Culinary recipes and photo recipes. Cottage cheese and apple soufflé Apple soufflé with cottage cheese

Recipe cottage cheese soufflé with apples:

Peel clean apples, cut into large pieces, and squeeze out excess juice. We leave half of one fruit whole for future decoration. Sweet and sour, strong varieties of apples will be good for this recipe.

For dessert/afternoon snack, choose a creamy sweet curd mass with pieces of dried apricots (or prunes, raisins, nuts). You can also replace it with fine-grained cottage cheese with a high fat content and add a spoon or two of granulated sugar and sour cream. Beat in a large egg.

Place the apple “straw” into the bowl with the cottage cheese and stir until the ingredients are evenly distributed.

To prepare this soufflé, we recommend using portioned silicone molds, from which you can easily shake out the soufflé without disturbing its configuration. We do without fat and fill the molds with the curd-apple mixture almost to the top (the volume will not change significantly after baking).

Place the semi-finished product on a baking sheet in the oven, which is hot by that time, and keep it at 160 degrees for about 15 minutes.

Cool for a minute, turn the molds over and remove the browned cottage cheese and apple soufflé.

For decoration, we choose a safe chocolate - we chop several “windows” with a sharp knife into different-sized crumbs. We also crush the crumbly shortbread with creamy notes.

Thickly sprinkle the cottage cheese soufflé with sand and chocolate chips, complement with apple slices and refreshing mint leaves.

The best recipes for dishes made from cottage cheese Elena Anatolyevna Boyko

Apple soufflé with cottage cheese

Apple soufflé with cottage cheese

Ingredients:

1 kg apples, 500 g cottage cheese, 3 eggs, 1 lemon, 250 g sugar, 350 g walnuts, 40 g semolina, 50 g butter, 500 ml fruit syrup, 40 g ground wheat crackers.

Cooking method:

Cut the zest from the lemon and squeeze out the juice. Wash the apples, remove the core, cut into small pieces and sprinkle with lemon juice. Rub the cottage cheese, add the yolks, sugar, lemon zest, crushed walnuts and semolina, mix everything, then add the whipped whites.

Place the mixture in a mold pre-greased with butter and sprinkled with breadcrumbs and bake in the oven at a temperature of 180–200 °C.

When serving, pour over fruit syrup.

 From the book Sweet Dishes author Melnikov Ilya

Carrot-apple soufflé (steam) Cut the carrots into small pieces and simmer with milk until tender. Peel the apples and mince them together with the carrots, then combine with cereal, sugar and raw yolk, add 10 g of melted butter and whipped egg white;

From the book Baking and Desserts for the New Year's Table author Onisimova Oksana

Apple soufflé 100 g butter, 220 g flour, 100 g applesauce, 200 g sugar, 8 eggs, 500 g milk, 50 g rum, 500 g apples, vanillin, a pinch of salt. Stir butter, milk, vanillin, salt and put on fire. Add flour to boiling milk, stirring continuously, and cook.

From the book Baking for an ideal figure author Ermakova Svetlana Olegovna

Carrot soufflé with cottage cheese Carrot.................................... 400 gCottage cheese...... ................................ 100 g Egg................ ........................ 1 pc. Vegetable oil............. 2 tablespoons Water..... ............................... 0.5 cups Semolina................ .. 2 tablespoons Ground crackers................

From the book Dishes from Canned and Frozen Foods author collection of recipes

Carrot soufflé with cottage cheese 2 cups carrot puree, 1 pack of cottage cheese (not sour), 2 tbsp. spoons of granulated sugar, 2 eggs, 1 tbsp. spoon of semolina, 1 tbsp. spoon of butter, salt. Grind the cottage cheese with sugar until a homogeneous mass is formed. Heat the carrot puree, stirring

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Steamed carrot-apple soufflé Cut the carrots into small pieces and simmer with milk until tender. Peel the apples and mince them together with the carrots, then combine with semolina, sugar and raw yolk, add melted butter and

From the book of 100 recipes for stress. Tasty, healthy, soulful, healing author Vecherskaya Irina

Steamed carrot-apple soufflé Cut the carrots into small pieces and simmer with milk until tender. Peel the apples and mince them together with the carrots, then combine with cereal, sugar and raw yolk, add 10 g of melted butter and whipped egg white;

From the book Cookbook of a Russian experienced housewife. Sweet dishes author Avdeeva Ekaterina Alekseevna

Apple soufflé Ingredients: 12 egg whites, 150 g sugar, 2 medium apples, 2 tsp. butter, 4 tsp. powdered sugar, butter for greasing the pan. Rinse the apples with cold water, cut into 4 parts, remove the core, place on a baking sheet, dampened

From the book Sugar-lowering plants. No to diabetes and excess weight author Kashin Sergey Pavlovich

Apple souffle Bake 2 apples and rub through a sieve, at the same time beat 6 egg whites into a foam. When the whites are thickly beaten, add 4 tablespoons of fine sugar, stir, and then gradually add apple marmalade, stir and place on a metal plate.

From the book Steaming author Kozhemyakin R. N.

From the book Multicooker for Kids. 1000 best recipes author Vecherskaya Irina

Carrot-apple soufflé Ingredients: 100 g carrots, 100 g apples, 50 g butter, 20 g semolina, 1 egg, 100 g milk, sugar. Method of preparation: Cut the peeled carrots, pour in milk and simmer until tender. Pass the prepared apples through a meat grinder along with

From the book of 500 recipes of an old innkeeper author Polivalina Lyubov Alexandrovna

Carrot soufflé with cottage cheese Ingredients Carrot – 200 g Cottage cheese – 100 g Milk – 0.5 cups Egg – 1 pc. Semolina – 20 g Butter – 1–2 tablespoons Sugar – 1–2 tablespoons Method of preparation Boil carrots on the stove until tender, peel, rub through

From the book Puddings, soufflé. Tasty and nutritious author Zvonareva Agafya Tikhonovna

Apple soufflé Ingredients 6 egg whites, 70 g sugar, 2 medium apples, 1 tbsp. l. butter, 2 tbsp. l. sugar. Preparation Wash the apples, cut them into 4 parts, remove the core, place on a wire rack, pour water into the multicooker and cook in the “Steam” mode for 15–30 minutes.

From the author's book

APPLE SOUFFLE Required: 7–8 apples, 50 g vegetable oil, 80 g butter, 6 eggs, 3 tbsp. l. semolina, 1/2 cup sugar, 1 cup milk. Method of preparation. Peel the apples and pass through a meat grinder, combine with semolina, sugar and raw yolks,

From the author's book

Apple soufflé Ingredients: apples – 4–5 pcs., sugar – 3/4 cup, egg (whites) – 12 pcs., butter – 1 teaspoon, powdered sugar – 1 tbsp. spoon. Wash the apples, remove the core, cut in half. Pour a little water onto a baking sheet, preheat the oven and bake the apples until

From the author's book

Cranberry-apple soufflé Ingredients: cranberries – 100 g, apples (green) – 120 g, sweet white wine – 100 g, creamy yogurt – 100 g, egg – 2 pcs., sugar – 20 g, gelatin (plates) – 3 pcs. Peel and seed green apples, cut into slices and cook in white wine until softened.

From the author's book

Apple soufflé with raspberries Ingredients: apples (peeled) – 225 g, raspberries – 50 g, powdered sugar – 100 g, powdered sugar (for decoration) – 4 tbsp. spoons, egg (white) - 4 pcs. Wash the apples, remove peels and seeds. Place the chopped apples in a saucepan with 2 tbsp. spoons of water. Cover

I suggest preparing a very tender and juicy cottage cheese and apple soufflé in the oven. This soufflé is very easy and simple to prepare. The total preparation time for the dessert is approximately 30 minutes. This soufflé is quite suitable for dietary nutrition. It does not contain a lot of fat and sugar.

Cottage cheese-apple souffle (without flour, semolina, butter and sugar) has a delicate texture and great taste, gives pleasure and saturation! And most importantly, cottage cheese in this form is completely unrecognizable. The high content of milk protein, the presence of minerals, vitamins and fiber, low calorie content, minimum fat and carbohydrates make this soufflé an ideal dish for breakfast or dinner.

Per 100 grams - 92.3 kcal USED - 7.25/4.05/5.93

Ingredients:

  • low-fat cottage cheese - 200 gr.;
  • yogurt - 1 tbsp. l.;
  • egg yolk - 1 pc.;
  • apples - 2 pcs. big size;
  • egg whites - 3 pcs.

Preparation:

  1. Finely chop the apples and bring to a boil over low heat. Set aside.
  2. Beat cottage cheese with yogurt and yolk. Place in a baking dish. Place prepared apples on top.
  3. Beat the whites into a stiff foam.
  4. Place on apples and place in oven preheated to 160°C for 30 minutes.

Bon appetit!

Hello everybody!

So, for the soufflé we need cottage cheese, an apple, an egg, as well as sugar or a sweetener to taste. The last time I didn’t use sakhzam, I only took an apple, cottage cheese and an egg, since my apples are very sweet, there is no need to sweeten them additionally.

The proportions indicated in the recipe are taken from the original recipe. Last time I didn’t weigh the ingredients, or rather the cottage cheese. But it turned out to be 100-110 grams, I think. And, by the way, I took 2 apples, since they are small for me.

From dishes and equipment, we will need a blender, a microwave oven, a spoon, a knife, and a small plate.

So, first of all, we need to peel and core the apple. I also cut them into small pieces to make it easier for the blender)


Now I throw the pieces into the blender. I turn it on at minimum power.
If you don’t have a blender, then it doesn’t matter, you can do it all on a grater.


And now we do “bzhik-bzhik”, as my friend says.
As you can see, my pieces did not turn into puree, they are the same as when grated.


Now we need to add an egg to the apple.
You can whisk this together to make the mixture even smoother.


But personally, I add cottage cheese, and only then beat everything.
Again, you can beat it all by hand, but in a blender the mass turns out softer and more homogeneous.


This is the mass we got.


Now you need to pour it into molds.
I use silicone ones, I ordered from China)

From that quantity I got 5 molds. They should not be filled completely, by half or a little more.

Now we put the molds in the microwave for 7 minutes. In general, check the power of your microwave, but it took me 7 minutes.

And this is how I got this beauty. As for beauty, I may have gotten a little carried away. In fact, they are not that yellow, it was the camera and the lighting that conveyed the color that way. They practically did not change the color, whatever shade they were in the form of a mass remained that way.

Now you need to put it on a plate and eat it)
But personally, I really like eating them straight from the mold, it tastes better)

In a word, I am very happy that I found this recipe. Everything is healthy, dietary and incredibly tasty! I'm sure I'll make this souffle again and again.

I hope that you liked this recipe, that the preparation seems very easy (because it is), and that you enjoy making this soufflé.

If you have any questions or comments, write in the comments.

Well, that's all for today!

See you soon!

Cooking time: PT00H10M 10 min.

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