Carrot roll with apples is made from available products and is 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, since this vegetable contains many substances necessary for the human body, first of all, these are carotenoids - the precursors of vitamin A. Carrots are also rich in minerals: iron, magnesium, iodine, phosphorus. Apples, in turn, contain a lot of pectin - an adsorbent that removes harmful substances, delicate fiber, as well as necessary vitamins: vitamin C, vitamins of group B. The dairy products added to the recipe (sour cream, milk, butter) will give the diseased organ the necessary protein for restoration of damaged tissue of the gland. This combination of nutrients makes this dish unique in its usefulness.
You can make quite an exquisite recipe from carrots and apples, for example: carrot-apple roll, which will be not only a healthy dish, but also a delicious dessert! And besides the above, it is well suited for the nutrition of 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 want Apple Carrot Roll, then this is the same recipe as Apple Carrot Roll.
Ingredients:

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

How to make a carrot and apple roll:

Prepare all the ingredients in the right amount: sour cream, milk, butter, apples, carrots, egg, semolina, sugar
Rinse the carrots, grate and simmer in milk until soft.
Grate the peeled apples in the same way, add to the carrots.
Pour the semolina into the carrot and apple mass, stirring constantly, and simmer for another 10 minutes. Cool the carrot-apple mixture.
Beat the egg with sugar.
Add the beaten egg to the chilled carrot-apple mixture.
Form a log from the resulting mass. Pour sour cream over it.
Preheat the oven to 180 ° C and bake for 20 minutes on a greased baking sheet.
Delicious dessert is 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 with useful substances, help gain strength to fight the disease.

Carrot and apple roll (option-2)

The recipe for this apple roll with carrots (carrot roll with apples) differs from the first recipe in that the 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.

The ingredients and quantities 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 tbsp.)
• chicken egg - 50 g, (1 large or 2 small)
• butter - 25 g (1 tbsp "flat")
• sugar - 25 g (1 tbsp "flat")

How to make layer-baked carrot-apple roll:

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, stew for another 5-7 minutes.
4. Cool the carrot mixture and add the beaten eggs - 1/2 of the norm.
5. Put the carrots on a damp cloth 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. Grease the carrot-apple roll with the remaining eggs.
6. Bake in an oven. 180-200 degrees 20 minutes.
7. Cut the finished apple-carrot roll into portions, serve with sour cream to the table.
8. Bon Appetit!

Calorie content

The calorie content of 100 grams of carrot-apple roll prepared according to the above recipes is 136.83 Kcal. If you change the composition of the ingredients, then the calorie content can change both in the direction of increasing the calorie content and in the direction of decreasing.

Nutrient content per 100 grams of dish - carrot and apple roll

Proteins - 3.08 g
Fat - 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

Diet No. 1 rubbed differs in less strict adherence to the principles of mechanical and chemical sparing of the gastric mucosa than diet No. 1a and No. 1b. Allowed, in particular, white bread, boiled meat (chopped) and fish, boiled and mashed vegetables (potatoes, carrots, beets, zucchini, pumpkin) and fruits, and you can only use sweet varieties of fruits and berries.

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

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

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

Approximate menu of diet number 1 pureed

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

Second breakfast: baked apple, rosehip broth.

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

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

Dinner: cottage cheese pudding with apple, milk cocktail with strawberries.

At night: milk (1 glass), biscuits.

Salads and snacksCurd pate with carrots

Requires: 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, thoroughly grind with milk, salt and add grated carrots, stir well. In curd paste, part of the boiled carrots can be replaced with a slice of boiled celery or parsley root.

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 eggs.

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

Can be formed on a plate in the shape of a fish or folded into a special mold. Take out in the cold.

Fish pate

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

Cooking. Cut the peeled and washed carrots into small cubes, fish fillets (boneless) - in portions. Simmer carrots and fish in a little water, mince 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 dill or parsley sprigs.

Meat or chicken pate

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

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

You can add mild cheese grated on a fine grater to the mass.

You can also make pâté from chickens, turkeys.

Meat pate

Required: 250 g of beef, 50 g of 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 during the last scrolling. Then add chopped parsley, salt and mix everything thoroughly.

Curd pate with meat

Requires: 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 herbs (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 of beef (boiled), 4.5 tsp. rice groats, about 2 tbsp. l. peasant butter (no slide).

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

Chicken cheese

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

Cooking. Cook the viscous rice porridge and continue with the Meat Cheese recipe (see the previous recipe).

Jellied meatballs from 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 butter, salt, egg to the resulting minced meat and beat with a jelly. Form the meatballs and steam. Pour jelly cooled to 30 ° C into a shallow mold, put the meatballs, add more jelly. When the meatballs in the jelly are solidified, completely pour over the remaining jelly.

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

Fish meatballs in jelly

Required: 80 g of fish, a piece of stale 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, deboned, and bread soaked in water or milk, pass twice through a meat grinder with a fine grid, add salt, egg. Stir the mass thoroughly, beat, cut into balls, put in a bowl with boiling water and cook for 7-10 minutes. Rinse the finished meatballs with chilled boiled water. Prepare jelly (see "Jellied meatballs").

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

SoupsSemolina soup

Requires: 1 tbsp. l. with a slide of semolina, 1/2 medium 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. Pour semolina diluted with cold water into a boiling broth from 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 yolk, 3 g soybean oil, 1/2 tbsp. l. sour cream, 1 glass of water, herbs, salt.

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

Sprinkle with herbs before serving.

Celery soup

Required: 2/3 celery root, 1/3 medium carrots, 1/5 parsley root, 1/2 tbsp. l. wheat flour, 2.5 tbsp. l. pasteurized milk, 1/5 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. Wipe 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 soy oil and diluted with a small amount of broth, boil, stirring the soup. Season the soup to taste.

Sprinkle the soup with chopped dill or parsley just before serving. This soup can be served with dumplings, white bread croutons.

Fast potato soup with sour cream

Required: 1.5 medium 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 crush to make a patchy soup with potato pieces of different sizes.

Put sour cream in a bowl of soup before serving. You can serve croutons with the soup.

Soup with potatoes

Required: 1/5 celery root, 1/2 medium carrots, 1/3 parsley root, 1.5 medium potato tubers, 1/3 tsp. wheat flour, 2.5 tbsp. l. pasteurized milk, 1/3 tsp 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 the broth with roots, salt and boil until the potatoes are ready. Rub boiled potatoes and roots through a fine sieve, put in the broth. Add the 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, salt to taste.

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

Cooking. Rinse washed and peeled roots, chop, put in a saucepan, add washed green peas, pour boiling water and boil until tender. Cut the washed and peeled potatoes 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.

Mashed potato soup

Required: 1.5 medium potato tubers, 1 tsp. flour, 150 g of pasteurized milk, 300 g of water, 1 tsp. 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.

Put a piece of fresh butter in the soup before serving. White bread croutons can be served with the soup.

Potato cream soup with croutons

Required: 1 potato tuber, 1/2 tsp. flour, 1/2 carrots, 150 g of 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 rinse potatoes and carrots, chop. Boil the potatoes, and simmer the carrots in a little water. Rub the vegetables together with the broth. Heat the flour, dilute with hot milk, boil until thick and combine with mashed vegetables. Dilute the puree with broth, salt, bring to a boil. Season the soup with butter. Cut the crumb of wheat bread into cubes, dry and put the resulting croutons in a bowl of soup. You can fill the soup with an egg-milk mixture.

Zucchini puree soup

Required: 2/5 small squash, 1 tsp. flour, 150 g of 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. Cut the rinsed zucchini, peeled and seeds, into slices, add a little water and simmer in a saucepan with the lid on 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. Dissolve the mashed zucchini with the finished dressing, add water, sugar, salt and bring to a boil. Season the prepared soup with the egg-milk mixture and butter.

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

Carrot puree soup

Requires: 2 medium 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, simmer in a little water and rub through a fine sieve. Heat the flour, dilute with water, boil until thick and combine the resulting dressing with mashed carrots. Dilute the soup with milk (2/3), add salt, sugar, bring to a boil. When serving, season with egg-milk mixture and butter.

See the previous recipe for the preparation of the lezon.

Oatmeal soup with zucchini

Requires: 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 wipe the broth together with the liquid. Cut the washed and peeled zucchini into small slices, boil in a little water and butter (half a portion) until soft and rub. Pour hot milk (2/3 of the volume) into the mashed oatmeal broth, add mashed zucchini, salt, sweeten, stir everything well and bring to a boil over low heat.

From the remaining hot milk with an egg, beat the ice cream, fill the soup with it. Heat the resulting soup over low heat for several minutes.

Add the remaining butter to the bowl of soup before serving.

Pumpkin cream soup

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

Cooking. Cut the washed pumpkin, peeled from seeds and peel, into small cubes and simmer in milk diluted with water. 5-6 minutes after the milk starts to boil, add sliced ​​and dried wheat bread to the pumpkin. Continue simmering until the pumpkin and bread are completely cooked.

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

Rice puree soup with potatoes and carrots

Requires: 1 tbsp. l. (no slide) rice groats, 1 medium potato tuber, 1/2 medium carrot, 150 g pasteurized milk, 450 g water, 1/3 tsp. peasant butter, 1 tsp. sour cream 20% fat, 1/4 egg, salt on the tip of a knife.

Cooking. Rinse the rice, pour into a saucepan with hot water, cook for about an hour. Rub the finished rice through a sieve. Rinse the washed and peeled vegetables, cut into pieces and simmer in a little water, wipe the prepared vegetables. Put boiled carrots with potatoes in rice broth with grated cereals, add hot milk (2/3 of the total), oil. Season with salt, bring to a boil over low heat.

From the remaining hot milk with an egg, prepare a ice cream and quickly fill the grated soup. Heat the soup over low heat for a few minutes.

Vegetable cream soup

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

Cooking. Dice washed and peeled potatoes, carrots and courgettes. Boil the potatoes, simmer the rest of the vegetables separately in a saucepan under the lid (in a little water) and rub 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 mashed 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 butter and serve the croutons.

Cauliflower puree 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. Sort the cauliflower, peel, wash, disassemble into small inflorescences and soak for a few minutes in salted water. Then boil the washed inflorescences in water until soft. Throw the cabbage and wipe. Prepare an egg-milk mixture from hot milk and eggs. Prepare the sauce from the sautéed flour and hot milk (over low heat).

Add mashed cauliflower to the vegetable broth (but not after the cabbage), salt, pour in the 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. peasant butter, 1/4 egg, 50 g of boiled vegetable puree, 1 glass of water, dill, salt on the tip of a knife.

Cooking. Disassemble the oatmeal, rinse, dry. Grind the prepared cereals in a coffee grinder, pour into hot water, cook until tender. Put vegetable puree in oatmeal broth (potatoes, carrots, pumpkin, zucchini - individually or in any combination), bring to a boil. Quickly add the beaten egg with hot milk, butter, salt, stir everything. Garnish the soup with finely chopped dill before serving.

Rice soup with pumpkin

Requires: 1 tbsp. l. rice groats, 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 them. Grind dry cereals on a coffee grinder, add to hot water, boil until tender. Add pumpkin puree to the resulting broth (bake pumpkin in advance or cook and rub through a sieve or beat with a mixer), boil. Pour in hot egg-milk mixture with soybean oil, salt, stir well.

Put finely chopped parsley in a bowl of soup before serving.

Berry juice soup with curd dumplings

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

Cooking. Pour the starch diluted with berry juice into boiling water, add granulated sugar, bring to a boil and put to cool. In the meantime, cook the 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 form 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 slightly. Pour berry juice soup over the dumplings. Add sour cream if desired.

Second coursesChopped steamed zrazy

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

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

Puree meat 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, mince it several times. Add boiled and mashed 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 potato tuber, salt, pasteurized milk.

Cooking. Prepare boiled mashed potatoes from peeled and washed potatoes. Pass the fish fillet through a meat grinder with pre-soaked white bread. Mix the mashed potatoes and minced fish thoroughly, add the egg-milk mixture (1/2 egg 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 over with melted butter and sprinkle with chopped dill.

Liver pudding with carrots

Required: 55 g liver, 1/3 medium carrots, 1/2 egg, 1/3 tsp. peasant butter, 1/2 tbsp. l. dry 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, milk powder, salt and beat well for 3-4 minutes. Gently combine the mass with the protein whipped into a stable foam. Place in a greased pan and steam for 40 minutes.

When serving, pour the pudding over with butter. Serve pasta and vegetable puree for garnish.

Stuffed meat roll

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 omelet, 1/3 tsp. peasant butter.

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

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

Meat roll 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. 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 together with the meat, salt. Spread 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 in a pan or baking sheet, add water and cook in steam or in water.

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

Meat and rice casserole

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

Cooking. Pass the boiled meat through a meat grinder twice, then pass again together with viscous rice porridge. Pour in the egg, stir, place in a greased dish and steam.

Serve with melted butter.

Meat and vegetable casserole

Required: 10 g of 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. Immerse the washed and peeled cauliflower in acidified water for 15 minutes, rinse. Then disassemble it into inflorescences and cook. Dice the carrots and simmer, boil the green peas.

Cook viscous semolina porridge in milk. Pass the boiled meat through a meat grinder along with vegetables. Add eggs, semolina porridge, oil to the resulting mass. Mix everything well, put in a greased dish and steam.

Serve the casserole with fresh butter.

Casserole of potatoes and meat in foil

Required: 50 g beef, 1/2 medium 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 potato tubers, 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 little hot water. At the end of cooking, season with salt, add peeled and washed carrots, parsley and celery. Remove the prepared meat and roots from the broth, chop, mince together with soaked in milk and squeezed stale bread. Add salt and mix thoroughly.

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

Place aluminum foil on a baking sheet, grease with butter and sprinkle with crumbs of stale white bread. Put half of the potato mass, on it - minced meat, top with the remaining mashed potatoes. 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.

Dishes from cerealsSemolina porridge with carrots

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

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

Cinnamon semolina porridge

Required: 25 g of semolina, 250 g of 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 on a plate, add butter and sprinkle with cinnamon.

Porridge-mash

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

Cooking. Sort rice and wheat cereals, measure the required amount, rinse. Peel the vegetables, rinse and grate on a coarse grater (you should get at least 1/4 cup). Put 1/4 of the vegetables on the bottom of a thick-walled pan, then a layer of cereals, on top again a layer of vegetables, etc., so that at least three layers are obtained, cover everything on top with vegetables. Pour the laid mixture, pour hot salted water so that the top layer is completely covered. Place the pot in a preheated oven and cook until tender. Drizzle with sour cream before serving.

Semolina porridge with jam

Requires: 2 tbsp. l. semolina, 1 glass of milk, 1/4 tbsp. l. peasant butter, 2 tsp. granulated sugar, 1/2 egg, jam or fruit syrup.

Cooking. Boil the milk, add the sifted semolina and cook, stirring occasionally, over low heat until cooked. Cool the finished porridge a little and pour the yolk, mashed with butter white, into it, stir. Into the resulting mixture, add the protein whipped into a stable foam and gently mix everything. Pour the porridge, evenly mixed, into a deep plate or mold and put out in the cold. The frozen porridge, slightly warmed up in hot water, turn over on a plate and garnish with jam, fruit in syrup or serve jelly with it.

Rice porridge mashed in milk

Requires: 2 tbsp. l. rice groats, 100 g of pasteurized milk, 85 g of 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 thick, 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 it without boiling. Add fresh oil to the porridge before serving.

Steamed rice cutlets

Requires: 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 and water. Pass through a meat grinder, mix with an egg, beaten with sugar. Form cutlets and steam. Serve hot or cold with sour cream.

Rice zrazy with scrambled eggs and steamed vegetables

Requires: 2 tbsp. l. rice cereal, 2/5 cup pasteurized milk, 2/5 cup water, 1 tsp. peasant butter, 1/2 tsp. semolina, 1/2 egg, 1/2 carrot, 8 g lettuce leaves.

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

Drizzle with oil when serving.

Egg and cottage cheese dishesSour cream omelet

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

Preparation: Wash the egg thoroughly, beat and beat well with sour cream. Then add flour, salt, knead quickly and pour into a greased mold. Cook in a steam bath.

Serving to the table, pour over sour cream.

Steamed meat omelet

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

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

Lazy dumplings with cottage cheese

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

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

French dumplings

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

Cooking. Add the yolks one at a time to the butter pounded to the consistency of sour cream and add a little flour. Beat the whites separately into a firm foam, and gently 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.

Dishes from potatoes and vegetablesMashed potatoes

Required: 2 medium potato tubers, 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 covered with a lid. Drain the broth from the finished potatoes (the vegetable broth can be used in the preparation of other dietary dishes). Mash the potatoes thoroughly with a special crush or wipe. Add butter and hot milk to the puree and beat until fluffy.

You can puree using a mixer. Mash the boiled potatoes and beat with special mixer beaters, add butter and milk and continue beating until a fluffy mass is formed.

Mashed potatoes and carrots

Required: 1.5 medium potato tubers, 2 tbsp. l. milk, 1/2 carrots, 1 tsp. peasant butter, herbs, salt.

Cooking. Boil 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 potato tubers, 1.5 tbsp. l. milk, 1/2 egg, 1 tbsp. l. peasant butter, salt.

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

Mashed potato and apple

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

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

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

Cauliflower puree

Required: 1/5 of medium sized 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. Free the peeled and washed cauliflower from green leaves and divide into small inflorescences, fill them with salted water. After 15 minutes, remove the inflorescences, rinse with clean water, pour boiling water so that the water covers all the cabbage, and cook under a closed lid until cooked (and the water completely boils away), making sure that the cabbage does not burn.

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

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

Serve as a side dish for chicken and meat dishes, as well as a separate dish.

Cauliflower puree with potatoes

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

Cooking. Free 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, place in a heap on a plate and pour over with butter. Serve with meat dishes.

Carrot puree

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

Cooking. Cut the peeled and washed carrots into small cubes, simmer with the addition of a small amount of water. Rub the finished carrots through a sieve, salt. Put oil in carrot puree and boil, not boiling.

Carrot puree with milk

Requires: 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, simmer in a little water, rub. Add butter, sugar, sauce, salt to the puree and boil everything for 5-7 minutes.

Cooking the sauce. Dry the flour in a frying pan without oil. Over low heat, mix butter with flour and, without ceasing to stir, pour in milk, boil until thickened. Put the mashed potatoes on a plate and pour over with butter.

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 stewing, introduce the washed and peeled and seedless apple, cut into small pieces and simmer until completely softened. Then rub the carrot and apple mass through a hair sieve, mix with butter and sauce, salt and sweeten. Cook the puree with constant stirring for 5-7 minutes. See the previous recipe for the sauce.

Carrots in milk sauce

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

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

Steamed carrot-apple soufflé

Required: 1/2 apple, 2 carrots, 1/2 tbsp. l. 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 a while, add peeled and mashed apples, boil everything until completely softened, rub through a sieve, put sugar, semolina, yolk, mix. Then add the protein whipped into a stable foam, stir gently and put the resulting mass in a greased form. Steam the soufflé for 25-30 minutes.

Drizzle with oil before serving.

Beet-apple puree

Required: 1 small beet, 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 apple, peel and seeds, rub through a hair sieve, mix. Put sugar, salt, sauce in the beet-apple mass and simmer for 5-7 minutes.

Cooking the sauce. Dry the flour in a pan without adding oil. Then put butter and sour cream, stirring constantly, bring until a thick, homogeneous mass is formed.

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 simmer a little. With constant stirring, add semolina and, continuing to stir, cook until the cereals are ready. Add homogenized cottage cheese, butter and yolk to the cooled mass, stir. Add the protein whipped into a strong foam, mix gently and put the resulting mass in a greased container. Steam.

Drizzle with sour cream before serving.

Zucchini soufflé

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

Cooking. Wash the courgette, trim the rind, cut into cubes and simmer in milk until tender. Then rub 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 soufflé blank into a greased form and steam until tender.

Potato cutlets

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

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

Curd mass with carrots

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

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

Curd mass with fruit

Requires: 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. Bake the washed apples with the seed boxes removed in the oven, then rub through a sieve. Whip the grated cottage cheese (through a sieve) well with milk, add applesauce, salt and add sugar, stir 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-squash puree

Required: 1/2 small zucchini, a piece of pumpkin (equal in volume to the zucchini taken), 1 tsp. 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 1 × 1 cm cubes and simmer each vegetable in a separate bowl over low heat (add a little water to the pumpkin, simmer the zucchini in its own juice with the lid tightly closed). Rub the softened vegetables through a hair sieve, add thick sauce, sugar, salt and simmer over low heat for 5-7 minutes. If desired, the sauce can be replaced with thick semolina porridge.

Cooking the sauce. Dry the flour a little in a preheated pan and only then add the oil. With constant stirring, pour in the milk and boil a little until the sauce thickens.

Sprinkle with butter before serving.

Pumpkin and dried apricots puree

Required: 1 part dried apricots (20 g), 7 parts pumpkin, 1 tsp. 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 the washed and steamed dried apricots in the water where they were soaked, then rub through a sieve, add granulated sugar and flour. Mix dried apricot puree with softened pumpkin, boil over low heat, add oil.

Beetroot puree

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

Cooking. Cut the beets, peeled and washed in running water, into pieces, boil until tender, rub 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. peasant butter, 1 tsp. wheat rusks, 1 tbsp. l. sour cream.

Cooking. Grate peeled carrots and simmer until softened. Add boiled rice, rub everything through a sieve, add an egg, butter and crackers, mix well and put in a greased form and steam. You can pour sour cream over the finished dish.

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 prepared 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 in a greased form and steam until cooked. Put the pudding on a plate and serve with syrup or jelly.

Curd pudding with apples

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

Cooking. Rub the cottage cheese through a sieve. Peel and peel the apples and rub on a coarse grater. Mix cottage cheese with apples, add crackers, yolk, whipped egg white, granulated sugar and stir everything well. Transfer the resulting mass to a prepared form (oiled) and cook in a water bath for 40-45 minutes.

Rice pudding with carrots

Requires: 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 the carrots. Then rub on a sieve, mix with ready-made rice, add egg yolk, pounded with sugar, butter, mix well. Stir in the whipped protein into a firm foam. Transfer the mass to a greased form, cover and cook in a water bath for half an hour.

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

Buckwheat pudding with grated cottage cheese

Requires: 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. Boil buckwheat porridge in milk. Rub the prepared porridge and cottage cheese through a sieve, stir well, add egg yolk, pounded with sugar, mix. Gently add the whipped egg whites into a thick foam. Put in a greased dish and cook in a water bath for half an hour.

Serve with sour cream or melted butter.

Hercules pudding with apples

Requires: 4 tbsp. l. oatmeal, 50 g milk, 50 g water, 1.5 apples, 1/2 egg, 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 rolled oats, mix and cook in a water bath until the cereal is completely boiled (at least half an hour).

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

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

Pumpkin and apple pudding

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

Cooking. Grate pumpkin and apples, washed and peeled, peeled and seeds. Mix the fruit mass with semolina, sour cream, sugar, egg yolk, knead everything well. Add chilled protein whipped into a strong foam to the resulting mass, stir 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

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

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

Serve with rabbit dishes, minced meat and fish dishes, 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 stalks, rinse, rub and beat with sugar. This sauce can also be made from raspberries or cherries. Sort out raspberries, rinse, rub. Remove the pit from the cherry after bulkhead and rinsing, and then wipe. Serve with puddings, casseroles, hot sweet dishes, creams.

BeveragesApple compote, mashed

Requires: 1/2 small apple, 2 tsp. granulated sugar, 1/2 glass of 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.

Black currant cocktail

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

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

Milk cocktail 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 them drain. Then mash the strawberries by rubbing them through a sieve. Put the strawberry puree into a deep bowl, pour in milk, add granulated sugar. Beat the resulting mass with a mixer until a homogenized fluffy mass is formed and pour into glasses.

Serve immediately after cooking. Refrigeration is not recommended.

Kissel grape

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

Cooking. Pour some 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 peeled apples in a deep frying pan, sprinkle with sugar, add a little water and bake in the oven. Make sure that the apples do not burn, adding water if necessary.

Put the finished apples on a plate and pour over with 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 on a sieve. Add the yolk, pounded with sugar, warm until thickened (but do not boil) and cool. Beat the protein until a stable foam, carefully add to the heated mass. Transfer the finished cream to the bowl.

Serve chilled.

Apples or pears in syrup

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

Cooking. Put the washed and peeled fruits and seed boxes in hot water with added sugar. Boil until tender. Refrigerate in syrup. Before serving, put in a dessert bowl and pour over the resulting settled syrup.

Grape jelly

Requires: 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. Meanwhile, boil water with sugar, add fruit juice, and then gelatin, stir 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

Requires: 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. Stir everything, cool and beat until fluffy. The mass that has increased several times must be carefully transferred into molds and put out in the cold.

Cooking kefir and cottage cheese at homeHomemade kefir

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

Cooking. Boil the milk and cool to a temperature of 20-25 ° C. Pour into containers in which the milk will be fermented, and add the starter culture (store kefir can be used as a starter culture) at the rate of 2 tsp. on a glass of milk. Put the fermented milk in a warm place and keep until then (about 4 hours), until you get a thickened mass. 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 no more than 10 days. After that, you need to update the leaven with kefir bought in the store.

Milk cottage cheese

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

Cooking. Boil the milk in an enamel pan, cool. Cooled to 30 0 Ferment with 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 over a saucepan to separate the whey.

The milk fermented in this way can also be thrown onto 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 for making pasta, casseroles and other cottage cheese dishes.

Kefir curd

Required: 1 liter of kefir.

Cooking. Pour kefir into an enamel pan, which is placed in a water bath filled with hot water. Keep the water bath on low heat, in no case overheat, otherwise the cottage cheese will not work. Stir the kefir in a water bath constantly 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 for making pasta, casseroles, dumplings.

Cottage cheese from a mixture of kefir with 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 curd in a tight cloth bag and hang to separate the whey. To get cottage cheese of a different taste or consistency, 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 cottage cheese, do not be discouraged - you can fix it. Fold the curd into cheesecloth, folded 2-3 times, twist the ends tightly and put the bundle between two boards, press down with a small weight and leave for 2-3 hours. Then take it out and use it as directed.

Very sour cottage cheese must be mixed with an equal amount of milk and hold this mixture for at least an hour, then discard the cottage cheese in any of the above ways and let the milk drain. Put the unfolded cottage cheese under the press for 2 hours. Put the squeezed cottage cheese into a bowl and use it as directed: it has lost its acidity.

The most common fruit in diets is apples. If you are just tired of gnawing them, prepare dietary apple desserts, treat yourself and your family. In baked goods, apples will preserve vitamins, minerals and pectin. Among the apple recipes that we offer, you will find options for strict diets and not so. In any case, know when to stop, after all, these are desserts.

Diet Apple Dessert: Microwave Souffle

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

Apple diet recipes are low in energy value. Most diet recipes are sugar and flour free. 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 the rest of the techniques, 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 participants in the diet for losing weight. The soufflé is prepared for 25-30 minutes in a regular microwave. You will need cute, small-diameter silicone molds.

• Stir in the curd and egg. It is better to take the curd not grainy.
• Peel the apple (homemade can be peeled).
• Grate it on a coarse grater.
• Place in curd and knead for 2-3 minutes with a fork.
• Divide the dough into tins and microwave.
• Flip the dish over and place the soufflé on a plate.
• Sprinkle cinnamon on top.

Diet apple charlotte on kefir

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

This recipe for a dietary apple charlotte with rolled oats contains flour, so it is not suitable for a strict diet. Its calorie content is 120 kcal, which makes it possible to use this recipe with a sparing diet. Cooking 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 curly baking dish.

• Pour kefir into a container and load soda into it.
• After five minutes, when the bubbles go, put the flakes in the kefir, mix, let it brew for 20 minutes.
• Add vanillin, sugar, flour and stir well.
• Beat the 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 the dough over the fruit.
• Place in a preheated oven.

Apple charlotte with peaches in a slow cooker

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

This apple charlotte is dietary, so it is better to take durum flour. As a result, you will get a dish with only 45 calories per 100 grams. Do not swap peaches for other fruits, this dietary dessert recipe is delicious and delicious only with peaches and apples. It cooks for 65 minutes in the Bake microwave setting.

• Whisk the whites until foamy.
• Add powder, salt and mix in a mixer.
• Pour flour, vanillin into the proteins and mix with a spoon, without beating.
• Prepare the fruit: wash, peel, remove all unnecessary, cut into slices.
• Put them on a plate, sprinkle with a little powder, let stand for 5 minutes.
• Place the dough in a 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.

Oven baked apples are a well-known dietary 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 their recipes. It can also be used in this recipe. Ground ginger will also be in place, which will help you lose weight if you add it to the dish.

• Wash the apples, cut off the tops (caps).
• Partly remove the pulp with a spoon along with the core.
• Place the fruit on a baking sheet.
• Sprinkle a little lemon juice inside each apple.
• Place half a spoonful of honey at the bottom.
• Then put the cottage cheese in the apple tins up to the top.
• Cover the filling with the caps you removed first.
• Place in the oven to bake.
• Check the readiness of the dish with a knife, the apples should be soft.

Whip up apple strudel in pita bread

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

Diet apple strudel dessert is made quickly. It is better to take apples that are sweetish with sourness. Sprinkle with vanilla sugar if desired. In the classic version, pita bread needs to be greased with butter, but if you are on a diet, use olive oil. To make apple strudel in pita bread dietary, you should not use sugar, use a sweetener, or do not sprinkle apples 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 rolling the pita bread.

• Wash apples, core, cut into cubes.
• Place the fruit cubes in a skillet, sprinkle with vanilla and bake in the oven for 5 minutes. You can do this in a non-stick skillet, dripping a little water to avoid adding oil.
• Unroll the pita bread, brush with oil on the top side with a brush.
• Spread the fruit pieces evenly over the entire surface of the pita bread.
• Sprinkle cinnamon on top.
• Gradually roll up the pita bread, smearing each turn with an oil brush.
• Place the rolled roll on a baking sheet covered with baking paper.
• Spread sour cream on top for a nice crust. If the diet prohibits milk, you can do without sour cream.
• Bake until a nice brown crust forms.
• Chill the finished strudel, divide into portions.

Diet flourless apple pancakes with milk

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

The dessert recipe is dietary, apple pancakes are airy and low-calorie. Energy value, despite the presence of milk and eggs, 94 kcal. Usually this dessert is served for breakfast. He will definitely do the whole of your next day, because you will get pleasure, vitamins and healthy energy.

• Wash the apples, carefully remove the core.
• Cut into circles without splitting across.
• Grind the flakes into flour with a coffee grinder or blender (you can do it several times at once).
• Pour milk into a deep bowl.
• Pour flour into it, stirring constantly.
• Crack eggs, salt, sweeten if desired.
• Dip the apple slices into the prepared batter, as if you were cooking fish in batter.
• After dipping, place the circles in the skillet (preferably a non-stick skillet and skip oil when baking).
• Brown the mugs on both sides, cover with a lid.

Apple diet pancakes with kefir

• 250 g fat-free kefir;
• 0.5 tbsp. oat flour;
• 1 egg;
• 1 apple;
• a pinch of soda and salt.

Since these apple pancakes on kefir are dietary, oil for frying can not be used, but only lightly grease the pan with a brush. The calorie content of this dessert is 90 kcal. Oat flour can be bought ready-made or made from rolled oats. Only flakes that require cooking will do. Do not use instant cooking.

• Peel the apple skin.
• Grate it with a fine grater.
• Add flour, salt, soda, grated apple to kefir.
• Stir well 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.

The apple diet casserole turns out to be fragrant, bright and not high in calories. The dessert recipe is simple, even a beginner can handle it. It is baked for 40 minutes in the oven at 200 degrees. Diet apple casserole is perfect as a dessert on a diet. The whole family will like it, so there is no need to cook something at home separately.

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

Delicate cottage cheese casserole with apples on yogurt

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

If the apples are sweet, no powdered sugar is needed, the natural sweetness is sufficient. The recipe is simple, this dietary apple cottage cheese dessert will become a favorite treat for the whole family. In addition, it is healthy and not high in calories. Its main feature is that the recipe contains neither semolina, nor rolled oats, and even more so flour. The dish is suitable for medium-strict diets. Diet cottage cheese-apple casserole 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 rim of at least 5 cm. As it cools, the casserole will settle.

• Whisk the cottage cheese, yogurt, and egg in a blender or food processor.
• If using a powdered sweetener, add it at this point.
• 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 the curd dough into the mold.
• Spread the fruit slices on top all over the surface, slightly deepening into the dough.
• Bake in the oven, chill, serve.

Carrot-apple roll for diet food

• 400 g apples;
• 450 g carrots;
• 1.5 tbsp. l. semolina;
• 85 g low-fat sour cream;
• 75 ml of 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 will not work for a separate diet, since there are proteins, fats, carbohydrates. Calorie content 130 kcal. The dessert is hearty and healthy. Children like it very much. Suitable for a sparing diet and for those who suffer from diseases of the pancreas, intestines. Carrots and apples add sweetness to the dish, so you don't need to add any sweetener.

The dessert is called a roll conditionally, because you don't have to spin anything. Just shape the dough into a log shape before baking. The mixed ingredients will look very beautiful in the cut. According to many apple diet recipes, the dessert is prepared quickly and effortlessly. This dessert roll is no exception. The baking time is only 20 minutes.

• Peel the carrots, wash, grate coarsely.
• Pour milk into a skillet and add grated carrots.
• Simmer until soft.
• Peel the skin off the apples and rub them in the same way.
• Put them in a skillet with carrots, stir.
• Slowly pour semolina into the mass, stirring constantly.
• After 10 minutes of stewing, turn off, then refrigerate.
• With a mixer or whisk, beat the egg (with sweetener) until creamy.
• Pour the egg mass into the chilled carrot and apple dough.
• Line the baking sheet with baking paper to prevent the roll from burning.
• Spread the mixture onto the paper and shape into a rectangular shape.
• Pour sour cream over the roll.
• After roasting at 180 degrees, remove from the oven and serve.

Apple pie without flour, eggs and butter

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

This original dietary apple pie does not need to be baked. It belongs to cold desserts. For a strict diet, it cannot be used, but with a carbohydrate or vegetarian diet, you can afford a small piece. This dish is called a pie conditionally, but in appearance and taste, it may surpass any baked goods. It can be used during fasting as the recipe does not contain butter, milk, or eggs.

• Peel 12 dates and mash with a fork or chop in a blender.
• Chop the walnuts and mix with the dates.
• Refrigerate 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.
• We begin to make the filling for the pie.
• Peel the apples and cut into cubes.
• Sprinkle 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 in a small plate, 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, flatten.

Cottage cheese and apple pie with oatmeal

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

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

• Put the cottage cheese in a bowl and knead it with a fork.
• We break the eggs into a mass, add soda or baking powder, stir.
• Pour in oatmeal.
• 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.
• Top with the fruit slices in rows or rounds, depending on the shape of the baking sheet.
• Spread the sour cream over the apples over the entire surface.
• Place in the oven for 30 minutes.

Bulk Apple & Plum Pie

• 300 g apples;
• 300 g plums;
• 200 g corn flour;
• 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 olive oil;
• sweetener to taste.

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

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

Diet Apple Cookies

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

When making dietary apple desserts, it's 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 content 135 kcal. Oatmeal and apple diet cookies are prepared for 30 minutes in the oven. Preheat it to 180 degrees.

• Pour kefir over the oatmeal.
• Insist 50 minutes until they soften.
• Grate the apples.
• Place in cheesecloth or a sieve and squeeze the juice out a little.
• Combine the cereal with the puree.
• Add honey and vanillin.
• Place baking paper on a baking sheet.
• Shape cookies and place on a baking sheet, you can use tins.

Light manna with apples

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

If we consider apple diet recipes, then manna is one of the 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 cake-shaped dish, bake several cakes, put them on top of each other, greased with sour cream and sugar substitute. Diet manna with apples is baked for about 40 minutes. It will be a great way to treat the family for tea.

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

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