Apple soufflé - the best recipes. How to quickly and tasty make apple soufflé

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

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:

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

Bon appetit!

What does your family have for breakfast? If you start the day with the most delicate, healthy curd soufflé with apples, then it simply cannot be a failure. Giving yourself and your family pleasure in the morning is not that difficult. Fragrant curd soufflé with apples prepared according to this recipe is no less tasty than the first option, but is even easier to prepare. I would call this method an express recipe. Baking with apples is incredibly tasty and even healthy. Apples are on store shelves all year round, so you can bake pies regardless of the season. Let's make it light and tender apple and apple soufflé.

Cooking cottage cheese soufflé with apples (ingredients)

To prepare express apple curd soufflé you will need the following ingredients:

- medium-sized apples - 3-4 pieces;
- medium fat content - 200 grams;
- eggs - 3 pieces;
- butter for greasing molds.

Express curd soufflé with apples (preparation process)

So, let's get started, get ready curd soufflé with apples according to an express recipe

1. Wash the apples, core them, and grate them on a coarse grater. If store-bought apples have a waxy layer, then it must be peeled. I have my own garden apples, so I didn’t remove the peel, I grated the apples with it.

2. Add cottage cheese and to the apple. Mix everything thoroughly with a fork; there is no need to use a blender. The mixture turns out to be somewhat liquid, but that’s okay, it will thicken during baking.

3. Grease the baking tins with a little butter. If the molds are silicone, then there is no need to grease.

4. Fill the baking molds with curd and apple mixture. You can fill it to the top, the soufflé will not rise. I really like adding raisins to baked goods with cottage cheese. I added some washed and steamed raisins directly into the molds on top of the curd-apple mass.

5. Preheat the oven to 180 degrees. Place the soufflé in the oven for 15 minutes. Readiness is checked as follows: you need to touch the surface with your finger. If no traces remain, then curd soufflé The apples are ready; if a trace of curd remains, bake for a few more minutes.

This souffle of cottage cheese and apples You can also cook in the microwave, this makes it even faster, baking takes 5-7 minutes. You can also use ceramic containers for the microwave: bowls, cups.

Tender curd soufflé, prepared according to such an express recipe, turns out to be very aromatic, healthy, and dietary. It contains no flour or sugar at all. If you want to make the dessert sweeter, you can serve it with jam or jam. Using this recipe, you can prepare a soufflé from various fruits and even vegetables, for example, boiled carrots or pumpkin, pears, peaches, bananas...

This breakfast will please both adults and children. Cook with pleasure and give pleasure to your near and dear people! Don't be afraid to experiment in the kitchen. Often, real culinary masterpieces are born from such creative research!

Results of the commentator competition in September 2014

Dear friends, at the end of this article I would like to summarize the results of the September 2014 commentator competition.

First place went to Olga Andreeva, hostess http://deti-i-vnuki.ru . Olga receives 150 rubles, she wrote 53 comments. Thank you, Olga, for your insightful comments and support.

Zoya Belousova took second place, she wrote 18 comments, third place went to Ellina Goncharova, she wrote 15 comments. Unfortunately, it will not be possible to award prizes to Zoya and Elina, since the number of comments they wrote is less than 50. Congratulations to Olga, thank you to everyone for commenting on my blog. You can read more about the conditions of the commentator competition.

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Apple soufflé - general principles of preparation

Apple soufflé is a light and tender treat made from fresh fruits, proteins and sugar. The apples are pre-baked, then pureed in a blender and mixed with whipped egg whites and sugar syrup. The mass is baked in the oven. Apple soufflé can be prepared in other ways (for example, cold, when the mass is poured into molds and cooled in the refrigerator). Vanillin and cinnamon are added to the apple for flavor; you can also use other fruits, vegetables or cottage cheese. The finished soufflé can be sprinkled with powdered sugar or decorated with whipped cream.

Apple soufflé - preparing food and utensils

To prepare apple soufflé, you will need: a bowl, a blender, a saucepan, a baking dish, small molds or bowls, a blender.

Apples must first be washed and peeled, and the seeds must be removed. In some recipes, apples are pre-baked in the oven. If cottage cheese is used, it must be ground.

Apple soufflé recipes:

Recipe 1: Apple soufflé

The simplest apple soufflé made from fresh fruit, eggs and sugar. The dessert is prepared in the oven and is great for anyone on a diet.

Required ingredients:

1. Several fresh apples;

2. An incomplete glass of sugar;

3. 5 ml butter;

4. 12 proteins;

5. Powdered sugar.

Cooking method:

Wash the apples, peel them and cut them in half. Remove the cores and place the apples on a baking sheet sprinkled with water. Bake the apples in the oven until done. Grind the cooled apples through a sieve or grind in a blender. Add sugar to the puree, mix and place in a saucepan on the stove. Cook, stirring, over medium heat until thickened. Beat the whites in a separate bowl until thick foam forms. Pour the warm apple mixture into the egg whites and beat vigorously. Grease the pan with butter, fill it with apple mixture and bake in the oven until golden brown. Sprinkle the finished apple soufflé with powdered sugar. When serving, decorate with whipped cream.

Recipe 2: Apple soufflé with gelatin

There is also a more complex recipe for apple soufflé, which uses more ingredients. in addition to the main ingredients, this includes gelatin, vanillin, soda and apple juice.

Required ingredients:

More than a kilogram of apples;
Water - 150 g;
0.75 cups apple juice;
20 g gelatin;
Sugar - about 150 g;
0.25 tsp citric acid;
0.25 tsp soda;
Vanillin.

Cooking method:

Wash the apples, peel and cut out the seeds. Finely chop the apples and simmer in a small amount of water or juice. Leave the finished apples to cool. Soak gelatin in 150 ml of juice. Prepare sugar syrup from 100 g of water, sugar and vanillin. Let the syrup cool. Warm the swollen gelatin a little and leave. Grind the cooled apples in a blender. Whip the syrup, then gradually pour in the gelatin, constantly whisking. Beat the mass until it increases in volume. Add citric acid and continue whisking, then add baking soda and whisk as well. Add applesauce, keep whisking the mixture, then add gelatin in small portions. Beat the mixture to medium waves. Pour the mixture into bowls and place in the refrigerator for 3 hours.

Recipe 3: Apple soufflé with cottage cheese

This healthy and tasty dessert is not at all difficult to prepare. To prepare you will need cottage cheese, several apples, sour cream, eggs and butter.

Required ingredients:

2 tablespoons of powdered sugar;
3 spoons of sugar;
Spoon of sour cream;
3 squirrels;
1 yolk;
Spoon of butter;
Vanillin;
Two big apples;
200 grams of cottage cheese.

Cooking method:

Peel the apples, remove the seeds, chop the apples. Mix apples with sugar and place on the stove, bring to a boil, remove from heat. Grind the cottage cheese in a blender, mix with sour cream and one yolk, beat. Grease the mold with oil and spread the cottage cheese. Then lay out the apples, sprinkle with vanilla and half the powdered sugar. Beat the egg whites with the rest of the powdered sugar and place on top of the apples. Bake in the oven for about 20-30 minutes.

— the most important secret of making apple soufflé (and all other soufflés too) is that the whites are beaten in a separate bowl until soft peaks form;

- the protein foam should be homogeneous, shiny and not too dry;

- you should not put all the proteins into the main mass at once. This needs to be done in small parts;

— during baking in the oven, the apple soufflé does not rise, so you can fill the molds to the very top with the mixture;

— apple soufflé can also be prepared in the microwave, and for variety you can add pears, carrots, pumpkin, bananas, etc. to the apples.

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.