Dietary cottage cheese soufflé: lose weight, get healthy and enjoy food. Diet cottage cheese soufflé: PP recipe How to make cottage cheese soufflé with gelatin

15.11.2021

Since childhood, many have fallen in love with a well-known dessert - curd soufflé. The recipe with gelatin is very simple, and it takes very little time to prepare the dessert. This dish can be made with the addition of fruits, cocoa, vanilla, cinnamon. An intricate hostess will always guess to use a curd soufflé with gelatin for a cake.

The right souffle, first of all, literally melts in your mouth. A well-prepared dessert should be incredibly tender and airy. Its texture is ideally velvety and porous. All this is achieved only if the technology for preparing the dessert is observed, and the process of whipping eggs and cream is especially important.

So, how to cook a real curd soufflé? The recipe with gelatin (and not only) is given below.

1.5 cups of fatty or semi-fat cottage cheese should be mixed with an incomplete glass of sour cream. To this should be added 3 tbsp. l. sugar and a pinch of vanilla. All these ingredients must be thoroughly beaten until the sugar grains completely disappear and a homogeneous mass is obtained.

15 grams of gelatin are dissolved in a glass of warm milk, the liquid is filtered through a sieve and it must be left alone for a while, since now is the time to beat the curd mass with a mixer. This should be done at high speed for 5 minutes, after which the milk and gelatin should be poured in a thin stream, without stopping mixing all the components.

Next, the mass should be put in the refrigerator for 10 minutes (just at this moment such valuable bubbles form in the soufflé). After that, taking the curd mass out of the refrigerator, you need to beat it well again (at least 10 minutes) - due to this, the finished product will become light and airy.

Now the curd-creamy mass must be carefully laid out in forms and sent to the refrigerator - at this stage we have an almost ready-made curd soufflé. The recipe with gelatin provides for the dessert to harden for 1.5-2 hours. After that, the product is ready for use.

The output is curd soufflé - a dietary pleasure for lovers of low-calorie desserts.

Such a soufflé will be very lush and incredibly tasty both warm and cold.

The perfect breakfast is not only tasty, but also low in calories. In the morning, you can easily, literally in a matter of minutes, prepare a curd soufflé. The recipe with gelatin is very simple, so even a novice hostess can turn such a work of culinary art into reality.

To prepare it, you should take 1/4 kg of cottage cheese, add one yolk and 2 proteins to it. In this composition, the ingredients should be beaten with a mixer.

Following this, fruits cut into small cubes are added to the resulting mixture (you can choose them at your discretion, for example, one banana will be enough). Sugar is also added to taste.

After thorough mixing with a spoon or whisk, the dessert is sent to the microwave for 2-3 minutes. After this time, the dish will be ready to eat.

This dessert will become a favorite for chocolate lovers. To prepare it, you need to take a tablespoon of gelatin and dilute it in water, according to the instructions on the package.

400 grams of grated cottage cheese should be placed in a separate bowl, and by adding a couple of tablespoons of cocoa there, the mass can be mixed.

Now it is also necessary to add honey here, based on your considerations about the sweetness of the dessert, and, whisking with a submersible blender, pour half a glass of milk into the total mass.

All! So easy to prepare chocolate-curd soufflé! The recipe with gelatin and cocoa turned out to be very simple.

In one bowl, combine half a kilogram of cottage cheese, three yolks, 1/3 cup semolina, 60 grams of sugar, a tablespoon of vanillin and baking powder for dough.

All ingredients must be mixed with a mixer. In a separate dry bowl, beat the whites of three eggs until they acquire a thick consistency.

They are carefully combined with the rest of the ingredients, preferably with a whisk.

The resulting mixture should be poured into a baking dish and sent to the oven for 40 minutes (cook at a temperature of 160 degrees).

If desired, a small amount of chopped fruit can be added to the souffle mass before baking. The curd soufflé prepared according to this recipe is dietary, as it contains very few calories.

For dessert, cottage cheese souffle is very suitable. By the way, this is the most delicious soufflé, and you can cook it in a variety of ways. Cottage cheese souffle will give strength and satisfy the need for sweets, the dish contains few calories (if the cottage cheese is low-fat or low-fat), but a lot of protein necessary for every person.

Cooking curd soufflé is not difficult at all, there are many recipes.

The basis of any cottage cheese soufflé recipe is cottage cheese, eggs, sugar and filler (fruits, vegetables, bran, semolina, flour, oatmeal, almond crumbs, etc.).

Cottage cheese soufflé - recipe with gelatin and fresh fruit. Tips from chefs

Effective weight loss

Soufflé was first prepared by French confectioners. It can act as an independent dessert, or become the basis for sweets or a cake.

The basis for the preparation of soufflé can be eggs, cottage cheese, sour cream or cream. Traditional soufflé is made with whipped egg whites. It is this recipe that allows you to cook the most tender and airy soufflé.

Proteins are separated from the yolks and beat them with a mixer until a dense foam is obtained, then, without stopping beating, sugar is gradually introduced. To keep the soufflé in shape, gelatin is added to it. It is pre-soaked and, when it swells, is injected into the protein foam. Mix and pour into prepared mold. When the souffle hardens, pour it with melted chocolate.

By the same principle, soufflé is prepared on cream, cottage cheese and sour cream.

For flavor, add vanilla, citrus zest or cinnamon to it.

To diversify the soufflé, pieces of jelly or fruit are added to it. The souffle will look more spectacular if it is made in several layers of different colors. Juices from fruits or vegetables are used as natural dyes.

Ingredients

eight egg whites;

a glass of cold water;

two glasses of granulated sugar;

20 g of gelatin;

20 g lemon juice.

Cooking method

1. Pour the gelatin into a deep bowl, fill it with water and leave to swell for 20 minutes.

2. Place the chilled egg whites in a bowl, add sugar to them and beat until a white foam of a dense consistency is obtained.

4. Enter melted gelatin into the protein mass, mix gently and transfer it to the mold. Send to the refrigerator and leave it there until completely solidified.

Ingredients

five chicken eggs;

15 g vanilla sugar;

a bank of condensed milk;

15 g of gelatin powder;

300 g butter slightly salted butter;

300 g of granulated sugar;

2 g citric acid.

1. Place gelatin in a deep bowl and fill with water. Mix and leave to swell for half an hour. After the allotted time, drain the remaining liquid, and pour sugar into the swollen gelatin. Put the resulting mixture in a water bath and heat until the sugar and gelatin are completely dissolved.

2. Separate the whites from the yolks and place them in a suitable bowl. Beat until a dense foam forms. Whisking constantly, fold the warm gelatin mixture into the egg whites.

4. Combine the butter with whipped proteins, add citric acid. Beat with a mixer at low speed. Pour the resulting mass into a mold and refrigerate until completely solidified. Garnish with melted chocolate or fruit before serving.

Ingredients

instant gelatin - sachet;

unsalted curd cheese - half a kilogram;

sugar - ten tablespoons;

heavy cream - a glass.

1. Whip the cream into a dense foam. Without ceasing to beat, add all the sugar to the resulting foam, adding it gradually.

2. Soak the gelatin, following the instructions on the package.

3. Put cottage cheese into whipped cream and continue to beat with a mixer at low speed.

4. Enter the dissolved gelatin into the creamy curd mass and mix gently. Transfer the soufflé to a shallow dish, flatten and refrigerate. You can decorate the finished soufflé with pieces of fruit, grated chocolate or berries.

Ingredients

vanilla sugar;

fat cream;

boiled condensed;

100 g of granulated sugar;

five egg whites.

1. Soak the gelatin powder according to package directions and let it swell.

2. Beat the chilled egg whites, adding sugar in a spoon.

3. Whip the cream with a whisk, gradually adding condensed milk.

4. Put the swollen gelatin in the microwave and melt. Pour it in a thin stream into the protein mass.

5. Combine the creamy mass with the protein, add vanilla sugar and mix. Pour into a mold and refrigerate. Serve the frozen soufflé drizzled with chocolate.

Ingredients

3 g of baking soda;

half a package of butter;

200 g of granulated sugar;

three eggs;

20 g cocoa powder;

200 g flour.

1 ? butter packaging;

vanillin;

200 g of sugar;

half a liter of cow's milk;

120 g semolina.

10 g butter;

50 ml cow's milk;

half a glass of sugar;

50 g cocoa powder.

1. Combine sugar with vanilla and cocoa. Add soft butter, stir and put on low heat. Keep stirring constantly until smooth. Do not bring the mixture to a boil! Cool the resulting mixture.

2. Add eggs one at a time, whisking constantly. Mix the flour with soda and gradually introduce it into the egg-butter mixture, stirring. Pour the dough onto a baking sheet and bake at 200 degrees.

3. Pour semolina into a coffee grinder and grind to a state of flour. Pour the semolina flour with milk and cook until thickened. Cool down. Add butter and sugar mixture and mix well.

5. Combine sugar with cocoa. Pour in milk and stir. Put on a slow fire and bring to a boil. Add oil, stir and cool slightly. Drizzle the soufflé with chocolate icing.

Ingredients

sour cream - 900 g;

cocoa powder - 100 g;

cream - 400 g;

gelatin - two sachets;

sugar - 1? Art.;

water - 30 g.

chocolate layer

gelatin - four sachets;

milk is a glass.

1. Soak four bags of gelatin in a glass of milk. Stir and let it swell. Put the container with gelatin in a water bath, and melt it. Pour the milk-gelatin mixture into the mold and wait for it to harden.

2. Mix water with cocoa and two bags of gelatin. Leave to swell for half an hour.

4. Heat water with gelatin in a water bath until dissolved. Don't boil! Pour into the sour cream mixture and stir. Pour the resulting mixture over the frozen layer. Garnish with chocolate chips and leave to set in the refrigerator.

Ingredients

20% cream - a glass;

nuts - 20 g;

condensed milk - a can;

chocolate - 50 g;

skimmed milk - half a glass;

gelatin - 15 g;

sweet cottage cheese - 150 g.

1. Pour gelatin with warm milk, mix and leave to swell.

2. Pour the cream into a saucepan, add the condensed milk and place over medium heat. Boil. Turn the heat down and simmer for about a minute. Remove the cream from the heat and immediately stir in the gelatin. Stir and chill.

3. When the creamy mixture has cooled, add the cottage cheese to it and beat with a mixer for ten minutes.

4. Pour the mixture into the mold and leave for two hours in the refrigerator. Cut the frozen soufflé into pieces and pour over with melted chocolate. Sprinkle crushed nuts on top.

Ingredients

gelatin - 30 g;

four egg whites;

sugar - 50 g;

milk - two glasses;

cocoa powder - 50 g;

powdered sugar - a glass;

juice of half a lemon.

1. Soak ten grams of gelatin for the chocolate layer in a bowl. Soak the remaining gelatin for the white layer in a separate bowl.

2. Beat the chilled egg whites into a dense foam with a mixer. Introduce powdered sugar in small portions, without stopping whisking. Introduce gelatin into the protein mass for the white layer. Stir.

3. Cook ordinary cocoa from milk, sugar and cocoa powder, just boil it longer than usual so that it thickens slightly. Enter the swollen gelatin into it.

After a quarter of an hour, remove the soufflé from the refrigerator and lay out the remaining chocolate mixture.

4. Remove the soufflé form from the refrigerator, dip it in hot water for a few seconds and invert onto a plate. You can decorate the dessert with pieces of fruit, chocolate chips or nuts.

The souffle will turn out more tender if the gelatin is replaced with agar-agar. It can be purchased at a pharmacy or the spice department.

Sugar is quite difficult to dissolve in a protein or creamy mass, so it is recommended to replace it with powder.

Gelatin can be soaked not only in water or milk, but also in compote or fruit juice.

For glaze it is better to use natural dark chocolate.

Any cottage cheese dessert is a very tender and delicate product. What can we say about the curd souffle, which literally just melts in your mouth.

This velvety delicacy can be cooked in the oven, slow cooker, double boiler, but many people like curd dessert that has not been heat-treated. Gelatin will help to maintain and fix its shape, as well as to give the dish a pleasant taste sensation.

The process of creating a soufflé is not difficult, but it requires patience. Initially, it is necessary to whip the curd base for quite a long time so that it becomes airy, porous, light. Then you will need to beat the egg whites just as hard. In this painstaking business, a mixer, blender will help.

Delicate curd mass is deliciously combined with fruit and berry fillings. Puree can be purchased at the store, but it is tastier, of course, to cook it yourself from fresh berries.

Desserts are in no way inferior to the curd-fruit soufflé, where the curd is saturated with rich aromas of chocolate and cocoa.

Prepare:

200 g cottage cheese
150 g sour cream
20 g gelatin
3 eggs
200 ml milk
100 g sugar
a little vanilla

How to cook:

Gelatin diluted in milk ( about its temperature - in the instructions on the bag).
Separate the whites from the yolks. Let the egg whites chill in the refrigerator for now.
We first wipe the cottage cheese through a sieve, getting rid of the curd grains (when whipping, they sometimes do not collapse).
Combine cottage cheese, sour cream, sugar, vanillin, yolks. Beat them well with a mixer or immersion blender.
We filter the diluted gelatin so that its undissolved fragments do not get into the tender curd mass. If it has cooled down, you need to heat the substance.
Slowly, in a thin stream, we introduce gelatin into the whipped mixture, mix gently.
We send the product to the refrigerator for ten minutes. He should gel a bit.
In the meantime, beat the whites into a steep foam.
Remove the curd treat from the refrigerator and gently stir in the protein foam.
We lay out the soufflé in an elegant, matching dish, and place it in the refrigerator.
In an hour and a half food can be served.

After cooking, you will receive 1 serving
Cooking time: 15 minutes

Cottage cheese soufflé in the oven

If the goal of the diet is to lose weight, then the main thing in the recipe for cottage cheese soufflé is to reduce the number of calories per serving. Then the recipe might look like this:

300g cottage cheese (fat-free or low-fat)
2 eggs
1 tablespoon sugar (you can use honey or a sugar substitute)
1 tablespoon bran
1-2 tablespoons of milk

Cottage cheese should be ground until smooth, add sugar or a substitute. The most convenient way to do this is in a blender: the smoother the texture of the curd paste, the better the dish will turn out.

Mix the bran with milk and let stand for a few minutes so that they swell, and then mix with the curd mass.

Separate egg whites from yolks to reduce calories. Proteins need to be beaten until a strong foam and carefully mixed into the pounded cottage cheese. It is better to stir the mass with a spoon from the bottom up, trying not to disturb the airy structure of the whipped proteins.

Pour the finished mixture into a mold greased with odorless vegetable oil. It is best to distribute the resulting “dough” into portion molds, so the dough will be better baked in the oven, and it is much more convenient to serve. On top of each serving, before being sent to the oven, the curd souffle can be supplemented with a pinch of brown sugar or cinnamon, a spoonful of milk or low-fat sour cream. This will make low-calorie curd souffle more pleasant both in appearance and taste.

The best way to bake curd souffle is to put the molds in a deep baking sheet, pouring water into it to half the height of the molds, and heat the oven to 170 degrees. Baking time - 20 minutes. The finished dish is best eaten hot, served with milk, the dish is especially good for breakfast.

Cottage cheese souffle is an option for a light and nutritious breakfast. Great for a hearty afternoon snack. Cottage cheese in combination with vegetables, fruits and berries is the main component of the pp menu. These foods are high in nutrients.

Beneficial bacteria from the fermented milk product improves the functioning of the intestines, increasing resistance to pathogens of bacterial and viral infections. There are many photo - recipes for soufflé with different types of cottage cheese, which describes step by step how to cook it.

Consider the best soufflé recipes: classic, chocolate, dietary, berry, steamed and hearty mushroom.

Curd soufflé can be made in the oven using the following ingredients:

1 pack of cottage cheese
2 eggs
2 tsp decoys
1 tsp softened butter
1 st. l. Sahara
1 sachet of vanillin

Cooking:

Cottage cheese, yolks, semolina, sugar, butter, vanillin are combined in a bowl. Bring to homogeneity with a blender.
Proteins with salt are whipped to the consistency of a stable foam.
Combine with curd mass. It is important to do this carefully so that the dish turns out airy.
Forms are filled 3/4.
The oven is heated to 200 degrees. The workpiece is placed there (it takes about 25 minutes to bake the dish).

Served with jam, honey, fresh fruits (apples, peaches, bananas), stewed vegetables such as pumpkin.

The recipe for cottage cheese soufflé with gelatin provides for natural flavors. The most popular option is cocoa. Such a dessert acquires a soft, chocolate taste. Required Ingredients:

2 packs of cottage cheese
1/2 small pack of sour cream
2 tsp cocoa
fruits
1.5 tbsp gelatin

Manufacturing steps:

The main ingredients are combined in a deep bowl, mixed with a blender.
Gelatin is dissolved in a water bath, added to the workpiece, mixed thoroughly.
Vanillin is added if desired, beat again.

Dietary cottage cheese soufflé with gelatin and fruits is completely ready in 5 hours. It is used as a healthy snack.

To prepare treats with berries in a slow cooker, the following products are needed:

5 eggs
1 small pack of sour cream or cream (200g)
600 g cottage cheese
3 tbsp starch
1.5 tbsp sugar
vanillin - to taste)
powdered sugar
strawberries, fruits

Dessert preparation steps:

In a large bowl, grind cottage cheese, yolks, sugar, eggs, vanilla.
In a separate bowl, beat the whites with powdered sugar until thick foam, put the workpiece in the refrigerator.
Combine blanks, pour berries and fruits, mix.
Place the mixture in the multicooker bowl, set the “baking” mode. Ready for 65 min.
In the "heating" mode, they stand for 30 minutes without opening the lid.

Serve with honey or maple syrup. It has a creamy berry flavor and is used as a hearty breakfast. We also recommend other soufflé recipes in a slow cooker.

The Dukan diet includes pp-recipes from cottage cheese. One of them is the soufflé. To prepare it, we need:

350 g of fermented milk product
low fat yogurt (100-120 g)
gelatin packaging
sugar substitute
1 tbsp lemon juice

Cooking:

Gelatin is placed in water until completely swollen.
The rest of the ingredients are combined in a bowl, grind with a blender.
The gelatin mass is dissolved in a water bath, added to the curd mass, mixed.
Pour into molds and place in the refrigerator.

At the stage of connecting all the components, you can add berries, fruits, nuts. The dessert has a low calorie content, benefits the organs of the gastrointestinal tract. Prevents the accumulation of fatty deposits. We also recommend a diet casserole and muffins on the Dukan diet.

Curd soufflé can be cooked in the microwave. This is a quick and easy recipe. The result is a healthy and tasty dish. For the sweet option, we need:

1 egg
3/4 pack curd ingredient
a handful of raisins
1 st. l. Sahara
0.5 tbsp powdered sugar
1/2 tsp cocoa powder

Manufacturing steps:

The cottage cheese is placed in a bowl, sugar, egg and cocoa are added. Whisk thoroughly.
Raisins are washed, dried, placed in the curd mass, mixed.
The workpiece is laid out in the molds for the microwave oven, put in the microwave for 3-5 minutes (power is average). Readiness is determined by the raised soufflé.
Sprinkle with powdered sugar and serve with tea.

This recipe is suitable for feeding children of preschool and school age.

For children with problems in the digestive system, recipes are carefully selected. This is due to the vulnerability of the gastrointestinal tract. It shouldn't be loaded. But it is necessary to provide the required daily calorie content.

Fat-free cottage cheese soufflé in a double boiler is suitable for feeding children with gastritis, pancreatitis, stomach and duodenal ulcers. Cottage cheese is better to choose home-made.

Store-bought may contain preservatives that should not be consumed by people with a weak digestive system. Ingredients:

1 pack cottage cheese 0% fat
1 egg
1/2 cup milk
1.5 tbsp decoys
sugar or honey 1 tbsp

Cooking:

Semolina is placed in a small plate, poured with milk, left to swell.
The cottage cheese is kneaded into a pasty state, the protein is whipped until foamy, put in the refrigerator.
The fermented milk product is mixed with yolk, swollen semolina, sugar. Everything is mixed.
Add whipped proteins, mix with the workpiece until smooth.
Spread in the form of a double boiler, cook for 30 minutes.

Serve with natural fat-free yogurt or sour cream. You will find other dietary recipes in this section.

Souffle with mushrooms and herbs differs from previous recipes in its nutritional value. It is used as a second dish. It satisfies hunger, does not spoil the figure. To make it you need:

1 package curd ingredient (any fat content)
50-100 g cheese
2 eggs
1 tbsp decoys
pepper
6 champignons.

Cooking steps:

Mushrooms are boiled, cooled, crushed with a blender. The cheese is rubbed on a fine grater.
The fermented milk product is laid out in a bowl, eggs, semolina, mushrooms, cheese are added. Bring to homogeneity.
Place in a baking dish. Put in an oven preheated to 200 degrees.
Readiness is determined by the golden crust.

Served with sour cream or cream sauce. Mushrooms add flavor to the dish. The recipe is considered suitable for adherents of a protein diet. To reduce the calorie content, choose foods with a low percentage of fat. The best option is from 2 to 5 percent.

Cottage cheese souffle: in the oven, steamed, and also with gelatin without baking

We open the refrigerator ... and our eyes suddenly come across a bowl of cottage cheese left after stuffing the pastry.

Oh, we have a great chance to show our talents, cook something airy and tasty, but "in haste" - as a creative impromptu! This impromptu will be no-bake curd soufflé - as an easy way to please your loved ones without having any special culinary skills.

Our tips will help you prepare a delicious and healthy dessert with real pleasure, which will be felt by everyone who tastes a piece of food soaked in your love. And you can add a few more “your little masterpieces” to your piggy bank of recipes.

Ingredients

Sugar - 4 tbsp. l.
Vanilla sugar - sachet 10 g
Gelatin - 25 g
Milk - 100 ml
Purified water - 1 cup
Pureed cottage cheese - 300 g
Fruit or berry syrup - to taste

Cooking

Try to prepare an incredibly delicious dessert according to the following recipe, which you will certainly remember for its simplicity! You can consider this recipe as a base for making no-bake curd air pies with various fillings.

To begin with, we dilute the gelatin as it is written in the instructions on its packaging. A glass of water will suffice.
Pour the grated cottage cheese into a suitable bowl, mix with sugar and fragrant vanilla.
It is necessary to add milk and gelatin completely dissolved in water to the prepared curd mass. Stir the resulting mixture thoroughly until a homogeneous mass is obtained. This result can be easily achieved with a blender. If you don't have a blender, you can use a whisk.
The resulting curd souffle is poured into molds, poured over with fruit or berry syrup and put in the cold. The souffle will harden in two hours.

Yummy! Bon appetit!

Cottage cheese soufflé in a slow cooker for a couple

Cottage cheese soufflé can be cooked not only in the oven, but also steamed, then it will be much more tender. It is convenient to do this in a multicooker in the “Steaming” mode for 30 minutes. At the same time, the forms can be placed on the bottom of the multicooker bowl, watching the water level, which should not flood the dish itself when boiling.

The recipe above is a base recipe that you can play with with additives. There are a few important points to keep in mind:

When adding flour, wheat or rice, oatmeal or semolina, you need to remember that the structure of the dish will become denser. The more such components, the more in the end it will look like a casserole. For flour and semolina, the most common ingredients, the amount in the recipe is a quarter of the mass of cottage cheese: for 300 g of cottage cheese 75 gr. But if fruits, berries or vegetables (such as grated carrots) are added to the dish, which contain a lot of water, dry ingredients are needed in larger quantities, otherwise the dish may turn out to be liquid.
If the cottage cheese is too dry, it is best to add a little milk to it. In no case, not kefir or yogurt, with them the dish, most likely, will not work.

The higher the fat content of the cottage cheese and the calorie content of other ingredients, the less dietary the dish will be, but, most likely, more tasty.

Cottage cheese soufflé - recipe with gelatin. Cooking options for a truly diet dessert

For this soufflé you will need:

300g cottage cheese
Sugar, honey or other sweeteners to taste
Half glass of milk
Fillers (fruits, berries, chocolate)
20-25g gelatin or 2-2.5 teaspoons of agar-agar (based on 500g soufflé mix, including all fillers)

Gelatin should be soaked in cold milk for half an hour. Mix cottage cheese and sugar (or honey) in a blender until smooth. Heat the gelatin milk, but in no case overheat or boil, and mix with the curd mass. It is also convenient to do this in a blender. To harden, pour the mixture into prepared molds. The soufflé with gelatin hardens for several hours, usually 3-4, and after that it will be possible to try it.

Preparation: We dilute the gelatin according to the instructions, we put it on a slow fire until the gelatin dissolves. Add milk, cottage cheese, cocoa, sweetener, mix with a blender into a homogeneous mass. Pour into a mold and refrigerate until set. Bon appetit!

It seems that there is no need to explain how curd soufflé differs from jelly with cottage cheese? Or is it still necessary? In contrast to the rather dense and elastic jelly, the soufflé always turns out to be more tender, 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 in baked form - in the oven, slow cooker or double boiler. Most often, curd soufflé is made without baking, that is, the air mass is gelled with the help of agar-agar or gelatin. At the request of Olesya, who ordered this dessert dish, I am sharing with you a recipe for curd soufflé on gelatin, which does not need to be baked.

Or, for a rather long time, beat with a mixer the curd mass with gelatin that has already cooled well.

I cook the souffle with cottage cheese in the last way, since it is not always possible to get heavy cream, and my powerful kitchen assistant is always at hand. If you have a weak mixer, it may not withstand long whipping, so use the above method with proteins or cream.

Ready-made curd soufflé can be served as an independent dessert, decorating it 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 indicated amount of products, two very decent servings of dessert or a layer for a cake with a diameter of 16-18 centimeters are obtained.

Jelly Cake Recipe "Fruit Fantasy"

I want to offer a cake recipe that is suitable for any holiday. It is also interesting because you can always experiment with it both in decoration and in the preparation of curd soufflé. It is better to cook the cake in a detachable form.

flour, sugar, eggs, cottage cheese, gelatin, jelly, fruit

First layer - biscuit

For the biscuit you will need:

1 cup flour
1 cup of sugar
3 eggs

Prepare a mold by brushing it with butter or margarine. Beat sugar with eggs with a mixer until white (minutes 2).

Then add flour, mix everything well so that there are no lumps. I mix everything with a mixer at medium speed. The resulting dough is poured into a mold,

and place in preheated oven. Bake for about 25-30 minutes at 190*. (Do not open the oven for 20 minutes, otherwise the biscuit will not rise.)

Biscuit is ready! Now let it cool down. Do not take out of the form.

The second layer is curd

While the biscuit is baking and cooling, prepare the curd soufflé.

Soufflé products:

1 glass of sand
2 packs of cottage cheese
100-150g butter (softened)
1 can of pineapple
1 banana, 2 tbsp. spoons of gelatin

You can experiment with this layer, you can add any fruits or berries, as well as nuts.

2 tbsp. spoons of gelatin pour 1 glass of pineapple compote and leave until swollen.

Mix and grind until smooth cottage cheese, sugar and butter.

Canned pineapple and banana I finely cut and add to the curd mass. I put the swollen gelatin on the fire for complete separation, but do not bring to a boil. Then cool the gelatin a little and pour it into the curd-fruit mass,

The third layer of the cake is fruit and jelly

Products:

1 banana
2 tangerines
2 kiwis (or other fruit of your choice)
1 sachet of jelly

You can also experiment with this layer: you can decorate with any fruit from compote, and in summer with any berries, for example, I laid out strawberries.

I breed jelly, as indicated on the package. True, I rarely buy ready-made jelly, if anyone has their own homemade preparations: raspberry, strawberry or cherry compote, like mine, you can make your own jelly. To do this, dilute a tablespoon of gelatin in a glass of compote so that the compote does not become cloudy, add a little lemon juice to the glass.

From fruits I decorate the top of the cake, as fantasy tells. Carefully pour the diluted jelly, I pour with a spoon so that the fruit is doused with jelly, then they will be shiny and will not dry.

And this is a children's version of cake decoration. Made for a child's birthday.

As you can see, there are a lot of options for decorating a cake, it all depends on your rich imagination. I won’t talk about taste, try cooking and find out what it tastes like!

Desserts can be dietary and even healthy.

Of course, we will talk about a cottage cheese dessert, which is very similar in texture to a soufflé.

Cottage cheese soufflé is made from fat-free products with the addition of cocoa, which makes the sweet dish have a chocolate flavor.

Try to cook a soufflé with cottage cheese and cocoa, it will appeal not only to those who are losing weight, but also to everyone else.

Ingredients (for 4 servings):

fat-free cottage cheese - 500 g
skimmed milk - 100 ml
fructose (or honey) - 50-70 g (2 tablespoons or more)
cocoa powder - 25-30 g (2 tablespoons)
gelatin - 15-20 g

1. Pour gelatin with a glass of cold water and wait about half an hour until it swells.

2. Add milk, cocoa, fructose or honey, stir.

3. Put on a slow fire and heat until the cocoa is completely dissolved. You can't boil the mass!

4. Put the cottage cheese and blend with a blender until smooth.

5. Pour into molds and refrigerate for at least 2 hours, preferably overnight.

In the morning the curd soufflé is ready.

Enjoy a delicious diet dessert (or breakfast).

Cottage cheese is one of the main products of proper weight loss. It can be eaten not only for breakfast, but also for lunch and even dinner. Cottage cheese is good because it can be used to prepare a lot of healthy and dietary desserts that can be included in the diet for weight loss.

The calorie content of low-fat cottage cheese is only 70-80 calories, but the protein contains a lot! In total, there are about 17-20 grams of protein per 100 grams of cottage cheese!

Diet cottage cheese soufflé is an ideal dish for proper nutrition. Diet souffle contains very few calories, so it can be eaten even on a diet. If you can’t get your daily protein intake, then soufflé will help you do it. This dessert can be eaten not only in the morning, but even in the evenings. There will be no harm to the figure. We have prepared the best diet curd soufflé recipes that you can include in your weight loss diet!

To make this soufflé you will need:

250 grams of cottage cheese. We use low-fat cottage cheese.
1 egg. It will serve as a bonding ingredient for our air mass.
50 milliliters of kefir. We will use this product only if the cottage cheese is too dry.
100 grams of any berries. This will give the cottage cheese soufflé a pleasant taste.
Any sweetener of your choice.

The preparation itself is extremely simple. First you need to make sure that there are no large lumps in the cottage cheese. Mash it with a fork, if there is extra time, you can rub it through a sieve. Add the egg to the curd and stir. If the curd mass is too dry, do not forget to add kefir. We put the sweetener to taste and beat with a mixer until a homogeneous mass is obtained.

We do the same with berries - beat them in a blender until a puree consistency is obtained.

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

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

No time to bake, but want to enjoy your favorite dessert? You can always make pp souffle with gelatin!

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

To begin with, fill the gelatin with water and leave 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 through a full. Add gelatin to the cottage cheese and your favorite sweetener to taste. Beat the protein with a mixer until white peaks appear and gently introduce into the curd mass. We spread it in a mold and send it to the refrigerator for 2 hours! Diet curd soufflé is ready!

Curd soufflé with agar-agar

If the souffle is prepared with agar-agar, then this component should be dissolved in a small amount of water, add milk to it and heat until boiling, remembering to stir all the time. The resulting mixture must be mixed with cottage cheese quickly and immediately poured into a mold, since agar hardens much faster than gelatin. After that, it will be enough to let it stand for ten minutes in the refrigerator and the dish will be ready.

Such a curd soufflé has a very delicate structure, and if you make it without a lot of flavorings, then it is suitable even for small children. It is also good to add vanilla sugar, or natural vanilla, fresh or frozen berries and fruits (they are best beaten with cottage cheese before adding the milk-gelatin mixture), cocoa powder, cookie pieces, almond flakes. The finished dish can be decorated with whipped cream, berries, pieces of fruit. You will get a delicious, beautiful and healthy dessert.

For 100 grams - 96.5 kcal? B / w / y - 14. 19/2. 27/5. 01?

Ingredients:
Cottage cheese soft - 400 g.
Milk 1% - 50 ml.
Cocoa - 2 tbsp. l.
Gelatin - 20 g.
Water - 1 tbsp.
Sweetener - to taste.

Cooking:
We dilute the gelatin according to the instructions, we put it on a slow fire until the gelatin dissolves. Add milk, cottage cheese, cocoa, sweetener, mix with a blender into a homogeneous mass. Pour into a mold and refrigerate until set. Bon appetit!

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

The main task in the preparation of 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 complicated. First of all, create the necessary volume with the help of egg whites or whipped cream whipped into a strong foam, which are introduced last into the already prepared curd base. Or, for a rather long time, beat with a mixer the curd mass with gelatin that has already cooled well.

I cook the souffle with cottage cheese in the last way, since it is not always possible to get heavy cream, and my powerful kitchen assistant is always at hand. If you have a weak mixer, it may not withstand long whipping, so use the above method with proteins or cream.

Jelly Cake Recipe "Fruit Fantasy"

Step by step photo of making a cake:

Products for the cake:

flour, sugar, eggs, cottage cheese, gelatin, jelly, fruit

This cake has three layers:

First layer - biscuit

For the biscuit you will need:

1 cup flour
1 cup of sugar
3 eggs

Cooking sponge cake:

Prepare a mold by brushing it with butter or margarine. Beat sugar with eggs with a mixer until white (minutes 2).

Then add flour, mix everything well so that there are no lumps. I mix everything with a mixer at medium speed. The resulting dough is poured into a mold,

and place in preheated oven. Bake for about 25-30 minutes at 190*. (Do not open the oven for 20 minutes, otherwise the biscuit will not rise.)

Biscuit is ready! Now let it cool down. Do not take out of the form.

The second layer is curd

While the biscuit is baking and cooling, prepare the curd soufflé.

Soufflé products:

1 glass of sand
2 packs of cottage cheese
100-150g butter (softened)
1 can of pineapple
1 banana, 2 tbsp. spoons of gelatin

You can experiment with this layer, you can add any fruits or berries, as well as nuts.

Preparation of curd soufflé:

2 tbsp. spoons of gelatin pour 1 glass of pineapple compote and leave until swollen.

Mix and grind until smooth cottage cheese, sugar and butter.

Mix everything well and pour into the mold on the cooled biscuit. Place the mold in the refrigerator to set. (30 minutes)

The third layer of the cake is fruit and jelly

Products:

1 banana
2 tangerines
2 kiwis (or other fruit of your choice)
1 sachet of jelly

You can also experiment with this layer: you can decorate with any fruit from compote, and in summer with any berries, for example, I laid out strawberries.

Preparation of the fruit-jelly layer of the cake:

From fruits I decorate the top of the cake, as fantasy tells. Carefully pour the diluted jelly, I pour with a spoon so that the fruit is doused with jelly, then they will be shiny and will not dry.

Then I put the cake in the refrigerator until completely solidified. When the cake has hardened, I carefully run a knife along the edge of the mold and the cake and remove the mold. Cake is a delight and a feast for the eyes. Bon appetit!

And this is a children's version of cake decoration. Made for a child's birthday.

As you can see, there are a lot of options for decorating a cake, it all depends on your rich imagination. I won’t talk about taste, try cooking and find out what it tastes like!

Desserts can be dietary and even healthy.

Of course, we will talk about a cottage cheese dessert, which is very similar in texture to a soufflé.

Cottage cheese soufflé is made from fat-free products with the addition of cocoa, which makes the sweet dish have a chocolate flavor.

Try to cook a soufflé with cottage cheese and cocoa, it will appeal not only to those who are losing weight, but also to everyone else.

Ingredients (for 4 servings):

fat-free cottage cheese - 500 g
skimmed milk - 100 ml
fructose (or honey) - 50-70 g (2 tablespoons or more)
cocoa powder - 25-30 g (2 tablespoons)
gelatin - 15-20 g

Cottage cheese soufflé recipe with cocoa:

1. Pour gelatin with a glass of cold water and wait about half an hour until it swells.

2. Add milk, cocoa, fructose or honey, stir.

3. Put on a slow fire and heat until the cocoa is completely dissolved. You can't boil the mass!

4. Put the cottage cheese and blend with a blender until smooth.

5. Pour into molds and refrigerate for at least 2 hours, preferably overnight.

In the morning the curd soufflé is ready.

Enjoy a delicious diet dessert (or breakfast).

The calorie content of low-fat cottage cheese is only 70-80 calories, but the protein contains a lot! In total, there are about 17-20 grams of protein per 100 grams of cottage cheese!

Souffle curd steam diet - how to cook

To make this soufflé you will need:

250 grams of cottage cheese. We use low-fat cottage cheese.
1 egg. It will serve as a bonding ingredient for our air mass.
50 milliliters of kefir. We will use this product only if the cottage cheese is too dry.
100 grams of any berries. This will give the cottage cheese soufflé a pleasant taste.

We do the same with berries - beat them in a blender until a puree consistency is obtained.

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

You can cook cottage cheese soufflé in a slow cooker according to the same recipe, if you do not have a double boiler: pour water into the slow cooker, install the grate and place the soufflé mold on it.

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

Diet curd soufflé: recipe with gelatin

No time to bake, but want to enjoy your favorite dessert? You can always make pp souffle with gelatin!

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

Soufflé curd-chocolate diet on fructose

Love chocolate? Then be sure to try the cocoa soufflé! We will be using fructose instead of sugar in this recipe! It is perfect for any pastries and desserts!

To prepare this dessert you will need:

200 grams of cottage cheese. Traditionally, we prefer low-fat cottage cheese
50 grams of curd cream cheese. You can use ricotta.
10 grams of 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 skimmed milk.
10 grams of gelatin
fructose to taste. Important! Fructose is almost 2 times sweeter than sugar, so add it in small portions so as not to oversweet!

Pour gelatin with hot milk and let it swell. Mix cottage cheese with curd cheese, add fructose to taste and cocoa. We introduce gelatin into the curd mass and beat with a mixer. We spread it in a mold and send it to the refrigerator for a couple of hours!

PP dried fruit jelly

Cottage cheese soufflé with blackcurrant

Do you love berries? Be sure to add them to the soufflé. The ideal option is blackcurrant. Cottage cheese diet soufflé will acquire not only an excellent berry taste, but also a beautiful purple color.

So, you will need:

200 grams of low-fat cottage cheese. Choose non-acidic cottage cheese.
100 ml skimmed milk
50 grams of blackcurrant
2.5 teaspoons gelatin
50 ml water
Any sweetener of your choice.

Pour gelatin with water and leave to swell. Mix milk, cottage cheese, currants and sweetener and beat with a blender. Add the swollen gelatin there and beat everything again. We send it to the refrigerator until completely solidified. 100 grams of this diet soufflé contains only 108 calories!

How to make peanut butter PP

Carrot soufflé with cottage cheese

Take the following ingredients:

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

So, put the butter in a preheated pan, and then lay out the circles of carrots. Pour in water and simmer over low heat until the carrots are soft. It will take you about 15-20 minutes for this process. Cool the carrots and beat in a blender until a homogeneous mass is obtained.

Now let's take care of 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 cottage cheese. Mix everything thoroughly with a mixer. Separately, beat the whites to white peaks and carefully introduce into the curd mass, mixing with a spatula. We spread it in molds and send it to the oven, preheated to 180 degrees, for 20-25 minutes.

Cottage cheese soufflé with banana without baking. Recipe: Dessert "Curd Soufflé" - with banana

Cooking method:

Cottage cheese soufflé is a quick, tasty and healthy dessert, both for children - little gourmets, and for their losing weight mother. Just to have time to eat a piece, until the kids ate the soufflé)))

When I switched to proper nutrition, it was very difficult to give up the usual sweet snacks. Curd soufflé became my salvation. A delicious protein snack satisfied my desire to drink tea with a cookie or candy. It is more difficult for sweets to refuse sweets and this is a fact.
I offer a recipe for a gentle curd soufflé for losing weight and not only)
First of all, gelatin is poured with water at room temperature. The water should cover the gelatin.
Transfer the cottage cheese to a bowl, knead it. Not all children favor it, but they eat it with pleasure in a soufflé.
Add milk to curd.
Then cocoa.
Add chopped banana. Instead of a banana, you can take any other fruit or add berries. We do not add sugar to the souffle, so it is better to use sweet fruits and berries, otherwise the curd soufflé will turn out sour.
Soften the banana and mix everything thoroughly. If you want to achieve a more homogeneous mass - you need to knead with a blender.
During this time, our gelatin has already swelled. To completely dissolve it, it must be heated. This can be done in a steam bath by placing a cup of gelatin in a pot of water on the stove. But I use an easier and faster way. I put the gelatin in the microwave for 40 seconds. After dissolving, gelatin can be added to our curd soufflé.
Mix well.
Any soufflé mold can be used. I have silicone for cupcakes. From this form, the frozen soufflé is easily separated.
The resulting mass is poured into molds.
Put the soufflé molds in the refrigerator for several hours. In such small molds, the curd soufflé hardens well in an hour. The larger the form, the longer we leave the soufflé in the cold.
The calorie content of the soufflé according to this recipe is 140 kcal (B-14.44 / Zh-5.69 / U-9) per 100 gr. It turns out a delicious, but easy dessert!
Take the soufflé out of the mold and enjoy! Bon appetit!

Video Cottage cheese soufflé with cocoa. Useful dessert. Simply and easily!

Light and airy dessert - milk soufflé with gelatin with and without cocoa.

Today I will tell you how to cook low-calorie milk soufflé at home. The main thing you need is a mixer or blender, with which you can make an air mass. You can add some flavorings or spices to your coffee soufflé to taste.

Milk soufflé recipe

Ingredients:

250 ml skimmed milk
10-15 g gelatin
1 tsp cocoa (or without it)
1/2 tsp coffee (can be with any flavors to taste)
sweetener

Cooking:

1. Mix gelatin with milk, let it swell for 10-15 minutes, heat it up.

2. Add sugar substitute, cocoa, coffee, aromatics to taste. Cool the mixture completely!

3. Now the most crucial moment. Pour the liquid into the blender bowl and begin to beat, the longer the better. I whipped for 20 minutes, but if you have a low-power mixer, it's better not to risk its integrity.

4. Cover the form with cling film, pour in the diet soufflé and refrigerate until completely solidified, then cut into cubes.

Chocolate soufflé with semolina

100 g semolina, 200 ml milk, 40 g butter, 100 g sugar, 2 tbsp. spoons of cocoa, 2 eggs, grated chocolate.

To prepare chocolate soufflé according to this recipe, it is tedious to cook semolina porridge with milk in a steam bath, cool it. Then mix the porridge with the yolks mashed with sugar, cocoa and butter, mix well and, stirring slowly, add the beaten egg whites. Beat the mass and put in a greased form. Boil in a water bath until tender.

Sprinkle the finished soufflé with grated chocolate.

Chocolate soufflé with vanilla

Servings - 2

Ingredients:

200 g flour
150 g butter
2 tbsp. l. grated chocolate
700 ml warm milk
300 g sugar
10 eggs
vanillin

For sauce:

0.5 l milk
1.5 st. l. flour
200 g yolk
1.5 st. l. cocoa
0.5 cup sugar
20 ml cognac

Preparation 10 min.

Cooking 15 min.

1. Before making chocolate soufflé at home, melt the butter in a frying pan, add salt, flour and pour into boiling milk. Cook with continuous stirring until a homogeneous mass is obtained.

2. Then cool a little and add sugar, grated chocolate and vanilla. Next, grind the yolks with sugar, and beat the whites into a strong foam. Enter these ingredients into the milk mixture.

3. Now grease the mold with oil and lay out the soufflé. Cook in a water bath. Prepare the sauce like this: stir eggs with sugar, flour and milk until smooth.

4. Then put in the boiling milk that is left and add cocoa. Stir continuously until the cocoa has dissolved. Cool and add cognac.

Decorate the cooled soufflé with butter cloves, which are done as follows: scrape off the top from the frozen butter with a sharp knife and connect the ends in the form of a flower.

Chocolate soufflé

Required: 300 g chocolate, 7 egg whites, 60 g sugar, a few vanilla crystals, 1.5 cups of water.

Cooking method. Chop the chocolate and pour cold water over it. After 5 minutes, put on fire and cook for 10-15 minutes until thickened. Cool the resulting mass. Beat the egg whites with 20 g of sugar until a thick foam forms and carefully mix with the boiled chocolate. Put the finished mixture in the prepared form, greased with butter and flour. Bake for 25 minutes until fully cooked in a medium-high oven.

As you can see in the photo, the chocolate soufflé should be sprinkled with powdered sugar on top and can be served:

Chocolate soufflé with no-bake gelatin

Ingredients:

25 g chocolate
200 ml cream
200 ml milk
3 eggs
150 g sugar
30 g gelatin

Beat the egg yolks with 2/3 of the sugar, then pour in the milk.

For this recipe for chocolate soufflé at home, the yolk-milk mixture must be heated until thickened, without closing, over low heat. Stir occasionally. Do not bring to a boil!

Melt the chocolate and pour into the resulting mass, beat the mixture thoroughly and cool. In a separate bowl, beat the egg whites with the remaining sugar until stiff. Carefully fold the whipped egg whites and cream into the cooled chocolate mixture. Soak gelatin for 2 minutes in a small amount of cold water. After it swells, heat at full power for about 1.5 minutes until dissolved. Do not boil!

Cool the gelatin solution to 70-80 degrees and pour into the cream. Mix everything properly. Portion molds fill the soufflé and refrigerate for several hours.

When the mixture hardens, place the molds in a bowl of warm water for a few seconds, and then quickly tip them onto dessert plates.

Chocolate soufflé with gelatin can be decorated by sprinkling with grated chocolate or pouring chocolate icing.

Soufflé from fresh low fat cottage cheese perfect for both baby and diet food. Curd soufflé easy to prepare, very tasty and healthy. "Soufflé" means airy (translated from French). Air will be curd soufflé only if we can beat the egg whites into a strong foam. Here are some secrets on how to beat egg whites properly:

Curd With ufle

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

This post gives recipes for cottage cheese souffles that meet the requirements of diet No. 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.

Soufflé curd steam

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:

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

I 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 steam can be cooked in a water bath in the oven. Cooking time 30-40 minutes

Bon appetit!

Proteins - 10.06 g
Fat -9.72 g
Carbohydrates - 8.24 g
Calories - 209.88 TO feces
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 cup)
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 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. I mix, grind and beat with a blender.
We chop carrots on a grater (Choose for yourself - on a small or large grater. Depends on your condition. If remission, then you can on a coarse grater). Let's let the carrots in milk until tender and introduce it into the curd mass.
We introduce whipped proteins into the resulting curd mass. Mix carefully.
I grease the form with butter, put the curd mass into it.
I'm cooking curd soufflé with carrots in a multicooker. Pour two cups of hot water into the multicooker pan. I set the mode:

"Steam Cooking"
Time is 30 minutes.

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

Bon appetit!

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

Steam soufflé from semolina

Ingredients:

semolina
pasteurized milk
butter
sugar
chicken egg

Cooking 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.
We introduce semolina into boiling milk and, reducing the heat, boil for another 10 minutes.
Remove the porridge from the heat, add the yolk, sugar and butter into it. We mix everything thoroughly.
We introduce whipped protein.
Put the souffle in a greased form 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)
unsweetened biscuits - 25 g
chicken egg - 40 g (1 pc)
pasteurized milk - 100 g (0.5 cup)
butter - 10 g (1 tsp)
low-fat sour cream - for serving

Cooking method:

Crush the cookies into small pieces, add sugar, pour milk and leave for 15 minutes to soften.
Separate egg whites from yolks. Whip the whites into a strong foam.
We 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.
We grease the form with oil and transfer the soufflé into it. Flatten the top.
Cooking for a couple, in a water bath or in a slow cooker. Drizzle with sour cream before serving.

Bon appetit!

Recipes for steam soufflé from meat, poultry, fish you can.

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

Dishes from cottage cheese, as for me, are a paradise for losing weight and not only. Hearty, low-calorie, but very tasty. This is the recipe for this diet soufflé. The perfect dish for dinner or breakfast. Supplement the serving with low-fat sour-milk products, fresh berries or fruits, and the result will definitely please you!

Let's prepare products for dietary soufflé from cottage cheese (PP).

In a blender bowl, combine cottage cheese, yolks, semolina and cinnamon.

Beat with a blender until smooth.

In a separate bowl, combine the proteins with salt. Beat with a mixer until an airy white mass is formed.

Then add sugar and beat until stiff peaks are obtained.

We combine the curd and protein parts.

Gently mix until smooth so that the proteins do not fall off.

We spread the mass on silicone molds and put in the oven. We bake at a temperature of 180 degrees from 25 to 40 minutes, depending on the oven.

Dietary cottage cheese soufflé (PP) is ready! Cool and serve with dairy products. Bon appetit!

What should be a properly prepared soufflé?

So, how to cook a real curd soufflé? The recipe with gelatin (and not only) is given below.

Classic curd soufflé

Next, the mass should be put in the refrigerator for 10 minutes (just at this moment such valuable bubbles form in the soufflé). After that, taking the curd mass out of the refrigerator, you need to beat it well again (at least 10 minutes) - due to this, the finished product will become light and airy.

Now is the time to prepare the cream, which will give the dessert tenderness. To do this, you need to beat a glass of the fattest cream with a mixer until a thick mass is formed - this is a cream with peaks. Next, the finished cream should be smoothly transferred to the curd soufflé, moreover, bring the mass to homogeneity, preferably with a whisk.

Now you need to carefully spread out in forms and send it to the refrigerator - at this stage we have an almost ready-made curd soufflé. The recipe with gelatin provides for the dessert to harden for 1.5-2 hours. After that, the product is ready for use.

The output is curd soufflé - a dietary pleasure for lovers of low-calorie desserts.

Vanilla curd soufflé

For one and a half cups of cottage cheese, you need to take three eggs and a large spoonful of vanilla sugar. All these ingredients should be beaten well, after which a tablespoon of yogurt should be added to the mixture. The resulting mass must be sent to the oven, heated to a temperature of 160 degrees, for baking. It will take a little time - about 15-20 minutes.

Such a soufflé will be very lush and incredibly tasty both warm and cold.

Curd soufflé with gelatin and fruit

To prepare it, you should take 1/4 kg of cottage cheese, add one yolk and 2 proteins to it. In this composition, the ingredients should be beaten with a mixer. Following this, fruits cut into small cubes are added to the resulting mixture (you can choose them at your discretion, for example, one banana will be enough). Sugar is also added to taste. After thorough mixing with a spoon or whisk, the dessert is sent to the microwave for 2-3 minutes. After this time, the dish will be ready to eat.

Cottage cheese soufflé with gelatin and cocoa

This dessert will become a favorite for chocolate lovers. To prepare it, you need to take a tablespoon of gelatin and dilute it in water, according to the instructions on the package.

400 grams of grated cottage cheese should be placed in a separate bowl, and by adding a couple of tablespoons of cocoa there, the mass can be mixed. Now it is also necessary to add honey here, based on your considerations about the sweetness of the dessert, and, whisking with a submersible blender, pour half a glass of milk into the total mass. After the curd-milk mass acquires a homogeneous consistency, diluted gelatin is introduced into it and whipping continues until ready.

All! So easy to prepare chocolate-curd soufflé! The recipe with gelatin and cocoa turned out to be very simple.

Cottage cheese soufflé with semolina

In one bowl, combine half a kilogram of cottage cheese, three yolks, 1/3 cup semolina, 60 grams of sugar, a tablespoon of vanillin and baking powder for dough. All ingredients must be mixed with a mixer. In a separate dry bowl, beat the whites of three eggs until they acquire a thick consistency. They are carefully combined with the rest of the ingredients, preferably with a whisk.

The resulting mixture should be poured into a baking dish and sent to the oven for 40 minutes (cook at a temperature of 160 degrees).

After the soufflé is ready, you need to get it, lightly sue it, put the chopped fruits on top and pour over their jelly. The dessert is sent to the refrigerator until its surface is completely solidified.

If desired, a small amount of chopped fruit can be added to the souffle mass before baking. The curd soufflé prepared according to this recipe is dietary, since it contains very few calories.