Cottage cheese with gelatin diet recipe

Dietary nutrition can be both a means of losing excess weight and part of the prevention or treatment of many diseases. Dietary soufflé, as part of therapeutic nutrition, is a traditional thing. Light and easily digestible, it is suitable for those for whom regular food will do more harm than good. But a well-prepared soufflé is also delicious.

Soufflé can be prepared from various ingredients - meat, fish, rice, dairy products. By adding spices or other ingredients to it, you can get a new interesting dish every time.

When the soufflé is part of a diet due to illness, you cannot load it with such additives, but for people losing weight this is not at all forbidden.

For a soufflé, the main product is usually boiled, then a homogeneous paste is made from it in a blender and, combined with several egg whites or other foods allowed by the diet, baked. This way you can prepare both the main course and dessert.

Curd soufflé: preparation

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

Preparing cottage cheese soufflé is not at all difficult; 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.).

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

:

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

Grind the cottage cheese 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 it swells, and then mix with the curd mass.

Separate egg whites from yolks to reduce calorie content. Beat the whites until stiff and carefully fold into the mashed cottage cheese. It is better to stir the mixture with a spoon from bottom to top, trying not to disturb the airy structure of the whipped whites.

Pour the finished mixture into a mold greased with odorless vegetable oil. It is best to distribute the resulting “dough” into portioned molds, this way the dough will be better baked in the oven, and it will be much more convenient to serve. On top of each portion, before going into 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 the low-calorie curd souffle more pleasant both in appearance and taste.

The optimal way to bake a curd soufflé is to place the molds in a deep baking tray, pour water into it up to half the height of the molds, and preheat 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.

Curd soufflé in the oven

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

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

Grind the cottage cheese 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 it swells, and then mix with the curd mass.

Separate egg whites from yolks to reduce calorie content. Beat the whites until stiff and carefully fold into the mashed cottage cheese. It is better to stir the mixture with a spoon from bottom to top, trying not to disturb the airy structure of the whipped whites.

Pour the finished mixture into a mold greased with odorless vegetable oil. It is best to distribute the resulting “dough” into portioned molds, this way the dough will be better baked in the oven, and it will be much more convenient to serve. On top of each portion, before going into 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 the low-calorie curd souffle more pleasant both in appearance and taste.

The optimal way to bake a curd soufflé is to place the molds in a deep baking tray, pour water into it up to half the height of the molds, and preheat 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.

Steamed cottage cheese soufflé in a slow cooker

Curd soufflé can be prepared 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 “Steam” mode for 30 minutes. In this case, the forms can be placed on the bottom of the multicooker bowl, monitoring the level of water, which should not flood the dish itself when boiling.

The recipe above is a base recipe that you can play with with additions. There are several important points to remember:

1. When adding flour, wheat or rice, oatmeal or semolina, you need to remember that the structure of the dish will become denser. The more of these components, the more it will end up looking 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 300g of cottage cheese 75g. But if fruits, berries or vegetables (for example, grated carrots) that contain a lot of water are added to the dish, dry ingredients are needed in larger quantities, otherwise the dish may turn out liquid.
2. If the cottage cheese is too dry, it is best to add a little milk to it. Under no circumstances use kefir or yogurt; the dish will most likely not work with them.

1. 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, the more tasty.

Curd soufflé with gelatin without baking

For this soufflé you will need:

• 300g cottage cheese (here it is advisable to take low-fat cottage cheese, 7-9%)
• Sugar, honey or other sweeteners to taste
• Half a glass of milk
• Fillings (fruits, berries, chocolate)
• 20-25g gelatin or 2-2.5 teaspoons agar-agar (per 500g soufflé mixture, including all fillers)

Gelatin needs to 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 under no circumstances overheat or boil, and mix with the curd mass. This is also convenient to do in a blender. To harden, pour the mixture into prepared molds. The soufflé with gelatin hardens for several hours, usually 3-4, and then you can try it.

Curd soufflé

• 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.

Curd soufflé is ready

When serving, the dessert can be decorated with chocolate chips or berries. Bon appetit!

I am often asked about the use of carob. And chocolate curd soufflé is a great example. By the way, the taste will be completely different depending on whether you buy raw or roasted bean powder.

Raw carob is more tender and sweet, while fried carob is more like chocolate.

You can make many other light and delicious desserts from cottage cheese. Cheesecakes, casseroles, lazy dumplings, sweets, light cakes. You will find all these recipes on my blog. The desserts turn out tender, they contain a lot of protein and calcium - ideal for both children and mothers on a diet.

When preparing cottage cheese soufflé, the recipe can be slightly modified. For example, add cinnamon or vanilla to the mixture, banana pieces or nut crumbs... That's the beauty of simple desserts! You can experiment with them as much as you like. By changing one ingredient, you get a new dish each time.

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 preparing a steamed curd soufflé

• "Steaming"
• Time - 40 minutes.

Note:
Steamed uflé curds
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
  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)
• 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 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 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
  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

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.

This tender and airy dish is deservedly popular. How to prepare a curd dietary soufflé, what products can be added to the curd mass?

How to make “Chocolate soufflé for cake”

1. Grind three yolks with half the sugar and vanilla sugar. Heat the milk and carefully add the yolk mixture into it. Cook everything together in a water bath until thickened.

2. When the yolk mixture has cooled slightly, add the pre-soaked half of the gelatin and mix. Whip the cream first separately, and then together with the warm yolk mass.

3. Immediately pour the resulting mixture into the mold and put it in the refrigerator to harden.

4. Now use the remaining ingredients to make a chocolate soufflé. Everything is exactly the same, only instead of vanillin there is cocoa. Pour over slightly frozen vanilla soufflé.

5. We’ll also put it in the refrigerator to infuse. You can decorate with anything - for example, I brushed the top of the cake with melted chocolate.

For a couple

This recipe for dietary cottage cheese soufflé is suitable for people on a diet. Measure out 200 g of low-fat curd and grind it until smooth. Wash a handful of lingonberries and sprinkle with lemon juice. Beat 2 egg whites well (you should get a fluffy foam). Mix baking powder (10 g), a little vanilla and semolina (1 tbsp). Combine the cottage cheese with liquid sweetener (measure it to taste) and dry ingredients, carefully add the protein and berries, mix, and transfer to the mold. Place it in the steam basket and cook for 30 minutes.

With gelatin

This soufflé does not require baking. Take low-fat cottage cheese (250 g), 250 ml of milk, gelatin (1-2 tbsp - depending on the desired consistency). Add sweetener to taste. The flavoring agent is vanillin. Also take the juice of half a lemon and 1 tsp. cocoa. Pour gelatin over cold milk, whisk and heat over low heat (do not bring to a boil). Mix cottage cheese with sweetener, vanilla and process in a blender. Pour in the juice and beat again. Add milk with melted gelatin. Stir. Pour half into a mold and place in the refrigerator. Add cocoa to the other half, mix, pour into another mold and also put in the refrigerator.

How to make curd dessert with gelatin

Ingredients:

• soft cottage cheese 5% – 300 gr.
• sweetener Fit Parade – 5 gr.
• carob or cocoa – 20 gr.
• instant gelatin – 10 g.

Preparation:

- dilute gelatin in 100 ml of water, heat (do not boil!) until liquid, then cool - in the meantime, thoroughly mix the remaining ingredients (enter carob or cocoa through a sieve to avoid lumps)

- add cooled gelatin to the mixture and mix again

- Fill muffin tins with the prepared mixture. You can use one larger mold, then you get a curd cake

— Place the curd soufflé in the refrigerator for 30 minutes until completely set. If you use one large mold, increase the cooling time.

With carrots

Boil 1 carrot. You will also need 100 g of cottage cheese, sugar, egg and milk (50 ml). Grind the carrots to a puree, combine with grated cottage cheese, sugar, egg and other ingredients. Sprinkle the greased mold with semolina. Lay out the curd mixture. Bake at 170 degrees for 45 minutes, then leave the soufflé in the oven for another 20 minutes.

Curd dietary soufflé is easy to prepare, and the taste of the resulting dish will not disappoint you. You can completely improvise by adding new ingredients and thereby changing its taste.

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

Dietary nutrition is not only used to reduce body weight, but is also prescribed for certain diseases. At the same time, this very concept scares many, since it implies giving up some foods and revising the diet as a whole. However, as practice shows, something healthy should not be tasteless.

Various dairy products form the basis of many diets. Such high popularity is due to the relatively low calorie content and large amount of protein included in their composition. In turn, the use of cottage cheese opens up space for flights of imagination and makes it possible to significantly diversify the diet of those losing weight. Dishes prepared on its basis are distinguished by excellent taste and delicate structure, ensuring ease of absorption by the body.

Let's look at a recipe for creating a simple soufflé based on cottage cheese. To prepare it we need the following set of ingredients:

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

Dietary cottage cheese soufflé is best prepared using 0% cottage cheese.

However, in the absence of such a product, 5% mass will do. Another condition for selection is its freshness and porosity, since these are the indicators that speak most about the quality of the product. Having chosen a suitable sample of cottage cheese, take it and grind it through a sieve. This step will make its mass more airy and give it tenderness. Separately from it you need to make the filling. To do this, break our eggs into a bowl and start beating them with a mixer. While mixing, add starch, sugar and lemon juice. Continue beating the mixture until it becomes homogeneous and the sugar is completely dissolved in it. As soon as this happens, add our grated cottage cheese to the container and mix it with a mixer with the rest of the ingredients. As a result of such actions, we will get a light and airy mixture that has an appetizing appearance and a delicate structure.

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

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TECHNICAL AND TECHNOLOGICAL CARD No. Baked cottage cheese soufflé

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the baked curd soufflé dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

4. TECHNOLOGICAL PROCESS

Add yolk, granulated sugar, salt, milk, sifted wheat flour to the pureed cottage cheese and mix well. Whip the egg white into a thick foam and carefully add it to the curd mass, kneading from bottom to top.

The prepared mass is laid out in a layer of 3-4 cm on a baking sheet greased with butter, and melted butter is sprinkled on top.

Bake in an oven or combi oven at a temperature of 220-230°C for 20-30 minutes.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

Serving temperature: 65±5°С

Delivery time: no more than 2 hours from the moment of preparation.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Technological engineer:

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

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

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

To prepare our dish, you should also choose low-fat cottage cheese, which contains a minimum number of calories. It must first be ground through a sieve, making it more airy and tender. After that, add the eggs directly into it and using a mixer, beat both components until completely mixed. Next, add sugar and cocoa, continuing to beat the mixture intensively until the sugar is completely dissolved. Please note that to ensure the desired effect, it is best to use powdered sugar. This solution will not only significantly reduce the time it takes to create a soufflé from cottage cheese, but will also guarantee complete dissolution of sugar. Once mixing is complete, add raisins to our ingredients.

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