick dish to prepare, so it won't take much time for preparatory procedures.

1. Grate the cottage cheese through a strainer. It is better to choose a not very fatty product, 5-9% is enough.
2. Divide fresh eggs into yolks and whites very carefully so that not a single drop of yolk gets into the bowl with the protein, otherwise it will not work well to beat them.
3. Prepare baking dishes by greasing them with oil.
4. Wash and peel fruits, soak dried fruits.
5. If gelatin is used, swell in water first.

The classic recipe for curd soufflé

In fact, there are two main options for preparing this dish - in the oven or without baking, with the addition of gelatin. But it is precisely the airy, light and delicate soufflé with a golden crust that most associate with the name of this dessert, so we will consider the classic version of making a curd soufflé in the oven.

You definitely need to know how to make a soufflé according to this simple recipe, which can be subsequently changed to your liking, add some ingredients, and replace some with similar ones, for example, replace sour cream with yogurt or cream, use semolina instead of flour, add fruits or fruit puree.

The basic recipe includes the following components:

• 250 grams of cottage cheese;
• 2 eggs;
• 75 grams of sugar;
• 120 grams of sour cream;
• 15 grams of butter;
• 30 grams of flour;
• vanillin.

Preparation:

• grind the cottage cheese, this will make it more airy and tender, help get rid of lumps;
• separate egg yolks from whites;
• melt butter in a microwave or steam bath;
• mix cottage cheese with yolks and butter;
• add flour, vanillin and sugar;
• grind with a blender until smooth;
• beat the whites separately into a stable airy mass;
• gently, with a spatula, mix the cottage cheese and proteins;
• grease baking tins, you can sprinkle with sugar;
• lay out the dough so that 1⁄4 of the form remains free, the soufflé should rise nicely;
• set the temperature in the oven to 200 degrees;
• bake for 15-20 minutes;
• do not open the oven door during cooking;
• serve immediately, decorating the dessert to your liking.

Secrets and Tricks

Before you start preparing this simple dessert, you need to familiarize yourself with some of the features and secrets that will help you achieve the best result:

• small porcelain or silicone molds are used to bake soufflé;
• the soufflé significantly increases in volume during cooking, so the molds are filled 3⁄4 and their surface is greased with oil;
• after you have filled the form with dough, you need to clean the untouched surface with a napkin so that the soufflé is easier to rise during cooking;
• in order for the whites to whip into a good thick foam, you need to make sure that there was not a drop of water, yolk or fat in the whipping bowl;
• you can add a pinch of salt to the whites for whipping;
• during cooking, do not open the oven door or the multicooker bowl lid, otherwise the soufflé will not rise;
• decorate the dish with fruits, cocoa, berries, grated chocolate, powdered sugar and nuts.

It seems that there is no need to explain how curd soufflé differs from jelly with curd? Or is it still necessary? Unlike a rather dense and elastic jelly, soufflé always turns out to be more delicate, airy and porous. Today we will prepare a healthy delicacy at home - you will certainly appreciate the taste, aroma and velvety of the curd soufflé.

In general, soufflé can be prepared not only baked - in the oven, multicooker or in a double boiler. Most often, curd soufflé is made without baking, that is, the air mass is gelled using agar-agar or gelatin. At the request of Olesya, who ordered this dessert dish, I am sharing with you a recipe for a gelatin-based curd soufflé, which does not need to be baked.

The main task in preparing a curd soufflé (at least for me personally) is to create a porous and airy texture of the finished dessert. To do this, you can use a number of techniques that are not at all difficult. First of all, create the required volume with the help of whipped egg whites or whipped cream, which are added last to the already prepared curd base. Or, for a rather long time, beat the curd mass with gelatin that has already cooled down well with a mixer.

I prepare a soufflé with cottage cheese exactly in the last way, since it is not always possible to get heavy cream, and my powerful kitchen assistant is always at hand. If your mixer is weak, it may not stand up to long beating, so use the above method with whites or cream.

Ready-made curd soufflé can be served as an independent dessert, garnished with fresh fruit slices, berries, mint or lemon balm. In addition, it is great for making homemade cakes, where it acts as a delicate and velvety layer. From the specified amount of products, two very decent portions of dessert or a layer for a cake with a diameter of 16-18 centimeters are obtained.

Ingredients:

Cooking a dish step by step with a photo:

The recipe for a gentle curd soufflé includes the following ingredients: cottage cheese, sour cream, milk, sugar, gelatin and vanillin (optional). I advise you to choose cottage cheese not dry, not grains, preferably bold or fatty, you can pasty. Sour cream, like milk, take absolutely any fat content. Adjust the amount of sugar to your liking (I got a moderately sweet soufflé), and vanillin literally needs a pinch for flavor. It can be replaced with a teaspoon of vanilla sugar or a few drops of vanilla extract.

Option 1. You can beat all the ingredients with a mixer at high speed, but then there will be grains of cottage cheese in the resulting mass. Of course, you can first wipe it through a sieve 1-2 times, then the curd will be much softer.

Option 2. Punch everything with a hand blender. I like this method the most, since the result is an absolutely homogeneous curd mixture without a single grain of curd. And besides, granulated sugar crystals instantly dissolve.

Now let's do the gelatin. There may also be options for its preparation. In any case, you should always read the instructions on the packaging. Some types of gelatin need to be soaked in liquid for 30-40 minutes, while others (my version) will dissolve immediately in hot liquid. We need to dissolve 15 grams (one and a half tablespoons) of gelatin in 200 milliliters of milk. Instant gelatin is poured into hot (85-90 degrees) milk and dissolves almost completely with vigorous stirring. Simple gelatin is soaked in cold milk for 30-40 minutes, after which it is warmed up over medium heat with constant stirring until it dissolves, and in no case is it brought to a boil. This can lead to the fact that the future soufflé does not freeze.

Then in a thin stream we introduce gelatin dissolved in milk into the curd mass, which has already cooled down to a warm state. Just be sure to strain it through a sieve so that grains of gelatin do not get caught in the finished curd souffle, which did not have time to dissolve. We mix everything well with a mixer or a whisk and put it in the refrigerator for 5-7 minutes, so that the mixture begins to set, that is, to gel, but only slightly. It is due to cooling when whipping gelatin that the air bubbles we need will appear.

Then whisk everything together at high speed for at least another 10 minutes to form an airy mass. If you neglect this step, the necessary airiness will not be in the soufflé, but you will just get a delicious curd jelly. After whipping the mass at this stage, if you wish, you can add whipped cream to the curd base, which will make the finished dessert even more airy, porous and tender. To do this, pre-whisk 150-200 milliliters of fat (at least 30%) cream until soft peaks, and then gently stir them in with a spatula or whisk. Just do not drive in with a mixer, otherwise there is an option to interrupt the mixture and then the whey from the cream will begin to depart from it. In the absence of heavy cream, use 2-3 fresh egg whites, beat until firm peaks, and then stir in with the curd base.

Curd soufflé - general principles of preparation

When you don't want to burden the body with fatty cakes or high-calorie buns, but still want something tasty, recipes for curd soufflé will come to the rescue. This delicate light delicacy is most loved by children and their mothers. For the preparation of dessert, cottage cheese of any fat content is used, as well as milk. The fat content of the food determines the final calorie content of the dish. Sugar is added for sweetening, honey and juices can also be used. That the soufflé has acquired a "jelly" texture, you need gelatin. It is poured with warm water and left for a while, after which it is mixed with cottage cheese. The finished mass is removed to the refrigerator to freeze.

Curd soufflé - preparation of food and dishes

Nothing special from the dishes is required. Just a bowl for the mass, a mold for cooling, a saucepan if you need to heat something and a bowl of water for gelatin. If the curd soufflé is prepared in a double boiler, then you will need a form for the device.

Pre-soak gelatin in warm water until it swells, rub the cottage cheese thoroughly.

Curd soufflé recipes:

Recipe 1: Curd soufflé

Indulge your children or yourself with a light and healthy cottage cheese dessert. It is not necessary to spend money on the purchase of a ready-made curd soufflé, when this delicacy can be completely prepared at home. In addition, industrial desserts do not know what they are made of.

Required Ingredients:

• Cottage cheese - one and a half to two packs;
• Cocoa - 5 spoons;
• Milk - 75 ml;
• Sour cream - half a kilo;
• Shortbread packaging;
• Sugar - 10 tablespoons;
• 100 ml warm water;
• Gelatin - 40 g.

Cooking method:

To begin with, soak gelatin in warm water and leave for half an hour. Grind the cookies in a blender. Mix sour cream with sugar and cottage cheese, mix very thoroughly so that a homogeneous mass is formed. We heat the milk and add the swollen gelatin. heat, but do not bring to a boil. We spread the gelatin into the curd. Mix the whole mass well and divide into three parts. Add cocoa to one and stir slightly, but not much (so that clear chocolate blotches remain), mix the second part with hammered cookies, leave the third as it is. We line the form with cling film. First, pour 4 spoons of the first part, then the same amount of the second and then the third. pour out all the curd mass, alternating layers. We send the curd soufflé to the refrigerator for 7 hours. After the expiration of time, a delicious and beautiful delicacy will be ready. It can also be garnished with grated chocolate and nuts.

Recipe 2: Curd soufflé with yogurt

An incredible delicate and light curd soufflé, an ideal recipe for when you really want something sweet, but your diet does not allow you to eat cakes. Preparing dessert is very simple, you do not need to heat or boil anything for this.

Required Ingredients:

• 250 g of cottage cheese and yogurt;
• Two spoons of gelatin;
• Sugar to taste;
• Some warm water.

Cooking method:

Dilute gelatin in a small amount of warm water and leave to swell. In the meantime, grind the curd with the right amount of sugar until a homogeneous consistency. Add plain yogurt without additives to the curd. Then add the prepared gelatin and mix everything thoroughly. This jelly can be served on its own after hardening, or it is interesting to arrange. Take fruit or berry juices and cocoa as dyes. Divide the mass into as many parts as you plan to make layers. We paint the parts in different colors. First, pour one part into a glass form and send it to the refrigerator until it solidifies, then pour the second and also put the form in the refrigerator, then the third, etc. The frozen curd soufflé with yogurt can be laid out of the form by simply turning it over onto a wide dish. If necessary, the dessert can be cut up.

Recipe 3: Curd soufflé in a double boiler

The healthiest dishes are steamed. But many people think that their advantages are limited to this quality. In fact, you can cook a very tasty treat in a double boiler, such as a curd soufflé.

Required Ingredients:

• 5 eggs;
• A pound of cottage cheese;
• 6 tablespoons of sugar;
• 4 tablespoons of semolina.

Cooking method:

Separate the whites from the yolks. Grind the cottage cheese in the most thorough way with two tablespoons of sugar and yolks. Add semolina to the mass and beat all the ingredients until smooth. Beat the whites with four tablespoons of sugar in a rich foam. We introduce whipped proteins into the curd mass. Fill the steamer dish with the mass and set it on to cook for half an hour. Such a delicacy can be given even to small children.

- Candied fruits, cocoa or pieces of fruit can be added to the soufflé;

- You can make a beautiful flaky curd soufflé for the holiday using natural dyes;

- Ready soufflé can be sprinkled with chocolate or garnished with fruit pieces.