Portion soufflé in molds. Curd soufflé with berries in a slow cooker: a healthy and tasty treat Curd soufflé in a water bath

Curd soufflé is an excellent alternative to simple cottage cheese or casserole. The soufflé has an unusually delicate texture and airiness. This dish is enjoyed by both adults and children, who often do not consume cottage cheese in their usual form. In this article we will tell you how to prepare cottage cheese soufflé in a slow cooker and provide a detailed description of delicious and interesting recipes.

Dietary cottage cheese soufflé is useful not only because it is prepared from cottage cheese, but also due to the cooking method. The use of hot steam in cooking helps ensure that the ingredients retain a large number of useful components. In addition, steam soufflé is prepared without the use of oil or any other fats, which makes it low-calorie and healthy for the figure. Let's look at what ingredients are used in preparing steamed curd soufflé in a slow cooker.

• low fat cottage cheese – 250 g;
• semolina – 2 tbsp;
• sour cream 15% fat - 2 tbsp;
• sugar – 5-6 tbsp;
• eggs – 3 pcs.;
• any berries to taste – 100 g.

Steamed curd souffle in a multicooker is prepared quickly; the most important thing is that your equipment supports the “Steam cooking” option and is equipped with a special accessory. Let's look at the cooking steps below:

1. The main ingredient of the curd soufflé should be a thoroughly crushed mass of homogeneous consistency. If there are lumps in the cottage cheese, the soufflé will not turn out tender and airy. So, to achieve the desired consistency, first grind the cottage cheese through a fine sieve.
2. Wash the eggs, carefully break the shells and separate the whites from the yolks. Pour the whites into a deep, dry bowl and place in the refrigerator while preparing the remaining ingredients.
3. Add sour cream, sugar and yolks, as well as semolina to the grated cottage cheese. Mix everything with a spoon.
4. Pour the berries into a colander and rinse with running water. Let them drain, then pour them onto a dry paper towel to absorb the remaining liquid.
5. Add 1 pinch of salt to the chilled whites and beat with a mixer until they turn into a stiff foam. The foam should be such that when the bowl is turned upside down, it does not leak out and remains in its original shape.
6. Add the protein foam into the curd mass. Slowly and very carefully mix the ingredients with a spoon.
7. We transfer the future soufflé into a suitable form and place it in a container for steaming. Sprinkle the curd mixture with berries. Pour the required amount of water into the bowl of the device, activate the “Steam” program and cook the steamed curd soufflé in the multicooker for 30 minutes.

Curd soufflé in a slow cooker in 4 variants

This dietary soufflé is low in calories and can be considered one of the best desserts for those who care about their physical fitness. The originality of the recipe lies in the fact that the dish is prepared with several flavors at once. The base is cottage cheese, eggs, sugar and vanillin. During the cooking process, the curd mass is distributed into small portioned molds, into which sour cream, milk and cinnamon are added. As a result, you get one dessert with four different flavors. By the way, if you want to make the dish completely dietary, use only whites instead of whole eggs, and also reduce the amount of sugar. Let's look at a detailed list of ingredients that are used in preparing cottage cheese soufflé in a slow cooker:

• cottage cheese with a fat content of no more than 5% - 300 g;
• eggs – 3 pcs.;
• sugar – 2-3 tbsp;
• vanillin - a pinch;
• sour cream with a fat content of no more than 15% - 2 tsp;
• milk – 1 tbsp;
• ground cinnamon – ¼ tsp.

Don’t forget that to prepare curd soufflé in a slow cooker you will also need small ceramic molds. Having prepared everything you need, you can start preparing the dessert:

1. To give the soufflé airiness and lightness, first grind the cottage cheese through a fine sieve. Add sugar and vanillin to the cottage cheese.
2. We wash and dry the eggs, then carefully separate them into whites and yolks. Immediately transfer the yolks to the cottage cheese and mix, and combine the whites with a pinch of salt and beat with a mixer. To get a homogeneous dense foam, you should turn on the mixer at the highest speed, do not slow down or turn it off until the desired result is achieved.
3. Distribute the curd mass into prepared ceramic molds. We leave one of them as is, add a spoonful of milk to the second, sprinkle cinnamon on the third soufflé, and put sour cream in the fourth.
4. Place the molds on the bottom of the multicooker bowl and turn on the “Baking” program. Set the temperature to 160°C and cook the curd soufflé in a slow cooker for 20-30 minutes.

The finished dish can be eaten warm or cold. As a rule, the soufflé settles a little in the first few minutes after baking, but its taste still remains delicate.

Apricot-curd soufflé in a slow cooker

This recipe uses canned apricots, but you can easily replace them with fresh ones or use peaches, for example. The fruits that make up the dessert exude a sweet, pleasant aroma that goes well with the curd taste. Add a little apricot liqueur to the soufflé and the dessert will take on some piquant flavor. Let's take a closer look at what products are used in preparing apricot-curd soufflé in a slow cooker:

• cottage cheese – 150 g;
• canned apricots – 400 g;
• lemon – 1 pc.;
• sugar – 100 g;
• potato starch – 1 tbsp;
• apricot liqueur – 20 ml;
• eggs – 2 pcs.;
• sour cream – 50 g;
• powdered sugar – 1 tbsp;
• salt - a pinch;
• mint - for decoration.

We will describe in detail the process of preparing apricot-curd soufflé in a slow cooker:

1. Leave a few apricot fruits whole, and transfer the remaining fruits to a blender and blend until smooth. Transfer the puree into a small metal bowl, add 6 tbsp. apricot juice, 50 g sugar and the juice of half a lemon. Place the bowl on low heat and boil the mixture for 5 minutes.
2. Grind the lemon zest and measure out 0.5 tsp. and add to apricot puree. By this point, the burner should already be turned off. We divide whole apricots into halves and also add them to the rest of the ingredients. Add liqueur there.
3. We distribute the whites and yolks of the eggs into different containers. Add sugar to the yolks and grind them with a spoon or whisk until they acquire a light yellow tint. Combine the whites with a pinch of salt and beat them into a stiff foam using a mixer.
4. Grind the cottage cheese through a sieve. Add the yolk-sugar mass, sour cream and potato starch to it. Gently fold the protein foam into the resulting dough.
5. Grease the soufflé molds with a piece of butter and spread the curd mixture into them. Please note that the soufflé will increase in volume during baking, so you can only fill the molds 2/3 full.
6. Place containers with curd mass in a multi-cooker vessel. We activate the “Baking” program and prepare the curd soufflé in a multicooker for 45 minutes at a temperature of 180°C.
7. Remove the finished dessert from the bowl, turn the soufflé molds onto plates and pour apricot sauce over the dish.

At the very end, the dessert should be decorated with powdered sugar and mint leaves.

Curd soufflé with ricotta and berries in a slow cooker

A delicate, airy soufflé with ricotta has a pleasant berry-creamy taste, an additional note of which is given by the bright citrus aroma of orange zest. This dessert is best eaten slightly warm, although its taste is extremely pleasant when cooled. The ingredients for making curd soufflé in a slow cooker are the following:

Break the eggs and separate the whites and yolks. We distribute them into different bowls. Add a little salt to the whites and, using the mixer at high speed, beat them into a dense foam.

Grind the cottage cheese until smooth, combine it with ricotta and egg yolks. We also beat this mass well using a mixer. Then pour a few tablespoons of sugar into the curd mass, the amount of which you can adjust to your taste.

We also add orange zest and potato starch to the future soufflé. Beat everything well with a mixer one last time.

Add the protein foam into the mixture and carefully mix it all with a spoon.

Place the berries in a colander and rinse under running water.

Grease the bottom of the multicooker pan with oil. Place the berries in an even layer and cover them with the curd mixture. We put the multicooker in the “Baking” mode.

Bake the curd soufflé in a slow cooker for 40 minutes.

Once finished, the dessert can be decorated with anything: sour cream, powdered sugar, berry syrup, jam, condensed milk, etc.

Curd soufflé in a slow cooker. Video

Cottage cheese is a source of healthy vitamins and calcium. This dish is especially recommended for children and those on a diet. Steamed cottage cheese soufflé in a slow cooker is an ideal delicacy with a bright taste, at the same time light and very healthy.

For variety, we recommend adding various fruits, cereals, and cookies. You will love the steam soufflé not only because of its appetizing appearance, but also because of its amazing taste. Once you try this dessert, you will never forget its taste - tender, airy, with a slight sourness imparted by berries. And to prepare you will only need about 50 minutes of free time and a slow cooker.

We offer several simple recipes for cottage cheese soufflé. Desserts prepared according to these recipes are low-calorie and contain an increased portion of the protein component. That is why these dishes are an effective assistant for those who want to lose weight.

Ingredients:

• Cottage cheese – 150 g;
• Milk – 70 g;
• Semolina – 1 tsp;
• Eggs – 1 pc.;
• Sour cream – 2 tsp;
• Sugar – 2 tsp.

Preparation:

1. Separate the whites and beat with a blender until foam forms.
2. Separately combine the grated cottage cheese, cereal, sour cream and yolks, mix.
3. Pour the protein foam into the container with the curd mass.
4. Grease the mold with oil, and then put the curd soufflé into the mold.
5. Pour 400 g of hot water into the multicooker pan and set the “Steam” mode, time – 40 minutes.
6. The dessert is ready, serve, after pouring berry syrup or sour cream.

Curd soufflé with berries

Ingredients:

• Cottage cheese - 460 g;
• Fresh or frozen berries – 170 g;
• Eggs – 2 pcs.;
• Starch – 120 g;
• Yogurt without additives – 200 ml;
• Granulated sugar – 80 g

Preparation:

1. Grind the cottage cheese so that there are no grains.
2. Pour soft cottage cheese into the bowl of a food processor, add sugar, egg, sour cream, 60 g of starch, yogurt. Using a metal knife attachment, chop.
3. Roll the berries in the remaining starch. This must be done so that during the cooking process the berries do not settle to the bottom.
4. Transfer the berries to the curd mixture and stir.
5. Place the mixture into silicone molds, having previously greased them with oil. Place the molds in the steam tray and add 400 g of water to the bowl.
6. Cook the dessert in the “Steam” mode for 30 minutes
7. Remove the dessert from the molds and place on serving dishes. Garnish with mint sprigs.

Bon appetit!

Curd soufflé with cranberry sauce - video recipe

STEAM COOK SOUFFLE

Ingredients: fresh cottage cheese 110 g, milk 40 g, flour 7 g, egg 1/5 piece, butter 5 g.

Thoroughly grind the cottage cheese with milk, yolk and bechamel sauce. Carefully fold the whipped whites into the resulting mass. Grease the mold with oil and put the mixture into it, put it in a steam bath, and bring it to readiness.

From the book Pond - Breadwinner author Dubrovin Ivan

STEAM SOufflé “KIND” To prepare this dish, take fatty bream. Clean the fish from scales, remove the head, fins and tail. Gut the fish and rinse well. Cut the fish along the spine and remove the spine and rib bones. Scroll the fish fillet through a meat grinder.

From the book Sweet Dishes author Melnikov Ilya

Carrot-apple soufflé (steam) Cut the carrots into small pieces and simmer with milk until tender. Peel the apples and mince them together with the carrots, then combine with cereal, sugar and raw yolk, add 10 g of melted butter and whipped egg white;

From the book Nutrition for Allergic Diseases author Melnikov Ilya

Semolina soufflé with milk (steam) Brew the porridge in milk and water and boil it for 10 minutes, then remove from the heat, add the yolk, sugar and 10 g of butter, beat well, mix lightly with the beaten egg white, put in a greased mold , and steam until

From the book Dietary Nutrition and Diets author Melnikov Ilya

Curd soufflé with cookies (steam) Crush the cookies, mix with sugar, pour in milk, let stand for 10-15 minutes, then combine with pureed cottage cheese, yolk and 5 g of melted butter; mix the whole mass well; combine with whipped egg whites, place in a mold,

From the book Nutrition for Stomach Diseases author Melnikov Ilya

Curd soufflé with cherry sauce (steam) Cook porridge from semolina and 30 g of water and cool. Rub the cottage cheese (fresh, dry) through a sieve, combine with semolina porridge, add the yolk, 5 g of sugar and 5 g of melted butter. Grind all this well, add the whipped egg white,

From the book Drinks and Desserts author Collection of recipes

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

From the book Puddings, soufflé. Tasty and nutritious author Zvonareva Agafya Tikhonovna

From the author's book

From the author's book

Steam soufflé from pike perch with butter Ingredients: fish 150, butter 25, wheat flour 10, egg 1/2 piece, milk 50. Peel the fish from skin and bones, boil half of the mass, cool and mince twice along with the remaining raw fish . Prepare from milk and flour

From the author's book

STEAM COOK SOUFFLE Ingredients: fresh cottage cheese 110 g, milk 40 g, flour 7 g, egg 1/5 pieces, butter 5 g. Thoroughly grind the cottage cheese with milk, yolk and bechamel sauce. Carefully fold the whipped whites into the resulting mass. Grease the mold with oil and put the mixture into it,

From the author's book

Curd soufflé with cherry sauce, steamed 120 g cottage cheese, 10 g semolina, 10 g butter, 15 g sugar, 0.5 eggs, 25 g dry cherries, 5 g starch. From semolina and 30 g water, cook porridge and cool . Rub cottage cheese (fresh, dry) through a sieve, combine with semolina porridge,

From the author's book

Steamed pike perch soufflé with butter Remove skin and bones from the fish, boil half of the fish, cool and pass through a fine grinder twice along with the remaining raw fish. Prepare a sauce in the form of jelly from milk and flour, combine with minced

From the author's book

Steamed cottage cheese soufflé with cookies Crush the cookies, mix with sugar, pour in milk, let stand for 10–15 minutes, then combine with mashed cottage cheese, yolk and 5 g of melted butter; mix the whole mass well; combine with whipped egg white, place in a greased mold

From the author's book

Steamed cottage cheese soufflé with cherry sauce. Boil porridge from semolina and 30 ml of water and cool. Rub the cottage cheese (fresh, dry) through a sieve, combine with semolina porridge, add the yolk, 5 g of sugar and 5 g of melted butter. Grind all this well, add the whipped egg white,

From the author's book

Cottage cheese soufflé with cookies, steam Ingredients: cottage cheese – 120 g, cookies – 20 g, sugar – 15 g, egg – 1 piece, milk – 20 g, butter – 10 g. Crush the cookies, mix with sugar, pour in milk, let stand for 10–15 minutes, then combine with pureed cottage cheese, yolk and 5 g

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

Curd With ufle

• Beat the egg whites in a glass, porcelain or enamel bowl. Aluminum cookware is not recommended as it gives a gray color to the squirrels. Plastic dishes have pores that are not properly cleared of grease and this prevents the egg whites from whipping.
• The dishes must be clean, free of grease and perfectly 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 fragile and unstable.
• Egg whites whip better if you add a pinch of salt to them.
• Fresh egg whites do not whip well, use week-old egg whites

This post contains recipes for curd soufflés that meet the requirements of diet No. 5p for pancreatitis. Dishes prepared according to these recipes are low-fat and high in protein, so they are included in the menu of protein diets for weight loss.

Steam curd soufflé

Ingredients:

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

Cooking method:

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

1. I separate the egg whites from the yolks and beat the whites into a strong foam.
2. I'm cooking Steam curd soufflé

• "Steaming"
• Time - 40 minutes.

Note: CSteamed curd uffle 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
• Calorie content – ​​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 cups)
• semolina - 20 g (1 tbsp)
• eggs - 40 g or (1 piece)
• 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 the proteins into the curd mass, add carrots poached in milk (point 3). And now in more detail:

Cooking method:

1. I combine products: cottage cheese, sour cream, milk, sugar, semolina and egg yolks. I mix, chop and beat with a blender.
2. We chop the carrots on a grater (Choose for yourself - fine or coarse. Depends on your condition. If you are in remission, then you can use a coarse grater). Let the carrots simmer in milk until tender and add them to the curd mass.
3. Add the whipped whites into the resulting curd mass. Mix carefully.
4. I grease the mold with butter, put the curd mass into it.
5. I'm cooking 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 cottage cheese soufflé with carrots You can steam it, in a water bath in the oven, you can put the curd soufflé with carrots on a baking sheet and bake it in the oven. Time - 30-40 minutes

Bon appetit!

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

Steamed semolina soufflé

Ingredients:

• semolina
• pasteurized milk
• butter
• sugar
• chicken egg

Cooking method:

1. I separate the egg whites from the yolks and beat them into a strong foam.
2. Combine milk with water and bring to a boil.
3. Add semolina to the boiling milk and, reducing the heat, boil for another 10 minutes.
4. Remove the porridge from the heat, add the yolk, sugar and butter. Mix everything thoroughly.
5. Add the whipped egg white.
6. 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

Cooking method:

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

Bon appetit!

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

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

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