Curd soufflé casserole in a slow cooker. Portion soufflé in molds Curd soufflé in a multicooker Redmond

Soufflé can be either a sweet dessert or a main course. It resembles a casserole, only it turns out much more tender and airy. This consistency is given to the dish by well-beaten whites, which are combined with yolks and other ingredients.

In a slow cooker you can prepare a soufflé from a variety of products: chicken, fish, meat, liver, cottage cheese, vegetables and even berries. It can be baked or steamed. The main thing is to understand how the soufflé is prepared and you can make the dish according to any recipe.

Soufflé recipes that can be prepared in a slow cooker:

Basic rules for making soufflé in a slow cooker

Separate the whites from the yolks and beat them until fluffy white foam. If you are preparing a soufflé for dessert, beat the whites with sugar. To make the mass fluffy, you need to beat it in a dry bowl, adding a pinch of salt.
Main ingredient: chicken, fish, liver, etc., grind in a food processor or pass through a meat grinder. Mix with other products.
Fold the whipped whites into the mixture carefully so that it does not settle.
If you bake the soufflé in a bowl, you need to grease it with butter or vegetable oil and lay out the mixture. If you are steaming the soufflé, you will need portioned silicone molds. It is better to grease them with oil or rinse them with cool water so that the finished soufflé can be easily removed.
Prepare the soufflé in a multicooker in the “steam” mode. On average, it takes from 10 to 30 minutes to prepare.

Steamed soufflé is an excellent children's and dietary dish. If your child doesn’t like cottage cheese or vegetables, try making him a soufflé from these products, he will eat it with pleasure.

The most popular soufflé recipes in a slow cooker with step-by-step photographs:

How to cook steamed chicken soufflé

What we need for the soufflé:

350 grams chicken fillet or breast
50 grams of sour cream
2 medium eggs
salt to taste

Preparing steamed chicken soufflé:

Wash the chicken fillet. If you are cooking from breast meat, you will need to remove the meat from the bones. We pass the chicken through a meat grinder or grind it in a food processor until minced.
Separate the whites from the yolks. Mix the yolks with minced meat, sour cream and salt.
Beat the whites until fluffy. We carefully introduce them into the minced meat with a spatula.
Rinse the silicone molds with cool water. Place the fluffy chicken mixture into the molds and place them in a steamer basket.
Pour water into the bowl to the bottom line and place a container with molds on top.
Cook in the steam program for 20 minutes.
After the signal, wait another 5 minutes, open the lid and carefully take out the molds with the finished chicken soufflé.
Chicken soufflé can be served with any sauce, fresh salad or vegetables.

Dairy products should be present in every person's diet. They are a source of significant amounts of nutrients, including calcium and protein. But many adults and children do not like to drink milk on its own or eat cottage cheese without any additives. And store-bought yoghurts and cheese curds do not contain even a tenth of the beneficial substances that are present in natural dairy products. But now there are many recipes for preparing dishes from dairy products that will appeal to the whole family. Let's look at how to prepare a delicious cottage cheese soufflé, we will give a proven recipe in a slow cooker, oven and microwave.

Curd soufflé in a slow cooker

To prepare a delicious cottage cheese soufflé in a slow cooker, you should stock up on four hundred grams of cottage cheese, two hundred grams of kefir, one multi-cup of semolina, the same amount of sugar, a bag of vanilla sugar and a teaspoon of baking powder.

First of all, pour kefir over the semolina and leave for ten minutes. Then separate the whites from the yolks in a separate container and beat them with granulated sugar until peaks appear.

In a blender, mix all the other ingredients with the swollen semolina, add them to the whipped whites. Mix the resulting mass carefully with a spoon. Pour it into a multicooker bowl greased with butter.

Set the “baking” mode for fifty minutes. Afterwards, the curd soufflé can be considered ready. But you shouldn’t open the multicooker lid right away. Wait about twenty minutes so that the soufflé does not fall off.

Curd soufflé - recipe in multicooker No. 2

To prepare this version of the soufflé, you should stock up on one hundred and fifty grams of cottage cheese, seventy grams of milk, a teaspoon of semolina, one egg, a couple of teaspoons of sour cream and a couple of teaspoons of sugar.

First, separate the whites and beat them with a blender until stiff. Then combine the grated cottage cheese with sour cream, sugar, semolina and yolks. Mix well. Then carefully combine with the whites and mix again.

Grease the multicooker pan with oil and place the curd soufflé in it. Then pour four hundred milliliters of hot water into the multicooker bowl and cook in the “steam” mode for forty minutes.

Curd soufflé in the oven

To prepare such a tender, tasty and healthy dessert, you should stock up on four hundred grams of fresh fatty homemade cottage cheese, fifty grams of semolina, three homemade chicken eggs, seventy-five grams of sugar, one sweet apple. Also use ten grams of poppy seeds and twenty grams of butter.

Mash the cottage cheese until smooth in a suitable deep bowl. Add semolina to it and mix well.

Carefully separate the whites from the yolks and beat the whites with a mixer until they reach the consistency of thick foam. To make the whipping process faster and easier, add a pinch of salt to the whites.

Add the yolks to the prepared cottage cheese, add sugar and mix. Then carefully add the whipped whites into the container, stirring with a spoon. Place the butter in a container and stir your dough until smooth.

Cut the apples into small cubes. Add them and poppy seeds to the curd mass, mix again. Fill the muffin tins with the dough and place them in the oven, preheated to one hundred and eighty degrees, for twenty to thirty minutes.

Another recipe for cottage cheese soufflé in the oven

To prepare such a delicate dessert, you need to stock up on two hundred and fifty grams of creamy low-fat cottage cheese, fifty grams of butter, fifty grams of sugar, three eggs and a bag of vanilla sugar. Also use a couple of teaspoons of butter, a couple of teaspoons of sugar and a teaspoon of powdered sugar.

Grease the molds with butter and sprinkle with sugar.

Grind the butter with sugar, beat in the yolks. Add cottage cheese to the same container and mix well.

Beat the whites into a stable foam with the addition of vanilla sugar. Gently stir into the already prepared curd mass. Place the resulting dough into the molds, not reaching one centimeter from the edge.

Place the molds in a heat-resistant form, fill half the molds with water and bake in an oven preheated to two hundred degrees for twenty to twenty-five minutes.

Curd soufflé in the microwave

To prepare such a delicious dessert, you need to prepare three hundred grams of cottage cheese, a couple of eggs, a couple of tablespoons of sugar and one banana.

First of all, beat the eggs and sugar thoroughly - with a whisk, blender or mixer. Then add cottage cheese to the resulting mass and stir until smooth. Then add chopped banana to the prepared ingredients and mix again.

Place the prepared batter into the muffin tins, but do not fill them all the way to the top. Then cook in the microwave for ten minutes at maximum power. To make the dish as tender as possible, cover the soufflé being prepared with a microwave-safe lid and place a small glass of water near it.

Another option for curd soufflé in the microwave

To prepare this version of dessert, you should stock up on a pack of cottage cheese (180-200g), an apple or pear, an egg, thirty grams of raisins and a couple of tablespoons of sugar.

First of all, grind the cottage cheese with sugar and egg. Grate an apple or pear and add to the prepared ingredients. Wash the raisins in advance and soak until they swell. Then pour it into the curd dough. Divide the prepared mixture into the molds and bake for three minutes at 1000 W. Check the readiness of the dish by touch or with a match.

Additional Information

Cottage cheese is an amazingly healthy product. It should be present in children's diets as a source of calcium and phosphorus; it should also be eaten by older people and patients with various health conditions. This product can be included in the menu for liver and intestinal diseases, or for problems with the functioning of the stomach and kidneys. It is also worth eating in case of disturbances in the activity of the heart, lungs, blood vessels and other pathological conditions.

Cottage cheese in the form of a souffle is absorbed by the body very quickly, saturating the body with the most important amino acids (methionine and tryptophan). It is also a source of B vitamins, vitamin A and vitamin D.

Cottage cheese is one of the products absolutely necessary in baby food. This is one of the best sources of calcium, so necessary for a child’s body, and easily digestible proteins. But how often our children are capricious, refusing to eat such a healthy food! In this case, a gentle curd soufflé, cooked in a slow cooker.

However, this dish is also enjoyed by adults. This is confirmed by our family, who devoured this delicacy in one sitting!

Baked in a slow cooker cottage cheese soufflé very tasty on its own. Tender, airy, fragrant! But you can serve it on the table with sour cream, jam, condensed milk or preserves, and then you won’t be able to drag the kids away from the plate by the ears!

Recipe for cottage cheese soufflé in a slow cooker.

five eggs
cottage cheese 400-500 grams
kefir - 200 grams
semolina - one multi glass
granulated sugar - one multi glass
vanilla sugar packet
one tsp baking powder

How to make cottage cheese soufflé in a slow cooker:

Pour semolina with kefir and leave to swell for 10 minutes.

Separate the whites from the yolks and beat them with granulated sugar until stiff.

Mix the remaining ingredients with the swollen semolina in a blender. And add to the whipped whites. Gently mix the resulting mass with a spoon.

Pour it into a buttered bowl.

Turn on the baking mode for 50 minutes. After the signal curd soufflé in a slow cooker ready! We don’t open the lid right away, you have to wait 20 minutes so that the soufflé doesn’t fall off.

We take the soufflé out of the cottage cheese using a steaming container.

Cut into portions.

Drizzle with strawberry jam or sour cream.

And you can eat. Bon appetit!

I thought about baking it in a slow cooker, but it turned out to be a real cottage cheese soufflé. Delicious! Everyone asked for more, so the dish was finished in one sitting.

Kids who don’t like cottage cheese will eat this dessert with pleasure, and they’ll even ask for more.

Curd soufflé is an excellent alternative to simple cottage cheese or casserole. The soufflé has an unusually delicate texture and airiness. This dish is enjoyed by both adults and children, who often do not consume cottage cheese in their usual form. In this article we will tell you how to prepare cottage cheese soufflé in a slow cooker and provide a detailed description of delicious and interesting recipes.

Dietary cottage cheese soufflé is useful not only because it is prepared from cottage cheese, but also due to the cooking method. The use of hot steam in cooking helps ensure that the ingredients retain a large number of useful components. In addition, steam soufflé is prepared without the use of oil or any other fats, which makes it low-calorie and healthy for the figure. Let's look at what ingredients are used in preparing steamed curd soufflé in a slow cooker.

low fat cottage cheese – 250 g;
semolina – 2 tbsp;
sour cream 15% fat - 2 tbsp;
sugar – 5-6 tbsp;
eggs – 3 pcs.;
any berries to taste – 100 g.

Steamed curd souffle in a multicooker is prepared quickly; the most important thing is that your equipment supports the “Steam cooking” option and is equipped with a special accessory. Let's look at the cooking steps below:

The main ingredient of the curd soufflé should be a thoroughly crushed mass of homogeneous consistency. If there are lumps in the cottage cheese, the soufflé will not turn out tender and airy. So, to achieve the desired consistency, first grind the cottage cheese through a fine sieve.
Wash the eggs, carefully break the shells and separate the whites from the yolks. Pour the whites into a deep, dry bowl and place in the refrigerator while preparing the remaining ingredients.
Add sour cream, sugar and yolks, as well as semolina to the grated cottage cheese. Mix everything with a spoon.
Pour the berries into a colander and rinse with running water. Let them drain, then pour them onto a dry paper towel to absorb the remaining liquid.
Add 1 pinch of salt to the chilled whites and beat with a mixer until they turn into a stiff foam. The foam should be such that when the bowl is turned upside down, it does not leak out and remains in its original shape.
Add the protein foam into the curd mass. Slowly and very carefully mix the ingredients with a spoon.
We transfer the future soufflé into a suitable form and place it in a container for steaming. Sprinkle the curd mixture with berries. Pour the required amount of water into the bowl of the device, activate the “Steam” program and cook the steamed curd soufflé in the multicooker for 30 minutes.

Curd soufflé in a slow cooker in 4 variants

This dietary soufflé is low in calories and can be considered one of the best desserts for those who care about their physical fitness. The originality of the recipe lies in the fact that the dish is prepared with several flavors at once. The base is cottage cheese, eggs, sugar and vanillin. During the cooking process, the curd mass is distributed into small portioned molds, into which sour cream, milk and cinnamon are added. As a result, you get one dessert with four different flavors. By the way, if you want to make the dish completely dietary, use only whites instead of whole eggs, and also reduce the amount of sugar. Let's look at a detailed list of ingredients that are used in preparing cottage cheese soufflé in a slow cooker:

cottage cheese with a fat content of no more than 5% - 300 g;
eggs – 3 pcs.;
sugar – 2-3 tbsp;
vanillin - a pinch;
sour cream with a fat content of no more than 15% - 2 tsp;
milk – 1 tbsp;
ground cinnamon – ¼ tsp.

Don’t forget that to prepare curd soufflé in a slow cooker you will also need small ceramic molds. Having prepared everything you need, you can start preparing the dessert:

To give the soufflé airiness and lightness, first grind the cottage cheese through a fine sieve. Add sugar and vanillin to the cottage cheese.
We wash and dry the eggs, then carefully separate them into whites and yolks. Immediately transfer the yolks to the cottage cheese and mix, and combine the whites with a pinch of salt and beat with a mixer. To get a homogeneous dense foam, you should turn on the mixer at the highest speed, do not slow down or turn it off until the desired result is achieved.
Distribute the curd mass into prepared ceramic molds. We leave one of them as is, add a spoonful of milk to the second, sprinkle cinnamon on the third soufflé, and put sour cream in the fourth.
Place the molds on the bottom of the multicooker bowl and turn on the “Baking” program. Set the temperature to 160°C and cook the curd soufflé in a slow cooker for 20-30 minutes.

The finished dish can be eaten warm or cold. As a rule, the soufflé settles a little in the first few minutes after baking, but its taste still remains delicate.

Apricot-curd soufflé in a slow cooker

This recipe uses canned apricots, but you can easily replace them with fresh ones or use peaches, for example. The fruits that make up the dessert exude a sweet, pleasant aroma that goes well with the curd taste. Add a little apricot liqueur to the soufflé and the dessert will take on some piquant flavor. Let's take a closer look at what products are used in preparing apricot-curd soufflé in a slow cooker:

cottage cheese – 150 g;
canned apricots – 400 g;
lemon – 1 pc.;
sugar – 100 g;
potato starch – 1 tbsp;
apricot liqueur – 20 ml;
eggs – 2 pcs.;
sour cream – 50 g;
powdered sugar – 1 tbsp;
salt - a pinch;
mint - for decoration.

We will describe in detail the process of preparing apricot-curd soufflé in a slow cooker:

Leave a few apricot fruits whole, and transfer the remaining fruits to a blender and blend until smooth. Transfer the puree into a small metal bowl, add 6 tbsp. apricot juice, 50 g sugar and the juice of half a lemon. Place the bowl on low heat and boil the mixture for 5 minutes.
Grind the lemon zest and measure out 0.5 tsp. and add to apricot puree. By this point, the burner should already be turned off. We divide whole apricots into halves and also add them to the rest of the ingredients. Add liqueur there.
We distribute the whites and yolks of the eggs into different containers. Add sugar to the yolks and grind them with a spoon or whisk until they acquire a light yellow tint. Combine the whites with a pinch of salt and beat them into a stiff foam using a mixer.
Grind the cottage cheese through a sieve. Add the yolk-sugar mass, sour cream and potato starch to it. Gently fold the protein foam into the resulting dough.
Grease the soufflé molds with a piece of butter and spread the curd mixture into them. Please note that the soufflé will increase in volume during baking, so you can only fill the molds 2/3 full.
Place containers with curd mass in a multi-cooker vessel. We activate the “Baking” program and prepare the curd soufflé in a multicooker for 45 minutes at a temperature of 180°C.
Remove the finished dessert from the bowl, turn the soufflé molds onto plates and pour apricot sauce over the dish.

At the very end, the dessert should be decorated with powdered sugar and mint leaves.

Curd soufflé with ricotta and berries in a slow cooker

A delicate, airy soufflé with ricotta has a pleasant berry-creamy taste, an additional note of which is given by the bright citrus aroma of orange zest. This dessert is best eaten slightly warm, although its taste is extremely pleasant when cooled. The ingredients for making curd soufflé in a slow cooker are the following:

Break the eggs and separate the whites and yolks. We distribute them into different bowls. Add a little salt to the whites and, using the mixer at high speed, beat them into a dense foam.

Grind the cottage cheese until smooth, combine it with ricotta and egg yolks. We also beat this mass well using a mixer. Then pour a few tablespoons of sugar into the curd mass, the amount of which you can adjust to your taste.

We also add orange zest and potato starch to the future soufflé. Beat everything well with a mixer one last time.

Add the protein foam into the mixture and carefully mix it all with a spoon.

Place the berries in a colander and rinse under running water.

Grease the bottom of the multicooker pan with oil. Place the berries in an even layer and cover them with the curd mixture. We put the multicooker in the “Baking” mode.

Bake the curd soufflé in a slow cooker for 40 minutes.

Once finished, the dessert can be decorated with anything: sour cream, powdered sugar, berry syrup, jam, condensed milk, etc.

Curd soufflé in a slow cooker. Video

Cottage cheese is a source of healthy vitamins and calcium. This dish is especially recommended for children and those on a diet. Steamed cottage cheese soufflé in a slow cooker is an ideal delicacy with a bright taste, at the same time light and very healthy.

For variety, we recommend adding various fruits, cereals, and cookies. You will love the steam soufflé not only because of its appetizing appearance, but also because of its amazing taste. Once you try this dessert, you will never forget its taste - tender, airy, with a slight sourness imparted by berries. And to prepare you will only need about 50 minutes of free time and a slow cooker.

We offer several simple recipes for cottage cheese soufflé. Desserts prepared according to these recipes are low-calorie and contain an increased portion of the protein component. That is why these dishes are an effective assistant for those who want to lose weight.

Ingredients:

Cottage cheese – 150 g;
Milk – 70 g;
Semolina – 1 tsp;
Eggs – 1 pc.;
Sour cream – 2 tsp;
Sugar – 2 tsp.

Preparation:

Separate the whites and beat with a blender until foam forms.
Separately combine the grated cottage cheese, cereal, sour cream and yolks, mix.
Pour the protein foam into the container with the curd mass.
Grease the mold with oil, and then place the curd soufflé into the mold.
Pour 400 g of hot water into the multicooker pan and set the “Steam” mode, time – 40 minutes.
The dessert is ready, serve, first sprinkled with berry syrup or sour cream.

Curd soufflé with berries