Since childhood, many people have loved the famous dessert - curd soufflé. The recipe with gelatin is very simple, and it takes very little time to prepare the dessert. This dish can be made with the addition of fruit, cocoa, vanilla, and cinnamon. An inventive housewife will always think of using curd soufflé with gelatin for the cake.

What should a properly prepared souffle look like?

A proper soufflé, first of all, literally melts in your mouth. A well-prepared dessert should be incredibly tender and airy. Its texture is ideally velvety and porous. All this is achieved only by following the dessert preparation technology, and the process of beating eggs and cream is especially important.

So, how to prepare a real cottage cheese soufflé? The recipe with gelatin (and more) is given below.

Classic curd soufflé

1.5 cups of full-fat or half-fat cottage cheese should be mixed with an incomplete glass of sour cream. You should also add 3 tbsp. l. sugar and a pinch of vanillin. All these ingredients need to be thoroughly beaten until the sugar grains completely disappear and a homogeneous mass is obtained.

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

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

Now is the time to prepare the cream, which will add tenderness to the dessert. To do this, beat a glass of the heaviest cream with a mixer until a thick mass forms - this is cream with peaks. Next, the finished cream should be smoothly transferred into the curd souffle, and it is advisable to bring the mass to homogeneity using a whisk.

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

The result is a curd soufflé - a dietary treat for lovers of low-calorie desserts.

Vanilla-curd soufflé

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

This soufflé will be very fluffy and incredibly tasty both warm and cooled.

Curd soufflé with gelatin and fruit

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

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

Curd soufflé with gelatin and cocoa

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

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

All! This is how easy it is to make a chocolate-curd soufflé! The recipe with gelatin and cocoa turned out to be very simple.

Curd soufflé with semolina

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

The resulting mixture should be poured into a baking dish and placed in the oven for 40 minutes (cook at 160 degrees).

After the soufflé is ready, you need to take it out, lightly drain it, put chopped fruit on top and pour jelly over it. The dessert is sent to the refrigerator until its surface completely hardens.

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

A skyscraper of articles has been written on the topic of diet and no less copies have been broken. And yet this topic is constantly raised, since the very fact of restrictions in such an important process for a person as food is a rather painful issue. What to do - sacrifice health, or the pleasure of delicious food? The answer is to do neither!

Let's cook together simple and tasty dishes, for example... dietary soufflés.

Dietary soufflé - general principles of preparation

Dietary nutrition is based on easily digestible, low-calorie dishes with a high protein content. A soufflé made from beef, chicken or cottage cheese is ideally suited for these purposes. This dietary dish can be prepared in two ways: steamed or baked in the oven. In any case, you will need forms. For dietary soufflé, it is better to take containers made of silicone. They do not need to be lubricated with oil, which has a positive effect on the calorie content of the prepared dish. The size of the molds does not really matter, but it is still better to prepare the soufflé in portions.

For dietary beef soufflé, you should choose lean pieces of pulp. It is advisable to take young veal. For a dietary chicken dish, it is better to use tender white poultry meat - breast. Raw or boiled meat is ground into minced meat using any acceptable method, the main thing is to achieve the greatest grinding.

Dietary cottage cheese soufflé is prepared from low-fat or completely fat-free cottage cheese. The product should not be grainy or dry. To achieve maximum airiness and a more delicate structure, the cottage cheese is first ground through a sieve or beaten with a blender to a paste-like state.

In a soufflé according to any of the presented recipes, eggs are always added. Proteins are usually introduced separately from yolks. They are whipped until a fluffy foam is obtained and mixed into the main mass at the very end, trying not to disturb the airiness of the protein foam.

Rice or vegetables are often added to the meat soufflé; the cottage cheese diet dish is often prepared with bran or colored with cocoa powder.

A simple recipe for airy dietary beef soufflé

Ingredients:

Lean beef – 350 gr.;

Half a small onion;

A tablespoon of flour;

Two eggs;

100 ml low-fat milk;

Half a spoon of “Peasant” butter.

Cooking method:

1. Place the washed beef in one piece of the indicated mass into boiling water. Wait until it boils again, skim off all the foam from the surface of the broth and continue cooking until the meat is completely cooked. Then set aside from heating and cool without removing from the broth.

2. Grind the boiled beef in a blender or grind it three times in a meat grinder, using the finest grinder available. Add finely chopped onion and a little salt to the minced meat, then stir well.

3. Fry the flour in a dry frying pan. In order for the soufflé to have a slight nutty flavor, the flour should acquire a soft creamy hue. After this, add butter to it and continue cooking, stirring regularly, for another two minutes.

4. Add milk heated in a warm room in a thin stream. Be sure to stir the contents of the pan vigorously, otherwise the flour mixture will form lumps. Simmer the sauce on low heat until thickened. Watch carefully so that the mixture does not burn.

5. Combine the slightly cooled milk sauce and the beaten yolk with the minced meat and mix.

6. Separately, beat the egg whites until fluffy and immediately fold the protein mixture into the ground beef.

7. Carefully, so as not to disturb the airiness, transfer the meat mixture into the prepared pan and bake.

8. The dietary beef soufflé will be ready when it does not move apart when you press on its surface.

Dietary beef soufflé with cottage cheese in the oven

Ingredients:

White bread or loaf – 50 g;

250 gr. low-fat, preferably non-grained, cottage cheese;

25 gr. hard cheese;

Two eggs;

700 gr. lean beef (pulp);

Butter “Peasant” butter – 75 g;

80 ml cow's milk.

Cooking method:

1. Wash and boil large pieces of pulp, then cool. To prevent the meat from chapping and losing its juiciness, cool it without removing it from the broth.

2. Soak the bread crumb in milk for 10 minutes, then squeeze out the excess moisture well.

3. Cut the boiled beef into large pieces and, together with bread and cottage cheese, pass through a fine rack in a meat grinder a couple of times. Add the yolks, melted but not hot butter, table salt and stir.

4. Beat the whites until foamy. To speed up the process, add a little salt at the very beginning. Transfer the thick protein foam to the meat mixture and mix carefully.

5. Place the souffle mixture in the mold, leaving about one and a half centimeters to the top. Sprinkle finely grated cheese on top (the variety of your choice) and place in the oven for 25 minutes.

Recipe for dietary curd soufflé with bran for the oven

Ingredients:

Two eggs;

A tablespoon of bran;

Honey – 1 tbsp. l.;

Low-fat, not dry cottage cheese – 300 gr.

Cooking method:

1. Grind the cottage cheese with honey until smooth, or best of all, grind it through a thin metal sieve. You can use a blender, then the soufflé will turn out more tender.

2. Pour milk over the bran and leave for a quarter of an hour until it swells. Mix the homogeneous curd mass with the swollen bran.

3. Separate the whites and beat them with a small pinch of salt until a dense foam is obtained. After this, combine the protein mass with cottage cheese. Mix the egg whites carefully with a spoon, without beating them at all, so as not to disturb the airiness.

4. Grease small fireproof molds with unflavored sunflower oil and pour the soufflé mixture into them. It is better to take containers made of silicone; they do not require lubrication at all. The curd soufflé expands during baking, so fill the molds only two-thirds of the way.

5. Transfer the containers to a deep roasting pan. Pour water into it so that it covers the molds to at least half the height, and place in the oven for 20 minutes. Be sure to preheat the oven to the optimal temperature of 180 degrees and maintain this temperature throughout cooking.

Recipe for chocolate diet curd soufflé for microwave oven

Ingredients:

Half a kilo of low-fat cottage cheese;

Two eggs;

Three spoons of sugar;

A small handful of not overdried light raisins;

Three teaspoons of cocoa powder.

Cooking method:

1. Initially, grind the cottage cheese twice through a sieve, this will make the curd mass more tender and homogeneous. Then add the eggs and bring until fluffy, beating with a mixer.

2. Add the cocoa mixed with sugar and continue whisking vigorously until all the sugar grains have dissolved.

3. Scald the raisins by pouring boiling water over them, rinse the berries with cold water, and dry thoroughly. Then add to the cottage cheese and stir.

4. Fill small muffin tins or regular cups up to half the volume with curd mass and place in the microwave oven. Turn it on for five minutes at maximum power. Pay attention to the soufflé; as soon as it increases in volume and begins to foam, take it out.

5. Dietary curd soufflé can be served after complete cooling and hardening.

How to cook a hearty dietary souffle of chicken with potatoes in a double boiler

Ingredients:

Chilled chicken fillet (breast) – 700 gr.;

Small size potatoes;

125 ml cream or milk;

Small slice of loaf – 50 g;

One egg.

Cooking method:

1. Thinly cut the rough crust from the loaf, and fill the crumb with cream or milk. After 10 minutes, take it out and squeeze it well.

2. Peel the potatoes. Trim any remaining chicken fat and membrane from the breast. Cut the meat into pieces and grind into the finest minced meat in any way, add salt.

3. Combine minced chicken with soaked crumb and egg. Add the finely grated potatoes and mix well again. If a lot of juice comes out when chopping potatoes, be sure to drain it, otherwise the soufflé mass will turn out watery. Lastly, carefully fold the egg whites, whipped until fluffy, into the meat mixture.

4. Divide the chicken soufflé into small tins and place them on a steamer rack. It is advisable that the containers are made of silicone; they do not need to be lubricated with oil.

5. Pour a couple of glasses of water into the steamer, install a mesh with soufflé and steam for forty-five minutes.

Recipe for steamed dietary chicken soufflé with rice for a baby up to one year old

Ingredients:

Breast fillet – 100 gr.;

Two spoons of pasteurized milk;

Round grain rice – 1 tsp;

One quail egg;

Butter 72% – a full spoon.

Cooking method:

1. Boil well-washed chicken meat in slightly salted water for half an hour. To preserve valuable nutrients as much as possible, immerse meat only in boiling water and cook covered.

2. Cool the fillet directly in the broth, then remove and grind in a meat grinder, preferably twice.

3. Rinse the rice with cold water and boil it well by pouring cold water. Rinse again and drain all the moisture.

4. Mix minced chicken with rice. Break the quail egg, pour in the milk, and be sure to add a little salt. Add half the melted butter, stir.

5. Transfer the resulting meat mass into a mold and place it in a special multicooker container. Cook for about half an hour; if you use a special steamer, the cooking time is the same.

6. Before giving the soufflé to your baby, pour the remaining warm butter over him.

Dietary soufflé - cooking tricks and useful tips

Do not cool the boiled meat after removing it from the broth; it will become crusty and dry. For faster cooling, place the pan in a bowl of cold water.

To achieve maximum airiness of the dietary soufflé, add the proteins at the very end, when the bulk is ready. Stir in the protein foam very carefully.

To reduce the calorie content of the dish, you can use quail eggs instead of chicken eggs. To replace one chicken, you should take five quail.

To beat egg whites, use only clean and always dry dishes. Even minor contamination, especially grease, will not allow you to get a lush foam. Be sure to pre-cool the whites and add a little salt when whipping.

The delicate taste and light structure of the soufflé have made it an indispensable dish for those who watch their figure and adhere to proper nutrition.

Dessert preparation technology:

1. Choose fresh, spongy and not wet cottage cheese.
2. Grind the product through a fine sieve to make the finished dish airy.
3. In a separate bowl, beat sugar and eggs with a mixer or whisk.
4. Add sugar, starch and lemon juice to the egg mixture.
5. Stir the mixture with a spoon, add the cottage cheese and beat with a mixer until smooth.
6. Line a baking pan with parchment and grease with melted butter.
7. Pour in the curd mixture and place in a preheated oven for 10-15 minutes.

After the time has passed, check the readiness of the dish with a toothpick and, if necessary, bake for another 10-15 minutes. until a golden brown crust forms.

Dietary souffle of cottage cheese with carrots and dried apricots

If you want to add some spice to your favorite cottage cheese dish, experiment with fillings. We suggest adding dried apricots and carrots to the soufflé.

Required ingredients:

• low-fat cottage cheese – 500 g;
• chicken eggs – 3 pcs.;
• sugar – 40-50 g;
• sour cream – 100 g;
• semolina – 2 tbsp. l.;
• fresh carrots and dried apricots - to taste;
• butter – 1-2 tbsp. l.

Method for preparing curd soufflé:

1. Grind the cottage cheese through a fine sieve.
2. In a separate bowl, mix sugar, egg yolks, semolina and sour cream with a mixer.
3. Add cottage cheese to the mixture and continue beating the mixture until smooth.
4. Grate the raw carrots on a fine grater, steam and chop the dried apricots.
5. Combine the filling with the curd mass and mix thoroughly.
6. Beat the egg whites into a fluffy foam and slowly add them to the prepared mixture. Mix gently with a spoon, without using a mixer.
7. Line a baking container with parchment, grease with melted butter and pour in the curd dough.

Bake the soufflé for at least 20 minutes. until fluffy and golden brown.

Cottage cheese soufflé casserole is a tender, aromatic and healthy dish that is suitable for both breakfast and late dinner. Prepare a dessert from low-fat cottage cheese, and you will get a complete protein dish, rich in vitamins.

Dietary cottage cheese soufflé is a recipe for a pp dessert, which is an adaptation of the no longer new, widely known casserole delicacy. The classic cottage cheese soufflé was made from tender cottage cheese, sour cream whipped with powdered sugar, and eggs mashed to a white foam. The lush mass was baked in the oven and was an excellent light dessert.

Gradually the recipe changed. They began to add semolina and flour to it, which were supposed to draw out the liquid and make the dish less moist. At the same time, the souffle casserole became very high in calories. There are also unsweetened options, for example, soufflé made from cottage cheese and liver.

Curd soufflé recipes to choose from

I personally learned how to make a dietary soufflé from cottage cheese on some culinary website. Since then, this flour-free, sugar-free dish has become one of my favorite breakfast options. And in moments when you want something sweet, it is absolutely irreplaceable! By the way, the composition is very similar to KBJU, but in taste and technologically these are completely different pp-delicacies.

Cottage cheese soufflé in the oven

The recipe for cottage cheese soufflé in the oven with dried fruits is simple and inexpensive.

We take all-season products for it, which are affordable for any buyer.

A dietary soufflé made from cottage cheese bakes very quickly in the oven.

Nutritional value per 100 g:

1. Calories: 176
2. Proteins: 13
3. Fats 3
4. Carbohydrates: 23

Products:

• cottage cheese – 200 g
• egg – 1 pc.
• oatmeal – 2 tbsp. l.
• dried cranberries (or raisins, dried apricots, dried apples) – 40 g.
• honey - a teaspoon.

Preparation:

1. Grind oatmeal in a blender.
2. Beat the egg with cottage cheese and honey in a blender.
3. Add flakes, dried fruits into the curd mass and stir with a spoon, pointing it in one direction.
4. Bake in a silicone mold for about half an hour (put in a warm oven).

It’s also delicious to cook this dietary cottage cheese soufflé in the oven with rice flour. It replaces oatmeal while maintaining the mass (instead of 40 g of flakes, you need to take 40 g of flour).

If you need to reduce calorie content, then you can omit adding dried fruits and replace honey with stevia powder.

Steamed casserole recipe

Dietary berry and fruit soufflé made from cottage cheese (steamed recipe) is generally the apotheosis of low-calorie desserts.

Insanely delicious, tender, minimum carbohydrates, maximum vitamins, cooking technology - everything is perfect here!

Nutritional value per 100 g:

1. Calories: 87
2. Proteins: 10
3. Fats 1
4. Carbohydrates: 11

Products:

• cottage cheese – 200 g
• egg whites – 2 pcs.
• bananas – 1 pc.
• fresh cherries – 5 pcs.
• fresh apricots – 5 pcs.
• vanilla extract - a couple of drops
• honey - optional.

Preparation:

1. Pre-set the “Steam” mode in your kitchen appliance - a steamer or multicooker.
2. Peel cherries and apricots and chop finely.
3. Beat the whites until stable foam.
4. Mix cottage cheese, banana, vanilla extract and honey in a blender.
5. Combine the whites and curd mass, gently kneading with a spoon from bottom to top.
6. Place chopped fruit in a silicone mold, or better yet, in small molds, spread the curd mass on top, filling no more than 2/3 of the mold.
7. Place in a steaming bowl and cook for 15 minutes, if necessary, extend the cooking time to 20 minutes.

Curd soufflé in the microwave

Cottage cheese soufflé, dietary and tender, can even be prepared in the microwave.

It is better to distribute it into several small molds than into one large one for even baking.

This option saves me if I want something sweet right now - it’s ready in just a couple of minutes.

Nutritional value per 100 g:

1. Calories: 110
2. Proteins: 13
3. Fats 3
4. Carbohydrates: 6

Products:

• cottage cheese – 200 g.
• apple – 1 pc.
• egg – 1 pc.
• cinnamon - to taste
• stevia - to taste
• oat, wheat or any other bran - 1-2 tbsp.

Preparation:

• Beat the egg with stevia and cinnamon.
• Peel and grate the apple.
• Combine all the products in a blender or simply by hand if you want the cottage cheese to taste more vibrant.
• Place the mixture in molds (I use ordinary ceramic cups) and bake in the microwave for 5-7 minutes.

When preparing such a soufflé from cottage cheese, the recipe for the microwave can be slightly modified. For example, add finely ground nuts, replace the apple with a pear, carrot, or pumpkin. It's delicious sprinkled with floured coconut.

• The cottage cheese for this dish needs to be fresh, not completely low-fat. Low-fat has less calories, but is dry and can worsen the taste of the finished dish.
• The mass must be beaten during the mixing process to obtain a porous, delicate consistency.
• Any of this cottage cheese casserole recipe is good because you can add a variety of products to it.
• Sweetened with honey or fructose, grated carrots, pumpkin, any not very juicy grated fruits, berries, nuts, dried fruits, cocoa, and carob are suitable. They are mixed into the finished mass.
• If fruits and berries themselves are sweet, then honey or fructose may not be added.
• To reduce the moisture content of the curd soufflé, when placing it in the oven, sprinkle it with rice flour or potato (or corn) starch.