Buckwheat pudding with cottage cheese rich in vitamins and minerals such as: vitamin PP - 11.7%, silicon - 38%, phosphorus - 14.4%, cobalt - 22.5%, manganese - 11.3%, selenium - 12.3%

Benefits of buckwheat pudding with cottage cheese

Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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Not every housewife knows that baking can be not only tasty, but also good for health and figure. One example of such a dish is buckwheat pudding with cottage cheese “Krasotka”.

This healthy dish could be classified as a confectionery due to its sweet taste, but at the same time, “Pretty Woman” can be safely included in the diet and diet of those who follow a healthy lifestyle. This recipe came to us from English cuisine, where it is very popular.

Buckwheat is a valuable product due to its high fiber content. This quality allows us to call buckwheat a cleansing product, since insoluble fibers, entering the intestines, bind and remove toxic substances and waste.

Cottage cheese is an excellent source of protein. This dish is best consumed for breakfast - you will get a boost of healthy energy for the whole day!

To prepare you will need the following components:

buckwheat - 150 grams,
milk - 150 ml,
cottage cheese - 100 grams,
egg - 3 pieces medium size,
sugar - 1 tablespoon,
candied fruits of different colors - 80 grams,
salt,
water - 150 ml,
powdered sugar,
chocolate chips,
nuts,
sour cream,
condensed milk (for decoration as a topping).

Prepare the buckwheat. Sort it out and rinse well under running cold water. Place the cereal in a container, fill with water and milk. Bring to a boil, then simmer for 15-20 minutes until soft. Cool.
Separate the yolks from the whites. Grind the yolks with sugar. Beat the egg whites with a mixer or blender for 5-6 minutes until they form a strong, thick foam. Add salt within the third minute to make the foam even stronger and more uniform. Grind the cottage cheese until crumbly. Add yolks with sugar, cottage cheese, whites and candied fruits to buckwheat porridge, mix carefully with a spoon.
You can bake the pudding in one large pan or several small ones using a slow cooker or oven. Grease a baking dish with a small amount of sunflower oil or butter, spread the pudding mixture and sprinkle powdered sugar on top. If you are baking the pudding in the oven, then to ensure that the dessert is well baked, cover the top of the pan with foil. Bake buckwheat pudding with cottage cheese at 180 degrees, cooking time 20-25 minutes.

The finished pudding can be served hot or cold. Transfer the dessert to a plate and decorate it with berries, chocolate, sour cream or condensed milk to your taste.

This dessert is sure to please children and adults, and it is not just a delicious unusual dish, but also very healthy!

Puddings, soufflé. Tasty and nutritious Zvonareva Agafya Tikhonovna

Buckwheat pudding with cottage cheese

Compound: buckwheat – 50 g, milk – 200 ml, cottage cheese – 50 g, egg – 1 pc., sour cream – 10 g, sugar – 8 g, butter – 3 g.

Cook viscous buckwheat porridge in milk. Add mashed cottage cheese, sugar, egg yolk, mix and carefully fold in the beaten egg white. Place the mixture in a greased pan and bake in the oven. Before serving, sprinkle with sour cream.

From the book Baby Food. Rules, tips, recipes author Lagutina Tatyana Vladimirovna

Buckwheat groats with cottage cheese Buckwheat groats – 1 tbsp. l. Milk – 0.5 cups Water – 0.5 cups Cottage cheese – 2 tbsp. l. Egg – 0.25 pcs. Sour cream – 1.5 tsp. Sugar – 1 tsp. Butter – 1.5 tsp. Breadcrumbs – 1 tsp. Buckwheat, milk and water cook the porridge and wipe immediately

From the book Dairy Kitchen. Healthy nutrition without the hassle! author Isaeva Elena Lvovna

Rice pudding with carrots and cottage cheese Milk.................................... 200 ml Rice...... .................................... 200 g Carrots............. ....................... 300 gCottage cheese......................... ............. 200 gEggs................................... ..... 4 pcs Butter............................. 50 g Sugar......... ........................... 40 gBerry or

From the book Baking for an ideal figure author Ermakova Svetlana Olegovna

Corn pudding with cottage cheese Corn grits.............................. 1 cup Cottage cheese.................. .................... 500 g Milk............................ ... 0.5 cups Water................................... 1 cup Egg.... .................................... 1 pc. Sugar......... ................ 1 tablespoon Ground crackers................ 1 tablespoon

From the book Stews and Casseroles author Treer Gera Marksovna

Buckwheat pudding with cottage cheese Buckwheat (crushed)............2 cups Cottage cheese........................... ..........300 g Milk............................0.5 cups Water.. ................................1.5 cups Egg.............. ........................... 1 pc. Sugar.................. ...... 1 tablespoon Vegetable oil for baking

From the book Sugar-lowering plants. No to diabetes and excess weight author Kashin Sergey Pavlovich

Rice pudding with cottage cheese Rice.................................... 1 cupCottage cheese..... ........................600 gEgg............... ........................... 1 pc. Soybean oil................... 2 tablespoons Vegetable oil............ 1 tablespoon Ground crackers................ 1 tablespoon Salt......... ........................

From the book Cooking in an air fryer author Kozhemyakin R. N.

Buckwheat groats with cottage cheese, sour cream and vanilla “Let’s shake things up” ? 1 1/ 2 cups of cottage cheese? 1 1/ 2 cups of buckwheat? 1 cup of sour cream? 3 eggs? 4 tbsp. spoons of sugar? 4 tbsp. spoons of butter? vanillin and salt - to taste Boil crumbly buckwheat porridge, cool it slightly,

From the book Welcoming Guests author Uzun Oksana

Buckwheat groats with cottage cheese, lemon zest and cinnamon “Improvisation”? 400 g cottage cheese? 300 g buckwheat? zest of 1 lemon? 2 cups milk? 1 glass water? 100 g butter? 2 eggs? 4 tbsp. spoons of sugar? cinnamon, ground crackers and salt - to taste Fry the buckwheat on

From the book of Kashi: a collection of culinary recipes author Lagutina L.A.

From the book Puddings, soufflé. Tasty and nutritious author Zvonareva Agafya Tikhonovna

Rolled oats pudding with cottage cheese and raisins Ingredients: 120 g rolled oats, 200 g milk, 2 eggs, 120 g cottage cheese (low-fat), 30 g raisins, 40 g butter, vanillin, sour cream, sugar, salt. Method of preparation: pour oatmeal into boiling milk and cook 35 minutes over low heat, often

From the author's book

Curd buckwheat pudding Ingredients Curd – 500 g Buckwheat – 0.5 cups Butter – 100 g Milk – 2 cups Eggs – 3 pcs. Sugar - 0.5 cups Salt - to taste Method of preparation Add buckwheat to boiling milk, add salt, put butter and cook for

From the author's book

Buckwheat groats with cottage cheese – cottage cheese – 250 g – buckwheat – 1 glass – eggs – 5 pcs. – sugar – 2 tbsp. spoons – raisins – 100 g – candied fruits and walnuts – 1 handful – vanillin and cinnamon – 1 pinch each – butter – for greasing 6 servings 1 hour 15 minutes Eggs thoroughly

From the author's book

BUCKWHEAT WITH COOK COOK AND SOUR CREAM PRODUCTS 2 cups cottage cheese 2 cups buckwheat porridge 1 cup sour cream 100 g butter or margarine 2 full tbsp. spoons of ground crackers salt and sugar to taste. Prepare a deep frying pan, grease it with cold

From the author's book

BUCKWHEAT WITH COOK PRODUCTS 200 g cottage cheese 150 g buckwheat 50 g butter or margarine 2 full tbsp. spoons of ground crackers, lemon zest, salt and sugar to taste. Cook steep porridge from buckwheat or chaff in a salted mixture of milk and water.

From the author's book

BUCKWHEAT MILK WITH COOK PRODUCTS 400 g cottage cheese 300 g buckwheat 100 g butter or margarine 0.5 l milk 1 glass of water 2 raw eggs 4 tbsp. spoons of sugar ground crackers lemon zest, cinnamon, salt and sugar to taste. Buckwheat

From the author's book

Pumpkin pudding with cottage cheese Ingredients: pumpkin - 500 g, cottage cheese - 500 g, butter - 100 g, egg - 4 pcs., zest of 1 lemon, cinnamon or vanillin - to taste, sugar - 1/2 cup, ground crackers. Peel and cut the pumpkin into pieces, fry in fat. Place the pieces in greased

From the author's book

Carrot pudding with rice and cottage cheese Ingredients: carrots – 1 pc., milk – 1/4 cup, rice – 1 tbsp. spoon, egg – 1 pc., sugar – 2 teaspoons, cottage cheese – 50 g, butter – 2 teaspoons. Peel, wash and finely chop the carrots. Place in a saucepan, add milk, butter (half

Description

Buckwheat pudding will be a real discovery for you in the field of desserts. This delicacy requires a minimum set of ingredients, but it turns out simply incredibly tasty and unusual. This buckwheat pudding can be prepared either in the oven or steamed. The only difference is that steaming it will turn out softer and more tender, and in the oven it will be baked until crispy..

We have presented a standard set of ingredients that will allow you to easily and quickly prepare buckwheat pudding at home. However, if you wish, you can diversify this dessert with any nuts, sweet sauces or even liquid honey.

The step-by-step recipe with photos, which is presented below, will tell you in detail and clearly how to prepare pudding at home. However, we would also like to say a few words about the preparation of such an amazing dish. So, an essential component of any pudding is whipped egg whites: the lightness of the entire dessert depends on their airiness. The more carefully and deftly you introduce the proteins into the mixture of buckwheat porridge and butter, the more tender and appetizing your pudding will be. Even with condensed milk, such a delightfully simple and tasty pudding will feel very organic.

Let's start preparing tender buckwheat pudding for dessert.

Ingredients

(100 g)
(1 tbsp)
(3 tbsp)
(2 pcs.)

Buckwheat pudding is a special dish that will help you meet the day in a satisfying, tasty, and, most importantly, healthy way. In addition, this is an excellent alternative to simple buckwheat porridge, which when made individually is often simply boring. In short, the recipes described below can not only replenish your collection of original culinary recipes, but also quickly bring the treasured figure on the scale closer.

Description

Buckwheat pudding fits perfectly into your diet and becomes a very tasty dessert. Here everything will depend on the set of ingredients. And the fact that it is prepared in portions and can have a variety of fillings allows you to experiment with the recipe and easily prepare new dishes every day.

Having tried buckwheat pudding once, you will no longer be able to deny yourself the pleasure of eating it again and again. This dish is a real discovery in the field of desserts and does not require any special culinary skills. You can cook it in the oven or steam it – in this case, the choice is yours.

On a note! Steamed buckwheat pudding has a very delicate and soft structure, and baked in the oven it has an appetizing crispy crust.

What to add?

Below we have given several standard recipes for buckwheat pudding, according to which you can quickly and easily prepare this delicacy at home. But at the same time, the set of ingredients in each of them is not finite - according to your taste, you can add any berries, fruits, dried fruits, pieces of chocolate, complement the dish with sauces, honey, ice cream or jam.

But there is one feature without which the pudding will not work - whipped egg whites. And the more airy the foam is, the lighter the dessert will be. It should be remembered that it is necessary to combine this delicate mass with the rest of the ingredients very carefully. To do this, it is better to use a wide spatula, mixing the dough from bottom to top.
So, let's start preparing a tender and healthy buckwheat pudding.

Buckwheat pudding with dried fruits

To prepare it we will need:

½ cup of cereal;
¼ liter of milk;
½ cup dried apricots;
a couple of tablespoons of dried grapes;
a tablespoon of crushed nuts;
a tablespoon of sugar;
egg;
a pinch of cinnamon;
a pinch of cardamom;
1 g vanillin.

Pour the indicated amount of milk, a liter of water into the saucepan, add all the spices, vanillin and sugar. Stir the mixture and bring to a boil. Add the washed cereal and cook under the lid until tender.

Pour hot water over the dried apricots and leave for 20 minutes, then rinse and blend until smooth in a blender. Add porridge to the dried fruit puree and beat again, then add raisins, nuts and mix. Thoroughly beat the egg white into a fluffy foam and carefully fold it into the dough. Place everything in refractory molds, place them in a container with water, the level of which should reach the middle, and bake in the oven at a temperature of 170-180°C. After 20 minutes, the buckwheat pudding will be ready.

Curd and buckwheat pudding

We will need the following products:

½ cup of cereal;
¼ liter of milk;
half a glass of cottage cheese;
a couple of tablespoons of sugar;
breadcrumbs;
egg;
1/6 stick of butter.

We wash the cereal in several waters, put it in boiling milk and boil until tender. The result should be a viscous porridge.

We rub the cottage cheese through a fine sieve or beat it in a food processor. Add raw yolk, granulated sugar and mix. Combine with buckwheat porridge and mix again. Separately, beat the egg whites and carefully fold them into the mixture.

Grease muffin tins with butter, sprinkle with breadcrumbs and lay out the dough. We place them in a mold with high sides and pour water into it, the level of which should reach approximately the middle of the molds. Place in a preheated oven and bake until done.

Buckwheat pudding with lemon cream

Products that need to be prepared:

half a glass of cereal;
a quarter liter of milk;
a quarter liter of water;
¼ cup candied fruits;
4 eggs;
a couple of tablespoons of sugar + 100 g for cream;
¼ stick of butter;
a couple of lemons.

Pour the indicated amount of milk and water into the saucepan, throw in a small pinch of salt and bring to a boil. Add the washed cereal and boil over low heat until tender. This will take about 20 minutes.

Break two eggs into a bowl, separating the yolks from the whites. Combine the yolks with sugar and beat at high speed until creamy. Add porridge to the resulting cream and blend everything in a blender again, then add candied fruits and mix. Place the whites in a dry food processor bowl, add a small pinch of salt and beat them into a fluffy foam. Carefully fold into the dough.

Grease the baking molds with butter, sprinkle with breadcrumbs or powdered sugar if desired, and spread out the buckwheat mass. Place on a baking sheet with water (the water level should reach the middle of the mold) and cover with foil.

On a note! You can make a separate foil lid for each mold, but it’s more convenient to cover everything with one large sheet!

Place our future buckwheat pudding in an oven preheated to 180°C and bake for 20 minutes.

While the dessert is preparing, make the lemon cream. Wash the lemons thoroughly under running water, remove the zest and squeeze out the juice. Transfer everything into a saucepan. Combine the remaining two eggs with granulated sugar, which we left for the cream, and beat well. Add to lemon juice and zest. Place the container in a water bath and cook the cream, stirring constantly, until it thickens (we try not to bring it to a boil!). Remove the finished cream from the stove, add a teaspoon of butter and mix.

Serve the finished pudding with lemon cream.

Be sure to try making buckwheat pudding. This dish is sure to please everyone in your household. But children eat it with special pleasure. Complete the suggested recipes with your favorite toppings and enjoy the taste of a healthy dessert. Bon appetit!

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