Diet is a special period in a person's life when he is forced to limit himself in the use of certain categories of products. There are several reasons why a person decides to go on a diet: health problems, excess weight, sports mode and others. However, even if you are on a diet for one reason or another, this is not a reason not to pamper yourself at all.

One of the dishes that you can please yourself with is diet chicken soufflé. Yes, yes, soufflé. For many, this name is probably associated with some kind of dessert, but today soufflé can be a great alternative to second courses if it is made from chicken meat.

Benefit and harm

Chicken soufflé is the type of dish that is quite easily digested, so it is often recommended for people with pancreatitis or gastritis. It not only saturates the body well, but also contributes to its recovery.

In addition, chicken meat is classified as a dietary variety, so this soufflé is low-calorie, and, therefore, it can be included in your diet even on a diet or during fasting days.

The main useful properties of dishes with chicken soufflé include:

• an abundance of nutrients and trace elements necessary for the normal functioning of the human body;
• the composition of the dish contains only pureed meat, vegetables, cottage cheese and eggs, that is, everything that is useful for those who are contraindicated in rough, fried and fatty foods;
• fragrant spices and herbs can be added to the dish;
• the cooking process is quite simple and understandable, that is, you do not need to be a gifted culinary specialist to cook it;
• suitable for use not only by those who are losing weight, or those who have some problems with the digestive system, but also by quite healthy people who want to keep fit and try to eat right.

If we talk about those who suffer from a disease such as pancreatitis, then it is worth noting here that such people are forced to adhere to dietary restrictions not for a certain period of time, but constantly. Any violation of the nutrition system can lead to serious consequences in the form of exacerbations and complications.

For those who have such a problem as pancreatitis, a special nutritional scheme has even been developed, which is called "Table number 5". According to this system, patients in the diet should contain only vegetables, fruits, cottage cheese, as well as cheese and meat with a low percentage of fat. These restrictions must be strictly observed so as not to provoke exacerbations.

In addition, all foods must be steamed or stewed in the oven. Nothing fried, salty, smoked, of course, is categorically impossible. Small deviations from the system are acceptable, but only during periods when the disease does not make itself felt.

Chicken soufflé is an ideal dish for such a food system, because it fully meets all its criteria. However, during a period of serious exacerbation, it is also better to postpone the use of this "dessert". Here it is better to include the dish in the diet gradually, starting only from the fifth day after an acute attack or relapse.

Do not forget that any food, even the most useful and healthy, can harm the body if it is abused in quantity. Everything is good in moderation. Large portions can cause excessive stress on the gastrointestinal tract. The recommended dosage is no more than 150 gr. and no more than every 3 hours.

In general, if you eat in moderation, chicken soufflé will not harm your body. Of course, we are talking about dishes that are prepared exclusively from fresh meat.

Chicken souffle is a protein-rich product, because the vast majority of recipes for this dish are dominated by egg whites. They are the key ingredient of the dish, since they are quite well absorbed by the body and contain many useful and even essential amino acids. But, despite this, of course, there are cooking options without eggs at all.

In some recipes, in addition to egg white, they also include the yolk. As part of this option, there are no less healthy fats and carbohydrates for the body. However, they can harm your figure. Therefore, this type of dish can hardly be classified as dietary.

If you want to cook a diet chicken soufflé, then it is better to give preference to those recipes that are dominated by vegetables (with the exception of potatoes) and spices.

Recipes

A wide variety of chicken souffle recipes allows you to indulge yourself with a new dish every time, while not adding harmful components to it that can harm your digestive system and overall health.

To prepare chicken soufflé, you will need chopped poultry meat, twisted into a mushy state. Of course, you can also take ready-made minced meat bought in a supermarket, but in this case, the presence of various unhealthy components is possible, which is undesirable.

You can cook the dish both in the oven (then you will need special forms), and in a slow cooker.

To make the steam soufflé airy and more juicy, it is recommended to add egg white, previously beaten with a blender to foam, into the mushy mass.

If you want to add piquancy to the taste, you can add milk, low-fat sour cream or aromatic herbs to the recipe.

No eggs under cheese

An excellent dish is obtained from a chicken soufflé cooked a little against the rules: eggs are not used here, and the soufflé itself is baked with cheese. For such a recipe, you will need: low-fat sour cream, chicken, onions, some milk and, of course, hard cheese (better if it is Dutch), as well as salt, spices and herbs to taste.

Then finely chopped onions, sour cream are added to the meat, a little milk is poured. All this is thoroughly mixed, and then, when the mixture is ready, it must be distributed evenly over the baking dish and sent to the oven preheated to 180 degrees.

Bake for about 20-25 minutes. After this time, you need to get the soufflé and grate cheese on top of it, completely covering the dish with it. Then we send everything back to the oven and leave it there until the cheese is melted.

With vegetables

Chicken soufflé with vegetables is a great option for those who are at the stage of bringing their figure into shape, and for those to whom the doctor has prescribed the "Table number 5" system, and supporters of proper nutrition will also like this option. Moreover, it is extremely easy to prepare.

In addition to chicken fillet, vegetables form the basis of the dish. You can buy a ready-made frozen mixture in the supermarket, or you can pick up fresh ones, while giving preference to exactly the ones you like.

Also here you will need egg whites and cream. The use of mild seasonings or aromatic herbs is encouraged.

To prepare this type of soufflé, the fillet must be chopped in a blender or in a meat grinder, then cream and beaten egg whites are poured into it. The vegetable mixture, if you prefer the frozen version, should be dipped in hot water for a few minutes, and then pulled out and dried thoroughly. If you bought vegetables fresh, then you need to boil them slightly, and then finely chop.

Now you can mix vegetables and the resulting minced meat. Try to distribute everything evenly.

The next step is to fill the baking dish with the resulting mixture. Next, placing the dish in a slow cooker or preheated oven, you need to wait about 30-40 minutes, and it will be ready.

After the dish is cooked, it is recommended to leave it in the switched off oven or slow cooker for another 15-20 minutes. The fact is that during the cooking process a huge amount of juice is released from the meat, and during the time that the soufflé stands in the cooling oven, it will be able to absorb it back and, accordingly, will become much juicier.

with potatoes

A recipe with potatoes is one of the most high-calorie options. This is not surprising, because the ingredients for such a dish are such products as: potatoes (which contain a huge amount of starch), a piece of loaf (which contains a lot of simple carbohydrates), egg yolks, chicken and milk.

As in all previous recipes, the same manipulations must be done with poultry meat: cut and grind in a meat grinder or with a blender, bring to a state of homogeneous mass.

Potatoes need to be finely grated and mixed with minced meat. When you get a porridge-like mass, add beaten egg whites to it.

All this is placed in a baking dish and cooked in an oven heated to 180 degrees for about 40-45 minutes.

See the video below for how to cook diet chicken soufflé.

The most useful sweets for the figure! ???

1. Chocolate soufflé with cottage cheese
? per 100 grams - 94.91 kcal? B / W / U - 15.38 / 1.52 / 5.09?

Ingredients:
Fat-free cottage cheese - 300 g
Natural yogurt - 100 g
Cocoa - 1.5 tbsp. l
Gelatin - 15 g
Water - 30 ml
Sweetener - to taste

Cooking:
Blend yogurt, cottage cheese, sweetener and cocoa in a blender until smooth. Soak gelatin in cold water for 10-15 minutes. Put the pan with gelatin on the fire, not bringing to a boil. Add gelatin to chocolate cream, mix thoroughly. Beat the cream with a mixer for 1-2 minutes.
Pour the mousse into molds or bowls, refrigerate for 2-3 hours.
You can add nuts or berries if you like.

2. Lemon mousse
? per 100 grams - 142.21 kcal? B / F / U - 30.47 / 1.49 / 2.09?

Ingredients:
250 g soft fat-free cottage cheese
2 sheets of gelatin
Zest of half a lemon
1 egg
Stevia to taste
1 pinch of salt

Cooking:
Place the gelatin sheets in cold water. Grate the zest of half a lemon. Separate the protein from the yolk. In a bowl, whisk together the egg yolk, stevia, lemon zest and 50 g cottage cheese until smooth. Pour the mixture into a small saucepan and heat over low heat for 2 minutes. Then remove from heat, add gelatin. Mix until the gelatin is completely dissolved. Whisk the remaining cottage cheese and add it to the lemon cream. Whisk the egg white to a stiff peak with a pinch of salt, then stir in the stevia. Continue whisking for a few more minutes. Mix both mixtures carefully. Put in the refrigerator for 2 hours. On top, you can make "whipped cream" from the protein raised into a thick foam.

3. Apple mousse
? per 100 grams - 21.47 kcal? B / F / U - 0.85 / 0.16 / 3.89?

Ingredients:
apples - 100 gr
water - 150 ml
gelatin - 2 gr

Cooking:
Rub the peeled apple on a fine grater. Pour the peel and core with boiling water and cook for 10 minutes. Then strain the broth, boil, add gelatin pre-soaked in cold boiled water and stir. Combine with grated apple and beat with a mixer into a lush mass. Pour into molds and put in the refrigerator.
Yield: 200 gr

4. Quick banana mousse
? per 100 grams - 88.3 kcal? B / F / U - 3 / 0.16 / 18.73?

Ingredients:
Protein - 2 pcs
Banana - 2 pcs
Lemon juice - 1 tsp
Sweetener - to taste

Cooking:
Peel bananas and mash. This can be done with a grater, fork or blender. Whisk the whites. They should be so thick that when the bowl is turned over, it should not run or drip. Mix 1.5 bananas, proteins, lemon juice and sweetener in one container. Put in bowls alternating mousse with slices of the remaining banana. Dessert is ready.
Leave it for a few hours in the refrigerator to make it even tastier. When serving, decorate with berries, nuts or dried fruits!

5. Curd and berry cream: the right dessert for a slim figure!
? per 100 grams - 89.33 kcal? B / W / U - 11.84 / 2.23 / 5.5?

Ingredients:
Fat-free cottage cheese - 400 g
Natural yogurt - 100 g
Nuts - 30 g (we have peanuts)
Fruits, berries - 120 g (we have lingonberries)
Sweetener - to taste

Cooking:
Add yogurt to the curd, start kneading the mousse. We introduce the sweetener and knead the mass with a blender. If desired, you can add a little vanilla. Add fruits, berries and nuts according to your taste. We've got roasted peanuts, chop them up. We add it to our curd mass, mix everything.
Now you need to beat the berries / fruits. We have frozen cranberries. Blend it with the sweetener in a blender until pureed.
Now put the curd mass in a glass, then pour over the berry sauce, then the curd mass again - and again the berry sauce. And so on until you reach the top of the glass.
It turns out so beautiful. Sprinkle everything with the remaining nuts on top, send the mousse to the refrigerator so that the mass freezes a little. After about an hour, dessert can be served at the table.

Bon appetit!

French soufflé translates as "breath" or "exhale". The word gave the name both to the prompter profession and to the dish. In the case of a prompter, the word implies a whisper, imperceptible clues, but with a dish - a weightless airy consistency! Thus the essence souffle embedded in its name.

And if they mention the soufflé, then as a dessert. Fruit, caramel, chocolate, cottage cheese… Stop! Let's think about savory variations. Snack soufflé no less tasty and also a dietary dish. Suitable for a children's table, and for the nutrition of people with gastrointestinal problems, and for those who do not get tired of getting slim.

Soufflé no more difficult than a proper omelet. The airy consistency is achieved by whipped egg whites to a creamy state. And so that the product rises properly in the oven and does not settle, first prepare the baking dish. To do this, grease it with a thick layer of softened butter and sprinkle with crushed breadcrumbs, semolina or flour. Fill the form with a mass of two-thirds.

Snacks soufflé

Tender chicken soufflé

Ingredients

• 500 g chicken fillet
• 2 egg whites
• 200 ml medium fat cream
• 1 bulb
• 2–3 tbsp. l. breadcrumbs
• 3-4 sprigs of dill
• salt, pepper to taste
• 0.5 tsp lemon juice
• 2 tbsp. l. softened butter

Cooking

1. Pass the chicken fillet and onion through a meat grinder. Finely chop the dill. Add one tablespoon of breadcrumbs to the minced meat, salt, ground pepper to taste, chopped dill, pour in the cream and mix.
2. Add lemon juice to the proteins, beat the mass into a strong foam. Gently fold it into the mince. Arrange in prepared molds (greased with oil and sprinkled with breadcrumbs), put in the oven for 25-30 minutes at 180 degrees. Place a deco with a cup filled with water on the bottom rack of the oven.

Beef soufflé

Ingredients

• 300 g boiled beef
• 130 ml milk
• 1 egg
• 1 tsp softened butter
• 1 tsp flour
• salt to taste

Cooking

1. Grind the beef in a blender. Separate the yolk from the protein and mix with milk, flour and butter. Add the mixture to the beef and mix thoroughly.
2. Beat the protein with a pinch of salt and gently fold into the minced meat. Fill the prepared baking container for 3 fingers, send for 20 minutes to bake at 200 degrees.

Fish soufflé with rice

Ingredients

• 6 art. l. boiled rice
• 3 eggs
• 60 g hard cheese
• 200 g fish fillet
• 2 tbsp. l. medium fat sour cream
• 1 bulb
• salt, pepper to taste
• 2 pinches Italian herbs

Cooking

1. Separate the whites from the yolks and beat with a pinch of salt in a stable foam. Mix yolks with sour cream.
2. Grate the cheese, pass the fish along with the onion through a meat grinder. Salt the rice, pepper, add a pinch of aromatic herbs, grated cheese and minced fish. Gently fold in the beaten egg whites.
3. Put the mass into the prepared form, pour over the sour cream-yolk mixture, bake for 20 minutes at 180-200 degrees.

Cauliflower soufflé

Ingredients

• 500 g cauliflower
• 60 g softened butter
• 6 art. l. flour
• 2 eggs
• salt to taste
• 2 tbsp. l. breadcrumbs
• 200 ml milk
• 1 chip. nutmeg

Cooking

1. Divide the cabbage into inflorescences, boil in lightly salted water, cool. Grind in a food processor or with a blender, add milk, 50 g butter, yolks separated from proteins, a pinch of nutmeg, mix, then add flour.
2. Beat the chilled proteins until a steep foam, enter them into the cabbage mass.
3. Grease the molds with oil, sprinkle with breadcrumbs, fill them with a mass of two-thirds. Send to the oven for 40 minutes to bake at 180 degrees. Do not open the door for the first 20 minutes so that the soufflé does not fall off.

Turkey soufflé with paprika

Ingredients

• 300 g turkey meat
• 2 tbsp. l. soy sauce
• 0.5 tsp ground paprika
• 1 st. l. fat sour cream
• 1 egg
• 1 st. l. butter
• 1 tsp flour
• 1 st. l. breadcrumbs
• salt to taste

Cooking

1. Pass turkey meat 2 times through a meat grinder. Add paprika, sour cream, soy sauce, egg yolk and flour. Mix the mince thoroughly.
2. Beat the protein with a pinch of salt until foamy, gently fold into the minced meat. Molds (2 pcs.) Grease with oil, sprinkle with breadcrumbs. bake for 20-25 minutes at 190 degrees.

Soufflé is usually served warm directly in molds. Complete the meal. Taste tenderness and share our recipes with your friends!

Beef soufflé- a delicious diet dish, a real find for losing weight: the recipe is simple, the nutritional value is high, the calorie content is low. This dish is prepared on the basis of beaten egg whites. Due to its delicate texture, it is easily absorbed by the body.

The recipe fits perfectly into the menu of low-calorie diets and weight loss programs, suitable for children's and medical nutrition. It is healthy, nutritious food. Meat dishes with the addition of eggs are rich in vitamins and contain a number of essential amino acids. If you follow the recipe exactly, know the secret tricks of the chefs, you can get a real air treat for the weekend.

Meat soufflé: step by step instructions

Basic Recipe

Soufflé can be prepared from beef, rabbit or dietary poultry meat. For baking, a refractory or silicone mold is used, as well as special portion molds. Bake in the oven or in a slow cooker. The steamer is rarely used.

Ingredients:

• 600 grams of beef
• two eggs
• one bulb
• seasonings (salt, pepper)

Cooking method

• Wash the meat, cut into pieces, clean from veins and films. Cook. Cool down. Grind in a meat grinder, you can immediately with onions. Salt, put spices. Mix everything.

• Separate the yolks.

• Beat the protein mass to steep peaks and cool.

• Mix the yolks into the prepared minced meat, then gently fold in the beaten proteins. Mix. Divide the resulting mass into molds.

• Bake at t=180 degrees for 40-45 minutes. "Indicator" of readiness - the appearance of a golden crust.

Meat soufflé with cottage cheese

This recipe is extraordinary. At first glance, the combination of cottage cheese and meat looks unconvincing. But once you try this dish, all doubts will disappear. The dish turns out to be more juicy, and light curd sourness reveals the familiar taste of beef in a new way.

Ingredients:

• 50 grams low-fat cottage cheese
• 200 grams of beef
• 20 grams of butter
• seasonings

Cooking method

First you need to prepare the meat - boil, cool, grind in a meat grinder. Put in a large bowl and mix together with curd. Puree the resulting mass with a blender, add the yolk, butter and spices. Mix again and add beaten egg whites. Form small balls from the resulting paste and bake. This original dish is recommended to be cooked in a double boiler.

Meat soufflé - Dukan's protein attack

Diet super-dish with strict calorie restrictions and high protein content. The French nutritionist recommends choosing turkey meat as the main ingredient.

Ingredients:

• 500 g turkey fillet
• 150 ml skimmed milk (0%)
• 1 egg
• 1 bulb
• salt, spices, bouquet of Italian herbs

Cooking method

Grind the onion together with the meat in a meat grinder. Separate the yolks and mix with milk. Add to mince. Salt everything, put spices. Stir the whipped protein mass into the minced meat. Bake at t=190 degrees.

The resulting product tastes slightly like milk sausage. You can eat it in the form of a “green” sandwich: pour the cut meat slice with soy sauce and wrap it in a lettuce leaf.

Meat soufflé "Like in kindergarten"

A familiar taste from childhood. The recipe is suitable for babies, starting from a year old, as well as for everyone who loves simple, proper food. For baby food, it is recommended to cook on the basis of chicken fillet.

Ingredients:

• 100 g chicken fillet
• half a carrot
• from Art. spoons of milk
• 1 st. butter spoons of butter
• 1 egg
• 1 teaspoon of semolina or st. rice spoon

Cooking method

Pour the cereal with warm milk and wait until it swells (in the version with rice, cook porridge from the cereal). Boil fillets. Grate carrots on a fine grater. Put boiled chicken flesh, grated carrots, yolks of two eggs, melted into butter into a blender bowl. Puree everything in a blender until a paste is formed. Stir in the beaten egg whites. Pour into a mold and place in the oven. Bake for half an hour at t=190 degrees. If you cook in a slow cooker, it will take about 40 minutes.

Meat soufflé with cabbage

To make the dish more juicy, fresh vegetables are added to minced meat. As a vegetable ingredient, you can use zucchini, white or cauliflower.

This recipe is a real gift for gourmets who dream of losing those extra pounds. The dish involves the addition of 10% fat sour cream and 5% cheese (tofu, chechil cheese, Dutch Gaudette are suitable). For minced meat, the leanest pieces should be selected. Other dietary varieties can be used instead of beef meat- veal or chicken breasts. If there are calorie restrictions, cheese can be abandoned.

Ingredients:

• 500 g minced meat (chicken)
• 500 g cabbage (zucchini)
• two eggs
• 2 tbsp. spoons of sour cream 10%
• 20 g cheese
• 1 small onion
• seasonings (salt, pepper)

Cooking method

Cabbage does not need to be boiled, it is enough to cut and chop together with onions. Mix with minced meat. Add sour cream, yolks of two eggs. Bring to the state of a homogeneous paste. Add whipped protein, salt, put spices. Bake at t=200-220 degrees. Bake 30 minutes. Sprinkle with grated cheese 5-6 minutes before doneness.

Beef soufflé with bechamel sauce

Exquisite recipe with a French accent . A dish of delicate substance with a refined taste, not quite dietary, more high-calorie. Preparing it is quite simple. Using the basic recipe, add the pre-prepared sauce to the puréed mass just before adding the beaten egg whites. As a result, the taste of beef will acquire that special piquancy that French cuisine is so famous for.

bechamel sauce recipe

Ingredients:

• 50 grams of butter
• half a glass of flour
• A glass of milk
• Nutmeg and salt to taste

How to make sauce

First, lightly fry the flour in a pan until a beautiful caramel shade appears. Add melted butter and grind until smooth. Turn down the fire. Slowly pour milk into the resulting mass, stirring all the time and without removing from heat. Add milk 2-3 tablespoons, make sure that no lumps form. The texture should be homogeneous, in density like sour cream. If you still cannot do without lumps, it is advisable to strain the sauce. Stir in ground nutmeg and season with salt. Cool down.

Secrets from chefs

1. The main secret of making a good soufflé is proper handling of proteins. To make the food airy and pleasantly melt in your mouth, you must:

• carefully separate the yolks, otherwise the proteins will not whip;
• First, cool the whites separated from the yolk in the refrigerator;
• do not immediately add proteins to the meat: first beat with a mixer until a stiff foam, and then cool again;
• proteins should be added immediately before baking.

3. Do not open the oven during baking. Air paste can "settle", lose its shape. The risk is justified only if you want to get a fragrant cheese crust. To do this, opening the oven door 10 minutes before readiness, the risen mass must be quickly sprinkled with grated cheese.

4. If you follow a strict diet and for weight loss, the calorie content of the dish can be reduced by slightly adjusting the recipe. So the yolk can be replaced with a light meat broth, and instead of beef, you can cook veal. Place parchment paper in the bottom of a baking dish instead of butter.

5. The readiness of the dish is determined visually. As soon as the crust is browned, immediately remove from the oven.

You can serve a dietary delicacy as a separate dish with lettuce and tomatoes, or with tea, with bread, like a sandwich.

Diet cottage cheese soufflé is a recipe for a pp-dessert, which is an adaptation of a not-new, well-known casserole treat. The classic cottage cheese soufflé was made from tender cottage cheese, sour cream whipped with powdered sugar, eggs pounded 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, flour, which were supposed to draw out the liquid and make the dish less moist. At the same time, the soufflé casserole has become very high-calorie. There are also unsweetened options, such as cottage cheese and liver soufflé.

Curd soufflé recipes to choose from

I personally learned how to cook dietary soufflé from cottage cheese on some culinary site. 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 generally irreplaceable! By the way, it is very similar in composition to KBZhU, but in taste and technologically these are completely different pp-snacks.

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-weather products for it, which are affordable for any buyer.

Dietary cottage cheese souffle in the oven is baked very quickly.

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.

Cooking:

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

It is also delicious to cook such dietary soufflé from cottage cheese in the oven with rice flour. It replaces oatmeal with the preservation of mass (instead of 40 g of flakes, you need to take 40 g of flour).

If you need to reduce calories, then you can not add dried fruits, and replace honey with stevia powder.

Steamed casserole recipe

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

Delicious to the point of madness, tender, a minimum of carbohydrates, a maximum of vitamins, cooking technology - everything here is perfect!

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.

Cooking:

1. Pre-set the "Steam" mode in a kitchen appliance - a double boiler or a slow cooker.
2. Peel cherries and apricots and chop finely.
3. Beat egg whites until stiff foam.
4. Mix cottage cheese, banana, vanilla extract and honey in a blender.
5. Combine the proteins and the curd mass, gently kneading with a spoon from the bottom up.
6. In a silicone mold, and better - in small molds - put the chopped fruit, 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, extend the cooking time to 20 minutes if necessary.

Curd soufflé in the microwave

Cottage cheese soufflé, dietary and tender, can even be cooked 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 a sweet right now - it is prepared 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.

Cooking:

• Beat the egg with stevia and cinnamon.
• Peel and grate the apple.
• Combine all products in a blender or just by hand if you want the cottage cheese to feel more vivid.
• Put the result in molds (I have ordinary ceramic cups) and bake in the microwave for 5-7 minutes.

When preparing such a soufflé from cottage cheese, the microwave recipe can be slightly changed. For example, add finely ground nuts, replace the apple with a pear, carrot, pumpkin. Sprinkle it with floured coconut.

• Cottage cheese for this dish needs the freshest, not completely fat-free. Fat-free is less calorie, but dry and can worsen the taste of the finished dish.
• The mass must be beaten during the kneading process to obtain a porous tender consistency.
• Any of this recipe for cottage cheese souffle casserole is good because you can add a variety of products to it.
• Grated carrots, pumpkin, any not very juicy grated fruits, berries, nuts, dried fruits, cocoa, carob are suitable for sweetened with honey or fructose. They are mixed into the finished mass.
• If fruits and berries are sweet in themselves, then honey or fructose can be omitted.
(LMU) Nutrition and Lifestyle in Pregnancy (about nutrition and lifestyle during pregnancy).