Dietary steamed beef soufflé. Dietary soufflé: recipes for preparing meat and dairy products

Meat soufflé is introduced into children's diets early age, since this dish has dietary properties. Meat soufflé included in the diet of healthy people who adhere to healthy image life. Diet therapy offers meat soufflé with pancreatitis.

Meat soufflé

Proper nutrition for chronic pancreatitis treats. 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 soufflé intended for non- dietary nutrition use minced meat, not boiled.

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. task steamed meat soufflé-“steaming” is perfectly solved by a multicooker.

Recipe No. 1. Meat soufflé

Ingredients:

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

Cooking method:

Loaf (bread) soaked in milk
I separate the white from the yolk. I beat the egg white (if I add a pinch of salt, it whips better and faster).
I grind the beef and cottage cheese in a meat grinder
To the rolled one I will add the soaked loaf and yolk
Gently add the whipped egg white to the resulting mixture.
I grease the mold with vegetable oil, carefully spread out the whole mass, sprinkle with grated cheese and herbs.
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!

Recipe No. 2. Beef soufflé

Ingredients:

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

Cooking method:

Add to boiled beef, cleaned of tendons milk sauce, egg yolks, 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)
Grease a baking sheet with oil, spread the protein-meat mass on it in a layer of 3-4 cm.
The oven is preheated to a temperature of 220-230 degrees. Baking time 20-25 minutes.

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!

Recipe No. 3 Steamed beef soufflé with rice

Ingredients:

Beef –300 g
Rice cereal – 1 tbsp (10 g)
Eggs – 1 piece (40g)
Milk 3.2% - ½ cup (100 g)
Butter – 1 tbsp (10 g)
Salt - to taste

Cooking method:

To boiled beef, cleaned of tendons, add egg yolks, half the amount of butter, and salt. Mix and grind with a blender until smooth. (If you don’t have a blender, then pass the meat twice or twice through a meat grinder with a fine grid and add all the described ingredients to it)
Add well-cooked and cooled rice porridge to the resulting meat mass.
Separate the white from the yolk. Beat the egg white (if you add a pinch of salt, it will beat better and faster).
Carefully combine the whites with the meat mixture.
Grease a baking tray with oil and place the meat mixture on it in a 3-4 cm layer.
The oven is preheated to a temperature of 220-230 degrees. Baking time is 20-25 minutes in a water bath. When serving, drizzle with butter.

Note. I like to bake this beef soufflé in a slow cooker. I put the meat mass into a steamer container. I pour two glasses into the case hot water. Multicooker mode - “Steaming”, time 20 minutes

Proteins - 20.39 g
Fat – 13.48 g
Carbohydrates - 1.54g
Calorie content - 215.9 kcal
B1 - 0.0913 mg
B2 – 0.2435 mg
C - 0.1522 mg
Ca - 68.4857 mg
Fe - 1.9176 mg

Bon appetit!

OTHER SOUFFLE RECIPES:

chicken soufflé, fish soufflé, vegetable and fruit soufflé

Read more about what you can eat with pancreatitis and what foods are not recommended, what you absolutely cannot eat with pancreatitis

The word "souffle" French origin, literally it is translated as “touch”, “light breathing”. This is how you can describe a real meat soufflé. Perhaps many people think that soufflé is more suitable for a diet menu. But I assure you that our recipes will please even the most demanding gourmets.

Meat souffle is prepared quickly and easily. You can make it with poultry, veal or rabbit meat, it all depends on whether you cook or not. Let's look at a universal recipe.

Boiled meat soufflé

Ingredients:

half a kilogram of meat (any kind - beef, pork, chicken, veal, rabbit);
2 eggs;
half a liter of water (purified);
200 ml cream (heavy);
salt (teaspoon);
200 ml milk (fat);
ground pepper (black, 1/2 teaspoon);
seasonings

Wash the meat and cut into small pieces. It must be steamed and cooked for about 20 minutes until it is completely steamed. Then grind in a blender for average speed. Add milk, cream and eggs (to a blender), pepper, salt and beat at high speed for a minute or two. Grease the mold with olive oil or butter, pour the resulting mass into it. Preheat the oven to 200°C, place the mold in it. The meat soufflé will be ready in 25 minutes.

Dietary meat soufflé

The dish according to this recipe is perfect for a diet menu; it can also be prepared for a baby, starting from 8 months of age.

Ingredients:

half a kilogram of minced meat;
sour cream or mayonnaise (low-fat) - 100 grams;
half a kilogram of cabbage;
eggs - 2 pcs;
onion (medium);
cheese (optional);
salt.

Finely chop the onion and cabbage, place them in a deep container, add beaten eggs and sour cream. Pepper, salt, mix well and place in the mold. Bake at 180 degrees for 45 minutes. About 5 minutes before readiness, you can sprinkle the soufflé with grated cheese if desired.

If you are preparing a meat soufflé for those on a diet, use minced poultry. Also exclude the yolk from the recipe; you can only use whipped white. Milk and sour cream can be replaced with broth (second cooking), the dish can be steamed.

Fried meat soufflé

Ingredients:

2 tablespoons flour;
half a kilogram of minced meat;
3 eggs;
butter - 100 grams;
100 grams of grated cheese;
nutmeg, pepper, salt, herbs - to taste.

Fry the minced meat, add herbs and spices to it. Melt the butter in a saucepan, add flour and mix thoroughly, place the mixture in a cool place. Now separate the whites from the yolks and beat into a strong foam, grind the yolks with butter and flour. Mix the resulting dough with the butter mixture, add the whites to it. Mix everything again, put it in the mold, sprinkle cheese on top and place in the oven for 20 minutes.

Meat soufflé with cottage cheese

Another meat dish, but more original. We will need:

750 grams of beef;
250 grams of cottage cheese;
2 eggs;
25 grams of cheese;
75 grams of butter;
50 grams of wheat bread;
three quarters glass of milk
salt.

First, boil the meat, cool it, and soak the bread in milk. Now let's pass the meat, cottage cheese and bread through a meat grinder a couple of times. Add the yolks, butter and mix everything. Beat the whites into a thick foam and carefully add to the mixture, mix again. Place in the pan, sprinkle with cheese and place in the oven.

Meat soufflé with apples

Ingredients:

boiled meat - 400 grams;
eggs - 2 pcs;
3 apples (large);
butter - tablespoon;
salt.

Peel the apples from the core, seeds and peel and grate them on a fine grater. Grind the meat using a meat grinder, combine with apples, and add salt. Separate the whites from the yolks, beat them and combine them with the meat mass, mix. Place the resulting mixture in a mold or frying pan, pre-greased with oil. The surface needs to be leveled. Now beat the yolk and brush the top of the soufflé. Place in the oven.

Now you know how to make meat. An airy dish with a delicate taste will diversify both the dietary table and the everyday menu.

Bon appetit!

Everyone knows about the benefits of meat. It contains a large number of protein, microelements and perfectly raises hemoglobin. You can make cutlets, broth from meat, you can boil it or fry it, make homemade sausages or

It is worth saying that the soufflé turns out to be very tender and tasty. Even a child can easily eat it on his own, although children usually have a negative attitude towards meat dishes due to the fact that they need to be chewed thoroughly. Beef soufflé can be prepared in a variety of ways with different ingredients. Let's look at the most popular recipes.

Method one: steamed beef soufflé

More and more housewives in Lately use a steamer. When steamed, dishes retain their nutrients as much as possible. In addition, they do not contain fat, which is necessary when frying.

To prepare steamed beef soufflé, first boil the meat until fully cooked. You will also need a small amount of boiled rice, an egg and butter.

Grind the beef using a blender and mix with rice. Whisk the mixture thoroughly until a homogeneous mushy mass is obtained. Add mashed butter and yolk. Mix all ingredients thoroughly.

In a separate bowl, beat the egg white until foamy and add it to minced meat. After this, pour the mixture into molds and place in a double boiler.

If you don’t have the latter, you can use a regular pan and a net to prepare manti. Boil water and place the grid with the molds over the steam.

As soon as the beef soufflé “sets” and hardens, the dish is ready.

Method two. Beef soufflé in a slow cooker

Having a multicooker makes the process of preparing this dish much easier. The housewife does not have to stand near the stove and make sure that the beef soufflé does not burn.

Take a piece of meat and grind it in a blender. Add egg yolk, salt and spices to taste, as well as a few tablespoons of sour cream. Separately, beat the egg whites until stiff. After this, mix all the ingredients and pour the mixture into a multicooker pan. Set the soufflé mode. If your household appliance does not have this function, you can turn on the casserole mode.

The multicooker will signal itself when your dish is ready.

Third method: beef soufflé in a frying pan

One of the most simple ways cooking meat - this is fried beef soufflé. The recipe for this dish requires boiled meat, milk and eggs.

Grind the beef using a blender or meat grinder. Mix the egg with salt and your favorite spices. Add the egg mixture to the meat and mix thoroughly. Pour half a glass of milk into the minced meat and bring it to a smooth consistency.

Heat a frying pan over heat and grease with a small amount of oil. Place the meat mixture in a frying pan and fry for 5-7 minutes. After this, carefully turn the beef soufflé over to the other side and wait another 3 minutes. Make sure your dish doesn't burn. After cooking, transfer the meat to a plate and you can start eating.

Another option: soufflé in the oven

The most common way to prepare meat soufflé is to use oven. For this recipe you will need boiled meat, an egg, two small potatoes and mayonnaise.

Beat the meat with a small amount of mayonnaise in a blender. Add the egg yolk to the mixture and stir. The egg white must be beaten for 2 minutes in a separate bowl. Salt the minced meat and mix with protein foam. Peel the potatoes and grate them on a fine grater. Mix all ingredients thoroughly and place in a baking dish. Preheat the oven. Never place prepared baking mixture in a cold oven. Otherwise, you risk getting a soufflé that is not baked inside and burns on the outside.

Place the dish in the oven and bake at 180 degrees for 25 minutes. If desired, you can sprinkle the beef soufflé with grated cheese or herbs 5-7 minutes before it is ready.

Microwave meat soufflé recipe

Everyone knows that you cannot bake eggs in the microwave, but this only applies to the product in the shell. That is why this type of technique is ideal for making soufflés.

Boil the carrots and meat and grind both ingredients using a blender. Beat the yolk and white separately, adding salt and spices. Mix the resulting mixtures thoroughly.

Heat some milk and melt a piece of butter in it. Add liquid to ground meat. This technique will help make the finished dish even more tender and softer. This kind of beef soufflé will be very useful for a child. Mix the products until smooth and place them in a microwave-safe dish.

Set the appliance to baking mode and cook the dish for 25 minutes. Make sure that the product does not begin to brown. Due to the fact that microwaves come in different power levels, the cooking time may be reduced or increased by up to 10 minutes.

Beef itself is a lean meat. Based on this, a soufflé made from it, to some extent, can even be called a dietary product. The only exceptions are those recipes that require the use of mayonnaise or full-fat sour cream.

If you don’t have a blender, you can use a regular meat grinder to grind food, which is found in every home.

Beef soufflé can be garnished with almost any product. Stewed or steamed vegetables, boiled potatoes or cereals will be ideally combined with it. The meat dish can also be served with pasta. With a little imagination, you can even make a casserole of pasta and meat soufflé with cheese.

Beef soufflé recipes are quite easy to prepare and do not require any special ingredients. At the same time, this dish has an amazing unusual taste. Make meat soufflé and you will see how much your family will like it.

Soufflé is a light and airy dish that will please any gourmet. Its delicate consistency makes it suitable for everyone, including patients with pancreatitis, small children, etc. The basis for making soufflé is lean meat, vegetables and fruits, and even cereals, etc., and whipped whites provide tenderness and porosity . Read the article for the most common recipes used for inflammation of the pancreas.

Meat soufflé

Meat soufflé is easy to prepare. It has excellent taste, so it is suitable not only as a dish for patients with pancreatitis, it will definitely be appreciated by those who adhere to the principles proper nutrition. Must be used in cooking low-fat varieties meat, such as chicken, rabbit, etc. dietary dish will not harm people who are required to eat special foods.

It’s very easy to spoil a soufflé, no matter what it’s made from, so it’s imperative to stick to the recipe, especially when it comes to cooking time. Compound:

rabbit (any dietary meat) – 0.5 kg;
cabbage – 0.5 kg;
cheese – 0.1 kg;
sour cream (less fat content) -100 ml;
medium bulb;
eggs;
pepper and salt to taste.

If you use fillets, you don't need to clean anything. In other parts of the carcass, you need to cut out tendons, fatty places, etc. Cut the fillet into pieces and twist through a meat grinder or grind using a blender. Chop the onion into pieces and add to the minced meat. We carry out the same actions with cabbage. It is more convenient to grind it like meat; it will take less time and provide the correct consistency of the soufflé. Sour cream should be warmed to room temperature and added to the mixture.

We separate the eggs into whites and yolks, making sure that nothing gets into the whites. You need to take a cold product. Beat the whites in a dry, cold bowl using a mixer until stiff peaks form. The yolks need to be beaten with salt until white foam and poured into the minced meat. After this, carefully add the whites to the meat and stir with a spatula. Then add salt and pepper.

At this time, the oven should be preheated to 180 degrees. Pour the mixture into the mold and cook for 40 minutes. When the soufflé is almost ready, sprinkle it with cheese and continue cooking. Meat soufflé is suitable not only for people with diseases of the digestive system, but also for babies who have recently been introduced to complementary foods. Milk can be replaced with meat broth.

Steamed meat soufflé

Meat soufflé.

The same recipe can be used for steamed soufflé, or you can use a different recipe. Compound:

boiled lean meat ¼ kg;
egg – 50 g (1 pc.);
low-fat cottage cheese - a quarter of a pack (50 g);
butter – 10 g;
white bread pulp - a small piece;
cheese - a piece;
milk – 3 tbsp. l.;
greens, salt, pepper.

The bread must be soaked in milk. Divide the egg into white and yolk and beat separately. Using a meat grinder or blender, make minced meat and homemade cheese, which is mixed with bread and yolk. Then slowly add the protein, salt, pepper, herbs and mix. Place the mixture in a greased pan and sprinkle with cheese. Cook in a water bath for about a third of an hour.

Beef soufflé

boiled lean beef - a third of a kilogram;
milk – 130 g;
egg – 1 pc.;
oil - teaspoon;
flour - teaspoon;
salt.

Grind the beef with a blender or meat grinder and add a mixture of milk, yolk and butter. Stir or blend again in a blender. Beat the whites to stiff peaks and slowly add them to the minced meat. You need to use a form where the minced meat is placed in a layer of 3 fingers. Grease the container with oil and place in an oven preheated to 230 degrees for a third of an hour.

Beef soufflé with rice

Beef soufflé with rice.

lean boiled meat – a third of a kilogram;
dry rice – 10 g;
milk – half a glass;
egg – 1 pc.;
oil drain – tablespoon;
salt.

Grind the meat, add salt, some butter, yolk and put it into a blender again or grind with a meat grinder. Cook the rice and add it to the beef when cooled. Beat the egg whites cold in a dry container until peaks form and stir into the minced meat. Place in a greased container in a 3 cm layer and place in a water bath for a third of an hour.

cottage cheese - a third of a kilogram;
lemon;
sugar – 80 g;
dry semolina;
egg – 4 pcs.;
apples – a third of a kilogram;
butter – 40 g.

Apples and homemade cheese twist using a meat grinder. Pour in cold butter, whipped with yolk and sugar. Mix everything well. Pour dry semolina and grated citrus zest. Beat the egg whites cold until they form stiff peaks and gently fold into the curd mixture.

You need to cook the soufflé for half an hour in the oven at low temperature.

Steamed curd soufflé

Steamed curd soufflé.

cottage cheese - a third of a kilogram;
dry semolina - a tablespoon;
milk – half a glass;
small egg - 1 pc.;
oil;
low-fat sour cream - 2 tablespoons;
sugar – 1.5 tbsp. l.

Beat the main product using a blender or grind with a meat grinder. Add milk, dry semolina, granulated sugar, yolk and twist again. Beat the whites to stiff peaks and fold into the mixture. Gently mix everything and put it in a mold, which you first grease with oil. Cook in a water bath, in a slow cooker or double boiler for about 40 minutes.

Soufflé with carrots

Carrots are a vegetable that is a storehouse of vitamins and minerals that are useful for pancreatitis. It is used to prepare many dietary dishes, one of which is soufflé. Compound:

carrots – 0.5 kg;
egg – 1 pc.;
milk – half a glass;
sugar – 2 tbsp. l.;
butter – 25 g;
salt.

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, puree with a blender and mix with the yolk, remaining milk, granulated sugar and salt. Beat the egg whites with a mixer until stiff peaks form and fold into the carrot mixture. Grease the mold with oil, pour everything there and place in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should turn out juicy.

Due to the high content of nutrients in carrots, once cooked, the portion of a patient with pancreatitis should be limited to 150 grams.

Soufflé with cookies

Sugar cookies with soufflé.

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 sit 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.

Soufflé is a dessert with a soft, airy texture. Modern chefs offer many soufflé recipes: fruit, meat, creamy. For those who adhere to proper nutrition or follow a therapeutic diet for problems with the gastrointestinal tract, you can prepare a dietary soufflé from low calorie foods. This dish is well digestible and does not harm the figure. On top of that, a properly prepared soufflé will not only be healthy, but also a delicious breakfast, lunch or dinner.

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The benefits of dietary soufflé

The main advantage of this dish is not only low-calorie, but also the possibility of using it for problems with the gastrointestinal tract. The diet prescribed for pancreatitis and ulcers necessarily contains several types of soufflé in the list of main products.

Why is it so useful:

1. Does not burden the digestive system because it has a light texture.
2. Does not require frying - you can cook it in the microwave, steam, or oven with a minimum amount of oil.

You can prepare a dietary soufflé from low-calorie foods, and the dish will appeal to both adults and children. Soufflé can be made from almost any product.

Recipes

The basis of the soufflé can be meat, poultry, fish and dairy products. The dish is perfect as a complete breakfast, lunch, dinner.

To speed up the cooking process, the meat can be pre-boiled.

Meat soufflé

In order to prepare meat soufflé at home, you first need to choose the right meat. It is recommended to use poultry, veal, and lean beef.

For uniformity and fluffiness of the soufflé, the fillet should be cleaned of fatty layers and films.

Beef

The beef soufflé is quite filling, but at the same time time is easy dish.

To prepare 4 servings you will need:

Dietary beef - 300 g.
Onions - 1 pc.
Medium carrots - 1 pc.
Egg whites - 3 pcs.
Milk - 2 tbsp. l.
Salt, spices, herbs to taste.

Preparation step by step:

1. Grind the meat and vegetables in a blender or grind through a meat grinder until smooth, add herbs and spices.
2. Beat the whites with salt into a fluffy foam, add milk, beat again.
3. Combine the whites with the meat mixture and mix.
4. Grease a baking dish with a small amount of vegetable oil and lay out the mixture.

Bake in the oven for 20 minutes at 180 degrees.

In order to prepare a steam dietary soufflé, add flour (1 tbsp) or semolina to the above ingredients. The mixture is poured into a metal mold (bowl) and placed in a water bath for 30 minutes or placed in a double boiler.

Veal with rice

Veal is more dietary than beef. It goes harmoniously with any vegetables, herbs and cereals. The recipe for dietary veal soufflé with rice will perfectly satisfy your hunger without feeling heavy after eating.

Ingredients for 4 servings:

Veal - 300 g.
Rice - 50 g.
Vegetables: onions, carrots, peppers, celery to taste.
Squirrels - 2 pcs.
Skimmed milk - 2 tbsp. l.
Salt, spices and herbs to taste.

Cooking method:

1. Boil rice in salted water until tender, drain excess liquid.
2. Grind the veal using a meat grinder or blender, add chopped vegetables and rice.
3. Beat the whites with salt, add milk.
4. Mix all ingredients, add spices, herbs and place in molds.

Bake in the oven for 20 minutes at 180 degrees. When cooking in a double boiler, increase the cooking time to 30 minutes.

From boiled meat in the microwave

Any lean boiled meat (200 g) is suitable as the main component - lean pork, veal, beef.

Other components:

Onion - 1 pc.
Carrots - 1 pc.
Cabbage - 100 g.
Egg whites - 3 pcs.
Cream 10% - 2 tbsp. l.
Salt, pepper, spices, herbs - to taste.

Preparation:

1. Beat the whites into a fluffy mass.
2. Boil the cabbage for 10 minutes in salted water, chop in a blender or pass through a meat grinder.
3. Boil the carrots, cut the onion into half rings with a knife, and pour boiling water over them.
4. Make minced meat from boiled meat, mix with boiled cabbage, chopped vegetables and protein mass.
5. Add salt, herbs, place in a large form or several small ones.
6. Bake in the microwave at maximum power for 8-10 minutes.

Chicken soufflé

To prepare 3 servings of chicken souffle you will need:

Chicken fillet (thigh, breast) without skin - 300 g.
Yellow bell pepper - 1 pc.
Red onion - 2 pcs.
Carrots - 1 pc.
Milk - 2 tbsp. l.
Garlic - 1 clove.
Egg whites - 2 pcs.
Salt, herbs, spices to taste.

Cooking method in a slow cooker:

1. Beat egg whites with milk and salt.
2. Make minced meat from the fillet.
3. Chop vegetables.
4. Finely chop the garlic or pass it through a press.
5. Mix all ingredients.
6. Grease the multicooker bowl with a small amount of vegetable oil and add the mixture.

Cook on the "Baking" mode.

Cottage cheese soufflé

Curd soufflé can be either a dessert or a main course. It all depends on the additional ingredients.

Curd soufflé with meat

The recipe for such an unusual dish is quite simple.

You will need:

Cottage cheese - 200 g.
Meat (any) - 300 g.
Cream 10% - 50 g.
Chicken egg - 3 pcs.
Greens (any) - 1 large bunch.
Cheese (optional) - 50 g.
Salt, spices to taste.

Preparation:

1. Separate the whites from the yolks and beat into a fluffy foam.
2. Grind the yolks with cottage cheese.
3. Grind the meat into minced meat, mix with cheese and herbs.
4. Combine cottage cheese, meat mass and protein foam.
5. Add salt, spices, arrange into molds.

You can cook curd and meat soufflé in the oven, slow cooker, or steam.

In order for the dish to be dietary, you should take lean meat, low-fat cottage cheese, low-calorie pickled cheese, and replace the cream with milk.

Made from berries and cottage cheese without baking

Cold curd soufflé is suitable as a dessert.

For 5 servings you will need:

Cottage cheese - 300 g.
Any berries (fresh or frozen) - 200 g.
Gelatin - 1 pack.
Honey or sugar (to taste).

Preparation:

1. Soak gelatin in cold water and leave until it swells.
2. Grind the cottage cheese through a sieve, mix with whole or chopped berries, add sugar or honey.
3. While whisking the curd mass, carefully add gelatin and stir until smooth.
4. Place the mixture in the mold and put it in the refrigerator for 3-4 hours.

The result is a jelly-like airy dessert.

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