Steamed cottage cheese soufflé. How to make cottage cheese soufflé

Steam soufflé from pike perch with butter Ingredients: fish 150, butter 25, wheat flour 10, egg 1/2 piece, milk 50. Peel the fish from skin and bones, boil half of the mass, cool and mince twice along with the remaining raw fish . Prepare from milk and flour

STEAM COOK SOUFFLE Ingredients: fresh cottage cheese 110 g, milk 40 g, flour 7 g, egg 1/5 pieces, butter 5 g. Thoroughly grind the cottage cheese with milk, yolk and bechamel sauce. Carefully fold the whipped whites into the resulting mass. Grease the mold with oil and put the mixture into it,

Curd soufflé with cherry sauce, steamed 120 g cottage cheese, 10 g semolina, 10 g butter, 15 g sugar, 0.5 eggs, 25 g dry cherries, 5 g starch. From semolina and 30 g water, cook porridge and cool . Rub cottage cheese (fresh, dry) through a sieve, combine with semolina porridge,

Steam soufflé from pike perch with butter Remove skin and bones from the fish, boil half of the fish, cool and pass through a fine grinder twice along with the remaining raw fish. Prepare a sauce in the form of jelly from milk and flour, combine with minced

Steamed cottage cheese soufflé with cookies Crush the cookies, mix with sugar, pour in milk, let stand for 10–15 minutes, then combine with mashed cottage cheese, yolk and 5 g of melted butter; mix the whole mass well; combine with whipped egg white, place in a greased mold

Steamed cottage cheese soufflé with cherry sauce. Boil porridge from semolina and 30 ml of water and cool. Rub the cottage cheese (fresh, dry) through a sieve, combine with semolina porridge, add the yolk, 5 g of sugar and 5 g of melted butter. Grind all this well, add the whipped egg white,

Curd soufflé with cookies, steam Ingredients: cottage cheese – 120 g, cookies – 20 g, sugar – 15 g, egg – 1 pc., milk – 20 g, butter – 10 g. Crush the cookies, mix with sugar, pour in milk, let stand for 10–15 minutes, then combine with pureed cottage cheese, yolk and 5 g

This tender and airy dish is deservedly popular. How to prepare a curd diet soufflé, what products can be added to the curd mass?

For a couple

This recipe for dietary cottage cheese soufflé is suitable for people on a diet. Measure out 200 g of low-fat curd and grind it until smooth. Wash a handful of lingonberries and sprinkle with lemon juice. Beat 2 egg whites well (you should get a fluffy foam). Mix baking powder (10 g), a little vanilla and semolina (1 tbsp). Combine the cottage cheese with liquid sweetener (measure it to taste) and dry ingredients, carefully add the protein and berries, mix, and transfer to the mold. Place it in the steam basket and cook for 30 minutes.

With banana

Children especially like this recipe. Combine the yolk with sour cream and sugar (1 piece/1 tbsp/1 tbsp). Transfer the resulting mass to cottage cheese (200 g). Thicken with semolina (1 tbsp). Beat the egg white and add it there. Grease a silicone mold, place a chopped banana on the bottom, spread the curd mixture on top, and cook in the oven for 30 minutes at medium heat.

With gelatin

This soufflé does not require baking. Take low-fat cottage cheese (250 g), 250 ml of milk, gelatin (1-2 tbsp - depending on the desired consistency). Add sweetener to taste. The flavoring agent is vanillin. Also take the juice of half a lemon and 1 tsp. cocoa. Pour gelatin over cold milk, whisk and heat over low heat (do not bring to a boil). Mix cottage cheese with sweetener, vanilla and process in a blender. Pour in the juice and beat again. Add milk with melted gelatin. Stir. Pour half into a mold and place in the refrigerator. Add cocoa to the other half, mix, pour into another mold and also put in the refrigerator.

In a slow cooker

Process 300 g of low-fat cottage cheese in a blender. Add some sugar or sugar substitute. Put 4 tsp. sour cream, yolk, 20 g semolina. Pour in 100 ml of milk, stir. Add whipped egg white. Transfer to the mold. Place it in the steam basket. Pour 500 ml of water into the bowl. Cook in steam mode for 40 minutes.

In the microwave

Peel the apple and grate it. Soak the raisins in water for a short time and then dry on a napkin. Rub 200 g of cottage cheese, add sugar, egg, raisins and apple. Mix everything. Cook for 5 minutes on high, transferring to a silicone mold.

With carrots

Boil 1 carrot. You will also need 100 g of cottage cheese, sugar, egg and milk (50 ml). Grind the carrots to a puree, combine with grated cottage cheese, sugar, egg and other ingredients. Sprinkle the greased mold with semolina. Lay out the curd mixture. Bake at 170 degrees for 45 minutes, then leave the soufflé in the oven for another 20 minutes.

Curd dietary soufflé is easy to prepare, and the taste of the resulting dish will not disappoint you. You can completely improvise by adding new ingredients and thereby changing its taste.

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:

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

Curd soufflé with berries

Ingredients:

• Cottage cheese - 460 g;
• Fresh or frozen berries – 170 g;
• Eggs – 2 pcs.;
• Starch – 120 g;
• Yogurt without additives – 200 ml;
• Granulated sugar – 80 g

Preparation:

1. Grind the cottage cheese so that there are no grains.
2. Pour soft cottage cheese into the bowl of a food processor, add sugar, egg, sour cream, 60 g of starch, yogurt. Using a metal knife attachment, chop.
3. Roll the berries in the remaining starch. This must be done so that during the cooking process the berries do not settle to the bottom.
4. Transfer the berries to the curd mixture and stir.
5. Place the mixture into silicone molds, having previously greased them with oil. Place the molds in the steam tray and add 400 g of water to the bowl.
6. Cook the dessert in the “Steam” mode for 30 minutes
7. Remove the dessert from the molds and place on serving dishes. Garnish with mint sprigs.

Bon appetit!

Curd soufflé with cranberry sauce - video recipe

1. In case of acute gastritis or during an exacerbation of chronic gastritis with high acidity, as well as peptic ulcer disease, a strict diet is recommended, which is gradually expanded to tables number 1 and 1a according to Pevzner.
2. In the case of chronic gastritis with low acidity, table 2 is indicated.
3. Table 5 is recommended if inflammation of the stomach is accompanied by diseases of the liver, pancreas or gall bladder.

General characteristics of the diet for gastritis:

• Diversity. The daily diet must necessarily include all food groups and cover the body’s daily needs for proteins, fats, carbohydrates, vitamins and minerals, and also correspond to the energy expenditure of a particular patient.
• Baking or steaming foods is preferable. In this case, the food retains more nutrients and minimizes irritation of the inflamed gastric mucosa, which makes digestion much easier.
• Any food should be taken warm. In this situation, the body does not need to expend additional energy heating or cooling them to the optimal temperature.
• Prohibited foods should not be included in the diet. These are all kinds of pickles, marinades, hot and hot spices, smoked foods, fatty and spicy dishes, alcohol. With high acidity, too acidic foods, carbonated drinks, coarse fiber and bitterness are also prohibited.
• Fractional diet without snacks. This means that food must be taken 5–6 times a day, at approximately the same time. Between these meals, it is advisable not to eat anything at all, and also not to drink anything except unsweetened tea or plain water. The fact is that the human digestive system adapts to a specific diet, and snacks can disrupt its functioning and significantly worsen digestion.
• With high acidity, dishes are included that reduce the production of hydrochloric acid, and with low or zero acidity, foods that stimulate its formation are included.
• Chew your food thoroughly. Remember: the better it is crushed in the mouth, the easier it is for the body to digest it in the future.
• Always eat in a good mood, do not eat in a hurry. Negative emotions and haste when eating food significantly impair digestion and require the body to waste additional resources, which slows down recovery.
• For children, the diet should be selected with special care. Among other things, it is necessary to pay attention to such factors as colorful presentation of the dish and pleasant taste. Children must like the appearance and taste of what they eat.

Proper nutrition for patients with gastritis with high acidity

Food is taken warm; during an exacerbation, it is recommended to rub all foods through a sieve and chop them. You can eat the following foods:

• steamed omelettes;
• eggs, boiled in a bag or soft-boiled;
• cottage cheese casseroles, low-fat milk;
• dairy products;
• jelly, tea, non-acidic compotes;
• mashed potatoes.

As the exacerbation subsides, baked vegetables and fruits are introduced into the menu.

Sample menu for a week after the exacerbation subsides.

First day:

1. You can have breakfast with mashed potatoes with steamed meatballs and drink tea diluted with milk.
2. Skim milk (glass).
3. For lunch, milk noodle soup is suitable, and for the main course - meat potato casserole. For dessert - crackers and apple compote.
4. During the afternoon snack, you can snack on biscuits, washed down with jelly.
5. For dinner - a small portion of mashed buckwheat porridge and steamed curd soufflé. Fruit - banana.
6. At night: 1 cup of milk.

Second day:

1. For breakfast, semolina porridge is good, as is sweet cheese (or cottage cheese with sugar). You can wash it down with the same tea with milk.
2. For second breakfast, a baked apple and a glass of milk will be enough.
3. A hearty lunch that will not cause increased acid formation: the famous barley (barley) soup, steamed meat cutlets with beetroot garnish and berry jelly.
4. During the afternoon snack - jelly with crackers.
5. Rice baked in the oven, a steamed omelette and a small amount of non-sour yoghurt is dinner.
6. At night: 1 cup of milk.

Third day:

1. You can start this day with oatmeal with milk, an egg boiled in a bag, and sweet tea with milk.
2. During your second breakfast, eat 1 - 2 bananas, wash down with a glass of low-fat yogurt or skim milk.
3. For a change for lunch, make any vegetable soup, pureed through a sieve, rice porridge with steamed chicken chops, as well as pear and apple compote.
4. The traditional afternoon snack is jelly with small crackers.
5. Cottage cheese casserole with yogurt - for a light dinner.
6. At night: 1 cup of milk.

Fourth day:

1. Banana with milk rice porridge and sweet chamomile tea - breakfast 1.
2. A glass of skim milk with a baked apple - breakfast 2.
3. Oatmeal soup, carrot puree with steamed fish cutlets and compote - lunch.
4. Already a traditional afternoon snack - jelly with biscuits.
5. For dinner - baked noodle soup with cottage cheese and low-sour yogurt.
6. At night: 1 cup of milk.

Fifth day:

1. Boiled potatoes with butter and herbs, served with boiled chicken breast under sour cream, as well as compote - this could be the first meal of the day.
2. The second meal is a banana with a glass of skim milk.
3. Vermicelli soup, oatmeal with steamed meatballs and compote - for lunch.
4. Kissel with crackers - for an afternoon snack.
5. You can have dinner with a steamed omelette, pureed pearl barley porridge and non-sour yoghurt.
6. At night: 1 cup of milk.

Sixth day:

1. For the first breakfast - classic mashed potatoes with steamed fish cutlets, as well as weak tea (possibly with milk).
2. The second meal is a baked apple with a glass of skim milk.
3. For lunch, soup with pureed vegetables, noodles with baked skinless chicken thighs, and fruit jelly are suitable.
4. Compote with crackers - afternoon snack.
5. Sweet cottage cheese with a fruit salad of banana and non-acidic berries, sweet yogurt for dinner.
6. At night: 1 cup of milk.

Seventh day:

1. Meat balls with Bechamel sauce, a small amount of rice pudding and tea with milk are a good first breakfast.
2. Later, just drink a glass of skim milk and eat a banana or baked apple.
3. It is advisable to have lunch with mashed potato soup, steamed beef cutlets with a carrot and beetroot garnish and jelly.
4. Kissel with biscuits - afternoon snack.
5. For dinner - a small chicken roll with rice casserole and steam omelet, as well as non-sour yogurt.
6. At night: 1 cup of milk.

Dietary recommendations for those with gastritis with low or no acidity

The list of products recommended for compiling a weekly menu should include those that stimulate the production of hydrochloric acid and gastric juice in general. In this case, healthy dietary recipes will include rich meat broths, salted fish, bitter herbs, sour vegetables and fruits, sparkling water and kvass in moderation. In this case, you can take the nutrition menu for gastritis with high acidity as a basis, but change the type of cooking:

• steamed cutlets and meatballs can be replaced by the usual cooking method, but without breading;
• It is advisable to bake or stew vegetables;
• Instead of milk, you can consume mainly fermented milk products (kefir, fermented baked milk, sourdough, etc.).

Cocoa and rye bread are also allowed for afternoon tea. For hypoacid gastritis, to better stimulate juice secretion, experts recommend drinking 1 glass of highly carbonated mineral water, 100 ml of cabbage juice or a decoction of bitter herbs 20-30 minutes before meals. And in the case of gastritis with zero acidity, if prescribed by a doctor, it is necessary to take gastric juice or drugs that replace it. As the general condition normalizes, the diet gradually expands: legumes are included, and the list of grains, fruits and vegetables is expanded. In case of inflammation of the stomach, it should be remembered that the absorption of certain vitamins and minerals will almost always be impaired. For this reason, it is important to check the levels of iron, vitamin B12 and several other vital substances. Particular attention should be paid to the nutrition of pregnant women suffering from gastritis with high acidity, since during this period a relapse of the disease may occur. The expectant mother's menu should contain all the necessary nutrients, but should not cause excessive acid formation. In this case, it will be useful to remember about decoctions of oats, flax seeds, as well as freshly prepared potato and carrot juice. These products should be taken on an empty stomach.

Soufflé recipes for pancreatitis

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.

• 1 Meat soufflé
• 2 Steamed meat soufflé
• 3 Beef soufflé
• 4 Beef soufflé with rice
• 6 Steam curd soufflé
• 7 Soufflé with carrots
• 8 Soufflé with cookies
• 9 What other types of soufflé can be consumed for pancreatitis?

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 of proper nutrition. When cooking, it is necessary to use lean meats, for example, chicken, rabbit, etc. Such a 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.

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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.

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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.

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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 whites cold in a dry container until peaks form and fold 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.

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• 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.

Grind the apples and homemade cheese 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.

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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.

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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.

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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” type 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.

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What other types of soufflé can be consumed for pancreatitis?

Despite the limited nutrition for pancreatitis, the recipes are quite varied. Soufflés made from fish, semolina, with apples, zucchini, potatoes and other vegetables are tasty and healthy. The methods for preparing them are almost the same, only the ingredients used differ.

• homemade cheese - a pack;
• lean fish – half a kilogram;
• egg – 1 pc.;
• vegetable oil and butter.

Carrots and apples:

• apple – 300 g;
• carrots – 200 g;
• small egg;
• oil - tablespoon;
• milk – half a glass;
• dry semolina – about 50 g;
• salt.

Zucchini:

• zucchini – 0.5 kg;
• oil - tablespoon;
• milk – half a glass;
• egg – 1 pc.;
• dry semolina - a tablespoon;
• granulated sugar - a teaspoon.

Diet for esophageal ulcers is one of the main factors in its successful treatment. Without nutritional correction, it is impossible to achieve a patient’s recovery, even if the most modern medications are used in therapeutic measures. This is due to the fact that ulcers formed on the walls of the esophagus are very sensitive and begin to bleed at the slightest chemical, mechanical or thermal impact caused by food passing through it.

Principles of the diet used in the treatment of esophageal ulcers

Nutrition plays a decisive role in getting rid of pathology developing in the esophagus. Drug treatment will not bring any results if it is not carried out against the backdrop of a properly organized diet. First of all, all foods that lead to an increase in the level of hydrochloric acid in the gastric juice should be completely excluded from the patient’s diet:

• Fatty and fried foods.
• Smoked and salted products.
• Hot herbs and spices.
• Alcohol-containing drinks.

The dietary menu for esophageal ulcers should include only gentle nutrition. You should temporarily exclude raw vegetables and fruits from it, as they are rich in poorly soluble plant fiber and will create additional stress on the walls of the damaged esophagus. Preference should be given to stewed or boiled dishes. They have a soft consistency and will not cause mechanical damage to the mucous membrane affected by ulcers.

With this disease, as with ulcers affecting the mucous membranes of other organs of the gastrointestinal tract, diet No. 1 is prescribed. It has general features, however, for each specific patient the attending physician makes individual adjustments to it depending on the stage of the disease and the degree of damage to the mucosa.

• treatment of esophageal ulcers with drugs

Main characteristics of diet No. 1

This diet is intended to provide moderate sparing of the esophageal mucosa from thermal, chemical or mechanical aggression. In the daily diet, those dishes that contain indigestible foods or have a pronounced irritant effect are limited or completely excluded. Thanks to this, the negative impact on the receptor apparatus of the esophagus and the mucous membrane of its walls, which contributes to the progression of peptic ulcer disease, ceases. The following are subject to exception:

• Dishes that are strong stimulants of digestive secretion.
• Products that irritate the mucous membranes chemically.
• Very cold or hot foods that are thermal irritants.

Nutrition for esophageal ulcers is carried out in fractional mode. This means that the patient should eat often (5-6 times a day), but in very minimal portions. The break between meals should not be more than 4 hours. It is acceptable to have a light dinner an hour before bedtime, and drink a glass of cream or milk at night. All food taken by a patient with an esophageal ulcer must be thoroughly chewed, despite the fact that it has a soft consistency.

General rules for creating diet No. 1

People suffering from esophageal ulcers should include a variety of foods in their diet. This diversifies the menu. The following product groups are allowed for consumption:

• Squirrels. The diet of a sick person must necessarily contain lean varieties of meat (veal, rabbit, chicken) and fish (pike, pollock, cod). It is also necessary to consume eggs (soft-boiled or steam omelet), beans and local nuts from this year’s harvest.
• Milk and dairy products are necessary, but they must either contain low fat content or be low-fat. Cottage cheese is best homemade, slightly acidic.
• The content of complex carbohydrates in the body will be replenished by grains. To do this, the diet includes rice (preferably brown), oatmeal, crackers, and day-old bread.
• Berries and fruits of zoned varieties in any form.
• Vegetables of all colors and juices from them.

As you can see, the list of products approved for use for esophageal ulcers is quite wide. It will not be difficult for the patient to diversify his diet and not feel deprived of anything.

The only thing to remember is that all dishes made from these products must be steamed, boiled or baked without a golden brown crust.

Approximate weekly diet for diet No. 1

Before starting drug therapy, the attending physician must give his patient recommendations on nutritional correction and a list of permitted foods. Below you can see an approximate menu for the week compiled from the above list of products:

• Monday: 1st breakfast. Oatmeal steamed with boiling water and lightly brewed tea. Snack (lunch). Milk. Dinner. Puree vegetable soup with croutons, milk jelly. Afternoon snack. Rose hip decoction with a spoon of honey. Dinner. Baked meatloaf without crust, served with boiled potatoes or rice as a side dish. You are allowed to drink fruit or berry jelly. A glass of milk at night.
• Tuesday: Breakfast. Semolina with milk and dried fruit compote. Lunch jelly. Dinner. Milk soup with rice, potato casserole and compote. Afternoon snack. Milk. Dinner. Curd soufflé and boiled buckwheat, jelly. For the night. Milk.
• Wednesday: Breakfast. Cottage cheese with low-fat sour cream and honey, tea with milk. Lunch. Baked pear, milk. Dinner. Milk soup with barley, baked fish cutlets with beetroot puree and berry jelly. Afternoon snack. Rose hip decoction, toast. Dinner. Rice pudding and soft-boiled egg, milk jelly.
• Thursday: Breakfast. Tongue aspic with carrot puree, weak tea. Snack: fresh fruit compote. Dinner. Milk soup with oatmeal, meatballs and mashed potatoes. Afternoon snack. Kissel with 2 toasts. Dinner. Steamed chicken cutlets, carrot puree and compote.
• Friday: Breakfast. Steamed omelette and unsweetened tea. Lunch. Baked apple, milk. Dinner. Vegetable soup with a weak meat broth and rice pudding with meat used to prepare the broth, apple jelly. Afternoon snack. Rosehip infusion with unsalted crackers. Dinner. Buckwheat – curd cereal, milk.
• Saturday: Breakfast. Cottage cheese souffle, tea. Lunch jelly. Dinner. Rice milk soup, steamed meat cutlets with carrot puree, compote. Afternoon snack. Rose hip decoction and crackers. Dinner. Rice casserole with raisins, kefir.
• Sunday: Breakfast: rice porridge, tea with milk. Snack fruit juice with toast. Lunch: noodle soup with chicken broth, potatoes with chicken cutlets in sour cream sauce, dried fruit compote. Afternoon snack: unsweetened tea and crackers. Dinner. Vegetable stew. A glass of milk at night.

The diet of a person with an esophageal ulcer can be quite varied and tasty, despite the fact that there are some restrictions on the foods that can be consumed.

If you avoid errors in nutrition, all drug therapeutic measures will be successful and a state of remission will be achieved in the optimal time frame.

Diet No. 1, special options

Nutritional correction for esophageal ulcers is needed not only to restore and maintain the patient’s strength. For the most part, it is used as a remedy. That is why it is prescribed by a specialist to each patient individually after undergoing the necessary diagnostic tests and determining the stage of the disease and the degree of damage to the mucous membrane. Diet No. 1 has special varieties - a, b, which are used at certain phases of the disease.

Diet No. 1a is recommended in the most acute stage of the disease. It is designed to minimize thermal, mechanical and chemical aggression on the esophagus. The purpose of diet therapy during exacerbation of the disease is maximum sparing of the mucous membrane of the affected organ, restoration of the mucous membrane damaged by ulcers and reduction of interoceptive irritations. This is achieved by excluding thermal, chemical and mechanical irritants from the diet, as well as products that are strong stimulants of the secretory function of the esophagus. Recommended dishes for her are slimy cereal soups with the addition of a milk-egg mixture and butter.

After the most acute phase of the disease has passed, they move to table No. 1b, which is more stressful. Its purpose and indications are the same as diet No. 1a. But this table is designed to less sharply limit the impact of food irritants on an organ damaged by ulcers. Its distinctive property is a gradual increase in the calorie content of the diet and the content of basic nutrients in it.

In therapeutic diets for peptic ulcers of the upper digestive organs, it is important not only the correct selection of products, but also adherence to the technologies for their preparation, as well as compliance by patients with the temperature of the food when consuming it (it should be at room temperature). Only following all the rules can help cope with the disease. We must not forget about following a diet even when the esophageal ulcer is in remission. This will help avoid relapses of the pathology for as long as possible.

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:

1. 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.
2. 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.
3. Add sour cream, sugar and yolks, as well as semolina to the grated cottage cheese. Mix everything with a spoon.
4. 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.
5. 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.
6. Add the protein foam into the curd mass. Slowly and very carefully mix the ingredients with a spoon.
7. 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:

1. To give the soufflé airiness and lightness, first grind the cottage cheese through a fine sieve. Add sugar and vanillin to the cottage cheese.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place containers with curd mass in a multi-cooker vessel. Activate the “Baking” program and cook the curd soufflé in a multicooker for 45 minutes at a temperature of 180°C.
7. 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:

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