Diet cottage cheese pancakes in the oven: recipe and cooking tips. The benefits of cottage cheese, features of choosing a product for cheesecakes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Reducing the caloric content of the diet is a prerequisite for losing weight. But it’s not enough just to cut down on energy value and be content with one Big Mac a day - if a slender body is a priority, then it’s worth eating in a balanced way.

Protein as a building material

One of the main conditions for losing weight along with a calorie deficit is adequate protein intake. The exact amount needed by each specific person can be easily calculated using formulas. On average, protein should be consumed at the rate of 1.5-2 grams per 1 kilogram of body weight.

Protein is one of the most important building blocks in our body. It is used for muscles, cells, internal organs, circulatory and immune systems.

Deficiency of this element is easy to notice - falling hair, exfoliating nails, flabby body with fairly intense physical exertion, frequent colds and chronic diseases,- thus, the body does not just hint at the lack of building material, it literally screams about it.

What to eat to lose weight

Which food is the richest in protein? First of all, this is food of animal origin - meat, eggs, dairy and sour-milk products.

But not all meat is equally he althy. People who set out to lose weight and tone their body should focus on chicken breast and meat of turkey, rabbit, beef tenderloin.

Fish is equally rich in protein and useful Omega-3 acids - both river and sea. It is desirable to include it in the diet at least 2 times a week. You need to be careful with eggs - with high cholesterol levels, it is not recommended to consume more than 2 egg yolks per week. Protein can be eaten in unlimited quantities, it is a reference and, in the absence of allergies and other medical contraindications, is absorbed equally well by both children and adults.

When consuming milk, cottage cheese, kefir and all their derivatives, pay attention to their fat content - the emphasis should be on low-fat and low-fat foods.

However, not every child and adult loves fermented milk products - here fantasy comes to the rescue - diet cottage cheese pancakes in the oven, casseroles, milkshakes, yogurt ice cream, pancakes, diet panna cotta and much more.

Cottage cheese for breakfast, lunch and dinner

No one doubts the benefits of cottage cheese, but only a few really love it. But in vain. Of course, chew dry soura mass without sugar and s alt - an unpleasant pleasure, but just add a couple of ingredients - and cottage cheese will become your favorite dish for breakfast, lunch and dinner.

In general, the presence of cottage cheese on store shelves and free access to it at any time of the year are greatly devalued by Russians. Ask only your compatriots who have moved abroad, what product do they lack the most in their new homeland and what are the longest queues for in Russian stores abroad? Nine out of ten people will name cottage cheese. In second place will be scarce buckwheat.

Cottage cheese is a fairly versatile product. It can be easily eaten for breakfast, lunch, afternoon tea and even dinner. In the morning, your family will be happy to eat diet cottage cheese pancakes without flour, but with cocoa, for lunch you can make a spicy spread on bread or add to a salad, cook a casserole for an afternoon snack (as in kindergarten), and add a couple of spoons to smoothies for dinner.

The difference between modern recipes and grandma's

Cheesecakes were known even in Russia - our great-grandmothers and grandmothers made not at all dietary cheesecakes from cottage cheese in a pan in a cooling oven. Hearty cottage cheese cakes were fed to children, taken with them for a snack in the field, on the road, and treated to guests.

Many of us remember cheesecakes just like that - fatty, sweet, with the taste of homemade cottage cheese. But times and priorities are changing, and modern girls and women, in pursuit of an ideal figure, are thinking about how to cook diet cottage cheese pancakes. What is better to add - semolina or flour? Should you use sugar or a sweetener?Should I put in a full egg or just the egg white?

Despite the fact that the recipe for cheesecakes came to us from time immemorial, many today are faced with the fact that cheesecakes simply do not work out - they delaminate, flow, stick. All these problems are due to the fact that the historical recipe has undergone many changes. Our grandmothers used cottage cheese and flour in equal proportions - we reluctantly add a couple of spoons to a pack of cottage cheese. Our ancestors did not regret adding butter or sunflower oil - we use non-stick pans.

The quality of the products on our tables also has a great influence - after all, no one will deny that industrial fat-free cottage cheese is not at all the same as homemade, rustic.

How to choose cottage cheese

What is the main component of the right cheesecakes? Cottage cheese! And so that ideal curds await you at the exit, and not a complete disappointment, you should approach the choice of the main ingredient with all responsibility.

For cooking, you should choose the most dry product - all kinds of curd masses and pack cottage cheese usually contain too much moisture, so it is likely that the cheesecakes will simply spread and it will be almost impossible to turn them over.

When buying a product from grandmothers in the market, be careful - it is better to do it from friends or a trusted seller. Firstly, there may be bacteria in the finished cottage cheese, because no one controlled the cleanliness and hygiene of production. Secondly, fat content and, asas a result, the calorie content of homemade fermented milk products is almost impossible to calculate, so it is not suitable for making diet cottage cheese pancakes (including in the oven) for losing weight. But as a tasty alternative for a family breakfast, it's fine.

So our path lies to the supermarket shelves. We have already found out that cottage cheese should not be too liquid, watery. What else to pay attention to? At the date of production - ideally, the shelf life of the finished product in the refrigerator is no more than 3-4 days. Also, the composition cannot be ignored - the longer it is, the less natural the product is offered by the manufacturer. The best cottage cheese is made from milk and sourdough.

Starch - friend or foe?

To make diet cottage cheese pancakes in the oven bring maximum benefit to your body, before cooking, perform two simple tests, thanks to which you can find out if the purchased cottage cheese contains starch and vegetable oils.

To detect starch, put a drop of iodine on the curd - if the curd turns blue, then the manufacturer adds starch to the finished product. Better look for an alternative. If the curd remains its yellowish color, then everything is in order.

Only the lazy do not talk about the dangers of palm oil today. How do you know if your cottage cheese has it? Leave a few grains of cottage cheese in the open air. If after 8-12 hours they dry out and become covered with a crust, then the product is 100% natural.

Recipe for diet cottage cheese pancakes in the oven

When making cheesecakes, you cango two different ways - use the oven or the frying pan. In the first case, it is better to use a silicone baking mat.

To make diet cottage cheese pancakes in the oven you will need:

• 300 grams of cottage cheese;
• 1 egg;
• sweetener or 1 teaspoon honey;
• 2 tablespoons flour;
• 1 tablespoon semolina.

Cottage cheese, egg, sweetener and flour mix thoroughly in a bowl and form cheesecakes. Roll the resulting products in semolina and put on a silicone mat or baking paper. Preheat the oven to 180 degrees. Bake 30 minutes. After 15 minutes from the start of cooking, the cheesecakes should be turned over.

Diet cottage cheese pancakes with semolina

Semolina cheesecakes are valued for their more delicate texture. This recipe is equally good for baking products in the oven and for cooking in a pan.

Products:

• 400g cottage cheese;
• 1 egg;
• 1 yolk;
• 5 tablespoons semolina;
• 1 tablespoon sugar or sweetener to taste.

Mix cottage cheese, egg, egg yolk, sugar and 3 tablespoons semolina. Form curds and dip in the remaining semolina. To cook in the oven - heat it up to 180 degrees and bake cheesecakes for 25-30 minutes with the convection mode on.

You can cook diet cottage cheese pancakes made according to this recipe and in a pan:

1. Heatfrying pan over high heat and grease with two drops of coconut or any other vegetable oil. You can use a non-stick pan.
2. Put the cheesecakes and immediately reduce the heat to a minimum. After 3-5 minutes, turn the curds over and cover with a lid.
3. Bake for an additional 8-10 minutes.

Savory syrniki for dinner

We are used to the fact that cheesecakes always go with tea. But cottage cheese dishes are a great dinner. Try our unsweetened diet cottage cheese pancakes without sugar with herbs. For cooking, you will need the following set of products:

• 400 grams of cottage cheese;
• 3 eggs;
• 2 tablespoons flour;
• a pinch of s alt;
• 50 grams of finely grated cheese;
• finely chopped greens - 1 bunch;
• 2 tablespoons semolina.

Cottage cheese, cheese, s alt, 2 eggs, herbs and flour mix thoroughly. With wet hands form cheesecakes. Beat the egg in a separate bowl. Dip cheesecakes in egg and semolina. Fry over low heat in a non-stick pan for 10 minutes on each side. Serve with low-fat sour cream.

Cheesecakes with starch

If you are on a low-carbohydrate diet, we highly recommend trying Dukan cheesecakes. Prepare the following ingredients:

• dry cottage cheese - 300 grams;
• 1 protein;
• 2 tablespoons cornstarch;
• liquid sweetener - 2-3 drops.

Mix all the ingredients in a bowl and with wet hands form small cheesecakes. The less theysize - the easier it will be to turn them over. Heat a non-stick frying pan, lay out the cheesecakes, reduce to a minimum and fry under the lid for 8-10 minutes on each side.

Common mistakes

And now you have prepared diet cottage cheese pancakes according to your favorite recipe. In the photo attached to the text, they looked like thick ruddy pies, but in your case they spread over the pan, stuck tightly or completely fell apart. What went wrong?

1. The most fatal mistake when making cheesecakes is wet cottage cheese. Use only dry fresh product. If you can't find it, then add one yolk instead of a whole egg.
2. Too fat-free cottage cheese. No matter how much you want to lose weight faster, it is not advisable to use low-fat cottage cheese for making cheesecakes - they are highly likely to stick to the pan. Ideally use a 9% product, in case of emergency, the fat content can be reduced to 5%.
3. Use as little sugar as possible. When heated, it will turn into syrup, and the finished cheesecakes will spread and, most likely, stick strongly. It is best to give up sugar altogether by seasoning ready-made cheesecakes with syrup, jam or powdered sugar.
4. Don't make the curds too big. The golden rule of cheesecakes is one tablespoon per piece.

Syrniki is a he althy and tasty breakfast, the perfect snack and a great dessert. Bon appetit!