Delicate soufflé made from cottage cheese, somewhat reminiscent of a casserole. Only it turns out more airy and light. Cottage cheese soufflé will help you recharge your energy in the morning, lasting until lunch. This delicacy is an excellent lifesaver for people who cannot imagine their life without sweets, but at the same time want to lose extra pounds.

Cottage cheese soufflé

To prepare the dessert you will need some Ingredients: 500 g of pureed cottage cheese, 150 g of sugar, four chicken eggs, 250 g of sour cream, 30 g of butter, vanillin, 60 g of flour.

Recipe

Beat the egg whites with a mixer. Mix cottage cheese, rubbed through a sieve, with egg yolks, sugar, flour, melted butter and vanilla. Beat the mixture thoroughly, gradually adding the whites. Grease a soufflé dish with melted butter and pour the curd mixture into it. Bake the treat in the oven for no more than fifteen minutes. Soufflé is best served hot for breakfast, with cream or milk. Bon appetit.

Cottage cheese soufflé with dried apricots and carrots

Required Ingredients: 500 g of cottage cheese, two tablespoons of semolina, three beaten eggs, 40 g of granulated sugar, dried apricots and carrots (to taste), 15 g of butter and 100 g of sour cream.

Recipe

On fine grater grate the peeled carrots. Wash well in water and finely chop the dried apricots. Rub the cottage cheese through a sieve. Mix all ingredients in a separate bowl. Add required amount semolina and granulated sugar. Stir the mixture until smooth. Beat the egg whites and gradually fold them into the curd mixture. Preheat the oven. Place in a greased baking dish sweet mixture and send the food to the oven. Cooking time - twenty minutes. Bon appetit.

Curd soufflé with fresh berries

Required Ingredients: 250 g of cottage cheese, 60 g of semolina, 2 tablespoons of sour cream, 3 eggs, fresh berries (raspberries, red currants, etc.).

Recipe

You can cook curd soufflé in a double boiler very quickly and tasty. Separate the egg yolks from the whites. Rub the cottage cheese through a sieve. Beat the whites thoroughly with a mixer. Mix cottage cheese in a blender, semolina, sour cream, yolks and sugar. Then carefully, little by little, add the whites. Sweet mass Place in a greased pan, sprinkle with fresh berries and place in a double boiler. After thirty minutes the dish will be ready.

Curd soufflé with gelatin

To prepare this sweet treat you will need the following: Ingredients: three spoons of sugar, 250 g soft cottage cheese, 25 g gelatin, 100 ml milk, vanilla sugar, fruit (optional), food coloring.

Recipe

Dissolve gelatin in water according to instructions. Mix the pureed cottage cheese with vanilla and sugar. Add milk and diluted gelatin. Mix everything well with a blender. Add coloring to the curd mass or berry juice. Pour the sweetness into molds and place in the refrigerator to harden. Bon appetit.

Cottage cheese soufflé with apple

Ingredients: apple, 250 g of cottage cheese, egg, two tablespoons of sugar.

Recipe

Grate the apple on a fine grater. Add pureed cottage cheese, sugar and egg. Beat the mixture with a blender. Transfer the mixture into greased molds. Bake the soufflé in the microwave for 5-7 minutes until creamy. Bon appetit!

Soufflé – light and air dish, which 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- easy to prepare. It has excellent taste qualities, 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. Must be used in cooking low-fat varieties meat, such as chicken, rabbit, etc. 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 right consistency souffle. Sour cream needs to be heated until room temperature and add 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;
• pulp white bread– 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 whites cold in a dry container until peaks form and stir into the minced meat. Place in a greased container with a layer of 3 cm and place on 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.

Apples and homemade cheese twist 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.

From cottage cheese baking Even those who do not particularly like this fermented milk product do not refuse in kind. And the cottage cheese soufflé (photo) is an absolutely exceptional dish. Amazingly tender and airy, easy to prepare, giving unlimited opportunities to experiment with different flavorings.

The fact that cottage cheese is very beneficial for the body is known to everyone, without exception: this dietary product, perhaps best source calcium, which is easily absorbed by the body. It is good for the intestines, liver, stomach, kidneys; indispensable for heart problems, vascular system or light.

So why not take advantage healing properties fermented milk product, while receiving maximum pleasure from the taste. Moreover, curd soufflé easily allows you to do this.

In principle, the process of creating this delicacy is not at all complicated. And yet, before you start looking for some interesting recipe, it won’t hurt to familiarize yourself with some of the intricacies of preparing this dessert.

Traditionally, the soufflé is baked in porcelain molds (photo) in the oven. Although you can use a microwave, a slow cooker, and even a double boiler.

During baking, the product increases greatly in volume. To make it easier for the dough to “climb” up when baking, the smooth walls of the molds should be pre-treated: coat them with butter and sprinkle granulated sugar. The bottom is not processed.

And the finishing touch: when the dough is already poured into the mold, its “collar” needs to be cleaned of soufflé and sugar by running your finger or a paper napkin over it. This simple procedure is performed to ensure that the dessert rises beautifully evenly when baking (photo).

Traditionally, curd soufflé is baked in the oven. The temperature required for this is quite high - 200 degrees. From the amount of products this recipe offers, you can prepare exactly six servings of the curd delicacy:

• cottage cheese (soft, grain-free, 9% fat) – 200 g;
• 2 chicken eggs;
• 1 tbsp. l. regular sugar;
• a bag of vanilla sugar;
• 2 tsp each semolina and sour cream;
• a pinch of salt;
• 1 tsp. butter.

The entire cooking process (from kneading the dough to serving the dessert) will take about forty minutes:

1. First you need to prepare the curd mass: put cottage cheese, sour cream, butter, sugar (vanilla and regular) into the bowl of a food processor or blender. egg yolks and semolina. Beat the mixture well until completely homogeneous.
2. Now it’s time to work on the whites - they need to be thoroughly beaten with a pinch of salt until they form a strong, stable foam. Having achieved this, you need to gradually, one spoon at a time (as the recipe recommends), begin to introduce proteins into the curd mass. You only need to stir the mixture with a spoon, very carefully so as not to lose air bubbles - the main secret of the amazing airiness of the dessert.
3. Prepare the molds and fill them with dough (a little more than two-thirds - the curd soufflé will rise). Immediately send the filled molds to bake. They should spend 25 minutes in the oven. One very important point: the door should absolutely not be opened at this time - otherwise the soufflé will hopelessly fall off.

The finished curd soufflé must be served immediately - after 20 - 30 minutes it will lose its amazing view(photo), although the taste will not be affected. To enhance the impression (however, this is not at all necessary), you can sprinkle the treat with powdered sugar.

Delicate curd soufflé with apples

Semolina makes it slightly heavier delicate consistency dessert. The curd souffle that this recipe offers is prepared without it, but with apples, and it turns out especially tender (photo). It is also baked in the oven. To prepare this dessert you need to stock up on:

• cottage cheese – 300 g;
• apples (preferably sweet) – 2 pcs.;
• eggs – 2 pcs.;
• powdered sugar – 100 g.

Step-by-step manufacturing recipe:

1. Remove the peel and seeds from the apples and puree them in a blender. Squeeze the juice from the resulting mass.
2. Connect applesauce, cottage cheese and egg yolks. Stir the mixture until smooth.
3. It is recommended to beat the whites with a mixer, adding little by little powdered sugar. The mass should be very dense. Having achieved this, you need to carefully connect egg whites With curd mass.
4. Divide the dough into the prepared molds. Bake in an oven preheated to 200 degrees for about 20 minutes. The door should not be opened during baking.

When prepared in this way, the curd soufflé will not increase in size, but it will not fall off over time. It can be safely stored in the refrigerator for up to three days, as the recipe states. However, this is hardly amazing delicate delicacy will stay in the house for so long.

Video recipe for making cottage cheese soufflé

The delicate taste and light structure of the soufflé have made it an indispensable dish for those who watch their figure and adhere to proper nutrition.

Dessert preparation technology:

1. Choose fresh, spongy and not wet cottage cheese.
2. Grind the product through a fine sieve until ready meals it turned out airy.
3. In a separate bowl, beat sugar and eggs with a mixer or whisk.
4. Add to egg mixture sugar, starch and lemon juice.
5. Stir the mixture with a spoon, add the cottage cheese and beat with a mixer until smooth.
6. Line a baking pan with parchment and grease with melted butter.
7. Pour in the curd mixture and place in a preheated oven for 10-15 minutes.

After the time has passed, check the readiness of the dish with a toothpick and, if necessary, bake for another 10-15 minutes. until a golden brown crust forms.

Dietary souffle of cottage cheese with carrots and dried apricots

If you want to give your loved one cottage cheese dish piquancy, experiment with fillings. We suggest adding dried apricots and carrots to the soufflé.

Required ingredients:

• low-fat cottage cheese – 500 g;
• chicken eggs – 3 pcs.;
• sugar – 40-50 g;
• sour cream – 100 g;
• semolina – 2 tbsp. l.;
• fresh carrots and dried apricots - to taste;
• butter – 1-2 tbsp. l.

Method for preparing curd soufflé:

1. Grind the cottage cheese through a fine sieve.
2. In a separate bowl, mix sugar, egg yolks, semolina and sour cream with a mixer.
3. Add cottage cheese to the mixture and continue beating the mixture until smooth.
4. Grate on a fine grater raw carrots, steam and chop the dried apricots.
5. Combine the filling with the curd mass and mix thoroughly.
6. Beat the egg whites in lush foam and slowly add to the prepared mixture. Mix gently with a spoon, without using a mixer.
7. Line a baking container with parchment, grease with melted butter and pour in the curd dough.

Bake the soufflé for at least 20 minutes. until fluffy and golden brown.

Cottage cheese soufflé casserole - tender, aromatic and healthy dish, which is suitable for both breakfast and late dinner. Prepare dessert from low-fat cottage cheese, and you will receive a full protein dish, rich in vitamins.

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

Flour is not included in this particular recipe. During baking, the soufflé increases in volume, as if puffing up. After it is removed from the oven, it gradually comes out hot air and it begins to settle. Therefore, the soufflé is prepared immediately before serving. For example, for Easter - very relevant.

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 33% fat - 150 ml
• sour cream – 30 grams
• granulated sugar – 30 grams

How to prepare cottage cheese soufflé

Rub the cottage cheese through a fine sieve.

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

Transfer the pureed cottage cheese into a large bowl. Add softened butter and yolk. Rub thoroughly.

Now add it to the curd mixture corn starch, vanillin or vanilla sugar. Stir.

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

Place the cooled egg white in a clean bowl. Whisk the egg whites with the sugar until stiff peaks form.

Place the whipped whites into a bowl with the curd mass in several additions and gently mix from bottom to top to maintain airiness.

Grease 200 ml baking pans with butter. Preheat the oven to 175 degrees.

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

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

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

If you are using vanilla sugar rather than vanillin, reduce the total amount of sugar accordingly.

The quality of the soufflé directly depends on the quality of the whipped whites. In order for the protein to whip to stiff peaks, cool it first. Beat egg whites only in clean containers. (Read about the secrets of whipping egg whites).

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