Meat soufflé: the best dietary recipes. Meat soufflé (different recipes) Dietary meat soufflé in the oven

Meat and other products can be fried or boiled in water and steamed; for taste, a variety of vegetables, garlic, aromatic herbs and various spices are added to the soufflé. In general, preparing meat soufflé is a real creativity that will be interesting for every cook!

Recipe for classic meat soufflé

You will need: 500g of meat (pork/veal/poultry/beef or others), 500ml of water, 200ml of 33% cream and milk, 2 eggs, 1 tsp. salt, 0.5 tsp. ground black pepper.

How to cook a classic meat soufflé. Cut the meat into small pieces, steam for 20-25 minutes, put in a blender, chop, add eggs, milk, cream, pepper and salt to the blender bowl, beat until smooth. Take a soufflé baking dish, grease with olive oil or butter, pour in the whipped mixture, bake the soufflé in an oven preheated to 200 degrees for 25 minutes.

To follow traditional technology, do not add whites to the meat, but add only the yolks, beat the whites separately into a strong foam and stir into the mixture before baking, already in the mold.

As you can see, soufflé is not only interesting and tasty, but also very fast, because it will take you very little time to prepare. The same can be said about the dietary version of meat soufflé, which is prepared just as simply.

Recipe for dietary meat soufflé

You will need: 500g of meat (rabbit, poultry or beef), 500g of white cabbage, 100g of low-fat sour cream, 2 eggs, 1 onion, pepper, salt, low-fat cheese.

How to prepare meat diet soufflé. Finely chop the cabbage, meat and onions, place in a deep container, add sour cream and beaten eggs, salt and pepper, stir until smooth. Place the mixture in a mold and bake for 40 minutes in an oven preheated to 180 degrees. The soufflé should be sprinkled with cheese 10 minutes before it is ready.

Dietary meat soufflé is prepared exclusively from rabbit, lean beef or poultry. To reduce its calorie content, use not eggs, but only egg whites, add broth from the second or third cooking of meat instead of sour cream, and it is better to cook the soufflé in a double boiler rather than in the oven.

A dietary soufflé made from lean meat is healthy to eat for both children and adults; this dish refutes the common belief that everything healthy and low-calorie is tasteless, try it and see for yourself! Another recipe for a light soufflé with an amazing taste, which we will tell you about, is made from tender veal.

Recipe for light veal soufflé

You will need: 150g veal, 20g butter, 1 egg, 1 tsp. low-fat sour cream, salt.

How to prepare a tender, light veal soufflé. Finely chop the meat and add a small amount of water, boil until ready, grind twice through a meat grinder or puree with a blender, add sour cream, butter, egg yolk, add salt, stir until pureed, gradually diluting the mixture with the broth remaining after cooking the meat. Beat the egg whites into a strong foam, carefully fold into the mixture, pour the mixture into a mold, and bake in a preheated oven until done.

If you want to cook something more interesting and bright, try making meat soufflé using the following recipes.

Recipe for Nirvana meat soufflé

You will need: 500g minced beef + pork, 2 processed cheese, 2 cloves of garlic, 3 eggs, 2 tbsp. starch, spices for meat, pepper, salt, mayonnaise, breadcrumbs.

How to cook Nirvana meat soufflé. Add seasonings to the minced meat, pepper and salt, add grated processed cheese, starch, garlic passed through a press, beaten eggs or yolks without whites, knead thoroughly until smooth. Take a baking dish, grease with butter and sprinkle with breadcrumbs, lay out the meat mixture, grease it with mayonnaise on top, bake for 40-50 minutes in an oven preheated to medium temperature.

Try making any soufflé in portioned muffin tins – it will turn out very beautiful!

Recipe for meat soufflé with cottage cheese

You will need: 600g veal fillet, 200g cottage cheese, 2 pieces of white bread and eggs, 3 tbsp. softened butter, 2 tbsp. grated cheese, ¼ cup milk, salt.

How to cook meat soufflé with cottage cheese. Separate the egg yolks from the whites, soak the bread in milk. Combine meat and cottage cheese, add soaked bread and grind everything through a meat grinder or grind in a blender, add yolks, 2 tbsp. oil, add salt, mix again. Beat the egg whites into a strong foam, carefully fold into the mixture, pour the mixture into molds greased with the remaining butter, sprinkle with cheese, and bake in an oven preheated to medium temperature for 10-15 minutes.

Chicken Soufflé Recipe with Hawaiian Blend

You will need: 200g sour cream, 3 eggs, 1 chicken breast, onion and package of Hawaiian mixture (400g), 0.5 heads of garlic, 1/3 lemon, spices, salt.

How to make Chicken Soufflé with Rice and Vegetables (Hawaiian Blend).

• Separate the breast meat from the bone, cut it into cubes, pour in lemon juice, season with spices to taste and add salt, leave to marinate.
• Finely chop the onion, cut the garlic into slices, place in a frying pan and fry in vegetable oil for 2 minutes, add chicken, fry for 3-5 minutes, add a Hawaiian mixture of rice and vegetables, simmer for 4-5 minutes over medium heat until the rice is soft, let cool.
• Salt and beat the eggs, add sour cream to them, beat again, mix with the contents of the frying pan, pour the mixture into molds, bake in an oven preheated to 160-180 degrees until lightly browned.

This soufflé is served warm or hot.

Beef meat soufflé is quite simple to prepare. We will need:

• 200 grams of meat
• Tablespoon butter
• Egg
• A teaspoon of sour cream
• Salt.

The meat is cut into small pieces and filled with water. It needs to be simmered over low heat until cooked. Then you can twist it twice through a meat grinder or turn it into minced meat using a blender.

When everything is ready, add sour cream, butter and yolk, add salt and stir until smooth using a blender or improvised means. Beat the egg whites with a mixer until they form a thick foam, carefully mix with the minced meat, place in a mold and place in a well-heated oven (about 200 degrees). The meat soufflé takes about 45 minutes to prepare.

• Half a kilo of minced meat (any kind)
• 2 processed cheese (friendship)
• 1-2 cloves of garlic
• 2 eggs
• A third of a glass of starch
• Mayonnaise
• Breadcrumbs
• Salt pepper.

So, how to prepare meat soufflé from our minced meat. First, prepare the mixture: add salt, pepper to the minced meat, add three cheeses, pressed garlic, egg yolks and starch and mix well. You can beat the yolks first, then the soufflé will be more airy. Grease the baking dish with butter and sprinkle with breadcrumbs, then put the prepared soufflé mixture there, grease with mayonnaise and bake for about 40 minutes in a preheated oven.

Chicken soufflé

There are various recipes for poultry soufflé, but chicken souffle is the most tender of them. Chicken soufflé can also be prepared for a child. For this we need:

• Small package of sour cream
• 3 eggs
• One chicken breast without skin
• One small onion
• A little garlic
• A third of a lemon
• Salt and spices.

Cut the meat into cubes, add lemon juice, salt, pepper and leave to marinate. Chop the onion finely or grind it with a blender, grate or press the garlic, fry it with the onion for a couple of minutes, add the chicken, beat the eggs, add sour cream to them, and pour them into the frying pan when the chicken is fried. Bake the resulting mass in the oven.

Tender and airy chicken soufflé

Meat soufflé in a slow cooker

Diet meat? it's traditionally beef. The recipe for a soufflé made from it in a slow cooker is given below.

Ingredients:

• Ground beef
• Chicken egg
• Butter
• Tablespoon of flour
• Mushrooms (about 100 g)
• A glass of milk
• 1 carrot
• 1 onion
• Salt pepper.

Fry the mushrooms with onions and carrots in oil, beat the other ingredients in a blender, mix with the mushrooms and beat again. In the multicooker, select the “Baking” mode and cook until the signal.

Meat soufflé recipes for children differ from standard ones in that they contain less fatty foods and more dairy products. Dairy products give the soufflé airiness and ease of digestion. Such meat soufflés are most often prepared by steaming. So, in order to please our children, we will need:

• 250g. meat or minced meat
• 1 egg (it’s better to take 5 quail eggs)
• 4 tablespoons of cottage cheese (take the one with a lower fat content)
• Milk (a little, about a quarter cup)
• Small piece of cheese
• Greens (parsley and dill)
• Salt pepper.

Grind the meat with cottage cheese in a meat grinder or blender; beef soufflé, if prepared for children, should not contain films and veins that are found in meat. They need to be cut out, because children need to be given the best. Add the yolk, milk and whipped white to the minced mixture. Grease the mold with oil and place our mixture there, sprinkle cheese and herbs on top, place in a double boiler or slow cooker and cook for 35 minutes until the cheese is covered with a beautiful crust.

Here are some simple ways to make a meat soufflé.

Eating meat soufflé is a pleasure, regardless of whether it is prepared in a regular or dietary version. Delight your family with new meat dishes!

Beef soufflé- a delicious dietary dish, a real find for those losing weight: the recipe is simple, the nutritional value is high, and the calorie content is low. This dish is prepared using beaten egg whites. Thanks to its delicate consistency, it is easily absorbed by the body.

The recipe fits perfectly into the menu of low-calorie diets and weight loss programs, and is suitable for baby and medical nutrition. This is healthy, nutritious food. Meat dishes with the addition of eggs are rich in vitamins and contain a number of essential amino acids. If you follow the recipe exactly and know the secret tricks of chefs, you can get a real airy weekend treat.

Meat soufflé: step-by-step instructions

Basic recipe

You can make a soufflé from beef, rabbit or dietary poultry. For baking, a fireproof or silicone mold is used, as well as special portion molds. Bake in the oven or in a slow cooker. A steamer is rarely used.

Ingredients:

• 600 grams of beef
• two eggs
• one onion
• seasonings (salt, pepper)

Cooking method

• Wash the meat, cut into pieces, remove veins and films. Cook. Cool. Grind in a meat grinder, you can immediately with onions. Add salt and spices. Mix everything.

• Separate the yolks.

• Beat the protein mass to stiff peaks and cool.

• Stir the yolks into the prepared minced meat, then carefully fold in the whipped whites. Mix. Divide the resulting mass into molds.

• Bake at t=180 degrees for 40 - 45 minutes. The “indicator” of readiness is the appearance of a golden crust.

Meat soufflé with cottage cheese

This recipe is unusual. At first glance, the combination of cottage cheese and meat looks unconvincing. But once you try this dish, all doubts will disappear. The dish turns out more juicy, and the light curd sourness reveals the familiar taste of beef in a new way.

Ingredients:

• 50 grams low-fat cottage cheese
• 200 grams of beef
• 20 grams butter
• seasonings

Cooking method

First you need to prepare the meat - cook it, cool it, grind it in a meat grinder. Place in a large bowl and mix together with cottage cheese. Puree the resulting mass with a blender, add the yolk, butter and spices. Mix again and add the whipped whites. Form small balls from the resulting paste and bake. It is recommended to cook this original dish in a double boiler.

Meat soufflé - protein attack from Dukan

A dietary super dish with strict calorie restrictions and high protein content. The French nutritionist recommends choosing turkey meat as the main ingredient.

Ingredients:

• 500 g turkey fillet
• 150 ml skim milk (0%)
• 1 egg
• 1 onion
• salt, spices, bouquet of Italian herbs

Cooking method

Grind the onion and meat in a meat grinder. Separate the yolks and mix with milk. Add to the minced meat. Salt everything and add spices. Stir the whipped protein mass into the minced meat. Bake at t=190 degrees.

The resulting product tastes slightly like milk sausage. You can eat it as a “green” sandwich: pour soy sauce over a cut piece of meat and wrap it in a lettuce leaf.

Meat soufflé “Like in kindergarten”

A familiar taste from childhood. The recipe is suitable for babies from one year old, as well as for everyone who loves simple, healthy food. For baby food, it is recommended to use chicken fillet.

Ingredients:

• 100 g chicken fillet
• half a carrot
• z st. spoons of milk
• 1 tbsp. tablespoons butter
• 1 egg
• 1 teaspoon semolina or tbsp. spoon of rice

Cooking method

Pour warm milk over the cereal and wait until it swells (in the version with rice, cook porridge from the cereal). Boil the fillet. Grate the carrots on a fine grater. Place cooked chicken pulp, grated carrots, two egg yolks, and melted butter into a blender bowl. Puree everything in a blender until a paste-like mixture forms. Fold in the whipped egg whites. Place in a mold and place in the oven. Bake for half an hour at t=190 degrees. If you cook in a slow cooker, it will take about 40 minutes.

Meat soufflé with cabbage

To make the food more juicy, fresh vegetables are added to the minced meat. You can use zucchini, white cabbage or cauliflower as a vegetable ingredient.

This recipe is a real gift for gourmets who dream of losing extra pounds. The dish involves adding sour cream 10% fat and cheese 5% (tofu, Chechil cheese, Dutch “gaudette” are suitable). For minced meat, you should select the leanest pieces. Instead of beef, you can use other dietary varieties meat- veal or chicken breasts. If you have calorie restrictions, you can skip cheese.

Ingredients:

• 500 g minced meat (chicken)
• 500 g cabbage (zucchini)
• two eggs
• 2 tbsp. spoons of sour cream 10%
• 20 g cheese
• 1 small onion
• seasonings (salt, pepper)

Cooking method

There is no need to cook the cabbage, just chop it and chop it along with the onion. Mix with minced meat. Add sour cream and two egg yolks. Bring to a smooth paste. Add whipped egg white, salt and spices. Bake at t=200-220 degrees. Bake for 30 minutes. Sprinkle with grated cheese 5-6 minutes before cooking.

Beef soufflé with bechamel sauce

Exquisite recipe with a French accent . The dish is a delicate substance with a refined taste, not quite dietary, but higher in calories. It's quite simple to prepare. Using the basic recipe, add the pre-prepared sauce to the puree immediately before adding the beaten egg whites. As a result, the taste of beef will acquire that special piquancy for which French cuisine is so famous.

Bechamel sauce recipe

Ingredients:

• 50 grams butter
• half a cup of flour
• A glass of milk
• Nutmeg and salt to taste

How to make the sauce

First, lightly fry the flour in a frying pan until a beautiful caramel color appears. Add the dissolved butter and grind until smooth. Reduce heat. Slowly pour milk into the resulting mass, stirring all the time and without removing from heat. Add milk 2-3 tablespoons at a time, making sure that no lumps form. The texture should be homogeneous, similar in density to sour cream. If you still cannot avoid lumps, it is advisable to strain the sauce. Stir in ground nutmeg and salt. Cool.

Secrets from chefs

1. The main secret to making a good soufflé is proper handling of proteins. To make the food airy and pleasantly melt in your mouth, you must:

• carefully separate the yolks, otherwise the whites will not beat;
• First cool the whites separated from the yolk in the refrigerator;
• Do not immediately add whites to the meat: first beat with a mixer until stiff foam forms, and then cool again;
• Proteins should be added immediately before baking.

3. You cannot open the oven while baking. The airy paste may “settle” and lose its shape. The risk is justified only when you want to get a flavorful cheese crust. To do this, open the oven door 10 minutes before cooking and quickly sprinkle the risen mass with grated cheese.

4. If you follow a strict diet and lose weight, the calorie content of the dish can be reduced by slightly adjusting the recipe. So the yolk can be replaced with light meat broth, and instead of beef you can cook veal. Instead of butter, place parchment paper on the bottom of the baking dish.

5. The readiness of the dish is determined visually. As soon as the crust has browned, immediately remove from the oven.

You can serve this dietary delicacy as a separate dish with lettuce and tomatoes, or with tea, with bread, like a sandwich.

Meat soufflé (various recipes)

Did the title of the post surprise you or do you know and have already made meat soufflé? Soufflé can be prepared not only for dessert, but also as a main course. Oh, and it can also be used for sandwiches. In this post I offer several recipes for meat soufflé, which I selected for you from various sources. I’ll say right away that meat soufflé is easy and quick to prepare. I will offer recipes for soufflés made from different meats. Although they are similar, I offer them to you separately. Take any baking form you like best.

Meat soufflé

First option:

This recipe uses different types of meat. Onions are offered here - 2 pcs., if you don’t like it or think it will be too much, take less

Ingredients: pork fillet - 500 g, beef fillet - 500 g, smoked brisket - 50 g, onion - 2 pcs., egg - 3 pcs., milk - 1 cup, flour - 1 tbsp. l., vegetable oil - 2 tbsp. l., salt, ground black pepper, spices - to taste

Preparation:

Grind the pork and beef fillets twice in a meat grinder. Pour in milk and leave for 1 hour.
Peel the onion, chop finely and fry in oil until transparent. Finely chop the brisket

Mix the minced meat with the brisket, fried onions, beat 3 eggs into the mixture and add flour. Mix everything well and place in a greased baking dish.

Place the mold on a baking sheet with water and bake for 1 hour at 200C. Remove the finished soufflé from the mold, cut into plastic pieces and sprinkle with fresh herbs.

Second option: (here only one type of meat is taken to choose from)

Ingredients: any meat (poultry, veal, beef, pork) - 500 g, cold water - 600 ml, egg - 2 pcs., cream 33% - 200 ml, milk - 200 ml, salt - tsp, ground pepper - 1/3 tsp, spices - to taste.

Preparation:

Cut the meat into pieces and steam for 25 minutes. Place the finished meat in a blender and grind at medium speed for 20 seconds.

Add eggs, cream, milk, salt, pepper, seasonings to the meat and beat for 1.5 - 2 minutes at high speed. Place the mixture in a greased pan and bake in a preheated oven for 25 minutes at 200C.

Third option: (any meat)

Ingredients: meat - 500 g, white bread (without crust) - 100 g, egg - 3 pcs., milk - 100 ml, butter - 20 g, salt, pepper - to taste.

Preparation:

Remove fat and veins from the meat, wash and boil until tender in salted water, lowering into boiling water.

Soak the bread in milk. Beat the chilled egg whites into a thick, thick foam. Beat the soaked bread, milk, butter and yolks in a blender until smooth. Scroll the boiled and cooled meat twice through a meat grinder and mix with the bread mixture, adding salt and pepper to taste. Then add the whipped whites and mix gently. The minced meat should be homogeneous and fluffy.

Grease the surface of the mold with vegetable oil, lay out and smooth out the minced meat. Heat the oven to 180C and bake for 15 - 20 minutes.

Chicken soufflé

Ingredients : chicken fillet - 400 g, cream (low-fat) - 100 ml, egg - 2 pcs., spices - to taste, salt, pepper - to taste.

Preparation:

Separate the yolks from the whites, put the whites in the refrigerator. Boil chicken fillet in salted water, cool. Grind the fillet, cream and egg yolks in a blender. Add seasonings.

Beat the egg whites with a mixer and salt until thick foam forms. Add foam to chicken mixture and stir with a spoon.

Fill the greased form with chicken mixture. Preheat the oven - temperature 220C and bake the soufflé for 20 minutes. Serve hot.

Chicken fillet with broccoli

Ingredients: chicken fillet - 200 g, broccoli - 200 g, cream 15% - 150 ml, egg - 2 pcs., spices - to taste, salt, pepper - to taste.

Preparation:

Break an egg. Separate the yolks from the whites, put the whites in the refrigerator for a while.

Steam the fillet and cool. Wash the broccoli and cut into pieces. In a blender, puree the fillet and broccoli, pour in the cream and add egg yolks, and spices to taste.

Beat the egg whites at medium speed with a mixer until stiff, add a pinch of salt. Add the protein foam into the resulting chicken mixture and stir slowly with a spoon.

Heat the oven to 200C. Fill a greased form with the mixture. Let the soufflé bake for 25 minutes. Serve hot.

Meat soufflé with vegetables

Ingredients: meat (any) - 400 g, sour cream (20 -25%) - 200 ml, onion - 1 pc., carrots - 1 pc., white cabbage - 200 g, egg - 3 pcs., spices - to taste, salt, pepper - to taste.

Preparation:

Steam or boil the meat. Cut into pieces and grind into puree. Peel the vegetables and also puree them, add to the meat.

Separate the yolks from the whites. Add yolks to meat and vegetables, as well as sour cream and spices. Beat the whites with salt until thick foam. Introduce the foam gradually into the meat mass. Stir the first half of the whites with a blender, and the second half slowly with a spoon. Place the soufflé in a greased form.

Bake the soufflé in a preheated oven at 220C for about 20 minutes.

Bon appetit!

Soufflé originally appeared in France and was exclusively a dessert with whipped egg whites. Much later, salted varieties appeared, among them a popular recipe for dietary meat soufflé. This dish can be prepared from different types of meat with the addition of vegetables and spices.

In this article we will look at the importance of meat soufflé for the diet of people losing weight, and the rules for preparing a classic dish. A selection of low-calorie recipes will come in handy during diets and fasting days.

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 soufflé 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 day solely on this dish - supplement it with fresh vegetables, herbs and low-calorie broths for safe weight loss.

Be sure to check out:

How to properly prepare a classic meat soufflé

The classic recipe for this dish has gained popularity in many countries. Meat soufflé is prepared quickly enough and combines available products. For preparation you will need:

Cut the meat into small pieces and place in a blender bowl, blend until smooth. Next, add salt, pepper, eggs, and then beat. Now add milk to the blender and mix again. Place the chicken mass in a prepared container and steam it (in a double boiler or a special multicooker mode).

It is best to take silicone molds - you can quickly remove the soufflé from them without adding oil to the dietary dish. Cooking time – 20-25 minutes. Next, the soufflé should be removed from the mold and cut into portions. The dish should be served with light vegetable salads or side dishes of cereals and stewed vegetables.

Note! If desired, you can use small muffin tins - in this case, the soufflé will be prepared in portions.

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 g;
• water – 0.5 l;
• milk (low fat) – 300 ml;
• eggs – 2 pcs.;
• 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.

For a couple

This soufflé is an indispensable part of the diet and children's diet. It cooks quickly and tastes as juicy as possible. To prepare the dish you will need the following ingredients:

To begin, rinse the meat thoroughly under running water and cut into medium pieces. Wash and peel the carrots, cut into circles. Place it along with the meat in a blender bowl and grind thoroughly to obtain a homogeneous consistency. Break a quail egg into the mixture, add semolina and milk, and then mix everything thoroughly and add salt. 142 kcal for every 100 grams.

Place the resulting base in prepared silicone molds and steam for about 30 minutes. Serve the dish with herbs and stewed vegetables.

With cottage cheese

Adding low-fat cottage cheese to the recipe makes the dish more filling and protein-rich. The soufflé turns out very appetizing and is allowed on the diet menu. For preparation you will need:

• low fat cottage cheese – 50 g;
• lean beef – 150 g;
• egg – 1 pc.;
• salt, aromatic herbs - add to taste.

Rinse the meat carefully under running water and cut it as desired, removing the veins. Boil it in salted water until tender and cool. Next, pass the beef through a meat grinder or grind thoroughly in a kitchen blender. Add the cottage cheese and egg yolk and then whisk the mixture again. In a separate bowl, beat the egg whites with a mixer to form an elastic foam, and then gradually add it to the minced meat using a tablespoon.

Add salt and pepper and give the mixture a final stir. Next, with wet hands, form small balls and place them on the rack in the steamer. Cook the dish for about 20-25 minutes. Serve soufflé with fresh lettuce of your choice. 195 kcal for every 100 grams of food.

With turkey

Turkey is great for making soufflé - the dish turns out very tasty and aromatic, without excess fat and calories. For preparation you need:

• minced turkey – 700 g;
• eggs – 3 pcs.;
• onion – 1 pc.;
• low-fat milk – 100 ml;
• garlic – 2 cloves;
• sea ​​salt, ground allspice - add to taste;

To begin, mince the ground turkey again through a fine-mesh grinder. Separate the egg yolks from the whites and add to the minced meat. Peel and chop the garlic, cut the onion into several pieces and mix them with the turkey. Beat the mixture in a blender, then add milk, salt and pepper, mix again. In a separate bowl, beat the whites with a mixer with a pinch of salt and slowly add them to the minced meat to get a more airy texture.

Gently mix the base of the dish and place in baking dishes. Cook the soufflé for about 35 minutes in a preheated oven (temperature 180-200 degrees). Serve the finished dish with a light vegetable salad. 126 kcal per 100 grams.

With broth

A hearty and tasty soufflé will help you quickly satisfy your hunger and provide the body with the necessary portion of protein, vitamins and beneficial microelements. Necessary products for cooking:

• veal – 500 g;
• vegetable broth – 150 ml;
• eggs – 2 pcs.;
• whole grain flour – 30 g;
• salt, spices - add to taste.

First, wash and boil the meat, then cool and finely cut it into cubes. Place the veal in a blender jug ​​and pour in the vegetable broth. Add yolks and flour to the meat. Whisk everything thoroughly, add salt and the necessary spices to taste. Beat the whites separately and combine them with the main mass. Pour the minced meat into the mold and bake in a slow cooker (“Baking” mode) for about 30 minutes. Serve with a light salad of seasonal vegetables. 210 kcal for every 100 grams.

Rabbit with cauliflower

The combination of rabbit meat and cauliflower provides a delicate texture and original taste of this dish. The following products are needed for cooking:

To begin, wash, finely chop and boil the meat (you can also steam it). Boil the peeled vegetables in a separate pan. Combine all ingredients and pass them through a meat grinder. Then pour in the milk, add the egg yolks and beat the mixture with a blender. In a separate container, beat the whites with a mixer until they form a stable foam to make the soufflé soft and light in texture. Add the whites to the minced meat and mix gently with a spoon. Fill the mold with the prepared mixture and bake the fillet for 30-40 minutes in the oven. Calorie content – ​​202 kcal per 100 grams.

Note! Serve the prepared soufflé with green beans or green peas of your choice.

With potatoes

Potatoes perfectly complement the other ingredients in the soufflé. The dish has a delicate taste and is perfect for a hearty lunch while on a diet. Necessary products for cooking:

• lean beef – 500 g;
• potatoes – 250 g;
• onion – 150 g;
• carrots – 200 g;
• milk – 300 ml;
• egg – 1 pc.;
• sea ​​salt, pepper - add to taste.

First, rinse the meat well and pass it through a meat grinder. Peel the vegetables and then chop them in the same way. Add milk, yolk, salt and pepper to the mixture. Mix everything thoroughly using a blender. Separately, beat the egg whites until foamy and add to the minced meat. Place the soufflé in a suitable dish and then bake for approximately 35-40 minutes in a preheated oven. Nutritional value – 107 kcal for every 100 grams. Serve the finished dish with lettuce leaves and fresh cherry tomatoes.

Useful video

Main conclusions

Meat souffle is a dietary dish based on different types of meat, vegetables and eggs. It has a delicate texture and refined taste. For dietary nutrition, it is worth preparing such a soufflé from:

• Chicken;
• turkeys;
• veal;
• lean beef.

The listed types of meat contain a minimal percentage of fat and are low in calories. The finished soufflé can be served with herbs, light vegetable salads or side dishes based on cereals.

Good day, dear parents. Today you will learn what meat soufflé is for a child and how to prepare it. Check out recipes for cooking in a slow cooker, steamed and in the oven. You will become aware of the options for chicken and veal. Find out recommendations for preparing such a dish for your baby.

Steaming

You need to have the following ingredients:

• one hundred grams of boiled veal;
• one egg;
• flour - half a teaspoon;
• salt - a pinch;
• tsp tsp. oils;
• three tbsp. spoons of meat broth.

Chicken soufflé

To prepare you need to have:

• one hundred grams of fillet (chicken);
• sl. oil - tbsp. spoon;
• rice - tbsp. spoon;
• 1 egg;
• three tbsp. spoons of milk;
• salt.

Multicooker recipes

Let's look at how to prepare this dish using a slow cooker.

To prepare you will need:

• six hundred grams of minced meat (preferably chicken);
• onions - 1 pc.;
• flour - tbsp. spoon;
• egg – 2 pcs.;
• salt.

Beef dish

You will need:

• beef – two hundred grams;
• sour cream - four tbsp. spoons;
• carrot;
• egg – 2 pcs.;
• salt;
• sl. oil.

Dish from the oven

Let's look at how to prepare meat soufflé in the oven. To do this you will need:

• raw beef – three hundred grams;
• loaf - one slice;
• one egg, large;
• milk - two tbsp. spoons;
• sl. oil.

Soufflé with cabbage

You will need:

• half a kilogram of cabbage;
• half a kilogram of beef;
• egg - two pcs.;
• bulb;
• salt;
• one hundred grams of sour cream.

Dish with semolina and carrots

You will need:

• chicken meat - five hundred grams;
• carrot;
• milk - half a glass;
• two testicles;
• oil sl. - 20 grams;
• 20 grams of semolina.

Adviсe

1. When we cook for a child, we first boil it and also grind it with meat.
2. The egg white must be thoroughly beaten. The tenderness and fluffiness of the finished soufflé will depend on this.
3. For little ones, it is recommended to steam this dish. You can also bake or cook using a multicooker.
4. It is convenient to prepare the soufflé in special silicone molds. So one mold is equivalent to one serving.
5. You need to know that the whites need to be beaten cold, it is important that not a drop of yolk gets into them. This ingredient should be added last. This will determine the airiness and height of the finished soufflé.
6. If you want the meat soufflé to be softer, add vegetables to it. They will give a delicate taste.
7. When cooking for a child, there is no need to add seasonings. There should be very little salt.

Now you know what meat soufflé is, a recipe for children. As you can see, there are various recipes and methods for preparing this dish. Remember that for little ones it is better to cook steamed. In order to diversify your toddler’s diet, change the ingredients and cooking methods.