Dietary cottage cheese soufflé is the best choice for those with a sweet tooth

The dish that came to our region from French chefs is called soufflé. It necessarily contains egg yolks, which are mixed with various fillers. The formation of the dish is completed by adding egg whites, mashed to a thick foam.

The dish always has two key components: a base consistency of thick sour cream, which gives the dish flavor, and whipped egg whites, which create the fluffiness and airiness of the dish. This interesting dish can be a side dish or a flavorful dessert.

If you serve bechamel sauce with a dish, it will definitely be based on mushrooms or meat. Usually the soufflé is prepared in the oven in a suitable container. But by deviating from the traditional, classic cooking recipe, you can get an excellent dietary variation from the dish. This will be the answer to the question of how to prepare dietary meat soufflé for pancreatitis.

Features of cooking dishes for illnesses

As you know, the fight against pancreatitis mainly consists of maintaining a diet, which can be very strict, strict or gentle. Diet during illness becomes a lifestyle. It includes not only the food menu, but also the diet, methods of heat treatment of dishes, and a list of products that are useful for illness. You can eat meat without exacerbations of the disease. But it should be of lean varieties, well cleaned of films and skins. The best meat is:

You can prepare various dishes from dietary meat. One such dish is soufflé. For its preparation, pre-cooked meat from the acceptable list is used. Then the meat is ground either in a meat grinder with a fine grid or in a blender.

This is a feature of cooking, since raw minced meat is used in a normal diet. The second feature is the type of heat treatment. A regular soufflé is baked in the oven. But in dietary cuisine it is steamed using a steam bath on which dishes with the prepared mixture are placed.

Progress in the development of small household appliances is reflected in new devices that make work easier in the kitchen. Therefore, steaming is completely replaced by cooking in a multicooker in the “steam cooking” mode. The advantage of such cooking is the absence of the slightest drop of fat.

Recipes for original soufflés

For pancreatitis, soufflé recipes contain other ingredients besides meat. You need to be attentive to them. Each component must be combined with approved products for pancreatitis. So, for example, spices and seasonings that improve the taste of a dish are dangerous in case of illness because they cause increased secretory activity of the pancreas.

When the disease is in remission, then maybe this issue will go away, but it will be much more offensive if these spices affect the rest of the organ. Or in recipes for pancreatitis, how to prepare a dietary meat soufflé, white cabbage is listed in the ingredients. But it is precisely this that is on the list of unauthorized products.

It can be replaced with another type of cabbage, which is allowed. But this is another reminder that not all recipes should be used thoughtlessly. Still, the dish will diversify the table of a sick person even without any special additives.

There are some tricks to making soufflé. This applies to eggs. Every housewife knows how to separate the yolk from the white. The dishes in which the whites and whisk are sent must be perfectly dry. Protein cannot be beaten. Having received the foam that is in the vessel, it must be immediately introduced into the main mixture. Knead the egg whites around the bowl with a fork. At the same time, the vessel rotates slightly in the opposite direction. The airiness of the dish depends on this secret of introducing proteins.

It is correct to take as a basis the soufflé recipes of table No. 5, and not any on Internet sites. Having gotten the hang of these recipes, you can then experiment on your own, using additives in the mixture from approved products. A patient using dietary dishes will tell himself what he liked more and what he liked less. There is no barrier to creativity when preparing a dish.

One of Povzner’s recipes for his diet No. 5 is chicken soufflé, consisting of the following ingredients:

• chicken meat 106g;
• half an egg;
• butter 5g;
• low-fat milk 30 mg;
• 1st grade wheat flour 4g;
• butter 4g.

The caloric value of the dish is 386.4. The recipe itself:

• Grind the boiled chicken well, either grind it twice through a meat grinder, or use a blender;
• add milk and yolk to the mixture;
• beat the whites into a thick foam;
• Gently fold the whites into the mixture;
• Grease the molds with oil and add the prepared mixture;
• steam;
• Serve the soufflé with garnish and butter.

This is a classic of the genre - always tasty and safe. The fish soufflé is no less original and appetizing. It is prepared from lean fish varieties. Since fish are taken from bones, it is better to use marine specimens. Pike-perch and perch are especially good.

Now you can consider the ingredients of the best original soufflé recipes for pancreatic diseases. The cooking method is the same and described above.

Preparing beef soufflé:

Step 1: Boil meat and rice.

Step 2: Prepare the minced meat.

Now that our meat is ready, we need to take a cutting board and place the slightly cooled meat on it. Then we clean it of unnecessary fat and tendons. Then cut into pieces and mix with sticky rice porridge. After mixing, you need to mince the beef along with the rice, preferably three times so that the mass is as tender as possible.

Step 3: Add eggs to minced meat

Place the yolks separated from the whites and half the amount of butter into the minced meat. After adding all of the above, you need to thoroughly beat the minced meat and mix with the whites. Now you need to take a baking dish greased with butter, put the prepared mixture there, about halfway. Preheat the oven to 180 degrees , place the pan and steam until the soufflé is completely cooked, about 30 minutes . Do not open the oven door, otherwise the soufflé will settle.

General principles of cooking

Soufflé is a lightly baked pastry with a spongy texture. In the original version, cream, beaten egg whites, yolks and cottage cheese are used for preparation. The process itself is not complicated, but it requires a certain patience from the cook, because you will have to beat the curd base quite thoroughly and for a long time: it should turn out light and airy. You will also have to work hard with the whites; they should become like cream for a cake. There are 2 ways to create a delicate dessert: baked and frozen. The latter is prepared with the addition of gelatin or agar-agar, and tastes like Bird's Milk candies.

Curd soufflé is not only tasty, but also a very healthy delicacy, because 100 g of fermented milk product contains a large amount of valuable vitamins and minerals:

Meat soufflé

It is recommended to choose meat - lean, lean beef, rabbit, turkey, chicken (skin removed) Excluded: fatty varieties, lamb, pork, goose, duck, game.

Proper nutrition treats chronic pancreatitis. It heals because by following a diet, you create conditions to stop the inflammatory process in the pancreas. The inflammation stops and the pancreas begins to work closer to normal.

And secondly, I promised you that dietary food can be not only healthy, but also tasty. The topic of today's post is soufflé.

Meat soufflé Dietary recipes

The meat can be beef, chicken, turkey, fish. Soufflés are prepared from all types. We choose meat that is not sinewy, not fatty, and boil it first. For meat souffle intended for non-dietary food, minced meat, not boiled, is used.

In dietary nutrition, the soufflé is steamed - steamed meat soufflé. To do this, place the bowl with the semi-finished souffle product in a water bath. The task of steamed meat soufflé - “steam cooking” - is perfectly solved by a multicooker.

Description of preparation:

Meat soufflé is perfect for a child at a very early age.
If you start baiting with meat, then do not put any spices or even salt in the soufflé! You can dilute the meat with semolina and milk. For adults, such a soufflé would also be appropriate (especially if there are problems with the gastrointestinal tract). And in general, the healthiest way to cook meat is steamed and ground. Older people will also appreciate this approach. Purpose: For lunch / For dinner Main ingredient: Meat / Beef Dish: Hot dishes / Steamed dishes Geography of cuisine: Russian cuisine

Recipe No. 1. Meat soufflé

Ingredients:

1. Lean and lean beef (boiled) – 200-250 g
2. Cottage cheese – 50 g (1/4 pack)
3. Egg – 1 pc.
4. Butter – 1 tbsp
5. Loaf (white bread) - a little, if bread, then a cut piece, 1 cm thick: 4
6. Milk – 1 tbsp
7. Low-fat cheese – 15-20 gr.
8. Greenery
9. Salt - to taste
10. Pepper is not advisable because pepper has properties that increase secretory activity.

Cooking method:

1. Loaf (bread) soaked in milk
2. I separate the white from the yolk. I beat the egg white (if I add a pinch of salt, it whips better and faster).
3. I grind the beef and cottage cheese in a meat grinder
4. To the rolled one I will add the soaked loaf and yolk
5. Gently add the whipped egg white to the resulting mixture.
6. I grease the mold with vegetable oil, carefully spread out the whole mass, sprinkle with grated cheese and herbs.
7. I put it in a slow cooker (you can put it in a water bath)

Well, of course, it tastes best if you put it in the oven. Then a golden brown crust will appear. t=200 0, 15-20 minutes. However, if the condition is unstable, then it is better not to put it in the oven.

Bon appetit!

Soufflé with cookies

Sugar cookies with soufflé.
Compound:

• low fat cottage cheese - packaging;
• sugar – 1.5 tbsp. l.;
• small egg - 1 pc.;
• oil – 1 tsp;
• “Maria” cookies – 27 g;
• milk – half a glass;
• low fat sour cream for serving.

Grind the cookies to crumbs, mix with sugar and add milk to the dry mixture. You need to let it stand for a quarter of an hour. Separate the white and yolk. The whites need to be beaten with a mixer until they form stiff peaks.

Homemade cheese must be whipped with a blender or twisted using a meat grinder. Add to it a mixture of milk and cookies, cooled melted butter, and yolks. Mix everything until smooth and slowly add the protein. Place the mixture into a greased pan. It's best to cook it steamed.

Recipe No. 2. Beef soufflé

Ingredients:

1. Boiled beef - (300 -350) g
2. Eggs - 1 piece
3. Milk - 1/2 cup
4. Wheat flour -1 tsp (11 g)
5. Butter -1 tsp (11 g)
6. Salt - to taste

Cooking method:

1. To the boiled beef, cleaned of tendons, add milk sauce, egg yolks, and butter. Mix and grind with a blender until smooth. (Or we pass the meat twice or twice through a meat grinder with a fine grid and add all the described ingredients to it)
2. Separate the white from the yolk. Beat the egg white (if you add a pinch of salt, it will beat better and faster).
3. Carefully combine the whites with the meat mixture.
4. Grease a baking sheet with oil, spread the protein-meat mass on it in a layer of 3-4 cm.
5. The oven is preheated to a temperature of 220-230 degrees. Baking time 20-25 minutes.

Nutrient content per 100 grams of dish:

• Proteins - 25 g
• Fat – 16.47 g
• Carbohydrates -1.88 g
• Calorie content - 262.1 kcal
• B1 - 0 mg
• B2 - 0 mg
• C - 0 mg
• Ca - 37.9843 mg
• Fe - 1.1806 mg

Bon appetit!

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)

Steam soufflé from semolina

Ingredients:

• semolina
• pasteurized milk
• butter
• sugar
• chicken egg

Cooking method:

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