Dietary cottage cheese soufflé: PP recipe

Cottage cheese is one of the main products for proper weight loss. You can eat it not only for breakfast, but also for lunch and even dinner. Cottage cheese is not bad because you can use it to prepare a lot of necessary and dietary desserts that can be included in your diet for weight loss.

The calorie content of low-fat cottage cheese is only 70-80 calories, but it does not contain a lot of protein! In total, 100 grams of cottage cheese contains about 17-20 grams of protein!

Dietary cottage cheese soufflé is an ideal dish for proper nutrition. Diet soufflé does not contain many calories, so it can be eaten even on a diet. If you cannot reach your daily protein requirement, then pp soufflé will help create this for you. This dessert can be eaten not only in the morning, but even in the evening. There will be no harm to the figure. We have prepared the best recipes for dietary curd soufflé that you can include in your own diet for weight loss!

Diet steam curd soufflé - how to prepare

To make this pp soufflé you will need:

250 g of cottage cheese. We use low-fat cottage cheese.
1 testicle. It will serve as a binding ingredient for our air mass.
50 ml kefir. We will use this product only in this case, if the cottage cheese is very dry.
100 grams of all berries. This will give the cottage cheese soufflé a pleasant taste.
Any sweetener to suit your taste.

The production itself is very simple. First you need to make sure that there are no large lumps in the cottage cheese. Mash it with a fork; if you have too much time, you can rub it through a sieve. Add the egg to the cottage cheese and stir. If the curd mass is very dry, do not forget to add a drink. Add sweetener to taste and beat with a mixer until you get a homogeneous mass.

We do the same with the berries - beat them in a blender until you get a puree mixture.

Now put one part of the curd mass into the baking dish, then the fruit mass and fill it with curd again. Steam the dietary curd soufflé for about 15 minutes.

You can prepare cottage cheese soufflé in a slow cooker using the same recipe if you don’t have a double boiler: pour water into the slow cooker, install a mesh and place the soufflé pan on it.

From these ingredients you will get 4 servings of dietary curd soufflé. One serving contains approximately 90 calories!

Dietary curd soufflé: recipe with gelatin

Don't have time to bake, but want to enjoy your favorite dessert? You can always prepare pp soufflé with gelatin!

300 g low-fat cottage cheese
1 tablespoon gelatin.
30 grams of water.
1 raw protein. If you are afraid to add raw protein to the soufflé, you can always replace it with 2 tablespoons of milk.
Sweetener to taste.

First, pour the gelatin with water and leave it to swell. When the gelatin swells, melt it over low heat. The main thing is not to let it boil! If you have large cottage cheese, then mash it with a fork or rub it thoroughly. Add gelatin and your favorite sweetener to taste to the cottage cheese. Beat the egg whites with a mixer until snow-white peaks appear and carefully fold them into the curd mass. Place in the mold and refrigerate for 2 hours! Dietary curd soufflé is ready!

Dietary curd-chocolate soufflé with fructose

Do you like chocolate? Then be sure to try the soufflé with cocoa! Instead of sugar in this recipe we will use fructose! It is perfect for all baked goods and desserts!

To make this dessert you will need:

200 g of cottage cheese. We usually give preference to low-fat cottage cheese
50 grams of curd cream cheese. You can use ricotta.
10 g cocoa. Use only natural cocoa without added sugar.
50 ml milk. If you want to reduce the calorie content of the recipe, you can use water. In our case, we use 1% fat skim milk.
10 g gelatin
Fructose to taste. Fundamentally! Fructose is almost 2 times sweeter than sugar, so add it in small portions so as not to over-sweet!

Pour hot milk over the gelatin and let it swell. Mix cottage cheese with curd cheese, add fructose to taste and cocoa. Add gelatin to the curd mass and beat with a mixer. We put it in shape and put it in the refrigerator for a couple of hours!

Curd soufflé with dark currants

Do you like berries? Be sure to add them to the soufflé. An excellent option is dark currant. The cottage cheese dietary soufflé will acquire not only a good berry taste, but also a beautiful purple color.

So, this will be useful for you:

200 grams of low-fat cottage cheese. Choose non-sour cottage cheese.
100 ml low-fat milk
50 g dark currants
2.5 teaspoons gelatin
50 ml water
Any sweetener to suit your taste.

Carrot soufflé with cottage cheese

Take the following ingredients:

200 grams of carrots. Wash, cut into thin slices
20 grams of butter. Choose the leanest oil.
300 grams of low-fat cottage cheese.
3 testicles
80 ml water. We will use it to stew carrots.
Any sweetener to taste.

So, put butter in a heated frying pan, and then lay out the carrot slices. Add water and simmer over low heat until the carrots become soft. This process will take you about 15-20 minutes. Cool the carrots and blend in a blender until smooth.

Now let's start with the cottage cheese: beat it in a blender or rub it through a sieve. There shouldn't be any lumps. Add carrot puree, yolks and sweetener to the cottage cheese. Mix everything thoroughly with a mixer. Separately beat the whites to snow-white peaks and carefully fold them into the curd mass, stirring with a spatula. Place in molds and place in the oven, preheated to 180 degrees, for 20-25 minutes.

Did you like the recipes? Be sure to include cottage cheese soufflé in your menu and enjoy a delicious and healthy dessert! Don't forget to share your impressions!

Just a tasty and necessary dessert

Even those who do not particularly like this fermented milk product in its natural form do not shy away from cottage cheese baking. And the cottage cheese soufflé (photo) is an absolutely exceptional dish. Surprisingly tender and airy, easy to make, giving unlimited ability to experiment with different flavorings.

The fact that cottage cheese is very beneficial for the body is clear to everyone, without exception: this dietary product is perhaps the best source of calcium, yet it is easily absorbed by the body. It is useful for the intestinal tract, liver, stomach, kidneys; indispensable for problems with the heart, vascular system or lungs.

So why not take advantage of the healing qualities of a fermented milk product, while getting the greatest pleasure from the taste. Moreover, curd soufflé simply allows you to create this.

How to properly prepare a soufflé

In principle, the process of creating this sweetness is completely simple. And yet, before you start looking for some exciting recipe, it won’t hurt to familiarize yourself with some of the intricacies of making this dessert.

Usually 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 greatly increases in volume. To make it easier for the dough to “climb” upward during baking, the smooth walls of the molds should be pre-treated: coat them with butter and sprinkle with sweet sand. The bottom is not processed.

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

Soufflé with semolina and cottage cheese

Traditionally, curd soufflé is baked in the oven. The temperature required for this is quite high - 200 degrees. From the quantity of goods that this recipe provides, you can prepare exactly 6 servings of curd sweets:

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 manufacturing process (from kneading the dough to serving the dessert) will take about 40 minutes:

First you need to prepare the curd mass: put cottage cheese, sour cream, butter, sugar (vanilla and regular), egg yolks and semolina into the bowl of a food processor or blender. Beat the mixture well until completely homogeneous.
Now is the 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 evenly, one spoon at a time (as the recipe advises), 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 breathtaking airiness of the dessert.
Prepare the molds and fill them with dough (a little more than two-thirds - the curd soufflé will rise). Send out the filled molds immediately 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 fall hopelessly.

The finished curd souffle should be served immediately - after 20 - 30 minutes it will lose its wonderful appearance (photo), although the taste will not be affected. To enhance the memory (in general, this is not at all necessary), you can sprinkle the treat with sweet powder.

Delicate curd soufflé with apples

Semolina slightly “weights down” the delicate thickness of the dessert. The curd souffle that this recipe gives is prepared without it, but with apples, and it comes out especially tender (photo). It is also baked in the oven. To make this dessert you need to stock up on:

cottage cheese – 300 g;
apples (preferably sweet) – 2 pcs.;
testicles – 2 pcs.;
sweet powder – 100 g.

Step-by-step production recipe:

Remove the skins and seeds from the apples and puree them in a blender. Squeeze the juice from the acquired mass.
Combine applesauce, cottage cheese and egg yolks. Stir the mixture until smooth.
It is recommended to beat the whites with a mixer, adding sweet powder little by little. The mass should be very dense. Having achieved this, you need to carefully combine the egg whites with the curd mass.
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 made in this way, the curd soufflé will not increase in size, but it will not fall off over time. It can be completely stored in the refrigerator for up to 3 days, as the recipe states. In general, it is unlikely that this amazingly tender delicacy will stay in the house forever.

Video recipe for making cottage cheese soufflé

Curd soufflé

Cottage cheese with uffle

Beat the egg whites in a glass, porcelain or enamel bowl. Aluminum dishes are not recommended; they give a grayish color to the squirrels. Plastic dishes have pores that are not properly cleaned of fat and this prevents the egg whites from whipping.
The dishes must be unstained, without traces of grease and completely dry. A drop of water or poorly washed grease from the dishes will extinguish the foam, the egg whites will be more difficult to whip, and the resulting foam will be weak and unstable.
Egg whites whip better if you add a pinch of salt to them.
New egg whites don't beat as well, use week old whites

This post contains recipes for curd soufflés that meet the requirements of diet (Diet is a set of rules for human consumption of food) No. 5p for pancreatitis. Dishes prepared according to these recipes are low in fat and high in protein content, which is why they are included in the menu of protein diets for weight loss.

Steam curd soufflé

Ingredients:

cottage cheese 9% - 300 g (1.5 packs)
milk 3.2 - 100 g (0.5 cups)
semolina - 20 g (1 tbsp)
eggs - 40 g or (1 piece)
sour cream 20% - 40 g (4 tsp)
butter - 10 g (1 tsp)
sweet sand - 30 g (3 tsp)

Manufacturing method:

The cottage cheese needs to be made elastic, in the form of a paste. To do this, we choose a successful method: rub it through a sieve, pass it through a meat grinder, or grind it using a blender. And I do this:

I separate the egg whites from the yolks and beat the whites into a strong foam.
I combine products: cottage cheese, sour cream, milk, sugar, semolina and egg yolks. I mix, chop and beat with a blender.
Add the whipped whites into the resulting curd mass. Mix carefully.
I grease the mold with butter, put the curd mass into it.
I cook steamed curd soufflé in a slow cooker. Pour two glasses of hot water into the multicooker pan. I set the mode:

"Steaming"
Time - 40 minutes.

Note: Steamed uflé curds can be cooked in a water bath in the oven. Cooking time 30-40 minutes

Nutrient content per 100 g of dish:

Proteins - 10.06 g
Fat –9.72 g
Carbohydrates - 8.24 g
Calorie content – 209.88 K cal
B1 – 0.0289 mg
B2 - 1968 mg
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 piece)
sour cream 20% - 40 g (4 tsp)
butter - 10 g (1 tsp)
sweet sand - 30 g (3 tsp)
carrots - 80 g,

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

Manufacturing method:

I separate the egg whites from the yolks and beat them into a strong foam.
I combine products: cottage cheese, sour cream, milk, sugar, semolina and egg yolks. I mix, chop and beat with a blender.
We chop the carrots on a grater (Choose for yourself - on a small or large grater. Depends on your condition. If you are in remission, then you can use a large grater). Let the carrots simmer in milk until tender and add them to the curd mass.
Add the whipped whites into the resulting curd mass. Mix carefully.
I grease the mold with butter, put the curd mass into it.
I cook cottage cheese soufflé with carrots in a slow cooker. Pour two glasses of hot water into the multicooker pan. I set the mode:

"Steaming"
Time - 30 minutes.

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

Nutrient content per 100 g of dish:

Proteins - 9.22 g
Fat –9.7 g
Carbohydrates - 8.37 g
Calorie content – 202.34 K cal
B1 – 0.0329 mg
B2 – 2248 mg
C - 0.2444 mg
Ca- 177.63 mg
Fe - 0.242 mg,

Steam soufflé from semolina

Ingredients:

semolina
pasteurized milk
butter
sugar
chicken egg

Manufacturing method:

I separate the egg whites from the yolks and beat them into a strong foam.
Combine milk with water and bring to a boil.
Add semolina to the bubbling milk and, reducing the heat, boil for another 10 minutes.
Remove the porridge from the heat, add the yolk, sugar and butter. Mix everything thoroughly.
Add the whipped egg white.
Place the soufflé in a greased form and steam it.

Curd soufflé with cookies

Ingredients:

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

Manufacturing method:

Crush the cookies into small pieces, add sugar, pour in milk and leave for 15 minutes to soften.
Separate the egg whites from the yolks. Beat the whites into a strong foam.
We rub the cottage cheese through a sieve, pass it through a meat grinder or grind it using a blender.
Combine the ingredients: cookies, yolk, cottage cheese, melted butter. Mix well.
Add the whipped whites into the resulting curd mass.
Grease the mold with oil and transfer the soufflé into it. Level the top.
Cook by steaming, in a water bath or in a slow cooker. Before serving, sprinkle with sour cream.

You can read recipes for steam soufflé from meat, poultry, and fish here.

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

Recipe for cottage cheese soufflé like in kindergarten. Steam or oven options

Perhaps curd soufflé is the dish that is first associated with baby food. I am sure that almost all mothers, while on maternity leave, enjoy mastering recipes for children's dishes and feeding their children healthy, healthy foods. Taking into account that the soufflé is prepared quickly, and with a certain skill and dexterity - very quickly, the recipe is simply a bomb.

So, let's start cooking!

Products

To make a soufflé, we need products that are practically always at hand:

250 grams of cottage cheese of any fat content;
35 grams of semolina;
30 grams of sugar;
1 fresh egg;
100 ml milk;
Not enough butter to grease the pan.

This quantity of goods is designed for 3-5 servings for a baby. This amount can be constantly increased as necessary.

Cooking

Pour semolina (35 grams) into the milk (200 ml) in a narrow stream, stirring always, and set aside for now.
Rub cottage cheese (250 grams) through a sieve or pass through a meat grinder if it is crumbly.
Divide the egg into white and yolk. Beat the whites with a mixer until stiff peaks form.
Curious! If the mixer beaters and the mixing bowl are cooled in advance, for example, by quickly placing them in the freezer, then the egg whites will whip up almost instantly.
Beat sugar (30 grams) with yolk. Add cottage cheese, milk and semolina, mix with a mixer.
Add the beaten egg white and mix gently with a spoon.
The resulting mixture is like thick sour cream.

Bake or steam in a double boiler

Below are two options for the development of events.

Method number one (preferred): cook in a double boiler. With this method, the natural taste of the soufflé is very preserved; it is very comfortable to eat for those children who do not yet have a full set of teeth. My daughter handled the soufflé with ease, having only three teeth.

Grease a steamer pan without holes with butter, transfer the curd mass into it and cook in the steamer for 30 minutes.

Method number two (also has space): bake in the oven.

Grease a baking dish with butter, lay out the curd mass and bake in an oven preheated to 180 degrees until lightly browned.

Allow the finished soufflé to cool one hundred percent, regardless of the manufacturing method. Perfectly cooled, it remains soft and tender, but at the same time holds its shape perfectly.