Simple and healthy recipes for steamed cottage cheese casseroles that you will want to cook again and again. Dietary casserole without eggs, recipe without semolina and flour, with the addition of fruit, for losing weight and mice. 5 ways to make a casserole light and low-calorie.

Cottage cheese casserole in a double boiler is an ideal healthy breakfast option. They steam it for several reasons.

• For a child. Even a one-year-old child can prepare a similar dish. It is tasty and will not cause any harm to the baby, since there is no fried crust and a large amount of fat.
• Losing weight. Lubricating the mold with vegetable oil carries extra calories, which are completely inappropriate for those watching their figure. A properly selected recipe for cottage cheese casserole in a double boiler will help you gain muscle mass and effectively burn fat tissue. The average calorie content of a cottage cheese casserole is 166 kcal per 100 g. If you use low-fat ingredients and steam it, the calorie content can be 125-140 kcal per 100 g.
• Diseases of the gastrointestinal tract. For people suffering from gastritis, ulcers, inflammation of the duodenum, etc., light, easily digestible food is needed. Grated cottage cheese in the form of a casserole retains most of its beneficial properties. And steaming gets rid of excess fat.

Steamed cottage cheese casserole with banana

• cottage cheese - 200 g;
• sour cream - 1 tablespoon;
• egg - 1 piece;
• semolina - 1 teaspoon;
• sugar - 2 tablespoons;
• banana - 1 piece;
• vanillin - a pinch;
• cinnamon - a third of a teaspoon;
• salt - a pinch.

1. In a double boiler bowl, mix semolina, sugar, cottage cheese, egg, sour cream, vanillin and salt.
2. Peel the banana and cut into cubes. Mix with other products.
3. Smooth out the mixture and sprinkle with cinnamon.
4. Cover the steamer with a lid and turn on the timer for 30 minutes.
5. After cooking, quickly remove the lid to prevent excess liquid from dripping into the casserole and leave for 5-7 minutes. Then turn the container over and remove the finished dish.

Cottage cheese casserole with banana is best eaten hot. Once cooled, you can reheat it.

Lush recipe without semolina

• cottage cheese - 600 g;
• egg - 5 pieces;
• corn starch - 3 tablespoons;
• sugar - 7 tablespoons;
• sour cream - 2-3 tablespoons;
• vanillin, salt - a pinch.

1. Separate the whites from the yolks.
2. Add sugar, salt, starch and sour cream to the yolks. Beat everything with a blender or mixer until smooth.
3. Beat the egg whites in a separate container until they form stiff peaks.
4. Pour the beaten egg whites into the curd mixture and mix gently from top to bottom.
5. Pour the mixture into the steamer bowl, cover with a lid and cook for 30-40 minutes.

Diet casserole without eggs

5 Low Calorie Secrets

1. Low-fat cottage cheese. The simplest thing you can do for a dietary casserole is to choose low-fat cottage cheese. Fat-free or up to 5% fat is suitable.
2. We cook without semolina and flour. These products can be replaced with starch or not used at all. The basis of the cottage cheese casserole will be milk or low-fat cream.
3. No eggs. This ingredient is not used in baking not only by those who want to lose weight, but also by anyone who monitors their cholesterol levels.
4. We use parchment or a double boiler. Lubricating the mold with oil means additional fat and, accordingly, calories. Therefore, when baking in the oven, use parchment or steam the dish. Especially if the casserole is intended for a child.
5. We exclude sugar. Sugar is empty calories, so other than taste, it has no benefits. Instead of sugar, you can use a sweetener, fructose, or stevia. Or, as an option, add sweet fruits (banana, pear, peach) or dried fruits to the casserole. You can pour liquid honey over the finished dish.

Step by step recipe

• cottage cheese - 200 g;
• sugar - 1 tablespoon;
• sour cream (low-fat) - 2 tablespoons;
• pear, banana or apple (your choice) - 1 piece;
• semolina - 2 tablespoons.

1. Mix cottage cheese, sugar, semolina and 1 tablespoon of sour cream in a deep plate. Leave the semolina to swell for a few minutes.
2. Prepare puree from any fruit (banana, apple, pear) in a blender or on a special grater. Squeeze out excess juice from an apple or pear through cheesecloth or a sieve.
3. Add puree to cottage cheese, stir.
4. Preheat the oven to 190 degrees and cook for 40 minutes. Then take out the pan and brush the top layer with the remaining sour cream. Place in the oven for another 20 minutes.

Delicate pastries made from cottage cheese and pineapple

• cottage cheese - 400 g;
• egg - 4 pieces;
• sour cream - 2 tablespoons;
• sugar - 6 tablespoons;
• canned pineapple - 3 slices;
• butter - 10 g.

1. Separate the eggs into yolks and whites. Beat the whites into foam. Add sugar (2 tablespoons) and beat at maximum power until stiff peaks form.
2. Beat the curd mass with a mixer: cottage cheese, yolks, 4 tablespoons of sugar.
3. Gently mix the whites with the curd paste.
4. Pour the entire mixture into a steaming container. Top with diced pineapple pieces
5. Cottage cheese casserole is cooked in a double boiler for 50 minutes.

According to many people, steamed cottage cheese casserole is bland and tasteless. But those who prepared it incorrectly think so. In fact, the casserole can be made sweet, airy in consistency, and you can add nuts, fruits or dried fruits to it. This healthy dish will appeal to everyone, especially pregnant women, nursing mothers and small children.

No matter how you prepare the cottage cheese casserole, the most tender casserole is made in a double boiler. This diet is recommended for children and anyone who follows a healthy diet. In this sense, a double boiler is irreplaceable.

You can prepare this casserole in a cereal bowl in a slow cooker, or in portioned forms. This time I will do exactly that. Portioned serving is always more attractive and tastier.

So, to prepare cottage cheese casserole in a double boiler, prepare cottage cheese (preferably full-fat), eggs, sugar, raisins, one apple won’t hurt, 2 tablespoons corn flour.

Grind the cottage cheese with a blender until smooth. It should become soft and homogeneous. If your cottage cheese is very dry, add a little milk or cream.

Add eggs, corn flour and sugar to the cottage cheese. Let's beat everything again.

We will send the washed raisins there too. The casserole mixture is ready.

Wash the apple and cut into pieces. Grease the ramekins with butter and add apples.

Fill the ramekins with the curd mixture, but you must remember to leave room for rising.

Place the molds in a steamer. Before turning on the steamer, fill the water container with water. Turn on the steamer for 30 minutes. Let's close the lid.

After 30 minutes the steamer beep will sound. The cottage cheese casserole is ready.

You can serve the casserole with sour cream and condensed milk, or with jam. And I like it with caramel crust. To do this, sprinkle a little brown sugar on top and caramelize it with a pastry torch or by placing the molds under the grill for two minutes.

Steamed cottage cheese casserole with caramel crust is ready! Bon appetit!

Among the advantages of preparing a steamed cottage cheese casserole in a multicooker is the special tenderness and ease of removing the finished casserole from the multicooker (it is at this stage that even the tallest curds, traditionally prepared in a bowl, often fall off). To enhance the flavor, try adding sliced ​​bananas to the casserole. They give the cottage cheese casserole a wonderful aroma and taste.

Ingredients:

• Cottage cheese - 500 gr.
• Chicken egg - 2 pcs.
• Sugar - 3-4 tablespoons
• Semolina - 3 tablespoons
• Bananas - 1-2 pcs.
• Vanilla sugar (vanillin) - optional
• Butter - a small piece to grease the pan

Preparation:

1. For the steamed cottage cheese and fruit casserole, I take exactly the same ingredients as if I were making the casserole at “Baking”. I don’t add baking powder or soda to steamed casserole (and when I bake, I often do it without baking powder or soda). Today I have a banana for fruit (there are two of them in the photo, but I will put one banana in the curd mass, and the second will be for decorating the finished casserole). And if my casserole is with banana, then I don’t add vanilla sugar.


2. The curd mass can be prepared using a regular spoon, first grinding the cottage cheese with eggs and sugar, and then stir in the semolina. Or you can mix in a food processor or using a blender, placing all the ingredients at once (except fruit!) in the bowl of the food processor or blender, or in a bowl if the blender is an immersion blender. It is good to use a food processor or blender if the cottage cheese is grainy. In addition, with these assistants it’s faster.


3. Add chopped pieces of fruit to the finished curd mass. As I said, today I have a banana. After adding the fruit, I stir so that the pieces are more or less evenly distributed in the mass.


4. I prepare the mold - grease it with oil (I melted the oil in the microwave for this). I will make the casserole in one pan, but you can make small muffin casseroles in small pans. Regarding one large form, I will make a small but important note. The mold should fit freely into the container for steaming; there should be “gaps” between the walls of the container and the mold for steam to escape. Therefore, under no circumstances use a mold that will sit “like a glove” in the container. This form will block the steam from escaping, and you risk losing your multicooker forever.


5. So I transferred the curd and fruit mixture into the mold. All that remains is to pour water into the bowl (I pour hot water from the tap - 5 multi-glasses), place a steamer container on top of the bowl, and place a mold with the curd and fruit mixture in the container. When the water is poured and everything is installed, I close the lid, find the “Steam” program in the menu, set the time on the timer to 30 minutes (in the Redmond M170, the time starts counting from the boiling of water) and press the “Start” button.


6. A signal sounded - the program ended. I turn off the multicooker and open the lid immediately (when casseroles or steamed baked goods, it is not advisable to leave it under the lid, as drops of condensation may dampen the top). I take out the steamer container, but don’t touch the casserole dish until it cools completely.


7. Turn the cooled casserole onto a plate. The casserole has cooled, “set”, and “moves away” freely from the walls and bottom of the pan. I place the remaining banana (or other fruits) on the casserole.

– curd dietary dish, delicious breakfast, delicate curd dessert. Dietary cottage cheese casserole in a double boiler is prepared from low-fat cottage cheese, eggs and granulated sugar, without semolina, flour, soda, or raising agents. Sugar can be replaced with honey. The cottage cheese chosen is traditional, without vegetable refractory oils, which will spoil the dish and harm the body. Cottage cheese casserole in a double boiler is prepared without oil, overcooking, in an easily digestible form, preserving the beneficial properties of cottage cheese. Low-fat cottage cheese is a healthy dietary fermented milk product. Rich in calcium salts: an easily digestible source of calcium for the elderly, pregnant women and nursing mothers. Contains vitamins A, E, P, B2, B6, B12, folic acid, salts of iron, sodium, magnesium, copper, zinc, fluorine and phosphorus. Rich in essential amino acid methionine, which has a lipotropic effect. It reduces cholesterol levels in the body and prevents fatty liver, which occurs as a result of exposure to toxins and a number of medications. Cottage cheese is important for growth, restoration of all body tissues, strengthening bone and cartilage tissue. Improves the regenerative ability of the nervous system and normalizes its functioning. Promotes the formation of hemoglobin in the blood. Recommended for the prevention of metabolic diseases. Recommended for the treatment of liver diseases, atherosclerosis and hypertension. You should not overuse cottage cheese if you have kidney disease or high stomach acidity.

Cottage cheese casserole in a double boiler is prepared according to various recipes. Below is the basic recipe. By adding various ingredients, we get flavor and color variations of the dish. Popular additives: raisins, dried apricots, prunes, walnuts, berries. In the photo - cottage cheese casserole in a double boiler with raisins and walnuts.

Ingredients

• Low-fat cottage cheese - 200 g
• Egg - 1 pc.
• Sugar or honey -1 tbsp.
• Salt, cinnamon, cardamom, vanillin to taste

Cottage cheese casserole in a double boiler - recipe

1. Thoroughly mix the egg with sugar (honey), spices, and salt.
2. Add cottage cheese. Mix the ingredients until smooth.
3. If desired, add additional ingredients. In the photo there is a handful of walnuts and raisins.
4. Place the curd mixture into the mold. We do not cover the form with a lid.
5. Cottage cheese casserole is prepared in a double boiler for 30 minutes. After the signal, we check readiness. If necessary, add time. Let it cool. Carefully remove it.
6. Serve the finished dish hot or cold for breakfast or dessert.

Everyone has known the taste of casserole since childhood. It is introduced into the child’s diet starting at one year of age. It is very healthy, it contains fruits, cereals, vegetables, cottage cheese, and this is a source of proteins, microelements, pectins, vitamins and other useful substances. It can be sweet, with cottage cheese, fruit or semolina, or not sweet, with vegetables, fish, meat. For the smallest ones, it is steamed so its consistency becomes softer and more tender. Usually children eat it with pleasure, because it is very tasty. To make the casserole more juicy, pour sour cream or jelly over it. A sweet casserole can be made from oatmeal, semolina, rice, cottage cheese, and bread. By the way, if you have buckwheat, semolina or oatmeal left over from breakfast, you can easily prepare a new casserole dish from it.

Baby casseroles - food preparation

Typically, a casserole consists of an egg mixture beaten with a mixer and other ingredients, cottage cheese, cereals, and vegetables. Because The dish is prepared for children; special care must be taken in preparing the food. All products must be fresh, fruits, berries, and vegetables must be thoroughly washed. Eggs must also be washed with water before breaking. The cereals should be sorted and boiled. Next, all you have to do is mix the ingredients and bake.

Baby casseroles - the best recipes

Recipe 1: Curd casserole with cherries

Cherries are introduced into the diet of babies from 11 months. It is rich in pectins, vitamins and minerals necessary for growth. Because it has a pronounced sweet and sour taste; not all children will like fresh berries. Therefore, cherry compotes, jelly, and casseroles are prepared for them. Older children and very young children will eat this casserole with pleasure. If the child is allergic, replace chicken eggs with quail eggs, doubling the quantity. By the way, this casserole can be made with other berries and fruits.

Ingredients. 300g cottage cheese, ½ cup sugar and cherries, 3 eggs, butter (grease the mold), 2 tbsp. decoys.

Prepare the cherries. Rinse fresh and remove seeds. If the cherries are frozen, thaw them by pouring boiling water over them for 10 minutes.

Mix eggs and sugar and beat with a mixer or whisk. Add cottage cheese and semolina to the mixture and beat again. The dough is ready.

Place cherries on the bottom of the mold (don't forget to grease it with butter), then pour in the dough and bake. If the child is over two years old, you can bake it in the oven (at 180C - 25 minutes). For kids, it is better to steam the casserole, for example in a double boiler (25 minutes).

Recipe 2: Baby Zucchini Casserole

If your child is one year old, then he has already become acquainted with this vegetable in the form of puree. Why not diversify his menu and make a casserole. Moreover, zucchini is a very easy to digest vegetable and very healthy. Zucchini can be taken either fresh or frozen.

Ingredients. 1 small zucchini, 100g cottage cheese, 2 eggs, 1 tbsp. semolina and butter, some herbs (optional).

Initially, the zucchini needs to be lightly boiled for about two minutes. If you use a frozen vegetable, throw it immediately into boiling water, because... it's already cut into pieces. And the fresh ones are peeled and cut into longitudinal slices-rings. Place the boiled zucchini pieces in a colander and lightly press with a fork and squeeze a little. This is done in order to get rid of excess liquid. Then they are crushed with a blender.

Add eggs, softened butter and cottage cheese to the zucchini puree. Mix. You can use a spoon or a mixer. Season with salt and add chopped herbs.

Grease the mold and pour out the dough. If the molds are silicone, there is no need to grease them. The casserole won't stick. Bake in the oven (180C) or steam for about 40 minutes. It turns out tastier in the oven, but for small children under 2 years old it is better to steam it.

Because The casserole is prepared for children; it can be decorated by adding eyes, a nose, and a mustache. Or make a sun. To do this, use green onions, radishes, tomatoes, halves of olives or dark berries.

Recipe 3: Baby Pasta Casserole with Apple

Starting from the age of one year, you can introduce milk soups with pasta into your child’s diet. From the age of one and a half years, prepare casseroles or eat as a side dish. For the casserole, you can use long spaghetti-type pasta or regular short pasta. Any cottage cheese will do, as long as it is fresh. Instead of regular granulated sugar, it is better to use fructose or brown sugar (available in the store) for children.

Ingredients. 100g cottage cheese, 1 egg, 50g pasta, 2 tbsp. sour cream, butter 20g, 1 tbsp sugar, 1 apple.

Boil the pasta in the usual way, drain in a colander and cool. If the noodles are too long, it is better to break them into several pieces before throwing them into the water.

Mix cottage cheese with egg, sugar and sour cream. Combine with pasta and stir.

Grate the apple. Now you can assemble the casserole. Grease the mold, place half of the dough, grated apple on it, and cover with the other half of the curd dough. Add a piece of butter to each mold. Bake the product for 30 minutes, steamed or in the oven (180C). Pour sour cream over the casserole or decorate it.

Recipe 4: Fish baby casserole

This casserole is recommended for children over two years of age. This delicately textured dish features mashed potatoes with fish and eggs. The casserole does not contain semolina or cottage cheese. The recipe includes milk, which, like fish, is very healthy for children. The casserole turns out to be large, so the amount of ingredients can be halved or served to the whole family for dinner or breakfast. Adults will also eat it with great pleasure.

Ingredients. 500 g potatoes, 800 g fish, 2 eggs, 150 ml milk, 50 g butter, breadcrumbs for dusting the mold, sour cream (optional) to pour over the casserole.

Boil the fish. If it is not a fillet, then remove the skin and remove the bones.

Separate the eggs - separate the yolks from the whites. Mash boiled potatoes. Add salt, milk, half the butter. Mix with fish and pound again with a masher. Add the yolks and mix. Add the whipped whites.

Grease the mold with the remaining oil, sprinkle with breadcrumbs and lay out the potato-fish mixture. If desired, the surface can be lined with tomato slices and bake (180-200) for 30 minutes. Cut into pieces and serve with tomato slices or sour cream.

Recipe 5: Meat casserole with cabbage

Children eat not only vegetable or cottage cheese casseroles. They are quite capable of handling meat. The meat used is ground beef. A tender and juicy dish, vaguely reminiscent of cabbage rolls. The creamy taste and attractive appearance of the finished product will be given by sour cream, which should be poured over a piece of casserole, and sprinkled with chopped dill on top. The ingredients are for 4-5 servings. Reduce the quantity of products if desired.

Ingredients. minced meat 0.5 kg (beef), 50 g butter, a piece of white cabbage (0.5 kg), milk ½ cup. sour cream, breadcrumbs, salt, 1 onion, 2 eggs and dill.

Finely chop the onion. Lightly fry in a frying pan, then add minced meat and fry and simmer together for about seven minutes.

Chop the cabbage into regular small strips. Pour a glass of water and put it on the stove. Simmer for 15 minutes from the moment it boils. At the end, add butter and minced meat with onions. Mix well.

Beat 1 egg until foamy, add to the minced meat and cabbage, add crackers there. Salt the mixture and put it in a mold. Level the top.

The final touch remains: mix the remaining egg with milk and pour over the casserole. Place the mold in the oven and bake for half an hour (180C).

Recipe 6: Children's chicken casserole with buckwheat.

This casserole is for children aged three years and older. If you don’t specifically boil the food, it cooks very quickly. It is best to do it when you have ready-made buckwheat porridge and boiled or baked chicken, legs or chicken fillet in the house. Then all that remains is to lightly sauté the carrots and onions, mix the ingredients and bake. By the way, you can simply boil carrots and finely grate them.

Ingredients. boiled or baked chicken 100g, buckwheat porridge 200g, half a carrot and an onion, a couple of tablespoons of sour cream, salt, egg.

Finely grate the carrots, chop the onion into small cubes and sauté. Cut the chicken into thin strips, mix with buckwheat porridge and fried vegetables, add salt. Beat eggs with sour cream and add to buckwheat. Pour the mixture into molds and bake for 15 minutes (180C). The top of the finished product can be decorated with kernels of canned corn. Ingredients are indicated for two servings.

To steam the casserole, you don't have to use a steamer. It can easily be replaced by a water bath. To do this, place the casserole dish in a pan filled a quarter full of water. The water will boil, and the mass in the mold will bake. You just need to make sure that water does not pour into the mold through the sides, i.e. The bubbling should not be too strong.