How to prepare curd pudding for pancreatitis?

If you have pancreatitis, you must follow a diet. Proper nutrition helps reduce the inflammatory process and speed up the onset of remission. In addition to dietary soups and cereals, which quickly get boring, you can treat yourself to different types of soufflé. The dish has a porous, airy structure and may contain meat, fish, vegetables, cottage cheese, fruits, and berries. Not everyone knows how to prepare dietary meat soufflé for pancreatitis so that it is tasty and harmless. It is important to choose the right products and follow the cooking technology.

Chicken soufflé with broccoli and carrots

This very tasty and tender dish is simple to prepare, but it looks appetizing and tastes amazing.

Required Ingredients

chicken fillet – 350 gr.,
carrots – 2 pieces,
broccoli – 100 gr.,
1 onion,
quail eggs – 5 pieces (or 1 chicken “0” category),
sour cream 15% fat – 80 g.,
salt - a third of a teaspoon.

Recipe

For cooking, parchment paper will be useful, because we will bake using the oven. Check out the detailed step-by-step recipe for the dish:

The benefits and harms of the dish

Chicken soufflé is easy to digest and does not irritate the gastrointestinal mucous membranes.
The combination of dietary meat with vegetables is recommended by doctors during remission of pancreatic inflammation. Such food protects the body from constipation.
Cooking in the oven on parchment allows you to avoid using oil for greasing, the soufflé does not stick to the baking sheet and does not burn.

Soufflé is not allowed only in case of exacerbation of pancreatitis, when the patient is prescribed puree-like liquid food without meat ingredients. It is also forbidden to eat onions and sour cream during this period of illness.

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Chicken soufflé

The dish has excellent taste and is well suited for patients with pancreatitis and those who try to adhere to the rules of a healthy diet. Meat soufflé can be fed to a small child. The recipe is simple to prepare, but it is easy to mess up, especially when it comes to cooking time.

How to prepare a meat dietary soufflé for pancreatitis? For the dish you need to take 500 g of dietary meat, the same amount of cabbage, 100 g of hard cheese without spices, an onion, one chicken egg, a little salt to taste. It is best to use chicken fillet; it does not contain fat, tendons or films.

The meat is cut into small pieces, together with onions and cabbage, chopped in a food processor or using a meat grinder. The mass should be of a homogeneous consistency, this ensures the correct texture of the dish. Then add sour cream, warmed to room temperature.

Take a chilled egg and separate the white:

beat in a dry container until stable peaks form;
carefully transfer to the meat mass;
stir with a wooden spatula.

Meanwhile, the yolk is ground to a white foam, poured into the meat and whites, and a pinch of salt is added.

At this point, the oven should be preheated to 180 degrees, the mass is transferred to a mold, and placed in the oven for 40 minutes. As soon as the soufflé is ready, sprinkle it with chopped hard cheese and leave it in the oven for a couple of minutes.

The proposed dish is ideal not only for inflammation of the pancreas, but also for other diseases of the gastrointestinal tract and diabetes. Sour cream can be replaced with mild chicken broth.

Airy cottage cheese soufflé for dessert

Despite the strict dietary restrictions, with pancreatitis the patient can allow himself a little sweet.
And dietary dishes will be perfectly complemented by a glass of aromatic freshly brewed tea or herbal decoction. All cooking recipes are basically similar to each other. It is worth changing the composition a little and adding new ingredients to get an amazing combination of flavors.

The use of curd soufflé is due to the wide range of beneficial properties of this dairy product. The latter contains a large amount of vitamins and microelements, which help improve the general condition of the body and gastrointestinal tract, and equalize homeostasis disturbed by the disease.

Steamed curd soufflé for pancreatitis in the initial stages is prepared according to the standard principle:

The products are crushed with a blender and then placed in special molds.
Cooking takes place in a water bath or in a multicooker in the “steaming” or “baking” modes. The duration of this procedure is about 30-40 minutes.

You can use any ingredients - fruits, vegetables and berries. It is important to remember that they must be allowed by diet and not harm the functioning of the pancreas.

Classic recipe for cottage cheese dish with fruits

Dietary cottage cheese soufflé for patients with pancreatitis has a large number of preparation methods. In the simplest version you need to use:

400 grams of non-acidic cottage cheese;
1 medium, not sour apple;
1 small pear;
1-2 tbsp sugar;
3 egg whites;
2 tbsp semolina;
lemon zest for flavor.

Fruits and cottage cheese are taken in approximately the same proportions - 1 to 1. At the same time, you need to remember about the diet and choose low-fat cottage cheese and give preference to non-acidic fruits or berries. The fruit part can be replaced with homemade vegetables, such as pumpkin or carrots.

Apples and pears should first be peeled and cut into small pieces. Separately, beat the egg whites until fluffy.

All of these ingredients, except eggs, are mixed and crushed in a blender until pureed. The amount of sugar and lemon in a dish should be limited.

The finished mass is combined with the protein foam and gently mixed with a spatula. It is better to steam the soufflé for about 30 minutes or bake it in the oven in special molds.

Why is soufflé allowed for pancreatitis?

For pancreatitis, soufflé is strongly recommended to be included in the diet. This is due to the fact that during cooking all the ingredients are crushed and whipped, so the dish has a delicate structure. Such food is easily digestible and does not burden the digestive organs.

You can even include meat soufflés in the menu, only during cooking you need to use dietary varieties: turkey, rabbit, chicken, veal. Meat for patients with pancreatitis is pre-chopped and boiled, whereas in normal cooking, raw minced meat is used.

The peculiarity of this dish for pancreatitis is that it is not baked, but steamed. Then it will retain more nutrients and be more easily absorbed by the body.

Healthy food has a gentle effect on the digestive tract, reduces inflammation, and normalizes the functionality of organs. Dietary soufflé is delicious, and there are so many recipes that any gourmet will find his own unique taste.

The benefits of soufflé

Soufflé is a pureed mass of meat, chicken, fish, vegetables, cottage cheese and other products with egg whites. You can also make a soufflé from cereals, for example, rice soufflé. This dish is often included in the menu of sick people who are contraindicated from rough food that undergoes frying. When eating soufflé, the patient is provided with food that meets all dietary standards - after all, all the ingredients are crushed, boiled, and such a dish does not contain irritating components.

All components included in the soufflé are healthy and contain animal proteins, trace elements and minerals. You can eat soufflé during a period of stable remission by adding aromatic herbs and seasonings of plant origin to it, thus making the dish more rich in vitamins.

Anyone can make a soufflé; no skill is required. The dishes have excellent taste and can be included in the menu not only of people with gastrointestinal problems, but also become an integral part of the diet of people who care about their nutrition and health.

Meat soufflé

It is recommended to choose meat - lean, lean beef, rabbit, turkey, chicken (skin removed) Excluded: fatty varieties, lamb, pork, goose, duck, game.

Proper nutrition treats chronic pancreatitis. It heals because by following a diet, you create conditions to stop the inflammatory process in the pancreas. The inflammation stops and the pancreas begins to work closer to normal.

And secondly, I promised you that dietary food can be not only healthy, but also tasty. The topic of today's post is soufflé.

Prohibited Products

There are many foods in the diet that contain harmful substances for a patient with pancreatitis; they are recommended to be replaced with other types of food. These include:

Juices containing acid.
Alcohol.
Lentils during the chronic stage of pancreatitis.
Various spices.
Confectionery.
Crab sticks.
Canned foods, smoked meats and pickles.
Chocolate.
Viburnum berry.

The patient should avoid eating cakes, puff pastry dishes, lamb, black coffee, and ice cream. During the period of complications of the disease, celery is prohibited. Olives are contraindicated for pancreatitis.

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Recipes for original soufflés

For pancreatitis, soufflé recipes contain other ingredients besides meat. You need to be attentive to them. Each component must be combined with approved products for pancreatitis. So, for example, spices and seasonings that improve the taste of a dish are dangerous in case of illness because they cause increased secretory activity of the pancreas.

When the disease is in remission, then maybe this issue will go away, but it will be much more offensive if these spices affect the rest of the organ. Or in recipes for pancreatitis, how to prepare a dietary meat soufflé, white cabbage is listed in the ingredients. But it is precisely this that is on the list of unauthorized products.

It can be replaced with another type of cabbage, which is allowed. But this is another reminder that not all recipes should be used thoughtlessly. Still, the dish will diversify the table of a sick person even without any special additives.

There are some tricks to making soufflé. This applies to eggs. Every housewife knows how to separate the yolk from the white. The dishes in which the whites and whisk are sent must be perfectly dry. Protein cannot be beaten. Having received the foam that is in the vessel, it must be immediately introduced into the main mixture. Knead the egg whites around the bowl with a fork. At the same time, the vessel rotates slightly in the opposite direction. The airiness of the dish depends on this secret of introducing proteins.

It is correct to take as a basis the soufflé recipes of table No. 5, and not any on Internet sites. Having gotten the hang of these recipes, you can then experiment on your own, using additives in the mixture from approved products. A patient using dietary dishes will tell himself what he liked more and what he liked less. There is no barrier to creativity when preparing a dish.

One of Povzner’s recipes for his diet No. 5 is chicken soufflé, consisting of the following ingredients:

chicken meat 106g;
half an egg;
butter 5g;
low-fat milk 30 mg;
1st grade wheat flour 4g;
butter 4g.

The caloric value of the dish is 386.4. The recipe itself:

Grind the boiled chicken well, either grind it twice through a meat grinder, or use a blender;
add milk and yolk to the mixture;
beat the whites into a thick foam;
Gently fold the whites into the mixture;
Grease the molds with oil and add the prepared mixture;
steam;
Serve the soufflé with garnish and butter.

This is a classic of the genre - always tasty and safe. The fish soufflé is no less original and appetizing. It is prepared from lean fish varieties. Since fish are taken from bones, it is better to use marine specimens. Pike-perch and perch are especially good.

Now you can consider the ingredients of the best original soufflé recipes for pancreatic diseases. The cooking method is the same and described above.

Method 1. Soufflé with beef cottage cheese

boiled veal or beef 150g;
low percentage cottage cheese 75g;
1 chicken or 2 quail eggs;
a little oil to lubricate the vessel in which the dish is prepared;
low fat milk 30 ml;
a piece of white bread soaked in milk;
a little herbs and hard cheese to decorate the dish on top;
a little salt.

Wash the meat, cut it into pieces, cut off all the tendons and membranes. Cook the meat until tender in slightly salted water. Cool the finished meat and pass through a meat grinder. We also pass the cottage cheese with the meat through a meat grinder or grind it in a blender, mix it with the meat and puree it all together with a blender again. Add the yolk and butter to the mixture and beat everything again. Separately, beat the egg whites and add them to the mixture, stirring gently with a spoon. Season the mixture to taste with salt and pepper. We make small balls and prepare the beef soufflé in a double boiler.

Poultry soufflé

The chicken soufflé recipe for pancreatitis is practically no different from the method of preparing meat, but there are still some differences. You can cook it in two ways - either from a whole chicken, or just from chicken breast or fillet. The difference is that in the second case there will be much less fat, so the dish can be called low-fat. In the first option, fats are present, but they fit perfectly into the average norms of KBZHU, so patients suffering from gastrointestinal diseases have nothing to worry about.

So, the chicken carcass is boiled until tender in water with a minimum set of spices (you can limit yourself to bay leaf).
Next, the meat is removed from the bones, the skin is removed and ground in a meat grinder or blender.
Then you can immediately add salt and eat, or combine with rice or egg whites and bake. In this case, the soufflé may look like a casserole, but the benefits will not be any less.

General recommendations

Despite the fact that soufflé made from approved products is a dietary dish, it must be used with some restrictions.

Soufflés made from lean meats, vegetables or fish should be consumed in moderation, as large portions can cause enzymatic activity and put a strain on the pancreas. The soufflé norm is 150 g at a time. You need to take food at intervals of about 3 hours.

You can prepare soufflé without any difficulties at home. It is important to obtain a homogeneous mass that does not contain large, difficult-to-digest pieces, causing an exacerbation of the disease.

The soufflé is allowed to be seasoned with bechamel sauce; other sauces with spicy and irritating ingredients are not allowed. You can decorate the soufflé with herbs (meat), pieces of fruit or berries (curd or fruit). The aesthetic appearance of the dish promotes good digestion. Serving a beautifully decorated dish to the patient’s table will help make the meal interesting and enjoyable.

Kitchen appliances to help

You can prepare chicken souffle using modern assistants - a double boiler or a multicooker. There are a lot of recipes for this type of equipment, and most importantly, they correspond to the basics of a healthy diet and definitely will not harm the patient.

For diseases of the pancreas of inflammatory origin, the patient must strictly follow a diet. This helps to improve the general condition and accelerate the onset of remission during exacerbation of symptoms of the disease.

Soufflé is part of such a diet. The delicate structure of the dish, which is prepared on the basis of meat, fish, poultry, vegetables, dairy products and even fruit, has a very gentle effect on the gastrointestinal tract.

The use of such a product is absolutely safe for pancreatitis and is often practiced by adding it to the diet menu of such patients.

Is the dish suitable for weight loss, on a diet and proper nutrition?

Soufflé involves a pureed mixture of meat, vegetables and other additional products along with egg whites. This dish is perfect for people with digestive disorders, for whom rough food, an abundance of oil and hot spices are contraindicated (for gastritis, pancreatitis, etc.).

Meat soufflé complies with all the canons of dietary and therapeutic nutrition: all products are carefully crushed, boiled and do not contain a large amount of fat. This dish is good for the health of those losing weight, the elderly, pregnant women and children. The soufflé contains a lot of easily digestible protein, valuable trace elements and minerals. The high nutritional value of the dish is combined with moderate calorie content, which is important in the process of losing weight.

To prepare a dietary option, you should choose lean meats: poultry, rabbit, veal and lean beef. You should not buy lamb and fatty pork - such meat, even with gentle processing options, is less digestible and has a high calorie content.

Note! Dietary souffle should contain a minimum amount of salt, since it slows down metabolic processes and can interfere with natural weight loss.

Meat soufflé should be consumed in moderation, since the abundance of protein in the composition can put extra stress on the pancreas. Also, you should not arrange a fasting meal exclusively on this dish - supplement it with fresh vegetables, herbs and low-calorie broths for safe weight loss.

What to serve with fish soufflé

Soufflé is considered a completely independent dish. If desired, it can be supplemented with sauces or vegetables.

The following sauces are suitable for this dish:

sour cream;
mustard;
creamy caviar.

The following products are considered the best companions for soufflé on a plate:

green peas – boiled, canned;
cucumbers – fresh;
boiled green beans;
fresh tomatoes;
boiled cauliflower.

The soufflé can be eaten hot or cold.

Cooking fish soufflé is easy and simple; an oven, a double boiler, or a slow cooker are suitable for this. Thanks to the large number of recipes, you can use almost any type of fish.

Read along with this article:

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Beef soufflé: meat in the diet
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Alternative cooking recipes

Veal in the oven

Steamed veal, which contains a minimum of fat, is perfect for a delicate soufflé. List of required products:

veal – 500 grams;
water – 0.5 l;
milk (low fat) – 300 ml;
eggs – 2 pieces;
salt, ground pepper - add to taste.

Rinse the meat thoroughly and cut it. Steam it for 20 minutes. Then wait for the veal to cool and carefully grind it using a kitchen blender. Add milk, eggs, salt and ground pepper to the minced meat. Beat the base of the dish again using a blender. Prepare a baking dish and pour the future soufflé into it. Preheat the oven and bake the dish for about 25 minutes at 200 degrees. Contains 187 kcal per 100 grams.

Steamed meat and beef soufflé

They also prepare a soufflé from boiled meat for pancreatitis; for the recipe, take 250 g of chicken or turkey breast, one chicken egg, 50 g of low-fat cottage cheese, 10 g of butter, a piece of stale bread, a couple of tablespoons of milk, a little herbs, and salt to taste.

Stale bread is soaked in skim milk, the white is separated from the yolk and beaten separately.

The cooked meat and cheese are ground using a meat grinder, the minced meat is mixed with swollen bread and beaten yolk. Then carefully add the whites and herbs and mix slowly. Transfer the resulting mass into a pre-greased silicone mold and sprinkle cheese on top. Place in a water bath for 15 minutes.

The dish is also prepared from beef; there are different recipes, but this one has become the most popular:

300 lean beef;
1 egg;
150 g milk;
a teaspoon of butter;
a little salt, flour.

First you need to boil the meat, then grind it, add milk, egg yolks and butter, mix thoroughly and blend again. You need to add the beaten egg white to the mixture, mix without making sudden movements, otherwise the white will settle and the soufflé will not be airy.

Take a silicone mold or other suitable container, pour the meat into it, put it in the oven, and bake for no more than 15 minutes. If you overcook the dish, it will turn out dry and tasteless.

Instead of an oven, you can use a slow cooker; the soufflé is set to steaming or baking.

Soufflé with carrots

Carrots are a vegetable that is a storehouse of vitamins and minerals that are useful for pancreatitis. It is used to prepare many dietary dishes, one of which is soufflé. Compound:

carrots – 0.5 kg;
egg – 1 pc.;
milk – half a glass;
sugar – 2 tbsp. l.;
butter – 25 g;
salt.

Cut the vegetable into cubes, add part of the butter, a third of the milk and simmer. After cooking, puree with a blender and mix with the yolk, remaining milk, granulated sugar and salt. Beat the egg whites with a mixer until stiff peaks form and fold into the carrot mixture. Grease the mold with oil, pour everything there and place in a water bath for 2/3 hours. Apples are often added to this soufflé. The dish should turn out juicy.

Homemade vegetable or berry soufflé

With all the richness of tastes and variety of vegetables and berries, you can prepare the healthiest dishes every day and come up with new recipes that will help diversify the patient’s diet.

Zucchini, carrots and cauliflower go well together. Berries: strawberries, raspberries.

Delicious carrot soufflé

Carrots are a vegetable very rich in vitamins and microelements.
Therefore, carrot soufflé for pancreatitis is not only tasty, but also very healthy. If prepared correctly, this dish will be an excellent addition to the patient’s diet. To prepare a simple carrot soufflé you need

0.5 kg fresh carrots,
1 egg
120 ml milk,
1-2 tbsp. Sahara,
oil.

First you need to cut the carrots into small pieces or grate them on a coarse grater. Add butter to the vegetable and pour in milk.

The mixture should be simmered over low heat for 20-30 minutes, stirring occasionally. After cooking, yolk and sugar are added to the carrots. Everything is thoroughly mixed. The whites are whipped separately until foam forms.

After this, the two mixtures (stewed carrots and whipped egg whites) are mixed with a blender until smooth. The resulting puree is poured into special molds. Prepare in a water bath for 30-40 minutes.

Apples or other semi-sweet fruits are often used to add extra juiciness to a dish.

Basic requirements for therapeutic nutrition

Drug treatment of pancreatitis is complemented by diet. It is worth listing the rules for creating a menu:

The amount of protein in the diet increases. At least 140 grams per day – protein has a beneficial effect on the body.
It is necessary to reduce the amount of carbohydrates so that the amount does not exceed 35 grams per day.
The amount of fat should not exceed 80 grams.
The energy value of the dishes reaches 2800 kilocalories.

It can be difficult for an unprepared person to create a diet based on the stated numbers; it is better to prepare a diet from a specialist.