Diet No. 1 wiped differs in less strict adherence to the principles of mechanical and chemical sparing of the gastric mucosa than diet No. 1a and No. 1b. In particular, white bread, boiled meat (chopped) and fish, boiled and pureed vegetables (potatoes, carrots, beets, zucchini, pumpkin) and fruits are allowed, and only sweet varieties of fruits and berries can be used.

The diet should additionally include fresh non-acidic sour cream, cottage cheese, non-bread cookies, milk vegetable puree soups, milk soups with vermicelli, pasta and boiled vermicelli. Baked dishes, weak tea with milk are allowed.

Broths and cabbage decoctions are excluded from the diet. Food should be cooked in water or steamed.

In the course of therapeutic nutrition for peptic ulcer, this diet is the main one. It has two options: in one case, the food is cooked mashed, in the other - not mashed.

Sample diet menu No. 1 pureed

Breakfast: cottage cheese with sugar and sour cream or a soft-boiled egg, rice porridge mashed with milk, tea with milk.

Second breakfast: baked apple, rosehip broth.

Lunch: soup with celery, meat roll with mashed potatoes, pureed apple compote or grape jelly.

Afternoon snack: rosehip broth or milk jelly, dry biscuits.

Dinner: cottage cheese pudding with apple, milkshake with strawberries.

At night: milk (1 glass), biscuits.

Salads and appetizersCurd pate with carrots

Required: 2.5 tbsp. l. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, 2/3 small carrots, salt on the tip of a knife.

Cooking. Wash and boil the carrots, then peel and grate. Cottage cheese, rubbed through a sieve, carefully grind with milk, salt and add grated carrots, stir well. In the curd pate, part of the boiled carrots can be replaced with a piece of boiled celery root or parsley.

Herring pate

Required: 70 g of herring fillet, a slice of white stale bread (10 g), 1 tsp. pasteurized milk, 1 tsp. peasant butter, 1/4 hard-boiled egg.

Cooking. Soak herring fillets in running water, pass through a meat grinder through a fine grate, add squeezed bread soaked in milk, finely chopped boiled eggs, butter, mix everything thoroughly.

It can be molded on a plate in the form of a fish or folded into a special mold. Take out to cold.

Fish pate

Required: 80 g fish fillet, 1 carrot, 1 tbsp. l. butter peasant butter, greens.

Cooking. Peeled and washed carrots cut into small cubes, fish fillet (without bones) - portioned pieces. Put carrots and fish in a small amount of water, pass through a meat grinder twice, mix with softened butter and beat until a fluffy homogeneous mass is obtained, which is put in a salad bowl and cooled. When serving, cut into slices, garnish with sprigs of dill or parsley.

Meat or chicken pate

Required: 40 g of meat 1 tsp. rice cereal, 1 tbsp. l. butter peasant butter, 1 carrot, greens.

Cooking. Boil beef. Peeled and washed carrots cut into small cubes, stew and put in a colander. Boil viscous on water rice porridge. Pass meat, carrots and porridge 2-3 times through a meat grinder, add softened butter, mix everything thoroughly, transfer the mass to a salad bowl.

In the mass, you can add mild cheese grated on a fine grater.

You can also cook a pate of chickens, turkeys.

meat pate

Required: 250 g beef, 50 g white stale bread, 1/2 tbsp. l. pasteurized milk, parsley, salt on the tip of a knife.

Cooking. Soak white bread in milk. Pass the meat through a meat grinder several times, adding soaked white bread at the last scroll. Then add chopped parsley, salt and mix everything thoroughly.

Cottage cheese pate with meat

Required: 2.5 tbsp. l. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, a piece of boiled lean meat (20 g), 1 tsp. finely chopped greens (dill or parsley), salt on the tip of a knife.

Cooking. Pass the boiled meat through a meat grinder along with low-fat cottage cheese, pour milk into the resulting puree, add parsley (finely chopped), salt and mix well.

meat cheese

Required: 45 g beef (boiled), 4.5 tsp. rice cereal, about 2 tbsp. l. butter peasant butter (without a slide).

Cooking. Boil sticky rice porridge. While the porridge is cooling, pass the boiled meat through a meat grinder with a fine grate 2 times, add the porridge and skip again. Then add softened butter, mix everything thoroughly and beat well. Form the resulting mass into a loaf, cool.

chicken cheese

Required: 45 g boiled white chicken meat, 4.5 tsp. rice cereal, about 2 tbsp. l. peasant butter.

Cooking. Boil viscous rice porridge and continue according to the Meat Cheese recipe (see previous recipe).

meatballs jellied meat

Required: 110 g of meat, a piece of white stale white bread(20 g), 1 tbsp. l. pasteurized milk, 3 tsp. vegetable oil, 1/3 egg, parsley, salt on the tip of a knife; for jelly: 140 g of vegetable broth, 4 g of gelatin.

Cooking. Pass the washed meat freed from bones, films and fat through a meat grinder, add bread soaked in milk and squeezed out, pass through a meat grinder again. Add oil, salt, egg to the minced meat and beat with a veil. Shape into meatballs and steam. Pour jelly cooled to 30 ° C into a shallow form, put meatballs, add more jelly. When the meatballs in jelly harden, completely fill them with the remaining jelly.

Jelly preparation. Boil vegetable broth over low heat, strain, pour in gelatin soaked for half an hour. Bring to a boil (but do not boil) and strain.

Fish meatballs in jelly

Required: 80 g fish, piece callous white bread, 1 tbsp. l. pasteurized milk, 1/4 egg, 1 carrot, 1 bunch of parsley, 2/5 cup broth, 1 tsp. gelatin, salt on the tip of a knife, herbs.

Cooking. Fish fillet, boned, and bread soaked in water or milk, pass twice through a meat grinder with a fine grate, add salt, an egg. Mix the mass thoroughly, beat, cut into balls, put in a bowl of boiling water and cook for 7-10 minutes. Ready meatballs rinse with chilled boiled water. Prepare jelly (see "Jellied Meatballs").

Pour a layer of jelly into a dish (tray, dish, salad bowl), cool, put meatballs on it, arrange with parsley leaves, carrot slices, add the remaining jelly and cool.

SoupsSemolina soup

Required: 1 tbsp. l. with a slide of semolina, 1/2 medium-sized carrots, 1/3 parsley root, 1/5 celery root, 2.5 tbsp. l. pasteurized milk, 1/3 tsp. peasant butter, water, herbs, salt on the tip of a knife.

Cooking. Peel carrots, parsley, celery, rinse, cut into cubes and prepare a decoction. divorced cold water Pour semolina into a boiling decoction of the roots, cook with constant stirring. Add milk, fresh butter, finely chopped dill or parsley to the finished soup.

rice soup

Required: 20 g rice, 1/2 small carrot, 1/2 parsley root and / or a piece of celery root, 1/4 cup pasteurized milk, 1/5 egg yolk, 3 g soybean oil, 1/2 tbsp. l. sour cream, 1 glass of water, herbs, salt.

Cooking. Peel the washed roots, rinse, boil the decoction, strain. Pour the prepared rice into a boiling salted broth from the roots, cook. Cut the roots or rub through a hair sieve, add to the soup, season with sour cream, bring to a boil. Dilute the yolk pounded with soybean oil with a small amount of hot broth, combine with soup.

Sprinkle with herbs before serving.

Soup with celery

Required: 2/3 celery root, 1/3 medium carrot, 1/5 parsley root, 1/2 tbsp. l. wheat flour, 2.5 st. l. pasteurized milk, 1/5 egg yolk, 1/5 tbsp. l. soybean oil, dill or parsley, salt on the tip of a knife.

Cooking. Prepare a decoction of washed and peeled roots. Rub the carrots with parsley and celery taken out of the broth through a sieve, add the resulting mass to the broth. Separately, mix the dried flour and hot milk, pour the resulting dressing into the soup, boil with continuous stirring. Then add the yolk to the soup, whipped with soybean oil and diluted with a small amount of broth, boil, stirring the soup. Season the finished soup with salt to taste.

Immediately before serving, sprinkle the soup with chopped dill or parsley. You can serve this soup with dumplings, white bread croutons.

Quick potato soup with sour cream

Required: 1.5 medium-sized potato tubers, 1.5 cups of water, 0.5 tbsp. l. sour cream 20% fat, salt to taste.

Cooking. Cut the washed and peeled potatoes into medium-sized cubes and boil in boiling salted water until tender. Mash the potatoes with a wooden masher to make a heterogeneous soup with potato pieces of different sizes.

Before serving, put sour cream in a bowl with soup. You can serve croutons with the soup.

Soup with potatoes

Required: 1/5 celery root, 1/2 medium carrot, 1/3 parsley root, 1.5 medium potato tubers, 1/3 tsp. wheat flour, 2.5 tbsp. l. pasteurized milk, 1/3 tsp. butter peasant butter, 1 tsp. vegetable oil, parsley or dill, salt on the tip of a knife.

Cooking. Boil washed and peeled carrots, parsley and celery until soft in boiling water. Wash and peel the potato tubers, cut into cubes, put in a decoction with roots, salt and boil until the potatoes are ready. Boiled potatoes and roots wipe through a frequent sieve, put in a decoction. Add dressing made from dried flour and milk to the soup, boil until boiling, stirring occasionally. Stir the mixture of oils well and put in the soup, which is salted to taste.

Immediately before serving, sprinkle the soup with washed and chopped dill or parsley. You can serve croutons with the resulting soup.

Vegetable soup with potatoes

Required: 1/3 celery root, 2/3 medium carrot, 1/2 parsley root, 10 g green peas, 1/2 medium potato tuber, 1 tsp. flour, 1/4 cup pasteurized milk, 1 tsp. butter peasant butter, 1 tsp. vegetable oil, 1 tsp. sour cream, parsley, 1 glass of water, salt on the tip of a knife.

Cooking. Rinse the washed and peeled roots, chop, put in a saucepan, add the washed green pea, pour boiling water and boil until tender. Washed and peeled potatoes cut into cubes, pour into a saucepan, add salt and boil until tender. Mix, whisking milk, flour and sour cream, pour the resulting mixture into the soup, stir and boil. Mix the butter with vegetable oil into a homogeneous mass, add to the soup.

Sprinkle with finely chopped parsley before serving.

Potato soup

Required: 1.5 medium-sized potato tubers, 1 tsp. flour, 150 g pasteurized milk, 300 g water, 1 tsp. butter peasant butter, 1 yolk.

Cooking. Boil the washed and peeled potatoes in water, rub through a hair sieve along with the liquid, add the sautéed flour, mix and boil. Season the soup with an egg beaten in hot milk.

Before serving, put a piece of fresh butter in the soup. The soup can be served with white bread croutons.

Potato cream soup with croutons

Required: 1 potato tuber, 1/2 tsp. flour, 1/2 carrot, 150 g pasteurized milk, 1 glass of water, 1/2 tbsp. l. peasant butter, a piece of white bread for croutons, salt on the tip of a knife.

Cooking. Peel and wash potatoes and carrots, cut into pieces. Boil the potatoes, and simmer the carrots in a small amount of water. Wipe the vegetables together with the broth. Warm up the flour, dilute with hot milk, boil until thick and combine with pureed vegetables. Dilute the puree with a decoction, salt, bring to a boil. Season the finished soup with oil. Crumb wheat bread cut into cubes, dry and put the resulting croutons in a bowl of soup. You can season the soup with an egg-milk mixture.

Zucchini puree soup

Required: 2/5 small zucchini, 1 tsp. flour, 150 g pasteurized milk, 1 glass of water, 1/2 tbsp. l. peasant butter, 1/4 yolk, granulated sugar, salt on the tip of a knife.

Cooking. Peeled and washed zucchini, cut into slices, add a little water and simmer in a saucepan with a closed lid for 10 minutes. Rub the finished zucchini through a hair sieve along with the liquid. Cool the heated flour and grind with a part of the butter. Then dilute the flour with hot milk, stir so that there are no lumps, boil until thick and strain. Dilute the mashed zucchini with the finished dressing, add water, sugar, salt and bring to a boil. Season the finished soup with egg-milk mixture and butter.

For the lezon, stir the egg yolks with hot milk and boil the mixture in a water bath until thickened.

Carrot soup

Required: 2 medium-sized carrots, 1 tsp. wheat flour, 3/5 cup pasteurized milk, 1 cup water, 1/2 tbsp. l. peasant butter, 1/4 yolk, granulated sugar, salt on the tip of a knife.

Cooking. Finely chop the washed and peeled carrots, put them in a small amount of water and rub through a fine sieve. Warm up the flour, dilute with water, boil until thickened and combine the resulting dressing with mashed carrots. Dilute the soup with milk (2/3), add salt, sugar, bring to a boil. When serving, top with egg-milk mixture and butter.

For the preparation of the lezon, see the previous recipe.

Creamy oatmeal soup with zucchini

Required: 7 tsp. oatmeal, 150 g zucchini, 150 g pasteurized milk, 450 g water, salt on the tip of a knife, 1/5 tsp. granulated sugar, 1/4 egg, 2/3 tsp. peasant butter.

Preparation: Pour oatmeal into boiling water and cook until completely boiled (30-40 minutes), then rub the broth along with the liquid. Cut the washed and peeled zucchini into small slices, boil in a small amount of water and oil (half portion) until soft and wipe. Pour hot milk (2/3 of the volume) into the grated oatmeal broth, add the grated zucchini, salt, sweeten, mix everything well and bring to a boil over low heat.

From the remaining hot milk with an egg, beat the lezon, season the soup with it. Warm up the resulting soup over low heat for several minutes.

Before serving, add the remaining butter to the soup bowl.

Pumpkin Cream Soup

Required: 100 g pumpkin, 3/5 cup pasteurized milk, 1/5 cup water, 1/2 tsp. butter peasant butter, 35 g of bread.

Cooking. Cut the washed pumpkin, peeled and peeled, into small cubes and stew in milk diluted with water. 5-6 minutes after the milk starts to boil, add sliced ​​and dried wheat bread to the pumpkin. Continue poaching until the pumpkin and bread are completely boiled.

Wipe the finished mass, dilute with milk, bring to a boil and season with oil.

Rice puree soup with potatoes and carrots

Required: 1 tbsp. l. (without a slide) rice cereal, 1 medium-sized potato tuber, 1/2 medium carrot, 150 g pasteurized milk, 450 g water, 1/3 tsp. butter peasant butter, 1 tsp. sour cream 20% fat, 1/4 egg, salt on the tip of a knife.

Cooking. Rinse rice, pour into a pot of hot water, cook for about an hour. Pass the cooked rice through a sieve. Rinse the washed and peeled vegetables, cut into pieces and stew in a small amount of water, wipe the prepared vegetables. Put boiled carrots and potatoes into rice broth with mashed cereals, add hot milk (2/3 of the total volume), butter. Salt, bring to a boil over low heat.

From the remaining hot milk with an egg, prepare a lezon and quickly season the pureed soup. Warm the soup over low heat for a few minutes.

Vegetable cream soup

Required: 1 medium potato, 1/2 medium carrot, 1/10 small squash, 1 tbsp. l. wheat flour, 2/5 cup pasteurized milk, 300 g vegetable broth, 1 tsp. peasant butter, bread, granulated sugar, salt on the tip of a knife.

Cooking. Washed and peeled potatoes, carrots and zucchini cut into cubes. Boil the potatoes, put the rest of the vegetables separately in a saucepan under the lid (in a small amount of water) and wipe through a sieve along with the vegetable broth. Dilute flour sautéed in a dry frying pan with hot milk, grind until smooth. Boil, combine with pureed vegetables, bring to a boil and season with salt and sugar. Cut off the crust from a loaf of bread, cut the crumb into cubes and dry in a pan. Season the soup with oil and serve croutons to it.

Cauliflower soup

Required: 1/4 cauliflower inflorescences, 150 g of pasteurized milk, 20 g of 10% cream, 400 g of water (vegetable broth), salt on the tip of a knife, 1/2 tsp. wheat flour, 1/2 egg, a few sprigs of parsley.

Cooking. cauliflower sort, clean, wash, disassemble into small inflorescences and soak for several minutes in salt water. Then boil the washed inflorescences in water until soft. Discard the cabbage and wipe. From hot milk and eggs, prepare an egg-milk mixture. From sautéed flour and hot milk (over low heat), prepare the sauce.

In vegetable broth (but not after cabbage), add pureed cauliflower, salt, pour sauce, salt, bring to a boil. Immediately after boiling, turn off the heat (or remove from the stove) and season with the egg-milk mixture, butter and parsley.

Oatmeal soup with vegetables

Required: 30 g oatmeal, 150 g pasteurized milk, 1/4 tbsp. l. butter peasant butter, 1/4 egg, 50 g puree from boiled vegetables, 1 glass of water, dill greens, salt on the tip of a knife.

Cooking. Separate oatmeal, wash and dry. Grind the prepared cereals in a coffee grinder, pour into hot water, cook until tender. Put mashed vegetables (potatoes, carrots, pumpkin, zucchini - individually or in any combination) into oatmeal broth, bring to a boil. Quickly add beaten egg with hot milk, oil, salt, stir everything. Before serving, decorate the soup with finely chopped dill.

Rice soup with pumpkin

Required: 1 tbsp. l. rice cereal, 150 g pasteurized milk, 1/2 tbsp. l. soybean oil, 1/4 egg, 100 g pumpkin puree, 1 glass of water, parsley, salt on the tip of a knife.

Cooking. Rinse the disassembled rice groats, dry. Grind dry cereals in a coffee grinder, pour into hot water, boil until tender. In the resulting broth add pumpkin puree(bake or boil the pumpkin in advance and rub it through a sieve or beat with a mixer), boil. Pour in the hot egg-milk mixture with soybean oil, salt, stir well.

Before serving, put finely chopped parsley in a bowl with soup.

Soup from berry juice with curd dumplings

Required: 1/2 cup berry juice (from non-acidic berries), 1 cup water, 2 tsp. granulated sugar, 1/2 tsp. starch; for dumplings: 120 g cottage cheese, 1.5 tsp. granulated sugar, 1.5 tsp. flour, 1/4 egg, salt on the tip of a knife.

Cooking. Pour starch, diluted with berry juice, into boiling water, put granulated sugar, bring to a boil and leave to cool. Meanwhile, prepare dumplings. Rub the cottage cheese, put the egg, salt, sugar, flour and knead the dough. Roll the resulting mass into a layer 1-1.5 cm thick and cut into small pieces in the shape of rectangles. Dip the cooked dumplings into boiling water and cook for 5-10 minutes. Catch the floating dumplings with a slotted spoon, put them on a plate and cool a little. Pour dumplings with berry juice soup. You can add sour cream if you like.

Main dishesChopped steam zrazy

Required: 80 g of meat (pulp), a piece of stale white bread, 1.5 tbsp. l. milk or water, 1/3 tsp. butter peasant butter, 1 tsp. ghee, 2 tbsp. l. (without a slide) rice groats.

Cooking. Prepare from peeled and washed meat, scrolling 2 times in a meat grinder, minced meat. From the resulting cutlet mass, form cakes into a finger thick, put stewed rice seasoned with oil in the middle of each. Pinch the edges of the cakes, give the products an oval shape and steam for 20-25 minutes. Serve mashed zucchini, pumpkin, carrots, beets, potatoes as a side dish.

Meat puree with vegetables

Required: 100 g of beef, 25 g of carrots, 20 g of sour cream, 10 g of peasant butter, salt.

Cooking. Boil the meat, pass several times through a meat grinder. Add boiled and grated carrots, sour cream to the meat. While stirring, heat and add oil. Instead of carrots in mashed potatoes, you can add mashed potatoes diluted with milk.

Fish baked with mashed potatoes

Required: 100 g fish fillet, 30 g white bread, 1/2 egg, 1 medium-sized potato tuber, salt, pasteurized milk.

Cooking. Prepare boiled mashed potatoes from peeled and washed potatoes. Fish fillet pass through a meat grinder with pre-soaked white bread. mashed potatoes and minced fish mix thoroughly, add the egg-milk mixture (1/2 eggs with 1 tablespoon of milk), mix everything well, transfer to a greased frying pan and bake in the oven.

Before serving, put on a plate, pour with melted butter and sprinkle with chopped dill.

Liver pudding with carrots

Required: 55 g liver, 1/3 medium-sized carrots, 1/2 eggs, 1/3 tsp. peasant butter, 1/2 tbsp. l. powdered milk, salt on the tip of a knife.

Cooking. Pass the washed and peeled liver through a meat grinder. Add grated boiled carrots, butter, egg yolk, powdered milk, salt and beat well for 3-4 minutes. Carefully combine the mass with whipped protein into a stable foam. Pour into a greased pan and steam for 40 minutes.

When serving, drizzle the pudding with oil. Serve with pasta and vegetable puree.

Roll chopped meat rated

Required: 120 g of beef cutlet, 1 tbsp. l. water, a small piece of white wheat bread, salt, 1/4 egg, 1/2 tbsp. l. pasteurized milk, steam omelette, 1/3 tsp. peasant butter.

Cooking. Cleaned from films and tendons, scroll the washed meat to obtain a homogeneous mass through a meat grinder, add the squeezed soaked bread, scroll through the meat grinder again. Salt minced meat, mix thoroughly and beat. Put the minced meat on a wet napkin, smooth it with a thin layer. Put the steamed milk-egg omelette in the middle (see the recipe above), carefully wrap the roll, pinching the edges. Transfer the rolled roll to a baking sheet, add water. Steam the roll.

Before serving, cut the roll into portions and pour over with melted butter.

Meatloaf with mashed potatoes

Required: 120 g of meat pulp, a piece of white bread, 2 tbsp. l. water, salt, 50 g mashed potatoes, 1/3 tsp. butter peasant butter, parsley.

Cooking. Pass the meat, cleaned of tendons and films, twice through a meat grinder, add the squeezed soaked bread and again pass through the meat grinder along with the meat, salt. Spread the carefully beaten minced meat in a thin layer on a wet napkin. Put steep mashed potatoes in the middle, roll up, pinching the edges. Put the rolled roll on a frying pan or baking sheet, add water and cook for a couple or in water.

Put the finished roll on a plate, cut into pieces and pour with melted butter. Serve with a side dish or as an independent dish, garnished with herbs.

Meat and rice casserole

Required: 100 g boiled meat, 1/2 tbsp. l. rice cereal, 1/2 egg, 2/3 tsp. peasant butter.

Cooking. Pass the boiled meat twice through a meat grinder, then skip again along with viscous rice porridge. Pour in the egg, mix, put in a greased form and cook for a couple.

Serve with melted butter.

Meat and vegetable casserole

Required: 10 g meat (pulp), several cauliflower inflorescences (10 g), 1/5 small carrots, 1 tbsp. l. green peas, 1 tbsp. l. pasteurized milk, 1 tsp. semolina.

Cooking. Dip the washed and peeled cauliflower for 15 minutes in acidified water, rinse. Then disassemble it into inflorescences and cook. Dice carrots and stew, boil green peas.

Weld viscous semolina on milk. Pass boiled meat through a meat grinder along with vegetables. Add eggs, semolina, oil to the resulting mass. Mix everything well, put in a greased dish and cook for a couple.

Serve the casserole to the table, pouring fresh butter.

Potato and meat casserole in foil

Required: 50 g beef, 1/2 medium-sized carrots, 1/3 parsley root, 1/5 celery root, a piece of white stale bread, 1.5 tbsp. l. pasteurized milk, salt on the tip of a knife, 3 medium-sized potatoes, 1 tsp. vegetable oil, dill or parsley, 1/2 egg white, crumbs of stale white bread.

Cooking. Pour the cleaned and washed meat with a small amount of hot water. At the end of cooking, salt, add peeled and washed carrots, parsley and celery. Remove the prepared meat and roots from the broth, chop, pass through a meat grinder along with stale bread soaked in milk and squeezed out. Add salt, mix thoroughly.

Wash potatoes, peel, rinse, pour boiling water, salt and boil. Pass the cooled potatoes through a meat grinder or wipe on a sieve. Pour milk into mashed potatoes, add butter, some finely chopped parsley or dill. Add whipped egg whites, mix gently.

Line a baking sheet with aluminum foil, brush with oil and sprinkle with crumbs of stale white bread. Put half of the potato mass, minced meat on it, cover with the remaining mashed potatoes on top. Level the surface of the casserole, cover with aluminum foil and bake in the oven.

Sprinkle with finely chopped dill or parsley before serving.

Serve with sauce and boiled vegetables.

Cereal DishesSemolina porridge with carrots

Required: 5 tsp. semolina, 150 g of milk (or take milk with water in a ratio of 1: 1), 1/2 tsp. granulated sugar, salt on the tip of a knife, 1/2 tbsp. l. butter peasant butter, 1/3 carrots.

Cooking. Grated on a coarse grater, peeled and washed carrots with butter (without frying!). Pour semolina, sugar and salt into boiling milk (or milk with boiled water), stirring constantly, boil for about 20 minutes. Add stewed carrots to the prepared milk porridge, mix. Put the pot with porridge in a water bath and warm over low heat, closing the lid for 15 minutes. Before serving, add fresh butter to the finished porridge.

Cinnamon semolina porridge

Required: 25 g semolina, 250 g milk, 2 tsp. granulated sugar, salt, 1 tsp. peasant butter, cinnamon.

Cooking. Pour semolina into salted boiling milk in a thin stream and, stirring constantly, cook until thickened. Sweeten the finished porridge, put it on a plate, add butter and sprinkle with cinnamon.

mash porridge

Required: 1/4 cup rice and wheat cereal mixture, 1/4 medium carrot, 1/4 medium potato, 1 cup water, 1/2 tbsp. l. sour cream, salt on the tip of a knife.

Cooking. Rice and wheat groats sort, measure the right amount, rinse. Peel the vegetables, rinse and grate on a coarse grater (should be at least 1/4 cup). At the bottom of a thick-walled pan, put 1/4 of the vegetables, then a layer of cereals, again a layer of vegetables on top, etc., to make at least three layers, cover everything with vegetables on top. Pour the laid mixture over with hot salted water so that the top layer is completely covered. Place the pot in the preheated oven and cook until done. Drizzle with sour cream before serving.

Semolina porridge with jam

Required: 2 tbsp. l. semolina, 1 cup milk, 1/4 tbsp. l. butter peasant butter, 2 tsp. granulated sugar, 1/2 egg, jam or syrup with fruit.

Cooking. Boil the milk, add the sifted semolina and cook, stirring, over low heat until fully cooked. Cool the finished porridge a little and pour the yolk into it, pounded with butter until white, stir. In the resulting mixture, add the protein whipped into a stable foam and gently mix everything. Porridge, evenly mixed, pour into a deep plate or mold and take out to the cold. Frozen porridge, slightly heating the form in hot water, turn it over onto a plate and decorate with jam, fruits in syrup or serve jelly to it.

Rice porridge mashed with milk

Required: 2 tbsp. l. rice cereal, 100 g pasteurized milk, 85 g water, 1/2 tsp. granulated sugar, 1/3 tsp. peasant butter, salt.

Cooking. Rinse the disassembled rice in running water, transfer to a saucepan and pour boiling water over it. Boil the porridge until thickened, pour in hot milk, salt and sweeten. Boil the porridge until the cereal is completely boiled over low heat. Rub the resulting viscous porridge through a hair sieve and heat, not boiling. Before serving, add fresh butter to the porridge.

Steamed rice patties

Required: 2 tbsp. l. rice cereal, 1/2 egg, 5 tbsp. l. pasteurized milk, 5 tbsp. l. water, 1 tbsp. l. sour cream, granulated sugar, salt on the tip of a knife.

Cooking. Cook viscous rice porridge in milk with water. Pass through a meat grinder, mix with an egg beaten with sugar. Shape into patties and steam. Serve hot or cold with sour cream.

Steamed rice zrazy with scrambled eggs and vegetables

Required: 2 tbsp. l. rice cereal, 2/5 cup pasteurized milk, 2/5 cup water, 1 tsp. butter peasant butter, 1/2 tsp. semolina, 1/2 eggs, 1/2 carrots, 8 g lettuce.

Cooking. Dry the disassembled and washed cereals, grind them. Cook porridge with half the milk and mix with 1/4 raw egg. Stew carrots with milk (1.5 tablespoons), add semolina and cook over low heat until thickened. From 1/4 egg and the remaining milk, cook a steamed omelet, chop it with a knife and mix with carrots and finely chopped lettuce. Cut the finished porridge into cakes, put minced carrots and scrambled eggs in the middle of each, pinch the edges, give the cakes an oval shape and steam.

Drizzle with oil when serving.

Dishes from eggs and cottage cheeseSour cream omelet

Required: 1 egg, 1 tsp. sour cream, 1 tsp flour, 5 g peasant butter, salt.

Preparation: wash the egg thoroughly, break it and beat well with sour cream. Then add flour, salt, quickly knead and pour into a greased form. Cook on a steam bath.

Serving to the table, pour sour cream.

Omelet with steamed meat

Required: 2 eggs, 1/2 tbsp. l. peasant butter, 100 g milk, 170 g meat, salt.

Cooking. Pass the boiled, cooled meat twice through a meat grinder. Beat the eggs, salt and, continuing to beat, pour in the milk. Add the rolled meat to the resulting homogeneous mass, mix thoroughly. Transfer the omelet blank to a greased mold and cook on a steam bath.

Lazy dumplings with cottage cheese

Required: 7.5 tbsp. l. low-fat cottage cheese, 25 g flour, 1 egg, 1/2 tsp. peasant butter, salt on the tip of a knife.

Cooking. Grind the cottage cheese with a fork, stir with the yolk, add the sifted flour and whipped protein into a strong foam, mix. From 1/3 of the resulting dough, roll up a narrow roller, cut into circles with a knife, roll out and cook in boiling salted water. Do the same operation with the rest of the dough. Remove the popped dumplings with a slotted spoon, let the liquid drain and put the dumplings on a plate.

To the table, serve poured with melted butter (instead of butter, you can serve sour cream).

Dumplings in French

Required: 2 eggs, 2 tsp. peasant butter, 1 tbsp. l. wheat flour, salt on the tip of a knife.

Cooking. Add the yolks one by one to the butter, pounded to the consistency of sour cream, and add a little flour. Separately, beat the whites in a stable foam, carefully pour into the dough. Take the dough with a metal spoon and throw it into boiling water.

Serve with butter, sour cream or sauce. Can be used as an addition to soups.

Potato and vegetable dishesPotato puree

Required: 2 medium potatoes, 3 tbsp. l. pasteurized milk, 1 tsp. peasant butter, salt on the tip of a knife.

Cooking. Dip the peeled and washed potatoes in boiling salted water and cook for 15-20 minutes in a container with a lid. Drain the broth from the cooked potatoes (vegetable broth can be used in the preparation of other diet meals). Mash the potatoes thoroughly with a special crush or wipe. Add butter and hot milk to the puree and beat everything until fluffy.

You can make puree with a mixer. Boiled potatoes knead and beat with special whisks of the mixer, add butter and milk and continue to beat until a fluffy mass is formed.

Potato and carrot puree

Required: 1.5 medium potatoes, 2 tbsp. l. milk, 1/2 carrot, 1 tsp. peasant butter, herbs, salt.

Cooking. Boil the peeled potatoes in boiling, slightly salted water. Boil peeled and chopped carrots separately. Rub the vegetables through a hair sieve. Beat the resulting mass, adding butter and milk in turn, until the consistency of a thick cream.

Garnish with herbs before serving.

potato soufflé

Required: 1.5 medium potatoes, 1.5 tbsp. l. milk, 1/2 egg, 1 tbsp. l. peasant butter, salt.

Cooking. Peeled and boiled potatoes wipe on a hair sieve, pour in milk, yolk, part of the oil, stir, with gentle stirring, add whipped into a stable foam egg white. Transfer the resulting mixture to a greased dish and cook in a water bath for half an hour. Drizzle with remaining oil when serving.

Apple-potato puree

Required: 2 medium potatoes, 1/2 apple, 2 tbsp. l. pasteurized milk, 1/2 tsp. peasant butter, salt.

Cooking. Peeled and washed potatoes cut into pieces and boil until half cooked in lightly salted water. Drain the potatoes, mix with finely chopped apples (without skin and seeds), add milk and butter, mix everything well and cook until tender, stirring occasionally.

Before serving, put the puree on a plate and arrange in the form of a slide, pour over the melted butter.

Cauliflower puree

Required: 1/5 medium cauliflower florets, 1/2 tsp. soybean oil, 1/3 tsp. peasant butter, a quarter of the yolk (hard boiled), 2 tbsp. l. pasteurized milk, 1/10 of a small zucchini, salt on the tip of a knife.

Cooking. Cleaned and washed cauliflower free from green leaves and divided into small inflorescences, pour them with salted water. After 15 minutes, remove the inflorescences, rinse with clean water, pour boiling water so that the water covers the entire cabbage, and cook under a closed lid until tender (and the water has completely boiled away), making sure that the cabbage does not burn.

Rinse and peel the zucchini, cut into cubes, simmer with a little water, wipe the finished zucchini.

Rub hot boiled cabbage through a sieve, add zucchini puree, pour in hot milk, salt, stir everything and boil. Before serving, put the puree on a plate and pour over the sauce from the egg yolk mashed with butter (hard-boiled).

Serve as a side dish to chicken and meat dishes, as well as an independent dish.

Cauliflower puree with potatoes

Required: 1 medium potato tuber, 1/5 of the cauliflower inflorescences, 2 tbsp. l. pasteurized milk, 1 tsp. peasant butter, salt.

Cooking. Release the cauliflower from the stalk and green leaves, disassemble into small inflorescences and pour acidified water for 15 minutes. Then pour the cabbage with boiling salted water and cook for at least 20 minutes in a sealed container over low heat. Boil peeled and washed potatoes in salted water, remove, cool and rub through a sieve along with boiled cabbage. Add hot milk to the resulting cabbage-potato mass and mix, whisking. When serving, put a slide on a plate and drizzle with oil. Serve with meat dishes.

Carrot puree

Required: 2.5 medium carrots, 1/3 tsp. peasant butter, salt.

Cooking. Peeled and washed carrots cut into small cubes, stew with the addition of a small amount of water. Rub the prepared carrots through a sieve, salt. IN carrot puree put the oil and boil, not bringing to a boil.

Carrot puree with milk

Required: 2 medium carrots, 1/2 tsp. granulated sugar, salt; for the sauce: 50 g milk, 1/2 tsp. flour, 1 tsp peasant butter.

Cooking. Cut the washed and peeled carrots, put them in a small amount of water, wipe. Add butter, sugar, sauce, salt to the puree and boil everything for 5-7 minutes.

Sauce preparation. Dry the flour in a frying pan without oil. On low heat, mix the butter with flour and, without ceasing to stir, pour in the milk, boil until thickened. Put the finished puree on a plate and drizzle with oil.

Carrot-apple puree

Required: 1.5 carrots, 1/2 small apple, 1/2 tsp. granulated sugar, salt; for the sauce: 50 g milk, 1/2 tsp. flour, 1 tsp peasant butter.

Cooking. Finely chop the washed and peeled carrots, simmer in a small amount of water until softened, a few minutes before the end of the stew, add an apple washed and peeled and peeled, cut into small pieces and simmer until completely softened. Then rub the carrot-apple mass through a hair sieve, mix with butter and sauce, salt and sweeten. Cook puree with constant stirring for 5-7 minutes. For the preparation of the sauce, see the previous recipe.

Carrots in milk sauce

Required: 2 carrots, 1/2 tsp. granulated sugar, 1 tsp. butter peasant butter; for the sauce: 50 g milk, 1 tsp. butter peasant butter, 1/2 tsp. flour.

Cooking. Cut the carrots, peeled and washed in running water, into cubes, put in a saucepan with oil, pour water and simmer until tender. Then add the sauce (for preparation, see the recipe "Carrot Puree"), add sugar, boil.

Soufflé steam carrot-apple

Required: 1/2 apple, 2 carrots, 1/2 tbsp. l. butter peasant butter, 1.5 tbsp. l. milk, 1/2 egg, 2 tsp. semolina, granulated sugar.

Cooking. Grate washed and peeled carrots, stew in milk and butter. After some time, add peeled and grated apples, boil everything until completely softened, rub through a sieve, put sugar, semolina, egg yolk, mix. Then add the protein whipped into a stable foam, gently stir and put the resulting mass into a greased form. Steam the soufflé for 25-30 minutes.

Drizzle with oil before serving.

Beet-apple puree

Required: 1 small beetroot, 1/2 apple, granulated sugar, salt; for the sauce: 1.5 tsp. sour cream, 1/2 tsp. flour, 1 tsp peasant butter.

Cooking. Bake washed beets and apples, peel and seeds, rub through a hair sieve, mix. Put sugar, salt, sauce into the beet-apple mass and simmer for 5-7 minutes over low heat.

Sauce preparation. Dry the flour in a pan without adding oil. Then put the butter and sour cream, stirring constantly, bring to the formation of a thick, homogeneous mass.

Beet-curd soufflé

Required: 1 medium beetroot, 2 tsp. semolina, 3 tsp. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, 1 tbsp. l. peasant butter, granulated sugar, 1 tbsp. l. sour cream.

Cooking. Grate the baked beets on a fine grater, add milk and stew a little. With constant stirring, add semolina and, continuing to stir, cook until the cereal is ready. Add homogenized cottage cheese, butter and yolk to the chilled mass, stir. Introduce the protein whipped into a strong foam, mix gently and put the resulting mass into a greased container. Steam weld.

Drizzle with sour cream before serving.

Zucchini soufflé

Required: 1/2 small zucchini, 1/2 egg, 1.5 tsp. crackers, 2.5 tbsp. l. pasteurized milk, 1.5 tsp. peasant butter, salt.

Cooking. Wash the zucchini, peel, cut into cubes and simmer in milk until tender. Then wipe the resulting mass through a hair sieve, mix with breadcrumbs and 2/3 of the oil, add the yolk and gradually introduce the protein whipped into a strong foam. Transfer the souffle blank to a greased form and steam until tender.

Potato cutlets

Required: 2.5 medium potatoes, 3/4 eggs, 1/2 tsp. flour, 1/2 tbsp. l. butter peasant butter, 1.5 tbsp. l. sour cream, salt.

Cooking. Boil peeled and washed potatoes in boiling salted water and pass through a meat grinder. Add the egg, flour to the resulting mashed potatoes and mix everything well. Then cut the mass into cutlets, boil for a couple. If desired, put the boiled cutlets on a baking sheet, greased with oil, and bake with sour cream.

Cheese mass with carrots

Required: 5 tbsp. l. cottage cheese, 1/2 carrot, 3 tsp. butter peasant butter, 1.5 tsp. granulated sugar, 1.5 tbsp. l. pasteurized milk, 2 tsp. wheat flour, vanilla.

Cooking. Rub the stewed carrots and cottage cheese on a sieve, combine with 1/3 of whipped butter, add 2/3 of granulated sugar and mix everything well. Combine flour with sugar, pour in milk, bring to a boil and cool. Then add the remaining oil, vanilla and beat until smooth.

Cheese mass with fruit

Required: 2.5 tbsp. l. low-fat cottage cheese, 1 tbsp. l. pasteurized milk, 1/2 small apple, 1/2 tsp. granulated sugar, salt on the tip of a knife.

Cooking. Washed apples with seeds removed, bake in the oven, then rub through a sieve. Grated cottage cheese (through a sieve) beat well with milk, add applesauce, salt and add sugar, mix everything thoroughly. IN this recipe baked apples can be replaced with strawberries (fresh or frozen), rubbed through a sieve and taken in a volume of 1/3 cup.

Pumpkin-zucchini puree

Required: 1/2 small zucchini, a piece of pumpkin (equal in volume to the taken zucchini), 1 tsp. butter peasant butter, 1/2 tsp. granulated sugar, salt; for the sauce: 1/2 tsp. flour, 1 tsp peasant butter, 1 tbsp. l. pasteurized milk.

Cooking. Rinse the pumpkin and zucchini, peel and seeds, cut into cubes 1 × 1 cm and stew each vegetable in a separate bowl over low heat (add a little water to the pumpkin, simmer the zucchini in own juice when tight closed lid). Rub softened vegetables through a hair sieve, add thick sauce, sugar, salt and boil over low heat for 5-7 minutes. If desired, the sauce can be replaced with thick semolina porridge.

Sauce preparation. Dry the flour a little in a heated frying pan and only then add the oil. While stirring constantly, pour in the milk and boil a little until the sauce thickens.

Drizzle with oil before serving.

Pumpkin and dried apricot puree

Required: 1 part dried apricots (20 g), 7 parts pumpkin, 1 tsp. butter peasant butter, 1 tsp. granulated sugar, 3 tsp. sour cream, 2 tsp wheat flour.

Cooking. Rinse the pumpkin, peeled from seeds and peel, cut into small cubes and stew in sour cream. Boil washed and steamed dried apricots in the water where it was soaked, then rub through a sieve, put sugar and flour. Mix dried apricot puree with softened pumpkin, boil over low heat, add oil.

Beet puree

Required: 1/2 large beets, 1/3 tsp. peasant butter, salt on the tip of a knife.

Cooking. Peeled and washed in running water, cut the beets into slices, boil until tender, wipe through a sieve. Salt the resulting mass and boil over low heat with the addition of oil (but do not boil).

puddingsCarrot rice pudding

Required: 2.5 carrots, 1/2 egg, 2 tsp. rice, 1 tsp butter peasant butter, 1 tsp. wheat crackers, 1 tbsp. l. sour cream.

Cooking. Grate the peeled carrots on a coarse grater and simmer until softened. Add boiled rice, rub everything through a sieve, add the egg, butter and breadcrumbs, mix well and put in a greased form and steam. Ready meal you can pour sour cream.

semolina pudding

Required: 1/2 cup milk, 1/4 cup water, 1 tbsp. l. semolina, 1 tsp. granulated sugar, 1/2 egg, 1/2 tbsp. l. peasant butter.

Cooking. Mix milk with water and heat to a boil. Then add semolina, without ceasing to stir the milk. Add granulated sugar and cook until the porridge thickens for about 20 minutes. Remove the finished porridge from the stove, dilute the butter in it and let it cool slightly. Beat the egg well, add to the cooled porridge, stir. Put the resulting mass into a greased form and steam until fully cooked. Put the pudding on a plate and serve with syrup or jelly.

Curd pudding with apples

Required: 130 g low-fat cottage cheese, 1 small apple, 1/3 egg, 1/2 tsp. vegetable oil, 4 tsp. wheat crackers, 1 tsp. granulated sugar.

Cooking. Rub cottage cheese through a sieve. Peel apples from seeds and skin and rub on a coarse grater. Mix cottage cheese with apples, add breadcrumbs, egg yolk, white whipped into a strong foam, granulated sugar and mix everything well. Transfer the resulting mass into a pre-prepared form (oiled) and cook in a water bath for 40-45 minutes.

Rice pudding with carrots

Required: 5 tsp. rice cereal, 1/2 carrot, 1/2 egg, 2/5 cup pasteurized milk, 1 tsp. granulated sugar, 1/2 tbsp. l. peasant butter.

Cooking. Boil rice porridge in milk. Peel, wash and boil carrots. Then wipe on a sieve, mix with cooked rice, add egg yolk, mashed with sugar, butter, mix well. Introduce the protein whipped into a stable foam. Transfer the mass to a greased form, cover with a lid and cook in a water bath for half an hour.

Pour the finished pudding with sour cream or melted butter before serving.

Pureed buckwheat pudding with cottage cheese

Required: 2 tbsp. l. buckwheat, 2/5 cup pasteurized milk, 1/2 egg, 4 tbsp. l. low-fat cottage cheese, 1 tsp. granulated sugar, 1/2 tbsp. l. peasant butter, 1 tbsp. l. sour cream.

Cooking. Cook buckwheat porridge on milk. Rub the finished porridge and cottage cheese through a sieve, mix well, add the egg yolk, mashed with sugar, mix. Carefully introduce the protein, whipped into a thick foam. Put in a form, greased with oil, and cook in a water bath for half an hour.

Serve drizzled with sour cream or melted butter.

Hercules pudding with apples

Required: 4 tbsp. l. Hercules cereals, 50 g milk, 50 g water, 1.5 apples, 1/2 eggs, 1 tbsp. l. granulated sugar, 1/2 tbsp. l. butter, 1 tbsp. l. sour cream, salt on the tip of a knife.

Cooking. Salt the milk diluted with boiled water, bring to a boil, add the hercules grits, mix and cook in a water bath until the grits are completely boiled (at least half an hour).

In the resulting thick oatmeal put the apples, peeled and grated on a fine grater, the yolk mashed with sugar, butter, mix, add the protein whipped into a stable foam, mix everything gently. Put the pudding blank into a greased dish and cook in a water bath for 20 minutes.

Before serving, put the pudding on a plate and decorate with sour cream, whipped with sugar.

Pumpkin and apple pudding

Required: 200 g pumpkin, 1 medium-sized apple, 1/4 egg, an incomplete tablespoon of semolina, 1 tsp. granulated sugar, 1/3 tsp. butter, 2 tsp. sour cream.

Cooking. Washed and peeled, peeled and seeds pumpkin and apples grate on a coarse grater. Mix the fruit mass with semolina, sour cream, sugar, egg yolk, knead everything well. To the resulting mass, add the chilled protein whipped into a strong foam, mix everything carefully and transfer to a greased form. Bake the pudding in a preheated oven. You can also boil the pudding in a water bath.

SaucesMilk sauce with carrots

Required: 4.5 tbsp. l. pasteurized milk, 1 tsp. butter peasant butter, 1/2 tsp. wheat flour, 1 tbsp. l. carrot puree.

Cooking. Boil washed and peeled carrots, wipe through a sieve. Add to milk sauce(the recipe is described in diet 1b) and boil for 3-5 minutes. Instead of mashed carrots, you can add mashed pumpkin to the sauce.

Serve with rabbit dishes chopped dishes from meat and fish, vegetables and cereal dishes.

strawberry sauce

Required: a little less than half a glass of strawberries, 1 tbsp. l. granulated sugar.

Cooking. Sort the strawberries, remove the pedicels, rinse, rub and beat with sugar. This sauce can also be made from raspberries or cherries. Sort raspberries, rinse, wipe. In cherries, after sorting and washing, remove the stone, and then wipe. Serve with puddings, cereal casseroles, hot sweet dishes, creams.

The drinksPureed apple compote

Required: 1/2 small apple, 2 tsp. granulated sugar, 1/2 cup water.

Cooking. Cut the washed and peeled apple into small cubes, dip in hot water and boil until tender. Rub the resulting compote through a sieve, add granulated sugar, boil.

Serve chilled.

Blackcurrant cocktail

Required: 5.5 tbsp. l. blackcurrant juice, 1 tsp. granulated sugar, 1/2 egg yolk, 1/5 cup cream, 1 tbsp. l. buttermilk.

Cooking. In a deep bowl, grind the yolk well with granulated sugar, add cream and buttermilk, stir everything and pour in blackcurrant juice. Shake the cocktail with a mixer.

Milkshake with strawberries

Required: 2/3 cup strawberries (garden), 5.5 tbsp. l. pasteurized milk, 1/2 tsp. granulated sugar.

Cooking. Sort the strawberries, remove the stalks, rinse under running water, let it drain. Then prepare strawberry puree by rubbing it through a sieve. Transfer the strawberry puree into a deep bowl, pour in the milk, pour in the granulated sugar. Beat the resulting mass with a mixer until a homogenized lush mass is formed and pour into glasses.

Serve immediately after preparation. Refrigeration is not recommended.

Kissel grape

Required: 3 tbsp. l. grape juice, 2 tsp. granulated sugar, 1 tsp. potato starch, 1/2 cup water.

Cooking. Pour part of the juice into hot water with sugar, boil, add starch diluted in cold water, pour in the remaining juice. Boil everything over low heat.

DessertBaked apple

Required: 1.5 small apples, 1/2 tsp. granulated sugar, water, 1 tsp. vegetable oil.

Cooking. Place the washed and seeded apples in a deep frying pan, sprinkle with sugar, add a little water and put in the oven to bake. Be careful not to burn the apples, adding more water if necessary.

Arrange apples on a plate and pour over. vegetable oil. Can be served without oil if desired.

Apple cream

Required: 1 apple, 2 tsp. granulated sugar, 1 egg.

Cooking. Bake the washed apple, then rub it on a sieve. Add the yolk, mashed with sugar, heat until thickened (but do not boil) and cool. Beat the protein until a stable foam, carefully introduce into the heated mass. Ready cream transfer to a creamer.

Serve chilled.

Apples or pears in syrup

Required: 1 small apple or pear, 1 tbsp. l. granulated sugar, 120 g of water.

Cooking. Washed and peeled and peeled fruits put in hot water with added sugar. Boil until done. Cool in syrup. Before serving, put in a dessert bowl and pour over the resulting settled syrup.

grape jelly

Required: 2.5 tbsp. l. grape juice, 2 tsp. granulated sugar, 1 tsp. gelatin, 5 tbsp. l. water.

Cooking. Soak gelatin in cold boiled water in advance. In the meantime, boil water with sugar, add to it fruit juice and then gelatin, mix everything thoroughly. Pour the jelly into molds sprinkled with sugar or moistened with cold water, cool.

Before serving, heat the mold a little and, turning it over, put the jelly on a plate.

fruit mousse

Required: 2.5 tbsp. l. grape juice, 1.5 tsp. granulated sugar, 1 tsp. gelatin, 5 tbsp. l. water.

Cooking. Pre-soak gelatin in boiled cooled water. Boil fruit juice with sugar and water, pour in soaked and strained gelatin. Mix everything, cool and beat into a fluffy foam. The mass that has increased several times must be carefully transferred to molds and put in the cold.

Making kefir and cottage cheese at homeHomemade kefir

Required: 1 l. milk, 8 tsp. kefir.

Cooking. Boil milk and cool to a temperature of 20-25 ° C. Pour into containers in which milk will be fermented, and add the leaven (you can use store-bought kefir as a starter) at the rate of 2 tsp. for a glass of milk. Put the fermented milk in a warm place and keep until (about 4 hours) until a thickened mass is obtained. This is a one-day kefir. It is necessary to withstand kefir for 2-3 days at a temperature of 8-10 °C. The resulting kefir can be used for further fermentation at home, but not more than 10 days. After that, you need to update the starter with kefir bought at the store.

Curd from milk

Required: 1 liter of milk, 3 tbsp. l. sour cream, kefir or yogurt.

Cooking. Boil milk in an enamel saucepan, cool. cooled down to 30 0 Ferment milk with sour cream, kefir or yogurt, mix well and put in a warm place. After 6-8 hours, pour the resulting fermented mixture into a cloth bag and hang it over a saucepan to separate the whey.

Milk fermented in this way can also be thrown into a sieve or colander covered with gauze folded in half.

Put the resulting folding cottage cheese on a plate and serve with sour cream and sugar or use it to make pastas, casseroles and other dishes from cottage cheese.

Curd from kefir

Required: 1 liter of kefir.

Cooking. Pour kefir into enamel pan, which is placed in a water bath filled with hot water. water bath keep on low heat, in no case overheat, otherwise the cottage cheese will not work. Kefir in a water bath constantly stir until curdled. Then do everything as in the previous recipe. Put the resulting folding cottage cheese on a plate.

Serve with sour cream and sugar, or use to make pastas, casseroles, dumplings.

Cottage cheese from a mixture of kefir and milk

Required: 1/2 liter of milk, 1/2 liter of kefir.

Cooking. Pour milk into a saucepan and put on fire. When the milk boils, add kefir and boil for 1-2 minutes. Place the brewed clot in a tight cloth bag and hang to separate the whey. To get cottage cheese of a different taste or texture, you need to change the ratio of milk and kefir. For example, take 2 parts of kefir and 1 milk or vice versa.

If you bought or you got a very sour curd Don't worry - it can be fixed. Fold the cottage cheese into gauze folded 2-3 times, twist the ends tightly and put the bundle between two boards, press down with a small load and leave for 2-3 hours. Then take it out and use it as directed.

Very sour cottage cheese should be mixed with an equal amount of milk and this mixture should be kept for at least an hour, then the cottage cheese should be discarded in any of the above ways and let the milk drain. Put the folded cottage cheese under the press for 2 hours. Put the squeezed cottage cheese into a bowl and use it for its intended purpose: it has lost its acid.

Carrot roll with apples - prepared from available products and easy to prepare. But, with all this, it is useful for dietary nutrition, and is indicated for pancreatitis.

For some reason, not all adults love carrot dishes, but in vain, because this vegetable contains a lot of substances necessary for the human body, primarily carotenoids - precursors of vitamin A. Carrots are also rich and minerals: iron, magnesium, iodine, phosphorus. Apples, in turn, contain a lot of pectin - an adsorbent that removes harmful substances, delicate fiber, as well as essential vitamins: vitamin C, B vitamins. Dairy products added to the recipe (sour cream, milk, butter) will give the diseased body the necessary protein, for restoration of damaged tissue of the gland. This combination of nutrients makes this dish unique in its usefulness.
You can cook enough from carrots and apples gourmet recipe, for example: carrot-apple roll, which will not only healthy dish but still a delicious dessert! And besides the above, it is well suited for feeding patients with pancreatitis, it is included in the list of dishes allowed for this disease.

Carrot-apple roll Diet recipe (step by step recipe with photo)

If you need an apple roll with carrots, then this is the same recipe as the recipe carrot roll with apples.
Ingredients:

• carrots - 450 g
• apples - 200 g
• milk 3.2% - 75 ml (1/3 cup)

How to make Carrot Apple Roll:

Prepare all ingredients in the right amount: sour cream, milk, butter, apples, carrots, eggs, semolina, sugar
Rinse carrots, grate and simmer in milk until soft.
Peeled apples also grate, add to carrots.
Pour semolina into the carrot-apple mass, stirring constantly, simmer for another 10 minutes. Chill the carrot-apple mixture.
Beat the egg, adding sugar.
Add the beaten egg to the cooled carrot-apple mixture.
Form a log from the resulting mass. Drizzle it with sour cream.
Preheat the oven to 180°C and bake for 20 minutes on a greased baking sheet.
delicious dessert ready.
Bon Appetit!

Carrot roll with apples can be included in the menu for lunch, or used instead of 2 breakfasts. Such a dish will enrich the body useful substances, will help to gain strength to fight the disease.

Carrot-apple roll (option-2)

The recipe for this apple roll with carrots (carrot roll with apples) differs from the first recipe in that carrots and apples should be laid out in layers. In the first version, the roll was baked from a single mass of carrot and apple.

Incoming ingredients and their quantity in these recipes are the same.
Ingredients:

• carrots - 450 g
• apples - 200 g
• semolina - 37.5 g (1.5 tbsp)
• sour cream 20% - 85 g (≈1/3 tbsp, a little more)
• milk 3.2% - 75 ml (1/3 cup)
• chicken egg - 50 g, (1 large or 2 small)
• butter - 25 g (1 tablespoon without a slide)
• sugar - 25 g (1 tbsp "without a slide")

How to cook carrot-apple roll baked in layers:

1. Grate peeled apples, add sugar and simmer with milk in a saucepan.
2. Rinse the carrots, grate, and simmer in milk until soft in another saucepan
3. Pour semolina into the carrot mass, stirring constantly, simmer for another 5-7 minutes.
4. Cool the carrot mixture and add beaten eggs - 1/2 of the norm.
5. Spread carrots on a damp napkin with a layer of 2-3 cm, put apples in the middle. Wrap the roll, giving the shape of a loaf. Grease a baking sheet with oil, put a roll on it. Lubricate the carrot-apple roll with the remaining eggs.
6. Bake in oven. 180-200 deg. 20 minutes.
7. Cut the finished apple-carrot roll into portions, serve with sour cream.
8. Bon Appetit!

calories

Calorie 100 grams carrot and apple roll prepared according to the above recipes - 136.83 Kcal. If the composition of the incoming ingredients is changed, then the calorie content can change both towards an increase in calorie content and towards a decrease.

Nutrient content per 100 grams of dish - Carrot Apple Roll

Proteins - 3.08 g
Fats - 6.67 g
Carbohydrates - 11.83 g
B1 - 0.0319 mg
B2 - 0.0348 mg
C - 4.085 mg
Ca - 52.288 mg
Fe - 0.647 mg

The most common fruit in diets is apples. If you’re tired of chewing them just like that, prepare dietary apple desserts please yourself and your family. In baking, apples will retain vitamins, minerals and pectin. Among the recipes for apple dishes that we offer, you will find options for strict diets and not so. In any case, know the measure, after all, these are desserts.

Diet apple dessert: microwave soufflé

• 200 g cottage cheese 9%;
• 1 apple;
• a pinch of cinnamon;
• egg.

Apple diet recipes have low energy value. Most diet recipes do not contain sugar and flour. So this soufflé can be made without these high-calorie ingredients. However, be careful: there are both carbohydrates and proteins, so it is better not to use soufflé for a separate diet.

For other methods, this simple recipe for a dietary apple dessert will come in handy. After all, its main ingredients are cottage cheese, an egg and an apple. They often become members of the menu for losing weight. The soufflé is prepared in 25-30 minutes in a conventional microwave. Need cute silicone molds small diameter.

• Mix cottage cheese with egg. Cottage cheese is better to take not granular.
• Peel an apple (homemade can be with a peel).
• Grate it on a coarse grater.
• Put in cottage cheese and knead for 2-3 minutes with a fork.
• Divide the dough into molds and put in the microwave.
• Turn the mold over and put the soufflé on a plate.
• Sprinkle cinnamon on top.

Diet apple charlotte on kefir

• 2 apples;
• 1 glass of kefir 1%;
• ½ st. flour;
• ½ oatmeal;
• 1 st. l. sugar or sweetener;
• 2 egg whites;
• a little vanillin;
• 1 tsp soda.

This diet recipe apple charlotte with hercules contains flour, so it is not suitable for a strict diet. Its calorie content is 120 kcal, which allows you to use this recipe with gentle diet food. Cooked in the oven at 180 degrees for 30 minutes. To make the apple diet dessert not only tasty, but also beautiful, we recommend using a figured baking dish.

• Pour kefir into a container and load soda into it.
• Five minutes later, when the bubbles go, put the flakes in kefir, mix, let it brew for 20 minutes.
• Add vanilla, sugar, flour and mix well.
• Beat egg whites with a mixer until white.
• Pour into a bowl, stir until smooth.
• Cut the apples into slices, put them on the bottom of the mold.
• Pour batter over fruit.
• Place in preheated oven.

Apple charlotte with peaches in a slow cooker

• 1 apple;
• 3 peaches;
• 4 egg whites;
• 1 st. wheat flour;
• ½ cup powdered sugar;
• 1 st. l. vanillin;
• salt to taste.

This apple charlotte is dietary, so it’s better to take flour durum varieties. As a result, you will get a dish with only 45 calories per 100 grams. Do not change peaches for other fruits, this recipe for a dietary dessert turns out to be tasty and refined only with peaches and apples. It cooks for 65 minutes in the microwave "Baking" mode.

• Whisk the whites with a whisk until foamy.
• Add powder, salt and mix in a mixer.
• Pour flour, vanillin into the proteins and mix with a spoon without whipping.
• Prepare fruit: wash, peel, remove all unnecessary, cut into slices.
• Put them on a plate, sprinkle with a little powder, let stand for 5 minutes.
• Put the dough into the multicooker bowl.
• Sprinkle apples and peaches on top in an even layer.
• Turn on the multicooker.

Dessert of baked apples with cottage cheese in the oven

• 400 g fat-free cottage cheese;
• 12 apples;
• 100 g of honey;
• lemon juice.

Baked apples in the oven is a well-known diet recipe. The main ingredients (apples and cottage cheese) remain constant, you can experiment with the rest of the ingredients. For example, dietary apple desserts often contain ground cinnamon in the recipe. You can use it in this recipe too. There will also be ground ginger in place, which will help you lose weight if you add it to the dish.

• Wash the apples, cut off the tops (caps).
• Partially remove the pulp along with the core with a spoon.
• Lay the fruits on a baking sheet.
• Squeeze some lemon juice into each apple.
• At the bottom, place half a spoonful of honey.
• Next, put the cottage cheese in the apple "molds" to the top.
• Cover the filling with the hats removed at the beginning.
• Put to bake in the oven.
• Check the readiness of the dish with a knife, the apples should be soft.

Apple strudel in pita bread in a hurry

• 1 thin lavash;
• 700 g of apples;
• cinnamon to taste;
• a pinch of vanillin;
• 20 g butter or olive oil;
• sour cream 10% fat for lubrication.

Dietary apple dessert strudel is prepared quickly. Apples are better to take sweetish with sourness. You can sprinkle them if you like. vanilla sugar. IN classic version pita bread should be lubricated with butter, but if you are on a diet, take olive oil. To do Apple strudel in dietary pita bread, you should not use sugar, take a sweetener or do not sprinkle apples with anything at all. Then the calorie content of this dessert will be 75 kcal. You can also use pears or berries as a filling. In the latter version, it is better to add a little starch on top of the berries before twisting the pita bread.

• Wash the apples, remove the core, cut into cubes.
• Put fruit cubes in the pan, sprinkle with vanilla and bake in the oven for 5 minutes. Can this be done in a frying pan? non-stick coating dropping a little water so as not to add oil.
• Unfold the pita bread, brush with oil from the top side with a brush.
• Spread the pieces of fruit evenly over the entire surface of the pita bread.
• Sprinkle with cinnamon on top.
• Gradually roll the pita bread, smearing each turn with an oil brush.
• Place the twisted roll on a baking sheet covered with baking paper.
• Top with sour cream for a nice crust. If the diet prohibits milk, you can do without sour cream.
• Set to bake until a nice brown crust forms.
• Cool the finished strudel, divide into portions.

Diet apple pancakes without flour in milk

• 3-4 large apples;
• 1 st. oatmeal;
• 2 testicles;
• 200 g milk 2.5% fat;
• Sugar substitute and salt to taste.

Diet dessert recipe apple pancakes are airy and low-calorie. The energy value, despite the presence of milk and eggs, 94 kcal. Usually this dessert is served for breakfast. It will definitely make your whole subsequent day, because you will get pleasure, vitamins and useful energy.

• Wash the apples, carefully remove the core.
• Cut into slices without cutting across.
• Grind the flakes into flour with a coffee grinder or blender (you can do it several times at once).
• Pour the milk into a deep bowl.
• Pour flour into it, stirring constantly.
• Break the eggs, salt, sweeten if desired.
• Dip the apple slices into the cooked batter, as if cooking fish in batter.
• After dipping, put the circles in a frying pan (it is advisable to use a frying pan with a non-stick surface and do without oil when baking).
• Brown the mugs on both sides, covering with a lid.

Apple diet pancakes on kefir

• 250 g fat-free kefir;
• 0.5 st. oatmeal;
• 1 egg;
• 1 apple;
• a pinch of soda and salt.

Since these apple pancakes on kefir are dietary, you can not use frying oil, but just lightly grease the pan with a brush. The calorie content of this dessert is 90 kcal. oatmeal you can buy ready-made or make from hercules. Only flakes that require cooking will do. fast food do not use.

• Peel the skin off the apple.
• Grate it into a fine grater.
• Add flour, salt, soda, grated apple to kefir.
• Mix thoroughly and bake in a skillet.

Diet dessert - apple casserole with pumpkin

• 300 g pumpkin;
• 2 apples;
• 2 tbsp. l. decoys;
• 25 g butter;
• sweetener to taste.

Apple diet casserole it turns out fragrant, bright and not high-calorie. The dessert recipe is simple, even a beginner can handle it. Baked for 40 minutes in the oven at 200 degrees. Diet apple casserole is suitable as a dessert for a diet. The whole family will like it, so you don’t have to cook something at home separately.

• Chop the pumpkin into chunks.
• Pour in water and cook until soft (20-25 minutes).
• Drain excess water.
• Pound the pumpkin with a mallet to a puree.
• Grate apples without peel, coarsely.
• Combine pumpkin and apples in one bowl.
• Add soft butter, sweetener and semolina, stir.
• Let stand for 10 minutes.
• At this time, beat the eggs with a mixer so that their volume triples.
• Pour the eggs into the pumpkin batter, stir.
• Take a baking dish and cover with parchment paper.
• Pour the batter into the mold and bake.

Delicate cottage cheese casserole with apples on yogurt

• 2 large apples;
• 200 g of cottage cheese;
• 100 g of yogurt;
• 1 egg;
• juice of 1/3 lemon;
• powdered sugar optional.

If the apples are sweet, powdered sugar is not needed, natural sweetness is enough. The recipe is simple, this diet apple curd dessert will become a family favorite. In addition, it is healthy and low-calorie. Its main feature is that the recipe contains neither semolina, nor hercules, and even more so flour. The dish is suitable for moderate diets. Cottage cheese and apple casserole diet is cooked for 25 minutes at 180 degrees in the oven. During baking, the dough will rise, so it is better to use a baking sheet with a side height of at least 5 cm. Cooling, the casserole will settle.

• Beat cottage cheese, yogurt and egg in a blender or food processor.
• If using powdered sweetener, add it at this stage.
• Whisk until the mixture is white and smooth.
• Peel the apples, remove the core.
• Cut them into semicircular slices, sprinkle with lemon juice.
• It is not necessary to grease a baking sheet or baking dish.
• Pour curd dough in the form.
• Spread fruit slices on top over the entire surface, slightly deepening into the dough.
• Bake in the oven, cool, serve.

Carrot-apple roll for diet food

• 400 g of apples;
• 450 g carrots;
• 1.5 st. l. semolina;
• 85 g low-fat sour cream;
• 75 ml milk 3.5% fat;
• chicken egg;
• sweetener to taste.

It looks and tastes original and festive, but not for a strict diet. Apple roll with carrots is dietary, but it is not suitable for a separate diet, because there are proteins, fats, and carbohydrates. Calorie 130 kcal. Dessert is hearty and healthy. Children like it very much. Suitable for a sparing diet and those who suffer from diseases of the pancreas, intestines. Carrots and apples add sweetness to the dish, so you can not add a sweetener.

The dessert is conventionally called a roll, because you don’t have to twist anything. Just shape the dough into log shape before baking. Mixed ingredients in the cut will look very nice. According to many apple diet recipes, dessert is prepared quickly and without much effort. This dessert roll is no exception. Baking time is only 20 minutes.

• Peel the carrots, wash, grate coarsely.
• Pour the milk into the pan and put the grated carrot.
• Simmer until it becomes soft.
• Peel the skin off the apples and grate them in the same way.
• Put them in a pan with carrots, mix.
• Slowly add semolina to the mass, stirring constantly.
• After 10 minutes of quenching, turn off, then cool.
• With a mixer or a whisk, beat the egg (possibly with a sweetener) until white foam.
• Pour the egg mixture into the chilled carrot-apple batter.
• Line a baking sheet with baking paper so that the roll does not burn.
• Put the mass on paper and give a rectangular shape.
• Pour sour cream over the top of the roll.
• After baking at 180 degrees, remove from the oven and serve.

Apple pie without flour, eggs and butter

• 200 g of peeled walnuts;
• 18 dates;
• 3 apples;
• 1 st. l. honey;
• 0.5 tsp cinnamon;
• a few drops of lemon juice.

This original diet Apple pie no need to bake. It refers to cold desserts. It cannot be used for a strict diet, but with a carbohydrate or vegetarian small piece can afford. This dish is conditionally called a pie, but in appearance and taste, it may surpass any pastries. It can be used during fasting as the recipe does not contain butter, milk or eggs.

• 12 dates, pitted and mashed with a fork or chopped in a blender.
• Chop the walnuts too and mix with the dates.
• Put the mass in the refrigerator for 2 hours.
• Pour the remaining 6 dates with boiling water and leave for 15 minutes.
• Remove the seeds and grind the berries in a blender.
• Let's start making the pie filling.
• Peel the apples and cut into cubes.
• Drizzle the fruit with lemon juice.
• Add 6 dates to the mass, mix.
• Sprinkle the surface with cinnamon, spreading evenly.
• Add honey and stir well.
• Put the mass that was in the refrigerator into a small plate, a salad bowl with vertical edges.
• Spread it over the surface and press it against the plate with your hands to make it look like a basket.
• Put the filling inside, smooth it out.

Cottage cheese apple pie with oatmeal

• 200 g of cottage cheese;
• 1 glass of oatmeal;
• 2 eggs;
• 100 g sour cream;
• 2 apples;
• 1 tsp baking powder or on the tip of a spoon soda;
• salt to taste.

Diet apple pie with cottage cheese and oatmeal is suitable for both losing weight and diabetics. Hercules must be taken, which requires cooking. Sugar is not used here at all. It is enough to take sweet fruits. Like most dishes of this type, it is baked in the oven at 180 degrees. A diet dessert made from apples and oatmeal turns out to be tasty and low-calorie.

• Put the cottage cheese in a bowl and knead it with a fork.
• We break eggs into a mass, add soda or baking powder, stir.
• We pour oat flakes.
• Now peel the apples.
• Cut one into small cubes, the other into semicircular slices.
• Add the cubes to the dough, mix.
• Line a baking sheet with baking paper.
• Lay out the dough and spread over the bottom.
• Arrange fruit slices on top in rows or in circles, depending on the shape of the baking sheet.
• Spread sour cream over apples over the entire surface.
• Put in the oven for 30 minutes.

Plum Apple Plum Pie

• 300 g of apples;
• 300 g plums;
• 200 g cornmeal;
• 200 g of durum wheat flour;
• 2 eggs;
• 100 g sour cream;
• half a teaspoon of baking powder;
• 0.5 tsp vanillin;
• a pinch of salt;
• 40 g of olive oil;
• sweetener to taste.

The dietary apple pie, the recipe of which we have chosen, can decorate not only the everyday table, but also the festive one. Treat them to your guests, this will be the main dish of the table. For baking, you will need a form of small diameter, but with high walls, because you will need to alternate layers of dough and fruit. Preparing a diet apple pie bulk 55 minutes. Don't forget to preheat your oven.

• Pour flour of 2 types, salt, vanillin, sweetener, baking powder into a container. Intervene.
• Break the eggs, pour in the sour cream and butter.
• Mix the ingredients first with a spoon, then with your hands, kneading any lumps with your fingers.
• Cut fruit into even, thin slices.
• Take a mold about 16 cm in diameter and at least 7 cm high.
• Put a layer of dough on the bottom to completely cover it, tamp with a pusher.
• The next layer is pieces of fruit.
• Place a thin layer of dough on top again.
• Then again fruit and at the end the dough. In total, you should get 3 layers of dough and 2 layers of fruit.
• Put in the oven to bake.
• When the cake is ready, take it out of the oven and leave to cool for 3 hours, then remove the form.

Diet Apple Cookie

• 2 tbsp. oatmeal;
• 1 st. low-fat kefir;
• 2 apples;
• 2 tsp honey;
• a pinch of vanillin;
• sweetener to taste.

When preparing diet apple desserts, it is always best to consider the sweetness of apples, as they can be sour, sweet and sour, or very sweet. In the latter case, you should not sweeten the dessert. Calorie 135 kcal. Oatmeal and apple diet cookies 30 minutes in the oven. Preheat it to 180 degrees.

• Pour oatmeal with kefir.
• Leave for 50 minutes until they soften.
• Grate apples.
• Place in a cheesecloth or sieve and squeeze out the juice a little.
• Mix cereal with puree.
• Add honey and vanilla.
• Lay baking paper on a baking sheet.
• Form cookies and put on a baking sheet, you can use molds.

Light mannik with apples

• 300 g semolina;
• 300 g low-fat kefir;
• 3 apples;
• 2 eggs;
• 1 tsp baking powder;
• sugar or substitute to taste.

If we consider apple diet recipes, then mannik refers to simple and uncomplicated options. We give a recipe for cakes that can be greased with anything or served separately. If you want to make a dish in the form of a cake, bake a few cakes, put them on top of each other, smearing them with sour cream with a sugar substitute. Diet mannik with apples is baked for about 40 minutes. It will be a great way to treat the family to tea drinking.

• Place semolina, sugar, baking powder and eggs in a container.
• Whisk with a whisk until smooth.
• Place in refrigerator for 10 minutes.
• Grate fruit coarsely.
• Remove the dough from the refrigerator and mix with apples.
• Grease a baking sheet, put the dough on it.
• Bake in the oven at 180 degrees.

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