How to make steamed cottage cheese soufflé. Steamed cottage cheese soufflé recipe, dietary

Curd soufflé is considered a quick and tasty dish. A sweet, airy dessert will be a wonderful addition to your breakfast, especially at a time when there is so little time to prepare morning delights. There are many different recipes for making cottage cheese soufflé, which is baked in the microwave, oven, slow cooker, or double boiler. And if you replace the classic recipe with a dietary one, then this dish will diversify your diet on fasting days.

Cottage cheese soufflé - recipes with photos

A special feature of cottage cheese soufflé is its speed and ease of preparation. With minimal time, you will get an amazing dish that will not leave any family member indifferent. You can supplement the cottage cheese with pieces of fruit, berries, or even cherry, raspberry, or strawberry jam. But if you don’t add sugar to the soufflé, then such a dish will become an excellent snack. To successfully prepare a dessert, follow these recommendations:

1. The secret of a tender and airy soufflé is that for preparation it is necessary to use soft and grain-free cottage cheese, and sour cream should be of high fat content.
2. Egg whites should always be whipped in a glass, ceramic or enamel container. If you use aluminum dishes for this, the whites will turn out with a gray tint.
3. To prepare the soufflé, use egg whites that are not fresh, as it will be easier to whip them into a strong foam. To obtain a thick, durable foam, the bowl for whipping must be perfectly clean, without drops of water and fat.

In the oven

The classic device for baking soufflés is the use of an oven. To prepare six servings of curd souffle you will need forty minutes of time and the following ingredients:

• a bag of vanilla sugar;
• 2 tsp. sour cream;
• 2 eggs;
• 2 tsp. semolina;
• 1 tsp. butter;
• 1 tbsp. l. Sahara;
• a pinch of salt;
• cottage cheese – 200 g.

Step-by-step instructions for preparing a delicious curd soufflé:

1. Preparing the curd mass. To do this, put cottage cheese, semolina, vanilla and regular sugar, butter, sour cream, two egg yolks into the bowl of a food processor or blender. Beat the ingredients into a homogeneous consistency, which we then leave in the cold for half an hour.
2. Then you need to beat the egg whites with a pinch of salt. The foam should be strong and stable, because the quality of the finished soufflé depends on this. Then combine the cottage cheese with the whites and mix.
3. For baking, you can use silicone portion molds, which must be filled 75% with curd dough so that the soufflé has room to rise. Place the molds in an oven preheated to 200° for 25 minutes.

In the microwave

A microwave will help you prepare a cottage cheese soufflé for breakfast in a matter of minutes. For such portioned baking, you can use a regular cup. You will need the following products:

• 1 egg;
• a handful of raisins;
• 1 tbsp. l. Sahara;
• cottage cheese – 150 g;
• cocoa – 0.5 tsp;
• powdered sugar – 0.5 tsp;

Dessert is prepared in the microwave according to the following scheme:

1. In a small bowl, beat the cottage cheese with a blender along with sugar, egg and cocoa into a general paste.
2. Add the washed raisins to the cottage cheese and mix gently with a spoon.
3. In a white ceramic cup, distribute the resulting dough and put it in the microwave for 3-5 minutes, monitoring the baking process. If the soufflé begins to rise, it is ready. Transfer the finished dessert to a plate, decorating with powdered sugar on top.

In a slow cooker

It is difficult to imagine a modern kitchen without a variety of household appliances. Such a multifunctional device is a multicooker, which you can also use to prepare curd soufflé. For this dessert you need to prepare the following ingredients:

• 5 eggs;
• 250 grams of sour cream;
• cottage cheese – 750 grams;
• 3 tbsp. l. starch;
• one and a half glasses of granulated sugar;
• a pinch of vanillin.

Step-by-step cooking in a multicooker consists of the following steps:

1. Initially, grind the cottage cheese with the yolks of five eggs, adding vanillin, starch and sour cream.
2. Beat the chilled whites with powdered sugar in a blender or mixer until a strong foam forms, as for meringue. Combine the resulting mixture with the curd mass and knead.
3. The entire consistency must be carefully transferred into the multicooker pan, closed with a lid and set to “Baking” mode on the display. Please note that you cannot open the lid and do not control the soufflé baking process itself. The multicooker will finish cooking on its own in 65 minutes.
4. When the device informs you about the end of baking, immediately set the “Warming” mode for half an hour with the lid closed.
5. The final stage of preparation will be transferring the finished dish onto a beautiful plate. You can sprinkle powdered sugar on top.

In a steamer

You can make the soufflé healthier and less caloric by steaming it. A double boiler will help you create a wonderful dessert that is as tasty as dishes prepared in the oven or microwave. For this dessert, first prepare the following products:

• cottage cheese 7% fat - 350 grams;
• 15 grams of butter; fresh milk – 150 grams;
• 3 tsp. granulated sugar;
• 1 tbsp. l. soft honey;
• 1 egg;
• 1 tbsp. l. semolina;
• a pinch of cinnamon.

Curd soufflé is prepared in a double boiler using the following technology:

1. First you need to grind the cottage cheese until you obtain a pasty, elastic mass. To do this, it is recommended to use a blender or meat grinder.
2. Then separate the protein into a glass container, beat it until a thick foam forms and put it in the refrigerator for a few minutes.
3. Meanwhile, add one yolk, sour cream, semolina, milk, granulated sugar, soft honey, and a pinch of cinnamon to the prepared cottage cheese.
4. Next, combine the two masses and mix thoroughly. Then you need to fill three pre-prepared molds with dough, which have been previously greased with butter. Then plug in the steamer, open the lid of the steam reservoir and place the portion molds on the bottom section of the device. Set the timer for half an hour.
5. After 30 minutes, turn off the steamer and remove the dessert prepared using low-fat cottage cheese. The calorie content of the dish will be 190 kcal per 100 grams, so this dessert will not affect your figure.

Cottage cheese soufflé with gelatin

If you add gelatin while preparing such a dessert, you can get a dessert that tastes like candy or Bird's Milk cake. For this recipe you will need the following products:

• cream 10% fat – 250 g;
• gelatin – 10 g;
• half a glass of milk;
• 140 g cottage cheese;
• half a glass of condensed milk;
• silicone molds;
• for glaze : sho colada 100 g and 2 tbsp. l. milk.

Preparation consists of several stages:

1. First you need to prepare the gelatin by filling it with water and letting it swell for ten minutes.
2. In a separate metal bowl you need to mix the cream with condensed milk and put it on the fire for a couple of minutes.
3. Add gelatin to the hot mixture, stir until smooth and set aside to cool.
4. Then beat the cold mixture thoroughly with a blender, gradually adding cottage cheese.
5. Distribute into molds and then put in the refrigerator for three hours. Pour the cooled dessert with icing made from chocolate and milk melted in a steam bath. You can also decorate the top with walnuts.

Steam soufflé with fruits for a 1 year old child

For a baby in his first year of life, you can prepare a curd soufflé, adding apples or bananas. These fruits are considered hypoallergenic and will not cause allergies in a child. Cottage cheese, which is the basis for the soufflé, will become a source of calcium and protein for the baby. For a child who is capricious and does not want to eat cottage cheese products in their pure form, we recommend preparing a tasty and healthy soufflé with the addition of fruit.

With apples

For one serving you need to prepare the following products:

• 3 tbsp. l. cottage cheese;
• a piece of butter;
• chicken egg;
• 2 tsp. semolina;
• a pinch of sugar;
• half an apple.

Step-by-step preparation:

1. Beat cottage cheese, soft butter, sugar, semolina and egg with a blender until smooth.
2. The apple must be peeled, seeds removed, and then grated.
3. Combine the curd mixture with the apple and stir.
4. Fill the mold with the prepared dough and place in the oven for 15 minutes.

With bananas

You can diversify the curd soufflé for children by adding bananas to the dough. For this dessert you need the following ingredients:

• 2 tbsp. l. cottage cheese;
• half a banana;
• 1 tbsp. l. semolina;
• egg;
• 50 g butter.

The recipe is prepared using the following technology:

1. Beat cottage cheese with semolina, adding egg and softened butter.
2. Cut the banana into small pieces and combine with the curd dough.
3. Place the resulting mixture in a mold and place in the oven for 15-20 minutes.

How to make a dietary soufflé: recipe

Soufflé prepared with the addition of low-fat cottage cheese can even become part of your diet. For the dietary version of this dessert, you need to prepare the following ingredients:

• low-fat cottage cheese – 300 g;
• a pinch of cinnamon;
• egg;
• vanillin on the tip of a knife;
• 1 tbsp. l. honey

Preparation includes the following steps:

1. First we prepare the curd mass. To do this, thoroughly beat the cottage cheese with cinnamon, egg, vanilla and melted honey.
2. The resulting mixture must be placed in silicone portion molds and placed in an oven preheated to 180° for 10 minutes.
3. Transfer the finished dessert to a plate and let cool.

Video recipe for making curd soufflé

A soufflé made from cottage cheese will be an excellent dessert option to complete a festive dinner. To repeat this recipe as accurately as possible, watch the video, where the pastry chef will tell you step by step all the secrets of making a delicious curd soufflé.

Soufflé is a light and airy dish that will please any gourmet. Its delicate consistency makes it suitable for everyone, including patients with pancreatitis, small children, etc. The basis for making soufflé is lean meat, vegetables and fruits, and even cereals, etc., and whipped whites provide tenderness and porosity . Read the article for the most common recipes used for inflammation of the pancreas.

Meat soufflé

Meat soufflé is easy to prepare. It has excellent taste, so it is suitable not only as a dish for patients with pancreatitis, it will definitely be appreciated by those who adhere to the principles of proper nutrition. When cooking, it is necessary to use lean meats, for example, chicken, rabbit, etc. Such a dietary dish will not harm people who are required to eat special foods.

It is very easy to spoil a soufflé, no matter what it is made from, so it is imperative to adhere to the recipe, especially when it comes to cooking time. Compound:

• rabbit (any dietary meat) – 0.5 kg;
• cabbage – 0.5 kg;
• cheese – 0.1 kg;
• sour cream (less fat content) -100 ml;
• medium bulb;
• eggs;
• pepper and salt to taste.

If you use fillets, you don't need to clean anything. In other parts of the carcass, you need to cut out tendons, fatty places, etc. Cut the fillet into pieces and twist through a meat grinder or grind using a blender. Chop the onion into pieces and add to the minced meat. We carry out the same actions with cabbage. It is more convenient to grind it like meat; it will take less time and provide the correct consistency of the soufflé. Sour cream should be warmed to room temperature and added to the mixture.

We separate the eggs into whites and yolks, making sure that nothing gets into the whites. You need to take a cold product. Beat the whites in a dry, cold bowl using a mixer until stiff peaks form. The yolks need to be beaten with salt until white foam and poured into the minced meat. After this, carefully add the whites to the meat and stir with a spatula. Then add salt and pepper.

At this time, the oven should be preheated to 180 degrees. Pour the mixture into the mold and cook for 40 minutes. When the soufflé is almost ready, sprinkle it with cheese and continue cooking. Meat soufflé is suitable not only for people with diseases of the digestive system, but also for babies who have recently been introduced to complementary foods. Milk can be replaced with meat broth.

Steamed meat soufflé

Meat soufflé.

The same recipe can be used for steamed soufflé, or you can use a different recipe. Compound:

• boiled lean meat ¼ kg;
• egg – 50 g (1 pc.);
• low-fat cottage cheese - a quarter of a pack (50 g);
• butter – 10 g;
• white bread pulp - a small piece;
• cheese - a piece;
• milk – 3 tbsp. l.;
• greens, salt, pepper.

The bread must be soaked in milk. Divide the egg into white and yolk and beat separately. Using a meat grinder or blender, make minced meat and homemade cheese, which is mixed with bread and yolk. Then slowly add the protein, salt, pepper, herbs and mix. Place the mixture in a greased pan and sprinkle with cheese. Cook in a water bath for about a third of an hour.

Beef soufflé

• boiled lean beef - a third of a kilogram;
• milk – 130 g;
• egg – 1 pc.;
• oil - teaspoon;
• flour - teaspoon;
• salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter. Stir or blend again in a blender. Beat the whites to stiff peaks and slowly add them to the minced meat. You need to use a form where the minced meat is placed in a layer of 3 fingers. Grease the container with oil and place in an oven preheated to 230 degrees for a third of an hour.

Beef soufflé with rice

Beef soufflé with rice.

• lean boiled meat – a third of a kilogram;
• dry rice – 10 g;
• milk – half a glass;
• egg – 1 pc.;
• oil drain – tablespoon;
• salt.

Grind the meat, add salt, some butter, yolk and put it into a blender again or grind with a meat grinder. Cook the rice and add it to the beef when cooled. Beat the egg whites cold in a dry container until peaks form and stir into the minced meat. Place in a greased container in a 3 cm layer and place in a water bath for a third of an hour.

• cottage cheese - a third of a kilogram;
• lemon;
• sugar – 80 g;
• dry semolina;
• egg – 4 pcs.;
• apples – a third of a kilogram;
• butter – 40 g.

Grind the apples and homemade cheese using a meat grinder. Pour in cold butter, whipped with yolk and sugar. Mix everything well. Pour dry semolina and grated citrus zest. Beat the egg whites cold until they form stiff peaks and gently fold into the curd mixture.

You need to cook the soufflé for half an hour in the oven at low temperature.

Steamed curd soufflé

Steamed curd soufflé.

• cottage cheese - a third of a kilogram;
• dry semolina - a tablespoon;
• milk – half a glass;
• small egg - 1 pc.;
• oil;
• low-fat sour cream - 2 tablespoons;
• sugar – 1.5 tbsp. l.

Beat the main product with a blender or grind with a meat grinder. Add milk, dry semolina, granulated sugar, yolk and twist again. Beat the whites to stiff peaks and fold into the mixture. Gently mix everything and put it in a mold, which you first grease with oil. Cook in a water bath, in a slow cooker or double boiler for about 40 minutes.

Soufflé with carrots

Carrots are a vegetable that is a storehouse of vitamins and minerals that are useful for pancreatitis. It is used to prepare many dietary dishes, one of which is soufflé. Compound:

• carrots – 0.5 kg;
• egg – 1 pc.;
• milk – half a glass;
• sugar – 2 tbsp. l.;
• butter – 25 g;
• salt.

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, puree with a blender and mix with the yolk, remaining milk, granulated sugar and salt. Beat the egg whites with a mixer until stiff peaks form and fold into the carrot mixture. Grease the mold with oil, pour everything there and place in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should turn out juicy.

Due to the high content of nutrients in carrots, once cooked, the portion of a patient with pancreatitis should be limited to 150 grams.

Soufflé with cookies

Sugar cookies with soufflé.

• low fat cottage cheese - packaging;
• sugar – 1.5 tbsp. l.;
• small egg - 1 pc.;
• oil – 1 tsp;
• “Maria” cookies – 27 g;
• milk – half a glass;
• low fat sour cream for serving.

Grind the cookies to crumbs, mix with sugar and add milk to the dry mixture. You need to let it stand for a quarter of an hour. Separate the white and yolk. The whites need to be beaten with a mixer until they form stiff peaks.

Homemade cheese must be whipped with a blender or twisted using a meat grinder. Add to it a mixture of milk and cookies, cooled melted butter, and yolks. Mix everything until smooth and slowly add the protein. Place the mixture into a greased pan. It's best to cook it steamed.

1. In case of acute gastritis or during an exacerbation of chronic gastritis with high acidity, as well as peptic ulcer disease, a strict diet is recommended, which is gradually expanded to tables number 1 and 1a according to Pevzner.
2. In the case of chronic gastritis with low acidity, table 2 is indicated.
3. Table 5 is recommended if inflammation of the stomach is accompanied by diseases of the liver, pancreas or gall bladder.

General characteristics of the diet for gastritis:

• Diversity. The daily diet must necessarily include all food groups and cover the body’s daily needs for proteins, fats, carbohydrates, vitamins and minerals, and also correspond to the energy expenditure of a particular patient.
• Baking or steaming foods is preferable. In this case, the food retains more nutrients and minimizes irritation of the inflamed gastric mucosa, which makes digestion much easier.
• Any food should be taken warm. In this situation, the body does not need to expend additional energy heating or cooling them to the optimal temperature.
• Prohibited foods should not be included in the diet. These are all kinds of pickles, marinades, hot and hot spices, smoked foods, fatty and spicy dishes, alcohol. With high acidity, too acidic foods, carbonated drinks, coarse fiber and bitterness are also prohibited.
• Fractional diet without snacks. This means that food must be taken 5–6 times a day, at approximately the same time. Between these meals, it is advisable not to eat anything at all, and also not to drink anything except unsweetened tea or plain water. The fact is that the human digestive system adapts to a specific diet, and snacks can disrupt its functioning and significantly worsen digestion.
• With high acidity, dishes are included that reduce the production of hydrochloric acid, and with low or zero acidity, foods that stimulate its formation are included.
• Chew your food thoroughly. Remember: the better it is crushed in the mouth, the easier it is for the body to digest it in the future.
• Always eat in a good mood, do not eat in a hurry. Negative emotions and haste when eating food significantly impair digestion and require the body to waste additional resources, which slows down recovery.
• For children, the diet should be selected with special care. Among other things, it is necessary to pay attention to such factors as the colorful design of the dish and pleasant taste. Children must like the appearance and taste of what they eat.

Proper nutrition for patients with gastritis with high acidity

Food is taken warm; during an exacerbation, it is recommended to rub all products through a sieve and chop them. You can eat the following foods:

• steamed omelettes;
• eggs, boiled in a bag or soft-boiled;
• cottage cheese casseroles, low-fat milk;
• fermented milk products;
• jelly, tea, non-acidic compotes;
• mashed potatoes.

As the exacerbation subsides, baked vegetables and fruits are introduced into the menu.

Sample menu for a week after the exacerbation subsides.

First day:

1. You can have breakfast with mashed potatoes with steamed meatballs and drink tea diluted with milk.
2. Skim milk (glass).
3. For lunch, milk noodle soup is suitable, and for the main course - meat potato casserole. For dessert - crackers and apple compote.
4. During the afternoon snack, you can snack on biscuits, washed down with jelly.
5. For dinner - a small portion of mashed buckwheat porridge and steamed curd soufflé. Fruit - banana.
6. At night: 1 cup of milk.

Second day:

1. For breakfast, semolina porridge is good, as is sweet cheese (or cottage cheese with sugar). You can wash it down with the same tea with milk.
2. For second breakfast, a baked apple and a glass of milk will be enough.
3. A hearty lunch that will not cause increased acid formation: the famous barley (barley) soup, steamed meat cutlets with beetroot garnish and berry jelly.
4. During the afternoon snack - jelly with crackers.
5. Rice baked in the oven, a steamed omelette and a small amount of non-sour yoghurt is dinner.
6. At night: 1 cup of milk.

Third day:

1. You can start this day with oatmeal with milk, an egg boiled in a bag, and sweet tea with milk.
2. During your second breakfast, eat 1 - 2 bananas, wash down with a glass of low-fat yogurt or skim milk.
3. For a change for lunch, make any vegetable soup, pureed through a sieve, rice porridge with steamed chicken chops, as well as pear and apple compote.
4. The traditional afternoon snack is jelly with small crackers.
5. Cottage cheese casserole with yogurt - for a light dinner.
6. At night: 1 cup of milk.

Fourth day:

1. Banana with milk rice porridge and sweet chamomile tea - breakfast 1.
2. A glass of skim milk with a baked apple - breakfast 2.
3. Oatmeal soup, carrot puree with steamed fish cutlets and compote - lunch.
4. Already a traditional afternoon snack - jelly with biscuits.
5. For dinner - baked noodle soup with cottage cheese and low-sour yogurt.
6. At night: 1 cup of milk.

Fifth day:

1. Boiled potatoes with butter and herbs, served with boiled chicken breast under sour cream, as well as compote - this could be the first meal of the day.
2. The second meal is a banana with a glass of skim milk.
3. Vermicelli soup, oatmeal with steamed meatballs and compote - for lunch.
4. Kissel with crackers - for an afternoon snack.
5. You can have dinner with a steamed omelette, pureed pearl barley porridge and non-sour yogurt.
6. At night: 1 cup of milk.

Sixth day:

1. For the first breakfast - classic mashed potatoes with steamed fish cutlets, as well as weak tea (with milk).
2. The second meal is a baked apple with a glass of skim milk.
3. For lunch, soup with pureed vegetables, noodles with baked skinless chicken thighs, and fruit jelly are suitable.
4. Compote with crackers - afternoon snack.
5. Sweet cottage cheese with a fruit salad of banana and non-acidic berries, sweet yogurt for dinner.
6. At night: 1 cup of milk.

Seventh day:

1. Meat balls with Bechamel sauce, a small amount of rice pudding and tea with milk are a good first breakfast.
2. Later, just drink a glass of skim milk and eat a banana or baked apple.
3. It is advisable to have lunch with mashed potato soup, steamed beef cutlets with a carrot and beetroot garnish and jelly.
4. Kissel with biscuits - afternoon snack.
5. For dinner - a small chicken roll with rice casserole and steam omelet, as well as low-sour yogurt.
6. At night: 1 cup of milk.

Dietary recommendations for those with gastritis with low or no acidity

The list of products recommended for compiling a weekly menu should include those that stimulate the production of hydrochloric acid and gastric juice in general. In this case, healthy dietary recipes will include rich meat broths, salted fish, bitter herbs, sour vegetables and fruits, sparkling water and kvass in moderation. In this case, you can take the nutrition menu for gastritis with high acidity as a basis, but change the type of cooking:

• steamed cutlets and meatballs can be replaced by the usual cooking method, but without breading;
• It is advisable to bake or stew vegetables;
• Instead of milk, you can consume mainly fermented milk products (kefir, fermented baked milk, sourdough, etc.).

Cocoa and rye bread are also allowed for afternoon tea. For hypoacid gastritis, to better stimulate juice secretion, experts recommend drinking 1 glass of highly carbonated mineral water, 100 ml of cabbage juice or a decoction of bitter herbs 20-30 minutes before meals. And in the case of gastritis with zero acidity, if prescribed by a doctor, it is necessary to take gastric juice or drugs that replace it. As the general condition normalizes, the diet gradually expands: legumes are included, and the list of grains, fruits and vegetables is expanded. In case of inflammation of the stomach, it should be remembered that the absorption of certain vitamins and minerals will almost always be impaired. For this reason, it is important to check the levels of iron, vitamin B12 and several other vital substances. Particular attention should be paid to the nutrition of pregnant women suffering from gastritis with high acidity, since during this period a relapse of the disease may occur. The expectant mother's menu should contain all the necessary nutrients, but should not cause excessive acid formation. In this case, it will be useful to remember about decoctions of oats, flax seeds, as well as freshly prepared potato and carrot juice. These products should be taken on an empty stomach.

Soufflé recipes for pancreatitis

Soufflé is a light and airy dish that will please any gourmet. Its delicate consistency makes it suitable for everyone, including patients with pancreatitis, small children, etc. The basis for making soufflé is lean meat, vegetables and fruits, and even cereals, etc., and whipped whites provide tenderness and porosity . Read the article for the most common recipes used for inflammation of the pancreas.

• 1 Meat soufflé
• 2 Steamed meat soufflé
• 3 Beef soufflé
• 4 Beef soufflé with rice
• 6 Steam curd soufflé
• 7 Soufflé with carrots
• 8 Soufflé with cookies
• 9 What other types of soufflé can be consumed for pancreatitis?

Meat soufflé

Meat soufflé is easy to prepare. It has excellent taste, so it is suitable not only as a dish for patients with pancreatitis, it will definitely be appreciated by those who adhere to the principles of proper nutrition. When cooking, it is necessary to use lean meats, for example, chicken, rabbit, etc. Such a dietary dish will not harm people who are required to eat special foods.

It is very easy to spoil a soufflé, no matter what it is made from, so it is imperative to adhere to the recipe, especially when it comes to cooking time. Compound:

• rabbit (any dietary meat) – 0.5 kg;
• cabbage – 0.5 kg;
• cheese – 0.1 kg;
• sour cream (less fat content) -100 ml;
• medium bulb;
• eggs;
• pepper and salt to taste.

If you use fillets, you don't need to clean anything. In other parts of the carcass, you need to cut out tendons, fatty places, etc. Cut the fillet into pieces and twist through a meat grinder or grind using a blender. Chop the onion into pieces and add to the minced meat. We carry out the same actions with cabbage. It is more convenient to grind it like meat; it will take less time and provide the correct consistency of the soufflé. Sour cream should be warmed to room temperature and added to the mixture.

We separate the eggs into whites and yolks, making sure that nothing gets into the whites. You need to take a cold product. Beat the whites in a dry, cold bowl using a mixer until stiff peaks form. The yolks need to be beaten with salt until white foam and poured into the minced meat. After this, carefully add the whites to the meat and stir with a spatula. Then add salt and pepper.

At this time, the oven should be preheated to 180 degrees. Pour the mixture into the mold and cook for 40 minutes. When the soufflé is almost ready, sprinkle it with cheese and continue cooking. Meat soufflé is suitable not only for people with diseases of the digestive system, but also for babies who have recently been introduced to complementary foods. Milk can be replaced with meat broth.

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Steamed meat soufflé

Meat soufflé.

The same recipe can be used for steamed soufflé, or you can use a different recipe. Compound:

• boiled lean meat ¼ kg;
• egg – 50 g (1 pc.);
• low-fat cottage cheese - a quarter of a pack (50 g);
• butter – 10 g;
• white bread pulp - a small piece;
• cheese - a piece;
• milk – 3 tbsp. l.;
• greens, salt, pepper.

The bread must be soaked in milk. Divide the egg into white and yolk and beat separately. Using a meat grinder or blender, make minced meat and homemade cheese, which is mixed with bread and yolk. Then slowly add the protein, salt, pepper, herbs and mix. Place the mixture in a greased pan and sprinkle with cheese. Cook in a water bath for about a third of an hour.

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Beef soufflé

• boiled lean beef - a third of a kilogram;
• milk – 130 g;
• egg – 1 pc.;
• oil - teaspoon;
• flour - teaspoon;
• salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter. Stir or blend again in a blender. Beat the whites to stiff peaks and slowly add them to the minced meat. You need to use a form where the minced meat is placed in a layer of 3 fingers. Grease the container with oil and place in an oven preheated to 230 degrees for a third of an hour.

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Beef soufflé with rice

Beef soufflé with rice.

• lean boiled meat – a third of a kilogram;
• dry rice – 10 g;
• milk – half a glass;
• egg – 1 pc.;
• oil drain – tablespoon;
• salt.

Grind the meat, add salt, some butter, yolk and put it into a blender again or grind with a meat grinder. Cook the rice and add it to the beef when cooled. Beat the whites cold in a dry container until peaks form and fold into the minced meat. Place in a greased container in a 3 cm layer and place in a water bath for a third of an hour.

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• cottage cheese - a third of a kilogram;
• lemon;
• sugar – 80 g;
• dry semolina;
• egg – 4 pcs.;
• apples – a third of a kilogram;
• butter – 40 g.

Grind the apples and homemade cheese using a meat grinder. Pour in cold butter, whipped with yolk and sugar. Mix everything well. Pour dry semolina and grated citrus zest. Beat the egg whites cold until they form stiff peaks and gently fold into the curd mixture.

You need to cook the soufflé for half an hour in the oven at low temperature.

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Steamed curd soufflé

Steamed curd soufflé.

• cottage cheese - a third of a kilogram;
• dry semolina - a tablespoon;
• milk – half a glass;
• small egg - 1 pc.;
• oil;
• low-fat sour cream - 2 tablespoons;
• sugar – 1.5 tbsp. l.

Beat the main product with a blender or grind with a meat grinder. Add milk, dry semolina, granulated sugar, yolk and twist again. Beat the whites to stiff peaks and fold into the mixture. Gently mix everything and put it in a mold, which you first grease with oil. Cook in a water bath, in a slow cooker or double boiler for about 40 minutes.

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Soufflé with carrots

Carrots are a vegetable that is a storehouse of vitamins and minerals that are useful for pancreatitis. It is used to prepare many dietary dishes, one of which is soufflé. Compound:

• carrots – 0.5 kg;
• egg – 1 pc.;
• milk – half a glass;
• sugar – 2 tbsp. l.;
• butter – 25 g;
• salt.

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, puree with a blender and mix with the yolk, remaining milk, granulated sugar and salt. Beat the egg whites with a mixer until stiff peaks form and fold into the carrot mixture. Grease the mold with oil, pour everything there and place in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should turn out juicy.

Due to the high content of nutrients in carrots, once cooked, the portion of a patient with pancreatitis should be limited to 150 grams.

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Soufflé with cookies

Sugar cookies with soufflé.

• low fat cottage cheese - packaging;
• sugar – 1.5 tbsp. l.;
• small egg - 1 pc.;
• oil – 1 tsp;
• “Maria” type cookies – 27 g;
• milk – half a glass;
• low fat sour cream for serving.

Grind the cookies to crumbs, mix with sugar and add milk to the dry mixture. You need to let it stand for a quarter of an hour. Separate the white and yolk. The whites need to be beaten with a mixer until they form stiff peaks.

Homemade cheese must be whipped with a blender or twisted using a meat grinder. Add to it a mixture of milk and cookies, cooled melted butter, and yolks. Mix everything until smooth and slowly add the protein. Place the mixture into a greased pan. It's best to cook it steamed.

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What other types of soufflé can be consumed for pancreatitis?

Despite the limited nutrition for pancreatitis, the recipes are quite varied. Soufflés made from fish, semolina, with apples, zucchini, potatoes and other vegetables are tasty and healthy. The methods for preparing them are almost the same, only the ingredients used differ.

• homemade cheese - a pack;
• lean fish – half a kilogram;
• egg – 1 pc.;
• vegetable oil and butter.

Carrots and apples:

• apple – 300 g;
• carrots – 200 g;
• small egg;
• oil - tablespoon;
• milk – half a glass;
• dry semolina – about 50 g;
• salt.

Zucchini:

• zucchini – 0.5 kg;
• oil - tablespoon;
• milk – half a glass;
• egg – 1 pc.;
• dry semolina - a tablespoon;
• granulated sugar - a teaspoon.

Diet for esophageal ulcers is one of the main factors in its successful treatment. Without nutritional correction, it is impossible to achieve a patient’s recovery, even if the most modern medications are used in therapeutic measures. This is due to the fact that ulcers formed on the walls of the esophagus are very sensitive and begin to bleed at the slightest chemical, mechanical or thermal impact caused by food passing through it.

Principles of the diet used in the treatment of esophageal ulcers

Nutrition plays a decisive role in getting rid of pathology developing in the esophagus. Drug treatment will not bring any results if it is not carried out against the backdrop of a properly organized diet. First of all, all foods that lead to an increase in the level of hydrochloric acid in the gastric juice should be completely excluded from the patient’s diet:

• Fatty and fried foods.
• Smoked and salted products.
• Hot herbs and spices.
• Alcohol-containing drinks.

The dietary menu for esophageal ulcers should include only gentle nutrition. You should temporarily exclude raw vegetables and fruits from it, as they are rich in poorly soluble plant fiber and will create additional stress on the walls of the damaged esophagus. Preference should be given to stewed or boiled dishes. They have a soft consistency and will not cause mechanical damage to the mucous membrane affected by ulcers.

With this disease, as with ulcers affecting the mucous membranes of other organs of the gastrointestinal tract, diet No. 1 is prescribed. It has general features, however, for each specific patient the attending physician makes individual adjustments to it depending on the stage of the disease and the degree of damage to the mucosa.

• treatment of esophageal ulcers with drugs

Main characteristics of diet No. 1

This diet is intended to provide moderate sparing of the esophageal mucosa from thermal, chemical or mechanical aggression. In the daily diet, those dishes that contain indigestible foods or have a pronounced irritant effect are limited or completely excluded. Thanks to this, the negative impact on the receptor apparatus of the esophagus and the mucous membrane of its walls, which contributes to the progression of peptic ulcer disease, ceases. The following are subject to exception:

• Dishes that are strong stimulants of digestive secretion.
• Products that irritate the mucous membranes chemically.
• Very cold or hot foods that are thermal irritants.

Nutrition for esophageal ulcers is carried out in fractional mode. This means that the patient should eat often (5-6 times a day), but in very minimal portions. The break between meals should not be more than 4 hours. It is acceptable to have a light dinner an hour before bedtime, and drink a glass of cream or milk at night. All food taken by a patient with an esophageal ulcer must be thoroughly chewed, despite the fact that it has a soft consistency.

General rules for creating diet No. 1

People suffering from esophageal ulcers should include a variety of foods in their diet. This diversifies the menu. The following product groups are allowed for consumption:

• Squirrels. The diet of a sick person must necessarily contain lean varieties of meat (veal, rabbit, chicken) and fish (pike, pollock, cod). It is also necessary to consume eggs (soft-boiled or steam omelet), beans and local nuts from this year’s harvest.
• Milk and dairy products are necessary, but they must either contain low fat content or be low-fat. Cottage cheese is best homemade, slightly acidic.
• The content of complex carbohydrates in the body will be replenished by grains. To do this, the diet includes rice (preferably brown), oatmeal, crackers, and day-old bread.
• Berries and fruits of zoned varieties in any form.
• Vegetables of all colors and juices from them.

As you can see, the list of products approved for use for esophageal ulcers is quite wide. It will not be difficult for the patient to diversify his diet and not feel deprived of anything.

The only thing to remember is that all dishes made from these products must be steamed, boiled or baked without a golden brown crust.

Approximate weekly diet for diet No. 1

Before starting drug therapy, the attending physician must give his patient recommendations on nutritional correction and a list of permitted foods. Below you can see an approximate menu for the week compiled from the above list of products:

• Monday: 1st breakfast. Oatmeal steamed with boiling water and lightly brewed tea. Snack (lunch). Milk. Dinner. Puree vegetable soup with croutons, milk jelly. Afternoon snack. Rosehip decoction with a spoon of honey. Dinner. Baked meatloaf without crust, served with boiled potatoes or rice as a side dish. You are allowed to drink fruit or berry jelly. A glass of milk at night.
• Tuesday: Breakfast. Semolina with milk and dried fruit compote. Lunch jelly. Dinner. Milk soup with rice, potato casserole and compote. Afternoon snack. Milk. Dinner. Curd soufflé and boiled buckwheat, jelly. For the night. Milk.
• Wednesday: Breakfast. Cottage cheese with low-fat sour cream and honey, tea with milk. Lunch. Baked pear, milk. Dinner. Milk soup with barley, baked fish cutlets with beetroot puree and berry jelly. Afternoon snack. Rose hip decoction, toast. Dinner. Rice pudding and soft-boiled egg, milk jelly.
• Thursday: Breakfast. Tongue aspic with carrot puree, weak tea. Snack: fresh fruit compote. Dinner. Milk soup with oatmeal, meatballs and mashed potatoes. Afternoon snack. Kissel with 2 toasts. Dinner. Steamed chicken cutlets, carrot puree and compote.
• Friday: Breakfast. Steamed omelette and unsweetened tea. Lunch. Baked apple, milk. Dinner. Vegetable soup with a weak meat broth and rice pudding with meat used to prepare the broth, apple jelly. Afternoon snack. Rosehip infusion with unsalted crackers. Dinner. Buckwheat – curd cereal, milk.
• Saturday: Breakfast. Cottage cheese souffle, tea. Lunch jelly. Dinner. Rice milk soup, steamed meat cutlets with carrot puree, compote. Afternoon snack. Rose hip decoction and crackers. Dinner. Rice casserole with raisins, kefir.
• Sunday: Breakfast: rice porridge, tea with milk. Snack fruit juice with toast. Lunch: noodle soup with chicken broth, potatoes with chicken cutlets in sour cream sauce, dried fruit compote. Afternoon snack: unsweetened tea and crackers. Dinner. Vegetable stew. A glass of milk at night.

The diet of a person with an esophageal ulcer can be quite varied and tasty, despite the fact that there are some restrictions on the foods that can be consumed.

If you avoid errors in nutrition, all drug therapeutic measures will be successful and a state of remission will be achieved in the optimal time frame.

Diet No. 1, special options

Nutritional correction for esophageal ulcers is needed not only to restore and maintain the patient’s strength. For the most part, it is used as a remedy. That is why it is prescribed by a specialist to each patient individually after undergoing the necessary diagnostic tests and determining the stage of the disease and the degree of damage to the mucous membrane. Diet No. 1 has special varieties - a, b, which are used at certain phases of the disease.

Diet No. 1a is recommended in the most acute stage of the disease. It is designed to minimize thermal, mechanical and chemical aggression on the esophagus. The purpose of diet therapy during exacerbation of the disease is maximum sparing of the mucous membrane of the affected organ, restoration of the mucous membrane damaged by ulcers and reduction of interoceptive irritations. This is achieved by excluding thermal, chemical and mechanical irritants from the diet, as well as products that are strong stimulants of the secretory function of the esophagus. Recommended dishes for her are slimy cereal soups with the addition of a milk-egg mixture and butter.

After the most acute phase of the disease has passed, they move to table No. 1b, which is more stressful. Its purpose and indications are the same as diet No. 1a. But this table is designed to less sharply limit the impact of food irritants on an organ damaged by ulcers. Its distinctive property is a gradual increase in the calorie content of the diet and the content of basic nutrients in it.

In therapeutic diets for peptic ulcers of the upper digestive organs, it is important not only the correct selection of products, but also adherence to the technologies for their preparation, as well as compliance by patients with the temperature of the food when consuming it (it should be at room temperature). Only following all the rules can help cope with the disease. We must not forget about following a diet even when the esophageal ulcer is in remission. This will help avoid relapses of the pathology for as long as possible.

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 in 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 with milk and water and boil it for 10 minutes, then remove from 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

Steam soufflé from pike perch 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