The cottage cheese souffle is an excellent alternative to a simple cottage cheese or casserole. Suffle has an unusually delicate consistency and airiness. Both adults and children who often do not use cottage cheese in their usual form eat this dish with pleasure. In this article, we will tell you how to cook cottage cheese souffle in a slow cooker and give a detailed description of delicious and interesting recipes.

Steam cottage cheese in a slow cooker

Dietary cottage souffle is useful not only because it is prepared from cottage cheese, but also thanks to the cooking method. The use of hot steam in the preparation of dishes contributes to the fact that the ingredients retain a large number of useful components. In addition, steam souffle is prepared without the use of oil or any other fats, which makes it low-calorie and useful for the figure. Consider what ingredients are used in the preparation of steam cottage cheese souffle in a slow cooker.

• cottage cheese of small fat content - 250 g;
• semolina - 2 tbsp.;
• sour cream with fat content of 15% - 2 tbsp;
• sugar-5-6 tbsp.;
• eggs - 3 pcs.;
• any berries to taste - 100 g.

The steam cottage cheese souffle in a slow cooker is prepared quickly, the most important thing is that your technique supports the option “Parration for a couple” and is equipped with a special accessory. The stages of cooking will be considered further:

1. The main ingredient of the curd souffle should be a carefully crushed mass of homogeneous consistency. If there are lumps in the cottage cheese, the souffle will not turn out to be delicate and airy. So, in order to achieve the desired consistency, first we rub the cottage cheese through a small sieve.
2. My eggs, carefully break the shell and separate the proteins from the yolks. We pour the proteins into a deep dry bowl and put in the refrigerator at the time of preparation of the remaining ingredients.
3. Add sour cream, sugar and yolks to the groomed cottage cheese, as well as semolina. We knead everything with a spoon.
4. Pour the berries into a colander and rinse with a stream of water. We leave them to drain them, then pour them onto a dry paper towel so that the remaining fluids are absorbed.
5. Soldered chilled proteins with 1 pinch of salt and beat with a mixer until they turn into a tight foam. The foam should be such that when the bowl is turned upside down, it does not flow and remains in the previous form.
6. Enter protein foam into the curd mass. Slowly and very carefully mix the ingredients with a spoon.
7. We shift the future souffle into a suitable form and put it in a steamed cook container. Sprinkle the curd mass of berries. We pour the desired amount of water into the device, activate the “welding for steam” program and prepare a steam cottage cheese souffle in a slow cooker for 30 minutes.

Curd souffle in a slow cooker in 4 versions

This dietary souffle is characterized by low calorie content and can be considered one of the best desserts for those who care about their physical form. The originality of the recipe is that the dish is prepared with several tastes at once. As a basis, cottage cheese, eggs, sugar and vanillin are used. In the process of preparation, cottage cheese mass is distributed into small portioned molds, in which sour cream, milk and cinnamon are added. As a result, you get one dessert with four different tastes. By the way, if you want to make the dish completely dietary, instead of whole eggs, use only proteins, and also reduce the amount of sugar. Consider a detailed list of ingredients that are used in the preparation of cottage cheese souffle in a slow cooker:

• cottage cheese with fat content of not more than 5% - 300 g;
• eggs - 3 pcs.;
• sugar-2-3 tbsp.;
• vanilin - a pinch;
• sour cream with a fat content of not higher than 15% - 2 tsp.;
• milk - 1 tbsp.;
• ground cinnamon - ¼ tsp

Do not forget that for the preparation of cottage cheese souffle in a slow cooker you will also need small ceramic molds. Having prepared everything you need, you can start preparing a dessert:

1. In order to give the souffle airiness and lightness, first we rub the cottage cheese through a small sieve. Add sugar and vanillin to cottage cheese.
2. We wash the eggs and wipe the eggs, then gently divide into proteins and yolks. We immediately transfer the yolks to the cottage cheese and mix, and connect the proteins 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 and turn it off until the desired result is achieved.
3. We distribute the curd mass through prepared ceramic molds. We leave one of them as it is, in the second we add a spoonful of milk, sprinkle the third souffle with cinnamon, and in the fourth we spread sour cream.
4. Put the molds on the bottom of the multicier bowl and turn on the program "Baking". We set the temperature of 160 ° C and cook the cottage cheese souffle in a slow cooker for 20-30 minutes.

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

Apricot-crushed souffle in a slow cooker

This recipe used canned apricots, but they can easily be replaced with fresh or, for example, use peaches. Fruits that are part of the dessert exude a sweet pleasant aroma, perfectly combined with cottage cheese taste. Add a little apricot liquor to the souffle, and the dessert will acquire some piquant note. Let's figure out in more detail what products are used in the preparation of an apricot and fifth souffle in a slow cooker:

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

The process of preparing an apricot-torn souffle in a slow cooker we describe in detail:

1. We leave several fruits of the apricot in whole form, and we transfer the rest of the fruits to a blender and beat to a state of homogeneous mashed potatoes. We transfer the puree to a small metal bowl, add 6 tbsp. apricot juice, 50 g of sugar and juice of half lemon. Put a bowl on a small fire and boil the mass for 5 minutes.
2. Grind the zest of lemon on a grater, measure 0.5 tsp. And add to apricot puree. At this point, the burner should already be turned off. We divide the whole apricots into halves and also lay out the rest of the ingredients. Add the liquor there.
3. We distribute proteins and yolks of eggs into different containers. Pour sugar to the yolks and rub them with a spoon or whisk until they acquire a light yellow tint. We connect the proteins with a pinch of salt and with the help of a mixer we beat them into a tight foam.
4. We rub the cottage cheese through a sieve. Add to it yellow-sugar mass, sour cream and potato starch. Gently intervene in the resulting test protein foam.
5. Lubricate the tumors for the souffle with a piece of butter and lay out the cottage cheese mixture on them. Keep in mind that the souffle in the baking process will increase in volume, so you can only fill the molds by 2/3.
6. We install containers with cottage cheese mass in a multicier dish. We activate the “Baking” program and prepare the curd souffle in a slow cooker for 45 minutes at a temperature of 180 ° C.
7. We take the finished dessert out of the bowl, turn the molds with souffle on plates and water the dish with apricot sauce.

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

Curd souffle with ricotta and berries in a slow cooker

A delicate, air souffle with ricotta has a pleasant berry-cereal taste, an additional note of which gives a bright citrus aroma of orange zest. This dessert is best to eat a little warm, although in a cooled form its taste is unusually pleasant. Of the ingredients for the preparation of cottage cheese souffle in a slow cooker, we will need this:

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

The stages of preparing cottage cheese souffli in the slow cooker are described below:

1. The orange is thoroughly under the tap, wipe dry, and then rub its zest on a fine grater.
2. We break the eggs and share proteins with yolks. Distribute them to different bowls. Add a little salt to the proteins and, working with a mixer at high speed, beat them into a dense foam.
3. We rub the cottage cheese until a homogeneous consistency, connect it to ricotta and egg yolks. We also beat this mass well with a mixer. Then we pour several tablespoons of sugar into the curd mass, the number of which you can adjust to your liking.
4. In the future souffle, we also add orange zest and potato starch. The last time we beat everything with a mixer well.
5. Enter protein foam into the mass, carefully knead it all with a spoon.
6. Put the berries in a colander and washed under running water.
7. Lubricate the bottom of the multicier shape with oil. We put a even layer of berries, cover them with a cottage cheese mixture. We put the slow cooker in the "Baking" mode.
8. We bake the cottage cheese souffle in a slow cooker for 40 minutes.

In the finished form, you can decorate the dessert anything: sour cream, powdered sugar, berry syrup, jam, condensed milk, etc.

Curd souffle in a slow cooker. Video