Steamed cottage cheese soufflé in a slow cooker: step-by-step recipe with photos

France has long been considered the standard of culinary art and for centuries, Parisian chefs have showered the world with their skills. Thus, most of the dishes of Parisian cooks are rooted in the cuisines of other nations, for example, the recipe for cottage cheese soufflé is the most international. This dish has firmly entered our lives, and now it often serves as a worthy decoration for the holiday table, as well as the main treat for the little ones.

Steamed curd soufflé in a slow cooker

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.

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 the breast, 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.

Proper nutrition and diets have become a lifestyle choice for many women. If you are used to eating exclusively healthy and low-calorie foods, try the dietary curd soufflé. This dessert will diversify your diet and improve your mood without the slightest harm to your figure.

The diet is always based on easily digestible, healthy and low-calorie foods. The path to an ideal figure should be safe. Constant dietary restrictions can negatively affect not only the psycho-emotional, but also the physiological state of a person. To avoid breakdowns, feel good and fully enjoy life, you need to introduce healthy goodies into your diet, for example, cottage cheese soufflé in the oven. His dietary recipe is simple, like everything ingenious.

On a note! To prepare a dietary treat, you will need a fermented milk product with a minimum percentage of fat content or completely low-fat.

Compound:

0.2 kg low-fat cottage cheese;
chicken egg – 2 pcs.;
2 tsp. low-fat sour cream;
3 tbsp. l. granulated sugar;
10 g butter;
a pinch of salt;
vanilla to taste;
2 tsp. semolina.

Preparation:

On a note! Please note that immediately after baking the soufflé turns out fluffy, but literally after a minute it settles. However, the taste of the dessert does not depend on this.

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.

Treat for the baby

This requires a smaller number of eggs (1 piece), because babies are often sensitive to this product. Also, instead of starch, we will choose semolina - 20 g and the same amount of sugar. It is better to choose sour cream and cottage cheese with lower fat content, 10-15% will be enough.

Preparing the dough is not particularly tricky; we simply mix all the ingredients in a blender and leave the mixture for 20-30 minutes so that the semolina swells. After that, put the dough into molds and put it in the slow cooker. We will steam them using a steam attachment for 20 minutes.

Such a tender and tasty soufflé in the form of cartoon characters, butterflies, bears or cars, sprinkled with condensed milk, will please even the most capricious children. For older children, from 1.5 years old, you can add cocoa to the mixture, then we will get a wonderful chocolate dessert.

“The eyes are afraid, but the hands are busy,” this folk wisdom can be fully attributed to our amazing delicacy. Having mastered this simple recipe, cottage cheese soufflé will always delight your guests, and you will be able to cope with feeding a picky little one with a bang.

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.

Chicken soufflé in a slow cooker: step-by-step recipe

Ingredients for chicken soufflé:

600 g chicken breast;
3 slices of white bread (pulp);
1 measuring cup of milk;
3 eggs;
1 tablespoon butter;
1 onion;
salt and pepper to taste.

How to cook chicken soufflé in a slow cooker? Soak crustless white bread in milk. Prepare minced chicken fillet . Pass the fillet along with the onion through a meat grinder.

Separate the whites from the yolks. Add the yolks to the minced meat and add salt. Mix well. Beat the egg whites with a mixer until foamy. Add to the minced meat and mix gently.

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:

ricotta – 250 g;
cottage cheese – 0.5 kg;
orange – 1 pc.;
eggs – 4 pcs.;
any berries – 100 g;
potato starch – 30 g;
sugar - to taste.

The steps for preparing cottage cheese soufflé in a slow cooker are described below:

Wash the orange thoroughly under the tap, wipe it dry, and then grate its zest on a fine grater.
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.

Preparing dessert while playing

Even an inexperienced cook can prepare a cottage cheese soufflé in a multicooker, since a smart kitchen appliance will do all the work for you. You only need to prepare the products. Do not forget that a dish with low nutritional value will be obtained if you use low-calorie products.

To add a variety of flavors to the curd soufflé, you can add chopped apples, carrots, freshly squeezed lemon juice or citrus zest.

Compound:

chicken egg – 5 pcs.;
0.25 liters of sour cream with a minimum percentage of fat content;
low-fat curd mass – 0.75 kg;
table starch - 3 tbsp. l.;
1 ½ tbsp. granulated sugar;
vanilla to taste.

Preparation:

Place the curd mass in a fine sieve and grind thoroughly until it is homogeneous.
Break the chicken eggs and separate the white mass from the yolks.
We immediately introduce the yolks into the curd mass, and for the time being we send the whites to the refrigerator for a while.
Add table starch to the curd mass, as well as sour cream with a minimum percentage of fat content.
Season with vanilla to taste and mix thoroughly.
Beat the chilled egg whites with a blender or mixer into a stable foam.
Add the whipped whites in portions to the curd mass.
Mix with a spatula.
Grease the multibowl with butter and sprinkle with semolina.
Spread the prepared curd dough.
Select the “Baking” program mode. Set the timer for 60-70 minutes.
After the sound signal sounds, do not rush to remove the soufflé from the multi-cooker container.
Let the dessert sit in automatic heating mode for another half hour.

Cottage cheese is a product that must be included in the diet of any child. It contains calcium. This mineral is simply necessary for a young, growing organism. In addition, cottage cheese contains highly digestible proteins. Curd soufflé in a slow cooker

A very tasty, and most importantly healthy dish, it is suitable for all family members, even small children, find out its recipe below.

Often capricious children do not want to consume such a healthy product that is necessary for their health. In this matter, cottage cheese soufflé will come to the rescue, which can be easily prepared in a slow cooker.

This dish will appeal not only to children, but also to the adult members of your family. I can confirm this from personal experience. When this dish was placed on the table, it was devoured in one sitting!

Curd soufflé prepared in a slow cooker turns out very tasty. It is fragrant, lush and extremely tender! If you serve it with sour cream, condensed milk, jam or preserves, then it will be impossible to tear the children away from the dish!

Cottage cheese soufflé with gelatin

If you add gelatin during the preparation of such a dessert, you can get a dessert that tastes like. For this recipe you will need the following products:

cream 10% fat – 250 g;
gelatin – 10 g;
half a glass of milk;
140 g cottage cheese;
half a glass of condensed milk;
silicone molds;
for glaze: chocolate 100 g and 2 tbsp. l. milk.

Preparation consists of several stages:

First you need to prepare the gelatin by filling it with water and letting it swell for ten minutes.
In a separate metal bowl you need to mix the cream with condensed milk and put it on the fire for a couple of minutes.
Add gelatin to the hot mixture, stir until smooth and set aside to cool.
Then beat the cold mixture thoroughly with a blender, gradually adding cottage cheese.
Distribute into molds and then put in the refrigerator for three hours. Pour the cooled dessert with icing made from chocolate and milk melted in a steam bath. You can also decorate the top with walnuts.

Steam soufflé with fruits for a 1 year old child

For a baby in his first year of life, you can prepare a curd soufflé, adding apples or bananas. These fruits are considered hypoallergenic and will not cause allergies in a child. Cottage cheese, which is the basis for the soufflé, will become a source of calcium and protein for the baby. For a child who is capricious and does not want to eat cottage cheese products in their pure form, we recommend preparing a tasty and healthy soufflé with the addition of fruit.

With apples

For one serving you need to prepare the following products:

3 tbsp. l. cottage cheese;
a piece of butter;
egg;
2 tsp. semolina;
a pinch of sugar;
half an apple.

Step-by-step preparation:

Beat cottage cheese, soft butter, sugar, semolina and egg with a blender until smooth.
The apple must be peeled, seeds removed, and then grated.
Combine the curd mixture with the apple and stir.
Fill the mold with the prepared dough and place in the oven for 15 minutes.

With bananas

You can diversify the curd soufflé for children by adding bananas to the dough. For this dessert you need the following ingredients:

2 tbsp. l. cottage cheese;
half a banana;
1 tbsp. l. semolina;
egg;
50 g butter.

The recipe is prepared using the following technology:

Beat cottage cheese with semolina, adding egg and softened butter.
Cut the banana into small pieces and combine with the curd dough.
Place the resulting mixture in a mold and place in the oven for 15-20 minutes.

Dietary recipe in a steamer for PP

Low-fat cottage cheese is ideal for proper nutrition because it has few calories and quite a lot of protein. And in order not to increase the calorie content of the soufflé, it can be prepared in a double boiler.

For the curd and berry dessert you will need:

low-fat cottage cheese – 250 g;
egg – 1 pc.;
any berries – 100 g;
sweetener to taste.

Prepare pp soufflé from cottage cheese as follows:

Beat the cottage cheese, egg and sweetener with a mixer into a fluffy and homogeneous mass. If the cottage cheese was too dry, then 50 ml of kefir should be added to it in the amount specified in the recipe.
Wash the berries, sort them, add sweetener to them and turn them into puree using a blender.
Place ½ of the curd mass into a silicone mold, pour berry puree onto it, and the remaining curd on top.
Cook the soufflé in a double boiler for about a quarter of an hour. Before serving, you can garnish it with whole berries and mint leaves.

If you don’t have a double boiler, you can use another device instead - a multicooker, then pour water into the bowl, and place the soufflé pan on a special rack.