Dietary cottage cheese soufflé: recipes for cooking in the oven, microwave and slow cooker. Cottage cheese soufflé in a slow cooker Steamed cottage cheese soufflé in a slow cooker

Soufflé can be either a sweet dessert or a main course. It resembles a casserole, only it turns out much more tender and airy. This consistency is given to the dish by well-beaten whites, which are combined with yolks and other ingredients.

In a slow cooker you can prepare a soufflé from a variety of products: chicken, fish, meat, liver, cottage cheese, vegetables and even berries. It can be baked or steamed. The main thing is to understand how the soufflé is prepared and you can make the dish according to any recipe.

Soufflé recipes that can be prepared in a slow cooker:

Basic rules for making soufflé in a slow cooker

1. Separate the whites from the yolks and beat them until fluffy white foam. If you are preparing a soufflé for dessert, beat the whites with sugar. To make the mass fluffy, you need to beat it in a dry bowl, adding a pinch of salt.
2. Main ingredient: chicken, fish, liver, etc., grind in a food processor or pass through a meat grinder. Mix with other products.
3. Fold the whipped whites into the mixture carefully so that it does not settle.
4. If you bake the soufflé in a bowl, you need to grease it with butter or vegetable oil and lay out the mixture. If you are steaming the soufflé, you will need portioned silicone molds. It is better to grease them with oil or rinse them with cool water so that the finished soufflé can be easily removed.
5. Prepare the soufflé in a multicooker in the “steam” mode. On average, it takes from 10 to 30 minutes to prepare.

Steamed soufflé is an excellent children's and dietary dish. If your child doesn’t like cottage cheese or vegetables, try making him a soufflé from these products, he will eat it with pleasure.

The most popular soufflé recipes in a slow cooker with step-by-step photographs:

How to cook steamed chicken soufflé

What we need for the soufflé:

1. 350 grams chicken fillet or breast
2. 50 grams of sour cream
3. 2 medium eggs
4. salt to taste

Preparing steamed chicken soufflé:

1. Wash the chicken fillet. If you are cooking from the breast, you will need to remove the meat from the bones. We pass the chicken through a meat grinder or grind it in a food processor until minced.
2. Separate the whites from the yolks. Mix the yolks with minced meat, sour cream and salt.
3. Beat the whites until fluffy. We carefully introduce them into the minced meat with a spatula.
4. Rinse the silicone molds with cool water. Place the fluffy chicken mixture into the molds and place them in a steamer basket.
5. Pour water into the bowl to the bottom line and place a container with molds on top.
6. Cook in the steam program for 20 minutes.
7. After the signal, wait another 5 minutes, open the lid and carefully take out the molds with the finished chicken soufflé.
8. Chicken soufflé can be served with any sauce, fresh salad or vegetables.

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

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

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

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

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

Curd soufflé in a slow cooker in 4 variants

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

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

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

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

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

Apricot-curd soufflé in a slow cooker

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

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

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

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

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

Curd soufflé with ricotta and berries in a slow cooker

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

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

Curd soufflé in a slow cooker. Video

Ingredients:

• curd mass with fat content 9% – 250 g
• berries (raspberries, currants) – 100 g
• chicken egg – 1 pc.
• corn starch - 2 tbsp.
• sour cream - 3 tbsp.
• sugar – 2 tbsp.
• mint for decoration

Everyone knows perfectly well how healthy cottage cheese is, but for some reason my family doesn’t really want to eat it, and persuasion almost doesn’t work in this situation. This was the case quite recently, but now the situation has changed dramatically, and it doesn’t stay in my refrigerator. And all thanks to an amazing recipe that I discovered recently. This cottage cheese soufflé in a slow cooker is a delicious delicacy with a bright taste, at the same time light and healthy, because it is steamed, and even with berries. It can safely be called a dessert not only due to its spectacular appearance, but also its taste - tender, airy, with berry sourness. The secret of such beauty is that during the cooking process berries are added to the curd mass - they give the dessert bright inclusions and a refreshing sourness.

Cooking method

1. 
   I have the ingredients collected, my reliable assistant PHILIPS HD3077/40 is at the ready, and this means that I start preparing the curd soufflé with berries in the slow cooker.
2. 
   As a rule, if I cook something from cottage cheese, the first thing I do is grind it to get rid of grains, but this time it is so soft that there is no need for this. Soft cottage cheese, sugar, egg, sour cream and 1 tbsp. I put the starch in a container to combine it into a homogeneous creamy mass.
3. 
   If you have a food processor as an assistant, you can do this in it or use a blender, but I beat with a mixer. That's it, the base for the curd soufflé is ready.
4. 
   Today I have raspberries and currants from home supplies that I made in the summer, but when the berry season comes, then, of course, fresh berries will be used.

   I pour the berries into a bowl and roll them in the remaining starch (I do this so that during the cooking process they do not all settle to the bottom). Then I pour the currants and raspberries into the curd mass and gently stir in with a spoon.

5. 
   I lightly grease the silicone molds with vegetable oil and place the prepared mixture with berries in them. I place them in a steaming tray, which, in turn, I insert into the multicooker bowl, having first poured about 1 liter of hot water.
6. 
   Cooking berry curd soufflé in a multicooker takes place in the “steam” mode for 30 minutes. After the sound notification about the end of the program, I turn off the multicooker, carefully open the lid and allow the soufflé to cool.
7. 
   Before serving, remove the curd soufflé from the molds and place on serving plates, garnishing with berries and a sprig of mint. Bon appetit!

You can reduce the calorie content of this dessert if you use cottage cheese with a lower fat content for the soufflé, for example, from 1 to 4%, but in my opinion, medium-fat cottage cheese produces exactly the kind of soufflé it should be - airy and tender.

Dairy products should be present in every person's diet. They are a source of significant amounts of nutrients, including calcium and protein. But many adults and children do not like to drink milk on its own or eat cottage cheese without any additives. And store-bought yoghurts and cheese curds do not contain even a tenth of the beneficial substances that are present in natural dairy products. But now there are many recipes for preparing dishes from dairy products that will appeal to the whole family. Let's look at how to prepare a delicious cottage cheese soufflé, we will give a proven recipe in a slow cooker, oven and microwave.

Curd soufflé in a slow cooker

To prepare a delicious cottage cheese soufflé in a slow cooker, you should stock up on four hundred grams of cottage cheese, two hundred grams of kefir, one multi-cup of semolina, the same amount of sugar, a bag of vanilla sugar and a teaspoon of baking powder.

First of all, pour kefir over the semolina and leave for ten minutes. Then separate the whites from the yolks in a separate container and beat them with granulated sugar until peaks appear.

In a blender, mix all the other ingredients with the swollen semolina, add them to the whipped whites. Mix the resulting mass carefully with a spoon. Pour it into a multicooker bowl greased with butter.

Set the “baking” mode for fifty minutes. Afterwards, the curd soufflé can be considered ready. But you shouldn’t open the multicooker lid right away. Wait about twenty minutes so that the soufflé does not fall off.

Curd soufflé - recipe in multicooker No. 2

To prepare this version of the soufflé, you should stock up on one hundred and fifty grams of cottage cheese, seventy grams of milk, a teaspoon of semolina, one egg, a couple of teaspoons of sour cream and a couple of teaspoons of sugar.

First, separate the whites and beat them with a blender until stiff. Then combine the grated cottage cheese with sour cream, sugar, semolina and yolks. Mix well. Then carefully combine with the whites and mix again.

Grease the multicooker mold with oil and place the curd soufflé in it. Then pour four hundred milliliters of hot water into the multicooker bowl and cook in the “steam” mode for forty minutes.

Curd soufflé in the oven

To prepare such a tender, tasty and healthy dessert, you should stock up on four hundred grams of fresh fatty homemade cottage cheese, fifty grams of semolina, three homemade chicken eggs, seventy-five grams of sugar, one sweet apple. Also use ten grams of poppy seeds and twenty grams of butter.

Mash the cottage cheese until smooth in a suitable deep bowl. Add semolina to it and mix well.

Carefully separate the whites from the yolks and beat the whites with a mixer until they reach the consistency of thick foam. To make the whipping process faster and easier, add a pinch of salt to the whites.

Add the yolks to the prepared cottage cheese, add sugar and mix. Then carefully add the whipped whites into the container, stirring with a spoon. Place the butter in a container and stir your dough until smooth.

Cut the apples into small cubes. Add them and poppy seeds to the curd mass, mix again. Fill the muffin tins with the dough and place them in the oven, preheated to one hundred and eighty degrees, for twenty to thirty minutes.

Another recipe for cottage cheese soufflé in the oven

To prepare such a delicate dessert, you need to stock up on two hundred and fifty grams of creamy low-fat cottage cheese, fifty grams of butter, fifty grams of sugar, three eggs and a bag of vanilla sugar. Also use a couple of teaspoons of butter, a couple of teaspoons of sugar and a teaspoon of powdered sugar.

Grease the molds with butter and sprinkle with sugar.

Grind the butter with sugar, beat in the yolks. Add cottage cheese to the same container and mix well.

Beat the whites into a stable foam with the addition of vanilla sugar. Gently stir into the already prepared curd mass. Place the resulting dough into the molds, not reaching one centimeter from the edge.

Place the molds in a heat-resistant form, fill half the molds with water and bake in an oven preheated to two hundred degrees for twenty to twenty-five minutes.

Curd soufflé in the microwave

To prepare such a delicious dessert, you need to prepare three hundred grams of cottage cheese, a couple of eggs, a couple of tablespoons of sugar and one banana.

First of all, beat the eggs and sugar thoroughly - with a whisk, blender or mixer. Then add cottage cheese to the resulting mass and stir until smooth. Then add chopped banana to the prepared ingredients and mix again.

Place the prepared batter into the muffin tins, but do not fill them all the way to the top. Then cook in the microwave for ten minutes at maximum power. To make the dish as tender as possible, cover the preparing soufflé with a microwave-safe lid and place a small glass of water near it.

Another option for curd soufflé in the microwave

To prepare this version of dessert, you should stock up on a pack of cottage cheese (180-200g), an apple or pear, an egg, thirty grams of raisins and a couple of tablespoons of sugar.

First of all, grind the cottage cheese with sugar and egg. Grate an apple or pear and add to the prepared ingredients. Wash the raisins in advance and soak until they swell. Then pour it into the curd dough. Divide the prepared mixture into the molds and bake for three minutes at 1000 W. Check the readiness of the dish by touch or with a match.

Additional information

Cottage cheese is an amazingly healthy product. It should be present in children's diets as a source of calcium and phosphorus; it should also be eaten by older people and patients with various health conditions. This product can be included in the menu for liver and intestinal diseases, or for problems with the functioning of the stomach and kidneys. It is also worth eating in case of disturbances in the activity of the heart, lungs, blood vessels and other pathological conditions.

Cottage cheese in the form of a soufflé is absorbed by the body very quickly, saturating the body with the most important amino acids (methionine and tryptophan). It is also a source of B vitamins, vitamin A and vitamin D.

Cottage cheese casserole is a dish for all times, a favorite food of many adults and a lifesaver for parents whose children do not like cottage cheese. Despite the ease of preparation, there are dozens of recipes for this dish. Semolina, wheat or rice flour, and starch are added to the curd base - even without fruit additives, cottage cheese casseroles can be quite varied.

The recipes also differ in the cooking method: in a double boiler or the old fashioned way - in the oven to get a golden brown crust. With the advent of multicookers, there are even more methods - cottage cheese casserole can be prepared in a convenient device without unnecessary hassle. And what’s interesting: the casserole will turn out just as tender as steamed, but it will have a golden brown crust, as if it came out of the oven.

The secret to making a cottage cheese soufflé casserole lies in one little culinary trick: you need to add the whites and yolks to the mixture separately, while beating the whites first. Thanks to this, the mass turns out fluffy, rises greatly during cooking, and then slightly loses in height, but remains tender and very juicy.

Cooking time: 80-90 minutes / Yield: 8-10 servings

Ingredients

• fat cottage cheese 800 g
• powdered sugar 80 g
• potato starch 4 tbsp. small heaped spoons
• eggs 4 pieces
• heavy cream 4 tbsp. spoons
• vanillin

The casserole is prepared in the Mirta MC 2211 multicooker.

In addition, prepare a little butter to lubricate the multicooker bowl.

Preparation

Separate the whites from the yolks. Mix the yolks with half the powdered sugar. You can increase the quantity at your discretion, because the soufflé casserole is not too sweet. If you plan to serve it with honey, jam, or just like moderately sweet dishes, do not change the amount of powder.



Beat the yolks with powder until fluffy, and then add the cream. Mix until the textures are completely combined.



Add cottage cheese and vanillin to the yolks.



Stir and puree the mixture with a blender. The more uniform you want the casserole to be, the more thoroughly you need to beat it.



Now add starch to the mixture and stir.



Separately, beat the whites until foamy, then add the second half of the powdered sugar.



Beat the whites with the powder until the mixture becomes shiny.



Fold the whipped whites into the curd mixture in 4-5 additions, mixing each portion very carefully to maintain airiness.



Place the resulting “dough” into the multicooker bowl, greasing it with butter.



Select the “Bake” mode (temperature 140 degrees) and cook the casserole for an hour. The finished dish will jiggle slightly in the center.



Let the soufflé casserole cool slightly, then serve it with cream, yogurt, sour cream, honey or jam.