- a wonderful dish that can be served at the table for breakfast, lunch, and dinner. A multicooker allows you to optimize and simplify the cooking process.

Cottage cheese casseroles can be different: with or without additional ingredients, sweet and salty.

The casserole itself is not a dietary dish. But we will tell you how you can prepare a low-calorie cottage cheese casserole in different models of multicookers, and what additional ingredients you can use.

Recipe for making dietary cottage cheese casserole in a slow cooker

To prepare a simple dietary cottage cheese casserole, you will need the following products:

Break the eggs into a deep bowl, add salt, vanilla sugar, and sweetener. Beat the mass with a mixer at maximum speed for three minutes until the mass becomes lighter and doubles in size.

Next, rub the low-fat cottage cheese into the same bowl through a fine sieve and pour kefir into it. Add semolina to the same mixture and knead a lumpy, medium-thick dough. The finished dough will need to be transferred to the prepared multicooker bowl. To prepare it for laying out the dough, you need to grease the bottom and walls inside the bowl with vegetable oil.

After the dough has been placed in the bowl, the multicooker can be plugged in, close the lid of the device, and set the baking mode to 140 degrees. The casserole takes 40-45 minutes to prepare.

After the device notifies you that the dish is ready, do not rush to open the lid, leave the casserole for another 10 minutes until hot steam comes out. Then you can open the lid and move the finished casserole onto a dish and serve.

Useful tips when preparing porridge

• For lovers of sweeter dishes, you can increase the amount of sugar substitute, but you should not get carried away, as its excess can add bitterness to the dish.
• If you are afraid that the casserole will stick to the Teflon bottom of the bowl, then you can line the inside with baking paper treated with vegetable oil and place the dough on the paper.
• If the multicooker in the specified mode dries out the dish, then you can select the “Multicook” mode (120 degrees for 50-55 minutes).
• It must be remembered that the multicooker valve must be in the “Open” position.

The nuances of preparing cottage cheese casserole in multicookers of different brands

Selecting a cooking mode. A delicate cottage cheese casserole according to this recipe can be prepared in any model of multicooker Panasonic, Redmond, Polaris, Moulinex, Philips and other brands.

Dietary use

Low-fat cottage cheese casserole is perfect for dietary nutrition. The delicious cottage cheese casserole prepared in a slow cooker has a delicate, airy, light consistency.

Due to the way the bowl is heated, you should not expect a crispy crust, but the taste and tenderness of the dish are guaranteed.

The dish is great for people who watch their weight and play sports. Since such a casserole is not expensive, it supplies the body with the necessary supply of carbohydrates and fats. And nutritious protein low-fat cottage cheese, from which the casserole is prepared in a slow cooker, is perfectly digestible. But it is precisely this that is the “building material” for building muscle mass.

Therefore, dietary cottage cheese casserole is one of the dishes that are optimally suited for the diet of athletes: squirrel and enzymes a lot of, and there is little fat and lactose.

Thanks to the multicooker, this casserole can become useful low calorie breakfast. It will be enough just to prepare all the necessary products in the evening, put them in the multicooker, and, having chosen the appropriate mode, turn on the timer, which will delay the start.

Culinary use

Quite often, cottage cheese casserole is prepared with additional ingredients that improve its taste, quality, and diversify the dish:

Most often, beginners and even professional bodybuilders, as well as people who want to lose weight, are faced with the problem of cooking. Monotony in nutrition very often becomes a serious obstacle to progress. The list below contains the best protein recipes that are easy to prepare and use widely available and inexpensive ingredients.

Recipes

1. Protein casserole in the microwave

This recipe is very simple and prepares very quickly, so in 17-20 minutes we can prepare a real protein bomb.

Ingredients:

• Chicken fillet - 200 gr.
• Egg - 3 pcs.
• Cheese - 50 gr.
• Kefir - 1/2 cup
• Tomato - 1 pc.
• Salt and pepper - to taste

Preparation:

To prepare this dish, we need a mold that can be placed in the microwave. Ideally, it should be glass, and even better if it has a lid so that the dish does not splash.

Pour half a glass of kefir into the mold and break three eggs (to reduce the fat content of the dish, you can use just one instead of three yolks). Now the dish needs to be salted, peppered and whisked. Cut the chicken fillet into small cubes and place it in the same way. Mix the whole thing well and put it in the microwave at full power for about seven minutes.

Then we take it out, cut the tomato and add it on top of the casserole, add a little salt and sprinkle with cheese. Place back in the microwave for another five minutes. The protein casserole is ready.

• Proteins - 80 gr.
• Fats - 30 gr.

2. Protein pancakes

Let's make delicious protein pancakes without using flour.

Ingredients:

• Low-fat cottage cheese - 200 gr.
• Egg - 2 pcs.
• Oat bran - 50 gr.
• Salt - to taste
• Baking powder - 1 pinch

Preparation:

Place the cottage cheese in a bowl, break two eggs, add a little salt, a pinch of baking powder and mix everything well with a spoon. All we have to do is add oat bran to the dough and mix everything well again.

Heat up the frying pan and start frying our pancakes for a few minutes on each side until golden brown. It takes approximately 2-2.5 minutes for the pancakes to cook on one side.

Nutrition Facts (per whole serving):

• Proteins - 40 gr.
• Fats - 5 gr.
• Carbohydrates - 15 gr.

3. Protein chicken pizza without dough

Ingredients:

• Chicken fillet - 400 gr.
• Egg - 1 pc.
• Tomato paste - 200 gr.
• Red beans - 100 gr.
• Champignons - 100 gr.
• Pickled cucumber - 1 pc.
• Grated cheese - 200 gr.
• Salt and pepper - to taste

Preparation:

First of all, set the oven to preheat to 200 degrees. Mix the chicken, one egg, add salt and pepper and grind it all with a blender or food processor (if you don’t have either, you can immediately use minced chicken instead of fillet).

Line a baking tray with baking paper and place our chicken mixture in the center. We wet our hands and give our cake the shape you want. We put the cake in the oven and wait 10 minutes, after which we take it out, but do not turn off the oven, because we will need it later.

Pour tomato paste (about 150 g) on ​​top of the crust, sprinkle mushrooms on the pizza, add pickled cucumber, add a couple of tablespoons of canned beans and sprinkle with grated cheese. Place the pizza in the oven for 15-20 minutes until all the cheese has melted. Protein pizza is ready.

Nutrition Facts (per whole serving):

• Proteins - 130 gr.
• Fats - 60 gr.
• Carbohydrates - 15 gr.

The main source of fat is cheese, so if you want to reduce the fat content of a dish, then reduce the amount of cheese.

4. Protein shake without powder

Let's make a protein shake without using protein powder. This smoothie is packed with protein and only takes a few minutes to prepare.

Ingredients:

• Low-fat Greek yogurt - 200 gr.
• Milk - 300 ml.
• Almonds - 10 gr.
• Peanut butter - 10 gr.

Preparation:

Mix all these components in a blender and get half a liter of drink, which contains:

Nutrition Facts (per whole serving):

• Proteins - 30 gr.
• Fats - 15 gr.
• Carbohydrates - 15 gr.

If you have never tried Greek yogurt before, be sure to try this product - it is rich in protein, and you can find it on store shelves in a low-fat version.

5. Protein salad with mushrooms, chicken and cottage cheese

For this recipe, we took those products that contain the maximum amount of protein.

Ingredients:

• Champignons - 200 gr.
• Egg - 3 pcs.
• Garlic - 2 cloves.
• Cottage cheese - 100 gr.
• Chicken fillet (boiled) - 100 gr.
• Yogurt - 100 ml.
• Salt and pepper - to taste

Preparation:

First, let's take care of the mushrooms - they need to be thoroughly washed and cut into large pieces. Next, fry the mushrooms over high heat until golden brown (about 5 minutes).

Take one whole egg, and only the whites from the other two and mix them well with a whisk. Bake one large egg pancake over medium heat. When you cook an egg pancake, it is better to immediately cover it with a lid, then it will cook faster.

To dress the salad, we will use low-fat yogurt, cottage cheese and two cloves of garlic (squeezed with a garlic press). Mix this whole thing thoroughly with a whisk. Now everything is ready to start assembling our salad.

Cut the chicken fillet into small cubes. For small squares, use egg pancake mode. Throw eggs and mushrooms into the salad, add salt and pepper and mix everything well. The protein salad is ready. It fully lives up to its name.

Nutrition Facts (per whole serving):

• Proteins - 80 gr.
• Fats - 15 gr.
• Carbohydrates - 5 gr.

2 packs of low-fat cottage cheese, 200 g each (such as Tevye milkman, Rosagroexport, Ruzz cottage cheese, etc.) in a word, cottage cheese like in the good old days in square (paper) packs,
1 egg,
50 g kefir,
0.5 tsp. soda (quench in lemon juice),
taste,
flavoring,
1 tbsp. l. corn starch,
1 scoop of oval cocktail (can be either neutral or flavored).

Description and method of preparation:

Very tasty, fluffy, juicy, and most importantly “very protein” casserole :)

If it has some flavor and is sweet, then use less sakhzam and without adding flavoring. I bake in two versions, both turn out the same in consistency, but with neutral prot you can feel the cottage cheese more, and with flavored prot you get more of the taste and aroma of prot. I like both.

This casserole has 75 grams of protein.

So, we separate the white from the yolk. Beat the whites with the addition of several. drops of lemon juice until thick foam. Beat the yolk with the addition of hot water (1 tbsp), then mix, add packs of cottage cheese one after another, beat, add kefir, sugar, protein, soda, aromik. The result is a homogeneous, fluffy mass. Place it in a silicone mold. Bake in a preheated oven at 160* for 40 minutes.

Bon appetit!

5 delicious cottage cheese casseroles for the multicooker

Casserole in a slow cooker

per 100 grams - 179.6 kcalB/F/U - 11.6/6.5/18.5

INGREDIENTS:

2 packs of cottage cheese+

3 eggs (you can use 2 eggs, but three eggs taste better)+

4 tablespoons semolina+

sugar (no need to spare), approximately 3 tablespoons+

150ml kefir

PREPARATION:

Cottage cheese casserole is ideal for a hearty breakfast or light dinner.

In addition, it is suitable for children's and dietary nutrition.

The ideal addition to cottage cheese casserole would be sour cream, whipped cream, honey or berry sauce.

Mix all ingredients thoroughly. I like to mix it in a blender until it reaches the consistency of sour cream. 10 minutes blender.

Pour the whole mass into a saucepan and set the “baking” mode for 60 minutes.

You can add fruits, dried apricots, figs, prunes, candied fruits, or nuts before turning on the baked goods.

And the end result is unreal yummy!

The most tender cheesecake in a slow cooker!

Total per 100 grams - kcal: Proteins - Fats -

INGREDIENTS:

0.5 cups sugar,

1 glass of sour cream,

0.5 tsp. soda,

1 tsp baking powder

1 cup flour,

2 tbsp. l. melted butter.

PREPARATION:

Beat eggs with sugar, add sour cream, soda, melted butter and flour, cocoa. Knead the batter. Pour it into a multicooker pan, greased with oil.

For the curd filling:

500 g cottage cheese,

0.5 cups sugar,

1 tbsp. l. decoys

Mix everything. Carefully place the filling in the middle of the dough.

Bake for 65+30 minutes (Baking mode). And it turns out so beautiful.

z.y. The baking mode ends for 65 minutes, turn off the heating and turn on the baking mode for 30 minutes, do not open the lid at all. Once all the time has elapsed (95 minutes), then you can open the lid.

The most delicate cottage cheese soufflé casserole in a slow cooker

per 100 grams - 88.5 kcalB/F/U - 10.1/2.7/5.7

Required:

800 grams of cottage cheese (I had Little House in the Village 0.1%)

15 sweetener tablets

2 full tbsp. spoons of starch

half a teaspoon of baking powder

a little margarine or butter for greasing the pan

Preparation:

1) Mix cottage cheese with yolks, starch and baking powder in one container. Beat with a blender.

2) Separately, beat the egg whites and sweetener with a mixer until stiff peaks form.

3) Gently mix the curd mass with the whipped egg whites (do not beat with a mixer, but simply transfer to the mixture and mix with the whites with a spoon from bottom to top)

5) Using a spoon, carefully place the resulting mass into the multicooker and level it.

6) Turn on the baking mode for 1 hour 20 minutes. And when ready, do not open the lid, let it sit for an hour or two and cool down.

Cottage cheese in a slow cooker

per 100 grams - 153 kcalB/F/U - 11.3/4.7/16.5

Ingredients:

Cottage cheese 5% fat – 800 g

Sour cream 20-30% fat - 250 g

Sugar - 150 g

Eggs - 5 pcs.

Flour - 3 tbsp. l.

Corn starch - 1 tbsp. l.

Salt - a pinch

Butter - 5 g

Semolina - 1 tbsp. l.

Powdered sugar for decoration

Preparation:

1. Separate the yolks from the whites and put the latter in the refrigerator.

2. In a separate bowl, beat the yolks with sugar into a dense mass.

3. Add sour cream and cottage cheese. It is advisable to rub the cottage cheese through a sieve.

4. Add flour mixed with starch to the curd dough. Mix well so that there are no lumps.

5. In a separate clean and dry bowl, beat the egg whites with a pinch of salt. Gently fold the whites into the dough in three additions, mixing with a spatula from bottom to top.

6. Place the curd mass into the multicooker bowl (be sure to grease the bowl with butter and sprinkle with semolina). Level the surface.

7. Set the “Baking” mode for 50 minutes. Do not open the multicooker while preparing cottage cheese.

8. After 50 minutes, remove the curd from the multicooker, turn it upside down and put it back into the multicooker, turning on the “Baking” mode again for 35 minutes. This way, it will be possible to fry the top crust of the cottage cheese (I re-grease the bowl with oil and sprinkle with semolina)

9. Tip: I remove the cottage cheese from the multicooker like this: insert the steaming rack and turn it over. The cottage cheese is on top. It is better to cool the curd before turning it over.

WITHOUT SEMONA OR FLOUR IN THE CROCK COOKER!

per 100 grams - 207.4 kcalB/F/U - 13.1/10.9/13.4

(excluding dried fruits)

The casserole will be very juicy, soft and will not fall off after baking and cooling.

INGREDIENTS:

cottage cheese 500g.

eggs 4-5 pcs.

sugar 2/3 cup

butter 30g.

Additionally:

butter for greasing the mold

sweet ground crackers

PREPARATION:

To sprinkle the baking dish, I use crushed croutons from a sweet bun - this gives the finished casserole a wonderful crust and taste.

The cottage cheese can be whipped with a blender or passed through a meat grinder - it’s just a matter of taste. It also doesn’t matter what fat content the cottage cheese has. If the cottage cheese is low-fat, you can flavor it with butter. I only buy homemade cottage cheese, and I like there to be no extra whey.

I mix with my hand, sugar, pieces of butter, vanilla. Then I add raisins, pieces of dried apricots and mix again.

Generously grease the multicooker bowl with butter and sprinkle thickly with breadcrumbs. Pour the curd mixture into the mold. If there are any crackers left, feel free to sprinkle them on top.

Cook in the “Baking” mode for 50 minutes. Then we turn off the multicooker and don’t take out the casserole for about 15 minutes.

Cottage cheese - a protein casserole recipe for real athletes. I picked up a recipe from my friend; protein is added to the cottage cheese not only for an even higher protein content, but also for taste. What is not less important. Not everyone is a fan of cottage cheese products. And with protein, cottage cheese can acquire a completely different taste and aroma 😉 My MCH, in order not to make a casserole, makes it even easier - pours 1 scoop of protein per serving of cottage cheese, stirs and eats. I’m making “just a casserole.” But let’s get back to the cottage cheese and protein casserole.

Cottage cheese - protein casserole requires the following ingredients:

Ingredients

• 2 packs of cottage cheese
• 2 squirrels
• 2 scuba protein (to my taste, better than chocolate)

That's all the ingredients. Simple and tasteful)) Mix everything in a large bowl with a mixer. Pour into the mold. Bake at 180C. 30 minutes.

Cottage cheese - protein casserole - ready. Bon appetit!

Cottage cheese - a protein casserole is a very necessary thing in an athlete’s diet; the protein in cottage cheese is absorbed better than in meat.

Plus, cottage cheese contains all the amino acids a person needs! Yes Yes! They are all contained there 😉 You also need to take into account that cottage cheese takes quite a long time to digest, about 5 or 6 hours. Therefore, jocks eat it before bed))). Cottage cheese contains vitamins such as PP, C, B 2, B 1, A and trace elements of phosphorus, magnesium, iron and calcium. Protein enhances this effect. An athlete's body needs a lot of protein. Approximately two to three grams per kilogram of body weight. Proteins in such quantities are needed for muscle recovery after training.