How to make curd soufflé. Curd soufflé with fruit and berry sauce

15.09.2019 Healthy eating

The dietary soufflé from cottage cheese, the recipe for which we will consider, serves as a vivid example of creating a low-calorie and insanely delicious dish.

Diet food is not only used to reduce body weight, but is also prescribed for certain diseases. At the same time, this very concept scares many, since it implies the rejection of some products and a review of the diet as a whole. However, as practice shows, what is useful should by no means be tasteless.

Various dairy products serve as the basis for many diets. Such high popularity is due to the relatively low calorie content and the large amount of protein that is part of their composition. In turn, the use of cottage cheese opens up room for a flight of imagination and makes it possible to significantly diversify the diet of those who are losing weight. Dishes prepared on its basis are distinguished by excellent taste and delicate structure, ensuring their ease of assimilation by the body.

Consider a recipe for creating the simplest soufflé based on cottage cheese. To prepare it, we need the following set of ingredients:

cottage cheese 0% or 5% - 300 g;
egg - 3 pcs.;
starch - 2 tbsp. l .;
lemon - 1 pc.;
sugar to taste.

Diet curd soufflé is best prepared on the basis of 0% curd. However, in the absence of such a product, 5% of the mass will do well. Another condition for choosing is its freshness and porosity, since it is these indicators that speak to the greatest extent about the quality of the product. Having chosen a suitable sample of cottage cheese, we take it and grind it through a sieve. This step will make it more airy and give it tenderness. Separately from it, you need to make the filling. To do this, we break our eggs into a bowl and begin to beat them with a mixer. In the process of mixing, add starch, sugar and lemon juice to them. We continue to beat the mixture until it becomes homogeneous and the sugar is completely dissolved in it. As soon as this happens, add our grated cottage cheese to the container and mix it with a mixer with the rest of the ingredients. As a result of such actions, we will get a light and airy mixture with an appetizing appearance and delicate structure.

Now, the curd soufflé must be baked. We take a baking sheet, grease it with a small amount of vegetable oil and pour out all our mass, and also distribute it evenly over the entire area of \u200b\u200bthe sheet. In turn, it should be baked at a temperature of 180-200 degrees for 10-15 minutes. At the end of this time, the diet soufflé will be covered with a golden crust and will be completely ready.

Diet soufflé based on cottage cheese in the microwave: components and stages of creation

Soufflé with curd can be prepared without using the oven. In this case, a microwave oven will help us, which almost everyone now has. The recipe for creating such a culinary masterpiece is based on the use of the following components:

cottage cheese 0% - 500 g;
egg - 2 pcs.;
sugar - 3 tbsp. l .;
cocoa - 3 tsp;
raisins - a handful.

For the preparation of our dish, you should also choose low-fat cottage cheese containing a minimum set of calories. It must first be rubbed through a sieve, making it more airy and tender. After that, add the eggs directly to it and, using a mixer, beat both components until completely mixed. Next, add sugar and cocoa, continuing to beat the mass intensively until the sugar is completely dissolved. It should be borne in mind that it is best to use powdered sugar to ensure the desired effect. Such a solution will not only significantly reduce the time for creating a soufflé from cottage cheese, but also guarantee the complete dissolution of sugar. As soon as mixing is finished, add raisins to our components.

For baking, use muffin tins or ordinary cups, which should be filled to about half the volume. In this position, we put them in the microwave and turn it on at maximum power for 5-7 minutes. As soon as the curd soufflé begins to rise and foam, it means that it is completely ready. Therefore, we take it out of the oven, and in its place we load the next batch. After the forms have cooled down and the mass has completely solidified, you can eat it, enjoying its taste and extraordinary lightness.

Non-baking curd soufflé: selection of products and cooking stages

There is also a recipe that does not involve heat treatment.

The main ingredients that such a diet soufflé includes are as follows:

sour cream 15% - 400 g;
cottage cheese 0% - 400 g;
sugar - 100 g;
vanillin on the tip of a knife;
gelatin - 40 g.

To create this great recipe, two dairy products are needed, namely cottage cheese and sour cream. The best solution would be to choose foods with the lowest fat content. Therefore, if there is an opportunity to purchase 10% sour cream, then you should take it. To prepare our soufflé, put all the cottage cheese in a bowl, add sour cream and sugar. Beat all these components with a mixer until they are completely mixed. As a result of such actions, the sugar should completely dissolve, and the mixture should become monolithic and aromatic.

Now you need to prepare the gelatin. To do this, it must be diluted with a small amount of warm water until it is completely dissolved. Next, pour this liquid into a container to the rest of the components and mix it well. The final stage in creating such a soufflé for a diet is the solidification of the dish. To do this, you can leave it in the same bowl in which it was prepared. However, the best option would be to use special silicone baking dishes or curly plates. In this form, the mass moves into the refrigerator, where it remains until the dish solidifies completely. In the finished version, our curd soufflé can not only diversify the diet of those who are losing weight, but also make it more colorful.

This delicate and airy dish is very popular. How to prepare a curd diet soufflé, what products can be added to the curd mass?

For a couple

This 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 with lemon juice. Beat 2 squirrels well (you should get 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 \u200b\u200btablespoon / 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, whisk 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 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 dry on a napkin. Wipe 200 g of cottage cheese, add sugar, an egg, raisins and an apple. Mix everything. Cook for 5 minutes at maximum, transferring to a silicone mold.

With carrots

Boil 1 carrot. You also need 100 g of cottage cheese, sugar, an 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 from fresh low fat curd perfect for both baby and diet food. Curd soufflé easy to prepare, very tasty and healthy. "Souffle" means airy (translated from French). Air will curd soufflé only if we can beat the whites of the eggs into a strong foam. Here are some secrets on how to beat the whites properly:

Curd from ufle

Beat the whites in a glass, porcelain, enamel bowl. Aluminum cookware is not recommended as it gives a gray color to the proteins. Plastic dishes have pores that are not properly cleared of grease and this prevents the whites from whipping.
The dishes must be clean, without traces of grease and perfectly dry. A drop of water or poorly washed off fat from the dishes will extinguish the foam, the protein will be more difficult to whip, and the resulting foam will be fragile and unstable.
The whites whisk better if you add a pinch of salt to them.
Fresh egg whites do not beat well, use one week old whites

This post contains recipes for curd soufflés that meet the requirements of diet number 5p for pancreatitis. Dishes prepared according to these recipes are low-fat and with a high content of the protein component, therefore they are included in the menu of protein diets for weight loss.

Steam curd soufflé

Ingredients:

cottage cheese 9% - 300 g (1.5 packs)
semolina - 20 g (1 tbsp)
eggs - 40 g or (1 pc)
sour cream 20% - 40 g (4 tsp)
granulated sugar - 30 g (3 tsp)

Cooking method:

Curd must be made elastic, in the form of a paste. To do this, we choose a convenient way: rub through a sieve, pass through a meat grinder or grind with a blender. And I do this:

Separate the egg whites from the yolks and beat the whites into a strong foam.
I'm cooking steam curd soufflé

"Steam cooking"
Time - 40 minutes.

Note: Cufle curd steamyou can cook in a bain-marie in an oven. Cooking time 30-40 minutes

Enjoy your meal!

Proteins - 10.06 g
Fat -9.72 g
Carbohydrates - 8.24 g
Caloric content - 209.88 TO feces
B1 - 0.0289 mg
B2 - 1968mg
C - 0.2139 mg
Ca- 156.461 mg
Fe - 0.2118 mg

Curd soufflé with carrots

Ingredients:

cottage cheese 9% - 200 g (1 pack)
milk 3.2 - 100 g (0.5 cups)
semolina - 20 g (1 tbsp)
eggs - 40 g or (1 pc)
sour cream 20% - 40 g (4 tsp)
butter - 10 g (1 tsp)
granulated sugar - 30 g (3 tsp)
carrots - 80 g,

This recipe is similar to the previous one. But, before introducing proteins into the curd mass, add the carrots stewed in milk (point 3). And now in more detail:

Cooking method:

I combine products: cottage cheese, sour cream, milk, sugar, semolina and egg yolks. Mix, grind and beat with a blender.
Chop the carrots on a grater (Choose yourself - fine or coarse. Depends on your condition. If you are in remission, you can use a coarse grater). Let the carrots simmer in milk until cooked and add them to the curd mass.
We introduce whipped proteins into the resulting curd mass. Mix gently.
I grease the form with butter, put the curd mass into it.
I'm cooking curd soufflé with carrotsin a slow cooker. I pour two glasses of hot water into the multicooker pan. I set the mode:

"Steam cooking"
Time is 30 minutes.

Note: Steamed curd soufflé with carrotscan be steamed, in a water bath in the oven, you can put curd soufflé with carrots on a baking sheet and bake in an oven. Time - 30-40 minutes

Enjoy your meal!

Proteins - 9.22 g
Fat -9.7 g
Carbohydrates - 8.37 g
Caloric content - 202.34 TO feces
B1 - 0.0329 mg
B2 - 2248mg
C 0.2444mg
Ca- 177.63mg
Fe - 0.242 mg,

Steamed semolina soufflé

Ingredients:

semolina
pasteurized milk
butter
sugar
chicken egg

Cooking method:

Separate the whites of the eggs from the yolks and beat them into a strong foam.
Combine milk with water and bring to a boil.
Add semolina into boiling milk and, reducing the heat, and simmer for another 10 minutes.
Remove the porridge from the heat, add the yolk, sugar and butter to it. Mix everything thoroughly.
We introduce the whipped protein.
Put the soufflé in a greased dish and steam it.

Cottage cheese soufflé with cookies

Ingredients:

fresh non-acidic low-fat cottage cheese 9% - 200 g (1 pack)
sugar - 30 g (3 tsp)
non-sweet unsweetened cookies - 25 g
chicken egg - 40 g (1 pc)
pasteurized milk - 100 g (0.5 cups)
butter - 10 g (1 tsp)
low-fat sour cream - for serving

Cooking method:

Cut the cookies into small pieces, add sugar, add milk and leave for 15 minutes to soften.
Separate the egg whites from the yolks. Beat the whites into a strong foam.
Rub the cottage cheese through a sieve, pass it through a meat grinder or grind it with a blender.
We combine the ingredients: cookies, yolk, cottage cheese, melted butter. Mix well.
We introduce whipped proteins into the resulting curd mass.
Grease the form with oil and put the soufflé into it. Flatten the top.
We cook with steam, in a water bath or in a slow cooker. Drizzle with sour cream before serving.

Enjoy your meal!

Steamed soufflé recipes from meat, poultry, fish, you can.

Soufflé can also be vegetable and fruit. I will also write about this, but later.

No, this is not a casserole. This is exactly the curd soufflé - tender, airy, literally melting in your mouth. Which, in fact, is easily explained: the soufflé is based on delicate ingredients of a creamy consistency, and airiness is achieved with the help of whipped proteins.

Flour is not included in this particular recipe. During baking, the soufflé increases in volume, as if inflated. After taking it out of the oven, hot air gradually comes out of it and it begins to settle. Therefore, soufflé is prepared just before serving. For example, on Easter - very important.

Cooking time -1 hour 30 minutes. Yield - 3 servings

Ingredients

cottage cheese - 150 grams
butter - 10 grams
chicken egg - 1 piece
corn starch - 1.5 tablespoons
vanillin on the tip of a knife or sugar with natural vanilla - 5 grams
cream with a fat content of 33% - 150 ml
sour cream - 30 grams
granulated sugar - 30 grams

How to make curd soufflé

Wipe the curd through a fine sieve.

Wash the egg. Separate the white from the yolk. Put the protein in the refrigerator.

Transfer the grated cottage cheese to a spacious bowl. Add softened butter and yolk. Rub thoroughly.

Now add cornstarch, vanillin, or vanilla sugar to the curd mass. Stir.

Add cream and sour cream to the bowl with the curd mass. Stir well again.

Place the cooled protein in a clean bowl. Whisk the protein with a whisk and sugar until stiff peaks.

Put the whipped egg whites in a bowl with the curd mass in several steps and gently stir from bottom to top to maintain airiness.

Lubricate 200 ml baking dishes with butter. Preheat oven to 175 degrees.

Fill the baking dish with the prepared curd mass 3/4 full. Place the curd soufflé tins in the preheated oven for 20 minutes.

Serve the finished soufflé with fruit and berry sauce or jam and serve immediately.

Take only fresh cottage cheese with a pleasant taste for cooking. Be sure to wipe the cottage cheese so that its consistency becomes creamy. It is this nuance that distinguishes good cuisine from ordinary.

If you are using vanilla sugar instead of vanillin, reduce the total sugar accordingly.

The quality of the soufflé directly depends on the quality of the whipped proteins. In order for the protein to whisk until hard peaks, cool it beforehand. Beat the egg whites only in clean dishes. (Read about the secrets of whipping proteins).

Fill the form no more than 3/4, the dessert rises during baking. Serve the finished soufflé immediately, as it will fall off over time.

Soufflé is a very famous dessert. However, its savory, snack types are also widespread, but still, first of all, light and airy desserts are remembered. The highlight of the soufflé is that it is very lush, weightless, like a cloud.

There are some secrets that can help you get a fluffy, delicate soufflé. So, the main condition for splendor is well-whipped proteins, which are carefully introduced into the bulk. Whipped egg whites are a lifting force, and if you beat them poorly, or mix them in too much, and they have lost their airiness, then the soufflé will not rise. In addition, soufflé is baked without opening the oven door, otherwise it will settle. These are two basic rules that apply to all types.

The curd soufflé resembles the famous curd casserole, but it is softer both in taste and texture. It is the perfect option for completing a pleasant dinner or for a hearty, healthy breakfast.

During baking, it will rise very much - two or even two and a half times, but after baking it will settle slightly. This is as it should be, because the cottage cheese itself is heavy and becomes elastic when baked, which makes it possible for the soufflé to grow. After cooking under its own gravity, it slowly settles, but retains its airiness and porosity. It is this porosity that the fruit and berry sauce will perfectly emphasize, which will be absorbed into the soufflé, making it even more tender.