6
Prepared by: Elena Alex
04/18/2016 Cooking time: 3 hours 0 minutes
| Save | I cooked) | Estimate |
Curd and berry soufflé is a healthy and easy-to-prepare delicacy. Treat yourself and your loved ones with this delicious, tender and melt-in-your-mouth dessert. Children will especially be happy with it!
Description of preparation:
You can prepare cottage cheese and berry soufflé at any time of the year, since you can use any fresh or frozen berries for it.
This dessert can also be filled with dried fruits, nuts, chocolate, condensed milk and more. Vary the amount of sugar to your taste. In addition, when using sour berries you need more of it, and for sweet ones – less. The curd and berry soufflé turns out very tender. If you want it thicker, add more gelatin. Purpose: For the holiday table Main ingredient: Berries / Dairy products / Cottage cheese Dish: Desserts
Diet treats. How to eat sweets while losing weight
Anyone can prepare dietary sweets when losing weight. The recipes are varied and delicious.
During a diet, many people give up sweets first. But this is wrong, since prolonged restriction inevitably leads to breakdowns.
You need to listen to your desires and learn to satisfy them in a way that is safe for your figure.
According to nutritionists, people gain weight not from the sweet foods themselves, but from their quantity. Weight gain is also influenced by the time of consumption of desserts and the conditions under which a person eats them.
Carbohydrates contained in sweet foods enter the bloodstream after consumption. Then the blood sugar level increases.
The hormone insulin distributes carbohydrates in the body. Some of the glucose remains in the blood, some goes to glycogen, and some is stored as fat. If you learn to eat sweets correctly, you can avoid fat deposits.
What you need to do to eat desserts and lose weight:
- Consume desserts in small doses to prevent weight gain. Thus, you should eat no more than 70 g of simple carbohydrates per meal. This amount is easily absorbed by the body without consequences for the figure.
- Know the prerequisites for proper absorption of carbohydrates. To convert carbohydrates into glycogen, the body must have a need for it.
- Glycogen stores must be depleted. There should be a low blood sugar level. It decreases if it is not replenished for a long time. This occurs after sleep, physical activity and at the end of the working day.
When choosing dietary sweets for yourself when losing weight, the recipes in this article can help you.
Be careful! There are many dessert products sold in stores that contain fats (margarine, trans fats, palm oil). They are very poorly digestible and have a high calorie content.
It is better to prepare your own dietary sweets when losing weight. Homemade recipes are available in large quantities today.
Read the popular article on the site: Dates - benefits, nutritional value, calorie content.
How to prepare “Curd and berry soufflé”
1. Pour cold milk over the gelatin and leave for about five minutes to swell. Place the saucepan with the milk-gelatin mixture over low heat, heat, stirring, until the gelatin is completely dissolved. Be careful not to let the mixture boil! Set it aside to cool.
2. In a bowl, combine cottage cheese with sour cream and sugar. If desired, you can replace sugar with honey or fructose. Grind the mixture until smooth using a blender.
3. Pour milk and gelatin into the resulting curd-sour cream mixture and mix thoroughly again using a blender. Add the berries and stir the mixture with a spoon.
4. Distribute the souffle into the molds, put it in the refrigerator to harden for at least 2-3 hours (overnight is possible).
5. Decorate the finished curd and berry soufflé with berries and sprinkle with grated chocolate. Bon appetit!
Fruit soufflé recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “fruit soufflé”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 198.6 kcal | 1684 kcal | 11.8% | 5.9% | 848 g |
| Squirrels | 11.9 g | 76 g | 15.7% | 7.9% | 639 g |
| Fats | 9.3 g | 56 g | 16.6% | 8.4% | 602 g |
| Carbohydrates | 16 g | 219 g | 7.3% | 3.7% | 1369 g |
| Organic acids | 0.9 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 2.3% | 2222 g |
| Water | 60 g | 2273 g | 2.6% | 1.3% | 3788 g |
| Ash | 1.023 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 70.9 mcg | 900 mcg | 7.9% | 4% | 1269 g |
| Retinol | 0.061 mg | ~ | |||
| beta carotene | 0.061 mg | 5 mg | 1.2% | 0.6% | 8197 g |
| Vitamin B1, thiamine | 0.048 mg | 1.5 mg | 3.2% | 1.6% | 3125 g |
| Vitamin B2, riboflavin | 0.222 mg | 1.8 mg | 12.3% | 6.2% | 811 g |
| Vitamin B4, choline | 61.55 mg | 500 mg | 12.3% | 6.2% | 812 g |
| Vitamin B5, pantothenic | 0.405 mg | 5 mg | 8.1% | 4.1% | 1235 g |
| Vitamin B6, pyridoxine | 0.19 mg | 2 mg | 9.5% | 4.8% | 1053 g |
| Vitamin B9, folates | 22.784 mcg | 400 mcg | 5.7% | 2.9% | 1756 g |
| Vitamin B12, cobalamin | 0.611 mcg | 3 mcg | 20.4% | 10.3% | 491 g |
| Vitamin C, ascorbic acid | 5.14 mg | 90 mg | 5.7% | 2.9% | 1751 g |
| Vitamin D, calciferol | 0.454 mcg | 10 mcg | 4.5% | 2.3% | 2203 g |
| Vitamin E, alpha tocopherol, TE | 1.524 mg | 15 mg | 10.2% | 5.1% | 984 g |
| Vitamin H, biotin | 5.559 mcg | 50 mcg | 11.1% | 5.6% | 899 g |
| Vitamin K, phylloquinone | 0.7 mcg | 120 mcg | 0.6% | 0.3% | 17143 g |
| Vitamin RR, NE | 2.9108 mg | 20 mg | 14.6% | 7.4% | 687 g |
| Niacin | 0.461 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 231.93 mg | 2500 mg | 9.3% | 4.7% | 1078 g |
| Calcium, Ca | 102.12 mg | 1000 mg | 10.2% | 5.1% | 979 g |
| Magnesium, Mg | 26.46 mg | 400 mg | 6.6% | 3.3% | 1512 g |
| Sodium, Na | 54.2 mg | 1300 mg | 4.2% | 2.1% | 2399 g |
| Sera, S | 122.3 mg | 1000 mg | 12.2% | 6.1% | 818 g |
| Phosphorus, P | 154.4 mg | 800 mg | 19.3% | 9.7% | 518 g |
| Chlorine, Cl | 103.73 mg | 2300 mg | 4.5% | 2.3% | 2217 g |
| Microelements | |||||
| Aluminium, Al | 26.8 mcg | ~ | |||
| Bor, B | 59.6 mcg | ~ | |||
| Vanadium, V | 0.97 mcg | ~ | |||
| Iron, Fe | 1.255 mg | 18 mg | 7% | 3.5% | 1434 g |
| Yod, I | 3.19 mcg | 150 mcg | 2.1% | 1.1% | 4702 g |
| Cobalt, Co | 2.135 mcg | 10 mcg | 21.4% | 10.8% | 468 g |
| Manganese, Mn | 0.0861 mg | 2 mg | 4.3% | 2.2% | 2323 g |
| Copper, Cu | 77.97 mcg | 1000 mcg | 7.8% | 3.9% | 1283 g |
| Molybdenum, Mo | 6.432 mcg | 70 mcg | 9.2% | 4.6% | 1088 g |
| Nickel, Ni | 4.135 mcg | ~ | |||
| Rubidium, Rb | 15.3 mcg | ~ | |||
| Selenium, Se | 20.816 mcg | 55 mcg | 37.8% | 19% | 264 g |
| Fluorine, F | 27.21 mcg | 4000 mcg | 0.7% | 0.4% | 14700 g |
| Chromium, Cr | 1.51 mcg | 50 mcg | 3% | 1.5% | 3311 g |
| Zinc, Zn | 0.4359 mg | 12 mg | 3.6% | 1.8% | 2753 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.681 g | ~ | |||
| Mono- and disaccharides (sugars) | 15.3 g | max 100 g | |||
| Glucose (dextrose) | 0.4865 g | ~ | |||
| Sucrose | 0.3649 g | ~ | |||
| Fructose | 1.3378 g | ~ | |||
| Essential amino acids | 0.0214 g | ~ | |||
| Arginine* | 0.1092 g | ~ | |||
| Valin | 0.107 g | ~ | |||
| Histidine* | 0.0476 g | ~ | |||
| Isoleucine | 0.0842 g | ~ | |||
| Leucine | 0.1506 g | ~ | |||
| Lysine | 0.126 g | ~ | |||
| Methionine | 0.0575 g | ~ | |||
| Methionine + Cysteine | 0.0997 g | ~ | |||
| Threonine | 0.0851 g | ~ | |||
| Tryptophan | 0.0278 g | ~ | |||
| Phenylalanine | 0.09 g | ~ | |||
| Phenylalanine+Tyrosine | 0.1576 g | ~ | |||
| Nonessential amino acids | 0.0506 g | ~ | |||
| Alanin | 0.1001 g | ~ | |||
| Aspartic acid | 0.1852 g | ~ | |||
| Glycine | 0.0602 g | ~ | |||
| Glutamic acid | 0.2494 g | ~ | |||
| Proline | 0.0572 g | ~ | |||
| Serin | 0.1296 g | ~ | |||
| Tyrosine | 0.0663 g | ~ | |||
| Cysteine | 0.0404 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 91.62 mg | max 300 mg | |||
| beta sitosterol | 5.4054 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.6 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.0054 g | ~ | |||
| 15:0 Pentadecane | 0.0014 g | ~ | |||
| 16:0 Palmitinaya | 0.4446 g | ~ | |||
| 17:0 Margarine | 0.0041 g | ~ | |||
| 18:0 Stearic | 0.2297 g | ~ | |||
| 20:0 Arakhinovaya | 0.0122 g | ~ | |||
| 22:0 Begenovaya | 0.0189 g | ~ | |||
| Monounsaturated fatty acids | 1.3149 g | min 16.8 g | 7.8% | 3.9% | |
| 16:1 Palmitoleic | 0.0527 g | ~ | |||
| 17:1 Heptadecene | 0.0014 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.1932 | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.0054 g | ~ | |||
| Polyunsaturated fatty acids | 1.7865 g | from 11.2 to 20.6 g | 16% | 8.1% | |
| 18:2 Linolevaya | 1.7649 g | ~ | |||
| 18:3 Linolenic | 0.0081 g | ~ | |||
| 20:4 Arachidonic | 0.0135 g | ~ | |||
| Omega-6 fatty acids | 0.2 g | from 4.7 to 16.8 g | 4.3% | 2.2% |
The energy value of fruit soufflé is 198.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Useful tips and tricks
The following tips will help you prepare a delicious apple soufflé:
- It’s delicious to sprinkle the finished delicacy with additional sweet ingredients – coconut flakes, grated chocolate, confectionery sprinkles;
- It’s always delicious to add cinnamon to the soufflé under discussion for a brighter aroma;
- Between the top and bottom of the soufflé you can make a delicious layer of any jam or jam.
Today, culinary experts know more than 15 different versions of the apple soufflé recipe. Almost all of them can be easily repeated at home. For example, this is a dessert with semolina, cottage cheese, gelatin, and cream.
With raisins
Apple soufflé at home is deliciously complemented with raisins. Suitable for both light and dark recipes. But you will need to take dried fruit without seeds. You should first rinse the raisins with warm water. But pouring boiling water over it is not recommended. Otherwise, this ingredient will be cooked as for compote.
Ingredients
For the dish you need to take:
- cottage cheese – 180-200 g;
- egg and small apple - 1 pc.;
- raisins – 45-50 g;
- cinnamon.
Step-by-step cooking process
The cooking process includes several stages:
- The washed apple must be peeled. Afterwards it will be processed with the finest grater.
- The resulting fruit shavings should be mixed with cottage cheese and egg. This mixture will be used to fill the baking tins. Silicone ones are good because the treats definitely won’t burn in them.
- The containers should be placed in the oven and baked at 175-180 degrees for about a quarter of an hour.
You need to adjust the cooking time yourself, observing the consistency of the dessert. All that remains is to sprinkle the resulting delicacy with cinnamon and serve.
Ingredients for Mango Mousse Cake:
- Butter (90 g - for the crust; 8 g - to cover the top) - 98 g
- Sugar (instant; in cake - 65 g; in chocolate mousse - 40 g) - 105 g
- Wheat flour / Flour (crust) - 40 g
- Corn starch - 40 g
- Baking powder (crust) - 0.5 tsp.
- Chicken egg (small, fresh - for dough) - 2 pcs.
- Egg yolk (raw, for chocolate mousse) - 2 pcs.
- Fruit puree (from mango, can be either purchased or made from fresh fruit pulp) - 750 g
- Lemon juice (or 20 ml) - 1 tbsp. l.
- Cream (35% - 200 ml for soufflé; for chocolate mousse - 250 ml; for top coating - 50 ml) - 500 ml
- Gelatin (for mango soufflé) – 15 g
- Dark chocolate (55% cocoa; 150 g for chocolate mousse; 42 g for top coating; 70 g for chocolate ribbon) - 262 g
- Powdered sugar (for mango soufflé) - 3 tbsp. l.
Cooking time: 240 minutes
Number of servings: 12
