One word soufflé is associated with a delicate, sweet and delicious treat. I propose to find out the simplest and original recipe for curd soufflé with beets baked in the oven.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Don't want to burden your body with high-calorie muffins and fatty cakes? At the same time, do you feel the need for something sweet and tasty? Then the recipe for curd soufflé will come to your aid. This light, delicate and airy delicacy is perfect for baby and diet food. For its preparation, cottage cheese of any fat content is used, it is he who will determine the final calorie content of the dessert. Sugar is usually used to sweeten baked goods, but in this case I used honey.
To achieve the necessary airiness of the dish, it will be necessary not only to add ordinary or beaten eggs, but separately beat the protein into a strong foam. It is he who gives a delicate consistency. The soufflé turns out to be tasty both warm and cooled. And to get an even more dietary option, the yolks can be removed from the recipe, which can be replaced with proteins or low-fat kefir, or yogurt.
I added beets to this recipe, which gave a slightly pink hue. Its taste and aroma is practically not felt, so you can safely use this vegetable in the preparation of various sweet dishes. But if you are afraid that households will not use soufflé with its use, then replace it with something tasty. For example, add any flavoring to the dish like raisins, nuts, chocolate, coconut, candied fruits, cocoa, seasonal berries and fruits, etc. In addition, the finished dessert can be covered with whipped sour cream or any other cream, then you get a real birthday cake.
- Caloric content per 100 g - 132 kcal.
- Servings - 4
- Cooking time - 10 minutes kneading the dough, 30 minutes infusion of semolina, 45 minutes baking
Ingredients:
- Cottage cheese - 500 g
- Beets - 1 pc.
- Bran - 2 tablespoons
- Semolina - 3 tablespoons
- Natural yogurt without additives - 150 ml
- Eggs - 2 pcs.
- Coconut flakes - 3 tablespoons
- Honey - 3 tablespoons
- Salt - a pinch
- Butter - for greasing the baking dish
Cooking curd soufflé with beets
1. Boil the beets for 2-3 hours, depending on the size of the fruit. Then cool well, peel, cut into pieces and place in a container for kneading the dough. Using a blender, grind it until smooth, similar to puree.
Since the beets are cooked for a long time, and then they are also cooled, I advise you to prepare the vegetable in advance, for example, in the evening. Then it will cool down well during the night and in the morning it will be possible to start making soufflé.
2. Add cottage cheese to the beet mass. You can first wipe it through a sieve. Although this is not necessary, since it will then be whipped with a blender.
3. Immerse a blender in the mass and beat the curd and beets. You should have a homogeneous mass of bright pink color.
4. Add semolina, bran and coconut to foods. You can use any kind of bran: wheat, oat, rye, buckwheat.
5. After pouring in yogurt, add honey and egg yolks.
6. Stir the ingredients again until smooth and leave to infuse for half an hour. It is necessary that the semolina swell, otherwise its grains will be felt on the teeth.
7. Place the protein in a clean and dry container. With a mixer with a pinch of salt, beat until peaks and a white airy mass is formed.
8. Add the whipped egg whites to the curd dough.
9. Gently, in several movements, in one direction, mix the whipped egg whites into the dough. Do this smoothly so as not to precipitate the proteins.
10. Grease a baking dish with butter and fill it with dough.
11. Send the product to bake in a heated oven up to 180 ° С for 40-45 minutes. The first half of the time, bake the soufflé under foil so that it does not burn, which then remove for browning. Cool the finished sweetness completely, then remove from the mold, cut into portions and serve.
See also a video recipe on how to cook curd soufflé in the oven with fruits and berries.
