Curd soufflé in the oven: a recipe for an exquisite delicacy

Curd soufflé in the oven with apples

Curd soufflé is a very tasty dessert that will not harm your figure. A delicious delicacy prepared according to this simple recipe turns out very airy and tender.

Ingredients:

400 gr. fresh fatty homemade cottage cheese;
50 gr. semolina;
3 domestic chicken eggs;
75 gr. Sahara;
1 sweet apple;
10 gr. poppy;
20 gr. butter.

recipe for cottage cheese soufflé cooked in the oven with apples
General information:

Cooking time: 1 hour;
Number of servings 4.

Cooking method:

First, prepare all the ingredients. Break up the large lumps of curd and grind them until smooth. Add semolina. Mix the cereal well with the curd mass. Carefully separate the yolks from the whites.
Beat the whites. We wait until they turn into thick foam. Only after this do we finish whipping. The fluffier and thicker the protein foam is, the airier the curd diet soufflé will be. And this is the main thing in this dessert. To do this, it is advisable to use fresh eggs and add a pinch of salt during the beating process.
Add sugar. It can be replaced with honey or some fruit jam syrup. Pour the yolks into the substance. Add protein foam. Add the butter and stir the batter for 5 minutes. If you use a blender, you can cut your time costs in half.
Finely chop the apples. Add crushed fruits to the curd substance. Pour out the poppy seeds. Mix the curd dough well. We fill molds intended for preparing various desserts.
Place in a preheated oven for 20–30 minutes. You can easily tell if it is ready by piercing the dough with a toothpick. The presence of dough on it means the dish is unprepared, and its absence means successful baking.

Confectioners' gatherings

Not only a professional pastry chef can prepare a curd soufflé. Each of us can make such a delicious dish without much difficulty.

Of course, as you may have guessed, the base is cottage cheese. If possible, purchase a homemade product. If not, take store-bought fermented milk.

First, the cottage cheese is crushed. It can be ground in a sieve, breaking up large lumps. Or use an immersion blender to blend.

On a note! Some types of cottage cheese are too wet. In this case, the mass is transferred to gauze, tied tightly and squeezed to remove excess liquid.

Traditionally, a chicken egg is added to the soufflé, but not the whole egg, but the white. It is this component that will give the soufflé fluffiness and lightness.

On a note! The arithmetic is simple: the more tightly the egg whites are beaten, the more airy and porous the cottage cheese soufflé will be.

To make it easier to beat the egg white, you should first cool it and add a small pinch of finely ground salt.

Vanilla, cinnamon powder, and ground nutmeg are also added for flavor. You can’t do without granulated sugar. Adjust its quantity yourself, taking into account your taste preferences.

On a note! The soufflé will be softer and more uniform if you replace the granulated sugar with the same amount of powder.

Pastry tips:

for preparing soufflé, it is better to choose granular cottage cheese; a mixture with fillers and other additives is not suitable for these purposes;
to improve the aroma, add crystalline vanilla sugar or a few drops of essence;
use silicone molds for baking;
the recipe for making curd soufflé in the oven can be easily adapted to a microwave oven or multicooker;
the maximum beneficial properties will be preserved in the cottage cheese if the soufflé is steamed;
The curd mass tastes ideally combined with sweet and sour apples and raisins;
To make the soufflé more satisfying, add a little premium flour or semolina.

Soufflés can be prepared not only by baking. You shouldn’t refuse such a delicacy if you don’t have an oven. If you add edible gelatin diluted in milk to the curd mass, you will get an equally tasty delicacy. It just needs to be kept in the refrigerator for several hours until it hardens completely.

Fruit or berry pulp will help diversify the taste of curd fillet.

On a note! Cooks often add strawberries, raspberries, peaches, and pineapples.

Curd soufflé acts not only as a dessert on its own. It is often used to decorate cakes. In this case, you can cut out the biscuit base; by the way, it is the biscuit that perfectly harmonizes the taste with the curd mass. There is no need to bake the soufflé, just add gelatin. This sweetness will turn out not only tasty, but also very satisfying.

Here's another idea for those with a sweet tooth - soufflé with bananas or chocolate. In general, you can constantly experiment with the taste of the treat. Prepare treats of different tastes, taste and choose the best treats for yourself and your household.

Curd soufflé with cocoa

recipe for a delicious curd soufflé with cocoa
For all lovers of light, airy and healthy desserts, I want to tell you how to make curd soufflé with cocoa. Incredibly appetizing, very tasty and so tender that it literally melts in your mouth.

Ingredients:

Cottage cheese - 400 gr.
Milk - 0.5 cups
Cocoa - 2 tbsp. spoons
Gelatin - 1 tbsp. spoon
Sugar or honey - to taste

General information:

Cooking time: 2 hours;
Number of servings 5.

Cooking method:

The first step is to soak the gelatin. It is best to dissolve it in a small amount of water. According to the instructions on the package, heat it over a fire if necessary.
The cottage cheese must be rubbed through a sieve, and then put it in a deep bowl. Add cocoa, mix everything carefully.
Add sugar to taste or (to make the dessert healthier and low-calorie) add honey. Using an immersion blender, you need to turn the curd mass into a homogeneous puree. Gradually add milk while continuing to whisk.
At the end, pour in the completely dissolved gelatin and beat a couple more times. That's all, the base for the soufflé is ready. All that remains is to prepare the molds (silicone for muffins or glasses, for example) and pour the resulting mass into them. 8. Place the soufflé in the refrigerator for 2-3 hours until it hardens well.

Chocolate curd soufflé

Ingredients

Cottage cheese - paste (you can use children's cottage cheese) - 300 g + -
Powdered sugar - 1 tsp. + —
Chocolate (preferably black) – 100 g + –
Cream (high fat content) – 200 ml + –
Liqueur - 2 tbsp. l. + —
Gelatin - 1 tbsp. l. + —
Milk - 3 tbsp. l. + —
Cocoa - 1 tbsp. l. + —
Cookies – 200 g + –

Preparation

This recipe does not require heat treatment of the cottage cheese, so all its beneficial properties are preserved. And chocolate will only add sophistication to the dish!

We take a baking dish (but we won’t bake anything in it!), grease the sides and its bottom with oil. Next, line the bottom with oiled baking paper.
Grind the cookies in a meat grinder or using a blender, mix with cocoa powder. Add heated milk and butter warmed to room temperature to the resulting fine crumbs. Stir until smooth, and carefully, evenly layer the cake onto the bottom of the prepared pan. Place the form with the soufflé base in the refrigerator.
We deal directly with the soufflé. Melt the chocolate in a water bath and let it cool. Add cottage cheese, vanillin, powdered sugar and liqueur to the cooled chocolate. Beat all ingredients thoroughly with a blender or mixer until soft and fluffy.
Now we take the gelatin, pour it with three tablespoons of hot water and leave it for 10 minutes. Next, put the bowl with the swollen gelatin in the microwave for 30 seconds (for further use we get a clear liquid). Let it cool.
In a separate container, whip the cream into a fluffy foam.
Let's start preparing the actual curd soufflé. Add gelatin to the whipped curd mass in small portions, constantly whisking all ingredients so that the gelatin is evenly distributed throughout the mixture.
Add whipped cream to the resulting curd mass and beat everything thoroughly again. Soufflé - ready!
Remove the pan with the cookie crust from the refrigerator and pour the soufflé into it. For complete hardening, the cake must be refrigerated for about 12 hours.

We serve our incredibly delicious dessert solemnly and beautifully! Enjoy your meal!

We recommend trying another recipe for making curd soufflé without baking.

Curd soufflé with gelatin

Ingredients:

Cottage cheese – 400 gr.
Milk – 100 gr.
Sugar – 50 gr.
Gelatin – 15 gr.
Vanilla sugar – 1 gr.

General information:

Cooking time: 2 hours 15 minutes;
Number of servings 4.

Cooking method:

Prepare all the necessary ingredients. First you need to soak the gelatin in 40 ml of water.
Beat the cottage cheese well with a blender so that there are no lumps. Add milk, sugar and vanilla sugar to the cottage cheese. Beat well with a blender until smooth.
Heat the gelatin (in a water bath or in a saucepan with a thick bottom over very low heat) until dissolved.
While constantly whisking, pour warm gelatin into the cottage cheese in a thin stream. Stir quickly to avoid lumps.
Divide the curd mixture into molds and refrigerate for 2-3 hours.

Soufflé with semolina and cottage cheese

recipe for a delicious soufflé with semolina and cottage cheese
An airy cottage cheese soufflé baked in portioned molds can be offered to the family for breakfast, or you can pamper your loved ones with a healthy dessert after dinner!

Ingredients:

cottage cheese – 200 gr.;
2 chicken eggs;
1 tbsp. l. Sahara;
1 packet of vanilla sugar;
2 tsp. semolina
2 tsp. sour cream;
a pinch of salt;
1 tsp. butter.

General information:

Cooking time: 70 minutes;
Number of servings 4.

Cooking method:

First you need to prepare the curd mass: put cottage cheese, sour cream, butter, sugar (vanilla and regular), egg yolks and semolina into the bowl of a food processor or blender. Beat the mixture well until completely homogeneous.
Now it’s time to work on the whites - they need to be thoroughly beaten with a pinch of salt until they form a strong, stable foam. Having achieved this, you need to gradually, one spoon at a time (as the recipe recommends), begin to introduce proteins into the curd mass.
You only need to stir the mixture with a spoon, very carefully so as not to lose air bubbles - the main secret of the amazing airiness of the dessert.
Prepare the molds and fill them with dough (a little more than two-thirds - the curd soufflé will rise).
Immediately send the filled molds to bake. They should spend 25 minutes in the oven. One very important point: the door should absolutely not be opened at this time - otherwise the soufflé will hopelessly fall off.
The finished curd soufflé must be served immediately - after 20 - 30 minutes it will lose its delicious appearance, although the taste will not be affected.

Curd soufflé with raisins

recipe for making cottage cheese soufflé with raisins at home
Ingredients:

250 gr. homogeneous cottage cheese;
2 eggs;
2–3 tbsp. l. Sahara;
1 tsp. flour;
1 tsp. starch;
1 tsp. vanilla sugar;
a pinch of salt;
a handful of raisins;
apple - 1 pc.;
1 tsp. powdered sugar;
butter for greasing molds.

General information:

Cooking time: 50 minutes;
Number of servings 2.

Cooking method:

Prepare the necessary ingredients. First, you need to add yolks, sugar, vanilla sugar, and salt to the cottage cheese. Mix everything well.
Add washed and dried raisins, flour, starch. Knead the resulting mass well.
Beat the whites into a strong foam. Add to the curd mass, mix carefully with a spatula so that the whites do not fall off.
Grease the molds well with butter. I have four fireproof ceramic molds with a diameter of 9 cm and a height of 6. Spread the soufflé mixture.
Remove the skin from the apple. Use a vegetable peeler to cut into thin strips. Roll several strips in a spiral, in the shape of a rose. Place in curd mixture. Sprinkle powdered sugar on top.
Place in an oven preheated to 175 C for 30–35 minutes. Serve this dessert warm. Enjoy your tea!

Curd soufflé

Soufflés made from fresh low-fat cottage cheese are perfect for both baby and diet food. Curd soufflés are easy to prepare, very tasty and healthy. “Soufflé” means airy (translated from French). A curd soufflé will be airy only if we can beat the egg whites into a strong foam. Here are some secrets on how to whip egg whites correctly:

Beat the egg whites in a glass, porcelain or enamel bowl. Aluminum cookware is not recommended as it gives a gray color to the squirrels. Plastic dishes have pores that are not properly cleared of grease and this prevents the egg whites from whipping.
The dishes must be clean, free of grease and perfectly dry. A drop of water or poorly washed grease from the dishes will extinguish the foam, the egg whites will be more difficult to whip, and the resulting foam will be fragile and unstable.
Egg whites whip better if you add a pinch of salt to them.
Fresh egg whites do not whip well, use week-old egg whites

This post contains recipes for curd soufflés that meet the requirements of diet No. 5p for pancreatitis. Dishes prepared according to these recipes are low-fat and high in protein, so they are included in the menu of protein diets for weight loss.

Steam curd soufflé

Ingredients:

cottage cheese 9% - 300 g (1.5 packs)
milk 3.2 - 100 g (0.5 cups)
semolina - 20 g (1 tbsp)
eggs - 40 g or (1 piece)
sour cream 20% - 40 g (4 tsp)
butter - 10 g (1 tsp)
granulated sugar - 30 g (3 tsp)

Cooking method:

The cottage cheese must be made elastic, in the form of a paste. To do this, we choose a convenient method: rub it through a sieve, pass it through a meat grinder or grind it using a blender. And I do this:

I separate the egg whites from the yolks and beat the whites into a strong foam.
I combine products: cottage cheese, sour cream, milk, sugar, semolina and egg yolks. I mix, chop and beat with a blender.
Add the whipped whites into the resulting curd mass. Mix carefully.
I grease the mold with butter, put the curd mass into it.
I cook steamed curd soufflé in a slow cooker. Pour two glasses of hot water into the multicooker pan. I set the mode:

"Steaming"
Time - 40 minutes.

Note: Steamed uflé curds can be cooked in a water bath in the oven. Cooking time 30-40 minutes
Bon appetit!
Nutrient content per 100 grams of dish:

Proteins - 10.06 g
Fat –9.72 g
Carbohydrates - 8.24 g
Calorie content – 209.88 Kcal
B1 – 0.0289 mg
B2 - 1968 mg
C - 0.2139 mg
Ca- 156.461 mg
Fe - 0.2118 mg

Curd soufflé with carrots

Ingredients:

cottage cheese 9% - 200 g (1 pack)
milk 3.2 - 100 g (0.5 cups)
semolina - 20 g (1 tbsp)
eggs - 40 g or (1 piece)
sour cream 20% - 40 g (4 tsp)
butter - 10 g (1 tsp)
granulated sugar - 30 g (3 tsp)
carrots - 80 g,

This recipe is similar to the previous one. But, before introducing the proteins into the curd mass, add carrots poached in milk (point 3). And now in more detail:

Cooking method:

I separate the egg whites from the yolks and beat them into a strong foam.
I combine products: cottage cheese, sour cream, milk, sugar, semolina and egg yolks. I mix, chop and beat with a blender.
We chop the carrots on a grater (Choose for yourself - fine or coarse. Depends on your condition.
If you are in remission, then you can use a coarse grater). Let the carrots simmer in milk until tender and add them to the curd mass.
Add the whipped whites into the resulting curd mass. Mix carefully.
I grease the mold with butter, put the curd mass into it.
I cook cottage cheese soufflé with carrots in a slow cooker. Pour two glasses of hot water into the multicooker pan. I set the mode:

"Steaming"
Time - 30 minutes.

Note: Steamed curd soufflé with carrots can be steamed in a water bath in the oven, or you can place the curd soufflé with carrots on a baking sheet and bake in the oven.
Time - 30-40 minutes
Bon appetit!
Nutrient content per 100 grams of dish:

Proteins - 9.22 g
Fat –9.7 g
Carbohydrates - 8.37 g
Calorie content – 202.34 Kcal
B1 – 0.0329 mg
B2 – 2248 mg
C - 0.2444 mg
Ca- 177.63 mg
Fe - 0.242 mg,

Steam soufflé from semolina

Ingredients:

semolina
pasteurized milk
butter
sugar
chicken egg

Cooking method:

I separate the egg whites from the yolks and beat them into a strong foam.
Combine milk with water and bring to a boil.
Add semolina to the boiling milk and, reducing the heat, boil for another 10 minutes.
Remove the porridge from the heat, add the yolk, sugar and butter. Mix everything thoroughly.
Add the whipped egg white.
Place the soufflé in a greased form and steam it.

Curd soufflé with cookies

Ingredients:

fresh non-acidic low-fat cottage cheese 9% - 200 g (1 pack)
sugar - 30 g (3 tsp)
savory unsweetened cookies - 25 g
chicken egg - 40 g (1 piece)
pasteurized milk - 100 g (0.5 cups)
butter - 10 g (1 tsp)
low-fat sour cream - for serving

Delicate curd soufflé with fruits

Ingredients:

300 gr. cottage cheese
a glass of strawberries, wild strawberries, raspberries
2 yolks
4 squirrels
150 g powdered sugar
stick of butter
100 ml milk

General information:

Cooking time: 60 minutes;
Number of servings 3.

Cooking method:

Let's dilute gelatin in milk. Set aside a dozen fresh red berries to decorate the dessert, and wipe the rest. Combine berry puree with yolks and sugar. Beat with a mixer.
Rub the cottage cheese through a sieve and gradually introduce into it, in a thin stream, the gelatin diluted in milk and strained. Armed with a mixer or immersion blender, let's turn the curd base into a fluffy cloud. Add sweet berry puree and beat again.
Let's foam the cooled whites into a thick airy mixture and carefully, without disturbing the structure, add them to the curd and berry delicacy.
Grease a baking dish with oil and place the dessert. Preheat the oven to +180 °C and wait, without making unnecessary noise, for about twenty minutes. Serve immediately, garnished with fresh red berries.

Dietary cottage cheese soufflé

recipe for dietary soufflé from cottage cheese with berries.
Delicious dietary soufflé from cottage cheese with berries. From these ingredients you will get 4 servings of dietary soufflé. One serving contains approximately 90 calories!

Ingredients:

250 grams low-fat cottage cheese
1 egg.
50 milliliters of low-fat kefir.
100 grams of any berries.
Any sweetener to your taste.

General information:

Cooking time: 50 minutes;
Number of servings 4.

Cooking method:

First you need to make sure that there are no large lumps in the cottage cheese. Mash it with a fork, if you have extra time, you can rub it through a sieve. Add the egg to the cottage cheese and stir. If the curd mass is too dry, do not forget to add kefir.
Add sweetener to taste and beat with a mixer until you get a homogeneous mass.
We do the same with the berries - beat them in a blender until the consistency of puree is obtained.
Now put one part of the curd mass into the baking dish, then the fruit mass and fill it with curd again. Steam the dietary curd soufflé for about 15 minutes.
You can prepare cottage cheese soufflé in a slow cooker using the same recipe if you don’t have a double boiler: pour water into the slow cooker, install a wire rack and place the soufflé pan on it.

Cottage cheese dessert with banana

Cottage cheese and banana soufflé in the oven turns out delicious. For it you will need the following ingredients - two tablespoons of cottage cheese, one tablespoon of semolina, 40 g of soft butter and an egg.

Place cottage cheese in a bowl. Let's add semolina to it. Beat the resulting mass with a blender. Then add the egg and soft butter. Beat the mass until it has a homogeneous structure. Peel the banana and cut the pulp into small pieces. Add them to the curd mixture.

Let’s “treat” the mold with oil. We put our dough into it. Bake the soufflé for fifteen to twenty minutes at one hundred and eighty degrees. Ready!

On a note! You can also bake the soufflé in a slow cooker. This dish is also steamed.