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Are steamed omelettes, cottage cheese pudding and casseroles harmful or beneficial for pancreatitis? Recipes are adapted to the inflamed pancreas and are generally considered safe for health. However, as with everything, there are some nuances of preparation. What nutritionists advise you to pay attention to. Are all of the listed dishes allowed according to the diet for pancreatitis?

Curd casserole for pancreatitis: recipe

The recipe for cottage cheese casserole for pancreatitis implies the presence of such components as:

Cottage cheese with fat content 9% - 0.5 kg.
Granulated sugar – 100 grams.
Chicken eggs – 3 pieces.
Semolina – 100 grams.
Dried fruits – 70 grams.
Vanilla sugar – 1 package.
Kefir/sour cream/yogurt – 100 grams.
Butter – 5 grams.
Baking powder/slaked soda – 1.5 teaspoons.

Cottage cheese casserole for pancreatitis with dried fruits is one of the favorite treats for those who are faced with the inflammatory process of the pancreas. The diet seems strict and sugary only at first glance. Upon achieving remission and a long absence of symptoms of pancreatic disease, the menu becomes more and more varied.

Cottage cheese casserole is considered healthy for a reason. However, it is allowed to serve it as a dessert after pain has been relieved and well-being has improved. It is prohibited to use it during the acute phase of the disease.

First of all, soak dried fruits: candied fruits, dried apricots or raisins. Using a mixer, mix cottage cheese, eggs and granulated sugar. Add semolina there. Then add kefir, yogurt or sour cream. The next step is adding slaked soda or baking powder for the dough. Mix thoroughly. After draining the water from the dried fruits, add them to the curd mass.

Grease a baking sheet or baking pan with butter. Pour in the resulting dough. Bake in an oven preheated to 180 degrees for 30-40 minutes. Check readiness with a match.

Curd pudding: recipe for pancreatitis

We present to your attention a simple and healthy recipe. Curd pudding for pancreatitis will require the following ingredients:

Low-fat cottage cheese – 350 grams.
Chicken eggs – 4 pieces.
Sour cream with 10% fat content - 80 grams.
Granulated sugar – 100 grams.
Potato starch - 1 heaped tablespoon.
Semolina – 1 tablespoon.

Add raw yolks to the cottage cheese whipped in a blender. In the meantime, the whites go into the refrigerator. Next, add sour cream, semolina and starch to the soft and airy curd mass. Beat the mixture thoroughly using a mixer or blender. Beat the chilled egg whites, adding granulated sugar in a stream. Add the whipped whites to the cottage cheese, stirring the mixture with a spoon without vigorous whisking.

It is better to cover the container in which the pudding will be baked with parchment. Pour the resulting dough into it. Cover the top with foil and seal around the perimeter. In an oven preheated to 180 degrees, bake the pudding for half an hour. Next, remove the foil and continue the baking process for another 30 minutes. Focus on your own oven. The indicator is a light golden brown crust. Do not open the oven door after removing the foil from the pudding, otherwise it will settle.

When you turn off the oven, open the door slightly, but do not remove the curd pudding. Let it brew under these conditions for another quarter of an hour. After removing it from the oven, wait for it to cool completely and only then remove the baked goods from the mold.

Sour cream poured on top, as well as berry syrup, can help you serve cottage cheese pudding effectively.

According to this recipe, you can bake the pudding in a slow cooker. The baking time in it will be about 45 minutes.

As you can see, the recipe is simple, and the dessert is healthy and safe, which nutritionists wholeheartedly agree with.

Steam omelette for pancreatitis: recipe

Steamed protein omelette is very easy to prepare. You will need:

Chicken eggs – 2 pcs.
Milk – 80 ml.

Separate the whites from the yolks. Add milk to the whites. Mix without beating. A glass or plastic container with a lid is optimal for cooking omelettes on a bar. Pour the contents there. Cover. Place the container with the egg mixture in a saucepan of boiling water. It is advisable that the water level does not exceed the omelette. Cover the pan with a lid. Cook the omelette over low heat for a third of an hour. You can eat the dish after it has cooled.

A steamed omelet poses absolutely no threat to the inflamed organ. You can eat it at least every day, but it is better to do it at least every other day so that the taste does not become boring. Steamed protein omelet is included in the menu of patients with pancreatitis starting from the fifth day after an acute attack. Salting and adding butter in small quantities is allowed only after achieving stable remission. For piquancy, you can add a little chopped dill or parsley.

Pancreatitis refers to a chronic inflammatory and degenerative disease of the pancreas. With this diagnosis, a rational diet is considered a requirement on the road to recovery. Cottage cheese for pancreatitis is considered an essential product, which includes many elements required to restore the structures of the gland. Nutritionists advise using the product for pathologies of the digestive system and pancreas.

The acute course of the disease is a serious pathogenic process in which cell death and inflammation of the pancreas occurs. On the first day of illness, the patient requires hospitalization in the surgery department, treatment is carried out with the help of a hunger strike.

On the way out of a starvation diet, slowly include protein foods in small amounts, which are easily digestible. One of the frequently asked questions from patients about nutrition is, is it possible to eat cottage cheese if you have pancreatitis? Cottage cheese is allowed because it is rich in proteins, minerals and vitamins.

With regular use, immunity increases, the production of protease inhibitors increases, the formation of inflammation is limited, the level of low-quality cholesterol decreases, and the product also prevents the development of complications.

Patients who have problems with the pancreas know that during inflammation it is suitable

To eliminate the factor of increasing the load on the digestive organs, curd mass with low fat content, low-fat or low-fat, is introduced into the diet of patients. Fat content does not exceed 1.5%.

Taking cottage cheese for pancreatitis is acceptable in its pure form. It is allowed to make various fruitful and tasty dishes.

Pudding.
Curd casserole.
Souffle.
Dessert made from curd mass.

If the patient does not eat sweets, sprinkle the product with dill, parsley, and add low-fat sour cream. When purchasing curd mass in a store, it is important that the fat content does not exceed 3%. Products with high fat content should not be consumed if you have pancreatitis.

Use in the acute stage

After finishing the fasting diet for pancreatitis of the pancreas, cottage cheese dishes are allowed to be included in the patient’s diet for 2-3 days. It is important to follow fractional food intake, not including milk, as this leads to the formation of irritation of the organ.

What food can a patient with acute pancreatitis eat? In order not to provoke an exacerbation of the disease or complications of well-being, have an idea of the main features of taking curd mass at a given time.

To prevent pressure on the gland from increasing, it is recommended to introduce no more than 3% fat into the diet.
There is only fresh product, and it is better to prepare homemade cottage cheese for consumption yourself. Buy a liter of milk and boil it. Then send it the juice of half a lemon. After curdling the milk, remove the container from the stove and drain the mixture through cheesecloth. When the whey has drained, the curd is ready.
In case of acute pancreatitis, curd can be consumed in grated form, or steamed pudding can be made.
It is possible to compensate for the lack of calcium with the help of dishes made from calcined products. To make it at home, calcium chloride is added to milk.
It is not recommended to consume curd masses and puddings in your diet every day. Up to 3 times per week are allowed.
The volume of useful product is no more than 250 grams per day. A single consumption of cottage cheese is 150 grams.

Is it allowed to eat cottage cheese during a pancreatic attack or not with a fat content of more than 9%. Reception of such mass is prohibited. Remember that the higher the fat content of the product, the worse the removal of low-quality cholesterol. In addition, a high fat index will lead to an exacerbation of the pathology.

Chronic stage

In the chronic form of the disease, patients are also required to follow a diet. There is protein food on the table, which is easily digestible. Cottage cheese acts as one of the main products.

It is very important to monitor the patient’s condition and how the body reacts to food. If the patient does not feel sick, there is no diarrhea, no bloating, in case of pancreatitis, curd mass of 9% is included.

This milk product can be consumed in its pure form or made into dishes using it.

Souffle.
Casseroles.
Puddings.

It is also useful to mix the ingredients, for example, with pasta and vegetables. You shouldn’t experiment with the volume and fat content of cottage cheese yourself. The consumption process is controlled by a doctor.

If a stable remission is observed, patients with pancreatitis can be carefully introduced to cottage cheese dishes with 20% fat content. It is worth remembering that the situation may worsen when remission has unsatisfactory durability. Also, curd mass with high fat content can inhibit the absorption of calcium and overload the digestive system.

Recipes for their cottage cheese dishes

There are many recipes for cottage cheese dishes, thanks to which the patient’s diet with pancreatitis will be healthy, have various and tasty products. Preparing the dishes is quite easy and does not take much time.

Casserole

To make cottage cheese casserole for pancreatitis you will need the following ingredients:

low-fat cottage cheese – 200 gr.;
eggs - 2 whites;
sweet apple;
semolina - 2 tablespoons, which should first be soaked in water;
sugar;
vanillin.

The product is combined with soaked semolina, mix well. Peel and grate the apple. Add applesauce to curd mixture. Sugar and vanillin are added to taste. Beat the whites until foam forms and add them to all ingredients. Place the prepared mixture on a greased baking sheet and place in the oven for 40 minutes. Cottage cheese casserole is prepared at 180 degrees.

Multicooker casserole recipe

To prepare cottage cheese casserole in a slow cooker, you need the following ingredients:

Only low-fat cottage cheese – 500 gr.
Eggs – 4 pcs. and 1 yolk for greasing.
Sour cream – 100 gr.
Sugar – 150 gr.
Semolina – 2 tablespoons.
Vanillin – 1 pinch.
A knob of butter to grease the bowl.

Initially, the curd is ground using a sieve or blender. Then semolina and sour cream are sent to it. All components are mixed well. Next, beat the eggs with sugar and vanilla into a thick foam. Pour the mixture into the prepared mixture. Carefully combine the components. Grease the bowl with oil and pour the prepared mixture into it. On top, using a pastry brush, brush the dish with yolk. On the multicooker panel, select the baking or baking mode and set the cooking time to 1 hour. Serve the casserole with jam.

Pudding

Since it is important for patients with pancreatitis to consume cottage cheese as food, in addition to the casserole, prepare pudding.

grind 200 grams of curd using a sieve or in a meat grinder;
add to the product a large spoon of sour cream, ¼ cup of sugar, a pinch of salt, whipped egg white, 2 small spoons of semolina and a few raisins, pre-steamed in boiling water;
combine all components and place in a mold coated with vegetable oil;
put the mixture in the oven, preheated to 180 degrees for 45 minutes.

Thanks to heat treatment, the finished dish will not have a hard crust, and the consistency will be tender.

When treating pancreatitis, consult your doctor before introducing new recipes with cottage cheese.

It is well known that cottage cheese is one of the healthiest fermented milk products due to its manufacturing technology.

During the preparation of cottage cheese, milk fat and easily digestible protein are released from the milk, which makes it an essential component of a healthy diet.

Due to its beneficial properties, cottage cheese, as well as dishes prepared on its basis, is a necessary component of many therapeutic diets, including a diet for those suffering from pancreatitis.

Cottage cheese is rich:

calcium and phosphorus, necessary for the health of the skeletal system;
casein (milk protein), which has high nutritional value and can replace animal proteins;
B vitamins;
minerals that help strengthen bones and the nervous system;
amino acids.

Cottage cheese has several properties that make it a useful product for patients with pancreatitis. First of all this:

The ability to limit the inflammatory process;
Ability to produce protease inhibitors;
Increasing the body's defenses;
Reducing the risk of possible complications.

In the acute form of this disease, cottage cheese should be introduced into the diet immediately after fasting, since this product is easily absorbed by the body and is enriched with the necessary protein.

Please note that for pancreatitis, low-fat cottage cheese is recommended for consumption.

Therapeutic diet based on curd dishes

Since an important part of the complex treatment of pancreatic diseases is a therapeutic diet, knowing the recipes for preparing healthy and at the same time tasty dishes, you can diversify the menu.

Diet is necessary to prevent further destruction of the pancreas and to restore the body as a whole.

A strong argument in favor of casserole is the fact that the consistency of dishes prepared with cottage cheese significantly reduces the load on the pancreas and helps reduce gas formation.

The basic principles of nutrition during this period are:

frequent meals - 5-6 times a day, but in small portions;
the diet should consist of easily digestible foods;
The food should not be too hot or too cold.

Cottage cheese is an ideal product for following a diet during illness. It is eaten in grated form, as well as as a pudding or casserole.

Casseroles to diversify the menu for pancreatitis

When creating a menu for patients with diseases of the pancreas, many often have a question: is it possible to have cottage cheese casserole for pancreatitis? Of course, it is possible and even necessary!

Cottage cheese casserole for pancreatitis, the recipe for which can be found on the Internet or even invented independently, taking into account your taste preferences, is a healthy and, most importantly, tasty dish.

Cottage cheese dishes for pancreatitis are prepared with the addition of fruits and vegetables (carrots, pumpkin, zucchini). You can also add various cereals (except millet and pearl barley) and even pasta to the casserole.

You can prepare this dish in different ways: steamed, in the oven or using a slow cooker. The recipe for cottage cheese casserole for pancreatitis is easy to prepare and will not cause you any trouble in the kitchen.

Recipe for making cottage cheese casserole for pancreatitis in the oven:
Ingredients:

cottage cheese - 500 g;
eggs - 3 pcs.;
sugar - 1/4 cup;
semolina - 100g;
fruits/raisins/ - 1/3 cup;
kefir/sour cream/yogurt (low-fat) - 100g;
butter - 1/2 teaspoon;
baking powder.

Raisins (dried apricots) must first be softened. Mix sugar, cottage cheese, eggs until maximum homogeneity. It will be more convenient to do this using a mixer. Next, add semolina and mix again, pour in kefir with baking powder (you can use soda slaked in vinegar).

The baking dish must be greased with butter or vegetable oil, and the oven must be preheated to 180 degrees. Cooking time is 35 minutes.

The casserole will be more homogeneous if you pour semolina with warm water for 10 minutes before cooking;
The casserole must be cooled before serving.

The recipe for cottage cheese casserole for pancreatitis can be supplemented with your own ingredients, for example, your favorite fruits.

Modern housewives have already appreciated the indispensable assistant in the kitchen - the multicooker. With its help, dishes are prepared quickly, do not burn and, most importantly, do not lose their beneficial properties.

That is why, for various diseases associated with digestion, dishes prepared in a slow cooker are included in the menu. Cottage cheese casserole for pancreatitis in a slow cooker is no exception. This dish turns out to be very tender and tasty.

Here is one of the popular recipes for preparing unsweetened cottage cheese casserole for pancreatitis in a slow cooker:
Ingredients:

low-fat cottage cheese - 400 g;
sugar - 1 tablespoon;
egg whites - 2 pcs.;
semolina - 2 tablespoons;
apple - 1 pc.;
baking powder - 1/2 teaspoon;
water - 40 ml.

First fill the semolina with warm water. The whites should be beaten well with sugar, the apples should be peeled, grated and lightly squeezed out the juice. You need to mash the cottage cheese, you can use a fork. Mix the ingredients, while carefully pouring in the whipped whites.

The multicooker bowl should be greased with oil, vegetable or butter. For cooking, use the “Baking” mode, cooking time is 45-50 minutes.

To carefully remove the finished dish, you can use a special attachment designed for steaming dishes. Place the attachment on the bowl and carefully turn it over so that the casserole ends up on this attachment;
When preparing a sweet casserole, you can add lemon zest for piquancy.

The recipes are quite simple and, with a little imagination, you can diversify your diet.

Cottage cheese is one of the few foods that can be consumed during the period of exacerbation of the inflammatory process in the pancreas. The protein it contains is absorbed by the body much easier than other animal proteins. Cottage cheese for pancreatitis is allowed to be eaten in combination with other foods, as well as as an independent dish.

Is it possible to have cottage cheese for pancreatitis?

Many people consult their doctor about whether they can eat cottage cheese if they have pancreatitis. Nutritionists encourage the use of this product both in its pure form and as an additive to other dishes. The medicinal effect and nutritional value of cottage cheese are determined by the presence in its composition of a large amount of complete proteins, and in addition a very important amino acid - methionine. It also combines various vitamins and microelements well.

For pancreatitis, you should eat exclusively non-acidic and fresh, low-fat foods. Homemade cottage cheese would be the most suitable. The patient should consume it in paste form. It is also allowed to make a variety of dishes from it, such as soufflés and casseroles with puddings.

Sour and fatty cottage cheese is prohibited for patients with pancreatitis. In addition, you should not season it with spices, because this can provoke the production of large amounts of bile. It is also prohibited to prepare dishes from cottage cheese that require frying on both sides using a lot of sunflower oil.

Cottage cheese for acute and chronic pancreatitis, exacerbation of pancreatitis

To avoid stress on the pancreas, you should only consume cottage cheese, the fat content of which does not exceed 3%. In addition, the product must be fresh, optimally prepared independently. For production, you need 1 liter of milk (pasteurized is recommended), which must be boiled. Next, add lemon juice (0.5 lemon), wait for the milk to curdle, and then remove from the heat and place the contents of the container on cheesecloth (2nd layer). The curd will be ready when the whey has completely drained.

To avoid an increase in gastric acidity, you need to consume cottage cheese, the acidity of which is not higher than 170°T.

It can be consumed either grated or in the form of steamed pudding.

To compensate for the lack of calcium, it is allowed to eat food made from so-called calcined cottage cheese. You can make it yourself by adding calcium (you can choose chloride or lactic acid) to milk.

It is forbidden to eat curd or pudding every day. The recommended amount is no more than 2-3 times a week.

You are allowed to eat no more than 250 g of cottage cheese per day. At the same time, it is recommended to consume a maximum of 150 g of the product per single dose.

During the first days, patients are often given sweet dishes - soufflés or puddings, and salty curd foods are allowed to be added to the diet later.

In case of exacerbation of chronic pancreatitis, cottage cheese should be consumed in accordance with the instructions that are offered for the acute form of the disease. When the inflammation begins to subside, and there is no pain or signs of hypersensitivity to the product (such as digestive disorders - vomiting, nausea, and diarrhea), you can increase the fat content of the cottage cheese to 4-5%.

During remission, you are allowed to eat 9% cottage cheese. In addition, it is allowed to be consumed not only in the form of a soufflé or pudding, but also mixed with pasta, cereals, and meat dishes. You can add savory pastries to the menu, the filling of which will be a casserole with cottage cheese, and in addition to that, lazy dumplings.

If a person has started a stable remission, you can try adding dishes to your diet that include 20% cottage cheese. It must be remembered that cottage cheese with such fat content can provoke an exacerbation of the pathology if the remission was not stable enough. In addition, fatty cottage cheese inhibits the process of calcium absorption, which can cause additional stress on the digestive system.

At the end of the fasting period, if the pathology worsens (on the 2-3rd day), it is allowed to add curd products to the diet. But in this case, you need to eat in small portions, without consuming cottage cheese and milk at the same time, because this can irritate the pancreas.

Use for concomitant gastritis and pancreatitis

For gastritis, cottage cheese is allowed almost without restrictions, although for certain forms of pathology this product will still not be the best choice. Most nutritionists assure that you can eat an unlimited amount of cottage cheese even in case of exacerbation of gastritis, although it should be understood that the product must be fresh and pureed. In addition, with such a pathology, the soufflé form is also suitable for consumption.

Cottage cheese dishes for pancreatitis

The dietary menu for pancreatitis includes cottage cheese dishes, prepared in the form of a paste from freshly made non-acidic cottage cheese. In this case, it is imperative to exclude very sour or fatty cottage cheese from dishes.

Cottage cheese recipes for pancreatitis

A good option for pancreatitis is 4-5% non-acidic cottage cheese (or completely low-fat). You can mix store-bought diet cottage cheese with low-fat homemade cottage cheese.

To make a homemade product, boil milk (1 l), and then remove from heat and add low-fat kefir (0.5 l). If pain occurs, it is recommended to use a calcined dish, which can be purchased at a store or pharmacy.

There is also a recipe for making a dish from fresh produce. It is necessary to add 3% table vinegar (2 tablespoons) to heated milk (up to a temperature of 60 degrees), then heat the milk to 90 degrees, and then leave for 15 minutes (to separate the whey). The cooled product must be strained through cheesecloth.

To prepare the following recipe, you will need calcium lactic acid, which can be bought at the pharmacy (in the form of tablets or powder). You need 1 teaspoon of the specified powder, which is diluted with boiled milk (1 liter), stirring slowly. Place the cooled mixture on a sieve. The dish can be seasoned with sweet yoghurt (1 tablespoon). In addition, it is allowed to add individual fruits (non-acidic) - such as apples or carrots, and in addition pumpkin, pears and apricots.

You can also eat salted cottage cheese - a good dietary breakfast is created by adding vegetables and herbs, as well as sour cream or low-fat kefir.

Cottage cheese casserole for pancreatitis

To prepare a cottage cheese casserole for pancreatitis, you need semolina (2 tablespoons), which needs to be soaked in water so that it swells, and in addition to this, an apple (1 piece), egg white (2 pieces), as well as cottage cheese (200 g) and vanilla with sugar to taste.

Cooking process:

mix semolina with cottage cheese;
add vanilla and sugar to this mixture, as well as a peeled and finely grated apple;
beat the whites until foamy and then add to the mixture;
put the resulting mixture in the mold, then bake for at least 40 minutes (temperature within 150-180 degrees);
The finished dish should be cooled before use.

Steamed cottage cheese pudding for pancreatitis

To make steamed curd pudding, you will need semolina (2 teaspoons), which is soaked in water, grated cottage cheese (200 g), protein (1-2 pieces), as well as vanillin and sugar to taste. During remissions, it is allowed to add a little butter to the dish, as well as grated carrots.

Cooking process:

mix all the ingredients of the dish thoroughly;
add egg whites to the resulting mixture, whipped until foamy;
Next, the pudding is steamed.

Cottage cheese soufflé for pancreatitis

A dietary soufflé made from cottage cheese is perfect as a dessert for people with pancreatitis. Of course, the original product must have low fat content. This dish is quite simple to prepare, and at the same time it is very healthy for the body and tasty.

Cottage cheese for souffle needs to be ground using a meat grinder, sieve or blender, and for cooking you will need a slow cooker or double boiler. It is allowed to add semolina, carrots poached in milk, and cookies crumbled into small pieces to the dish.

Lazy dumplings with cottage cheese for pancreatitis

Cottage cheese for pancreatitis can be used to prepare lazy dumplings. They can be prepared according to the standard recipe, only reducing the amount of sugar added to the dish. The following option works very well:

For preparation, you need low-fat cottage cheese (250 g), an egg (1 piece), flour (3-4 tablespoons), and sugar (2 teaspoons). It is necessary to grind the egg together with sugar, then add cottage cheese and flour to the mixture, and then knead thoroughly. After this, wet your hands in cold water and mold the resulting dough into a sausage, which is then cut into small pieces (about 2 cm wide), and these pieces are rolled into balls. Then the dumplings are boiled in slightly salted boiling water (low boiling) - after they float for about 5-7 minutes.

The finished dish needs to be cooled a little and then seasoned with milk sauce or yogurt.

Kefir and cottage cheese for pancreatitis

In the chronic form of pancreatitis, regardless of the stage of the pathology, you need to drink kefir an hour before bedtime. This product is well absorbed by the body, perfectly satisfies hunger, and also gives the patient’s stomach the necessary load.

In this case, kefir should be exclusively low-fat, and you can drink it no earlier than 10 days after the exacerbation of the disease. The dosage is prescribed by the treating doctor, with a gradual increase. The maximum daily dosage is 1 glass of kefir - exceeding this limit is prohibited even in the case of stable remission. But during this period, the patient is allowed to switch to kefir with 2% fat content.

If the required daily dosage is exceeded, damage to the structures of the mucous membranes, as well as oxidation of the entire contents of the stomach, is possible. This can cause bloating and fermentation, and then lead to a failure of pancreatic function and a sharp deterioration in the patient’s health.

During periods of remission, it is allowed to use kefir as a dressing for fruit or vegetable salads, as well as boiled pasta.

With stable remission, it is allowed to add sorbitol or xylitol to kefir, and in addition, sugar and honey - this is possible, since during this period the pancreas functions stably, without worsening the patient’s condition. The addition of olive or sunflower oil may also be allowed (but only after consultation with a doctor).

Curd pudding is a tender, tasty and completely dietary dish, suitable for feeding patients with pancreatitis from 3-4 weeks after an exacerbation (subject to a diet with mechanical sparing).

Ingredients

Low-fat cottage cheese (0.5-1%) - 320-350 g.
Chicken egg - 4 pcs.
Sour cream 10% - 80 g.
Sugar - 100 g.
Potato starch - 1 tbsp. (with a slide).
Semolina - 1 tbsp.

Recipe

Preheat the oven to 180°C.

Rub the cottage cheese through a sieve or beat with a blender to obtain a soft airy mass.

Separate the yolks from the whites and add to the cottage cheese.

Place the whites in the refrigerator.

Stir the yolks into the cottage cheese.

Add sour cream, starch, semolina to the mixture.

Beat with a mixer or blender.

Beat the whites thoroughly, gradually adding sugar.

Carefully and gradually pour (or spoon) the protein foam into the curd mass and gently stir in without whisking.

Cover the bottom of the mold with parchment.

Carefully pour the resulting mixture into the mold.

Cover the top of the mold with foil.

Place the pan in the preheated oven and bake for 30 minutes. Then remove the foil and bake for another 20-30 minutes (until lightly browned). After removing the foil and before turning off the oven, do not open the door - otherwise the pudding may settle.

Turn off the gas, open the door slightly. After 10-15 minutes, remove the form with the pudding.

Let the pudding cool in the pan at room temperature, then remove, remove the parchment and cut into portions. You can serve it separately, with tea or another drink, or top the pudding with sour cream or berry syrup.

Cooking options:

Dietary option - only egg whites are used (yolks are not added), sugar can be taken 2 times less than the norm or a sweetener can be added instead. It is better to steam this pudding for 45 minutes.
The pudding can be prepared in a slow cooker - 45 minutes on the “baking” mode and let stand under the closed lid for another 15 minutes.
In the microwave, the pudding will be ready in just 20 minutes (at 750 W).

Benefits of the dish

Curd pudding is a dish of delicate consistency, easily digestible and at the same time rich in protein of animal origin, the intake of which in case of pancreatitis is simply necessary to restore the structure and function of the gland.

Possible harm to the dish

Pudding is contraindicated during an exacerbation period, since it contains sugar and fats (egg yolks, sour cream). Due to the presence of sugar, it is not recommended to consume it in case of diabetes mellitus due to pancreatitis. In general, the dish is well tolerated and is dietary.

For acute pancreatitis

Pudding with a sweetener and without yolk, steamed, can be administered in small portions from 3-4 weeks from the onset of an attack of pancreatitis.

For chronic pancreatitis

During the period of remission, pudding according to the full recipe (with yolks and sugar) can be included in the menu 2-3 times a week, using it as breakfast, lunch, afternoon snack or dessert. Additives to the pudding are allowed in the form of low-fat sour cream, cream (if tolerated), fruit and berry syrup, jam, honey, fruit and sour cream.