Mango pudding. Step by step recipe with photos. Recipes for puddings for children Kefir pudding with semolina

How to please a child? Make delicious baby puddings the best recipes: with semolina, apple, banana! Children will be delighted!

• one apple,
• 1 teaspoon semolina,
• 1 tsp sugar (can be replaced with fructose),
• 1 tsp butter,
• 1 st. a spoonful of breadcrumbs,
• one egg,
• 1 st. a spoonful of sour cream.

For this recipe, it is better to take a sweet and sour apple. Wash the fruit under running water, peel, remove the core and grate on a coarse grater.

Add an egg to the apple and semolina sifted through a sieve.

Add sugar, because babies are known to be very sweet. If you replace sugar with fructose, then it will only benefit the little one.

Now add sour cream. Due to sour cream and semolina, our pudding will be not only healthy, but also satisfying.

Mix all ingredients thoroughly.

We take a small mold, a mold for baking muffins is quite suitable. Grease it with butter and sprinkle with breadcrumbs.

We spread the future pudding in a mold and send it to the oven for 15 - 20 minutes.

After the specified time, we get such a beauty.

Recipe 2: cottage cheese pudding for a child (step by step)

Appetizing and nutritious pudding made from cottage cheese will be a great option for a morning snack. Such tasty dish sure to please both children and adults. Cottage cheese pudding is prepared in the oven in heat-resistant molds.

• Fat-free cottage cheese - 90 g
• Semolina - 1 tbsp. a spoon
• Sugar - 2 teaspoons
• Chicken egg - 1 pc.
• Vanillin - to taste
• Baking powder for dough - 0.5 tsp
• Butter - 1 piece (for greasing the mold)
• Powdered sugar - 0.5 tsp
• Berries for garnish (optional)

According to the list of ingredients, we prepare the necessary products for making cottage cheese pudding in the oven.

How to cook cottage cheese pudding in the oven: This recipe uses fat-free cottage cheese. Transfer it to a suitable bowl and mash with a fork. If the cottage cheese is granular, then it is recommended to rub it through a sieve.

We add the declared rate of semolina to the cottage cheese.

The next ingredients for cottage cheese pudding are granulated sugar and vanillin for flavor.

To the products in a bowl, break one chicken egg.

Do not forget to add baking powder for the dough.

We arm ourselves with a mixer, beat the ingredients in a bowl. We shift the resulting soft curd mass into a mold, which we grease with butter.

We bake cottage cheese pudding in the oven at 170 degrees for 20-25 minutes. Do not open the oven door during the process. In this case, the pudding will turn out airy.

Sprinkle the finished cottage cheese pudding with powdered sugar.

If desired, when serving, decorate the curd pudding with fresh berries.

Recipe 3: Baby Semolina Pudding (Step by Step Photos)

semolina pudding can be a great alternative to semolina. Many children do not like semolina porridge, but they eat semolina pudding with great pleasure.

If for some reason you do not drink milk, then you can cook semolina porridge in water. Semolina pudding without milk, on water will be more dietary than on milk, but not so fragrant, without a pronounced creamy taste.

Many young mothers want to please their baby delicious dessert and looking for a recipe for semolina pudding like in kindergarten. This is the recipe I want to offer you today. Semolina pudding, a step-by-step recipe with a photo of which is presented below, can be eaten both warm and cold. When chilled, it tastes better, but this is already an amateur.

• Milk - 2 cups
• Semolina - 150 gr.,
• Sugar - 4-5 tbsp. spoons,
• Salt - a pinch
• Vanillin - 1 package,
• Eggs - 1 pc.,
• Corn starch (possibly potato starch) - 1 tbsp. a spoon.

After all the ingredients are prepared, you can start making semolina pudding. Pour milk into a saucepan. Put on the stove.

As soon as it boils, add semolina in small portions, while constantly stirring the porridge so that the cereal does not seize in lumps.

Boil thick semolina. Take it off the stove and let it cool down. During this time, it will become even thicker. Transfer the semolina to a bowl.

Add sugar and salt. In principle, these ingredients can be added directly during the cooking of semolina, this is not so important.

To make semolina pudding fragrant, add vanillin or vanilla sugar.

Beat in an egg.

Follow it with potato or corn starch.

Thanks to the starch and egg, semolina pudding will rise well during baking. Mix the semolina pudding mass thoroughly.

Prepare a baking dish. Lubricate it with a piece of butter or vegetable oil. Put the mass into the form. Some recipes recommend brushing the surface of the semolina pudding with a beaten egg to get a golden crust, but even without it, the crust will still turn out. Preheat the oven to 190C.

Place the form on the middle shelf. Bake the semolina pudding in the convection oven for about 30 minutes. The finished pudding should rise by about a third or more.

leave it out of the oven. Let cool. After cooling, refrigerate for 5-7 hours. During this time, the pudding will become denser and can be cut into portions. Depending on the form in which it was baked, cut it into cubes or triangles.

Serve semolina pudding with jam, jam, milk, berry or fruit jelly, syrup or condensed milk. Ideally, sweet semolina pudding is best suited with sour types of jams and jams that balance the taste. For children, semolina pudding is best poured with milk jelly.

Good appetite!

Recipe 4: Rice Pudding for a One Year Old

It is very important that the baby's first food after breast milk has a delicate texture. Such food is easier to digest and easier to digest by the imperfect digestive system of the child. That is why various puddings are so good. It's no longer grated, creamy puree, but it's not solid food either. One of the first puddings on the baby's menu is rice pudding.

Cooking pudding from rice and an apple for a baby.

• rice - 35-40 grams;
• water - 100 ml;
• 1 medium apple;
• milk - 200 ml;
• egg - 1 piece;
• sugar (optional) - 10 grams;
• butter - 5 grams.

Boil the prepared rice in water.

Add milk and half the sugar to the cooked rice.

Boil the porridge to a state of slurry, it should be viscous and quite thick. Separate the protein from the yolk.

Whip the protein into a thick foam.

Mix the yolk with the rest of the sugar. Peel the apple and chop on a grater.

Pour the yolk grated with sugar and grated apple into the prepared milk rice porridge.

Stir. Carefully fold in the beaten egg white. Place the mixture in a steamer mold greased with oil.

Cook 20 minutes.

Rice pudding can also be cooked in a slow cooker on the "baking" mode. For children from one and a half years old, the pudding can be baked in the oven until golden brown.

Recipe 5: semolina pudding like in kindergarten

Many of us fondly remember kindergarten and the dishes that were prepared there. Semolina pudding, one of the "those" tastes of childhood.
Usually children do not like semolina, but such pudding is often consumed on both cheeks.

Delicate, moderately dense with an unobtrusive taste, complemented by jelly, sour cream sauce, condensed milk or jam - this is a great option for breakfast.

• Milk: 1 liter
• Semolina: 150 - 200 gr.
• Eggs: 2 pcs.
• Flour: 2 tbsp
• Sugar: 4 tbsp.
• Salt: to taste.
• Vanilla or vanilla sugar: optional.

We cook thick semolina porridge. Each for such porridge may have its own proportions and cooking time. I often use yesterday's semolina. Add 3 tbsp. sugar, salt and vanilla.

Beat the eggs in a good foam, with 1 tbsp. Sahara.

Add the flour to the beaten eggs, gently fold it in with a spatula.

Mix the egg mixture into the porridge.

We grease the form with oil, I sprinkled the form with breadcrumbs a little.

We spread the semolina in the form. Lubricate it with yolk.

We put to bake in a preheated oven to 180-200C, for about 30-35 minutes. Vary the baking time according to your oven, you may need a little more or less time. It is best to bake until a beautiful, ruddy crust forms on top, my pudding is ready, but I did not finish it until the crust. We take out the pudding and leave it alone, cool for 2-3 hours or overnight in the refrigerator.

We cut the finished pudding and serve it to the table with your favorite sauce.

In kindergarten, such puddings are usually served with jelly or sweet, sour cream sauce. pudding can be warmed up a little before use or eaten chilled. Good appetite!

Recipe 6: pudding in a slow cooker for a child

It is not so easy to please a child with breakfast, especially when it comes to a child aged 3-5 years. As a rule, it is at this age that we first encounter the problem of food, if earlier child he just might not want to eat, but now he is already starting to sort out what he would like, and what he would like to refuse.

We decided to offer you a recipe for making cottage cheese and banana pudding. This gentle, airy mass should please your baby and most likely will cope with the task of a hearty breakfast. In addition, banana goes well with cottage cheese. Bananas are healthy and rich in potassium, and cottage cheese, in turn, contains calcium, which is so necessary for a growing body.

Children's cottage cheese and banana pudding in a slow cooker, the recipe of which is proposed today, is offered to children from 10 months and is designed for 2 servings.

• cottage cheese - 200 grams;
• semolina - 1 tbsp. a spoon;
• banana - 1 pc. ripe;
• breadcrumbs - 1 tbsp. a spoon;
• salt - a pinch;
• egg - 1 pc.;
• granulated sugar - 2 tbsp. spoons;
• lemon juice.

Let's get the blender ready. We put one ripe banana and a couple of drops of lemon juice in its bowl, chop the contents using a special nozzle (loading). Then add cottage cheese to the crushed mass - 200 grams.

Grind the mass again, but with cottage cheese. There should not be a single lump left; the mass for baby pudding should be airy and homogeneous.

Add here in the container to the banana with cottage cheese 1 tbsp. a spoonful of semolina. Mix everything thoroughly. Put the mass in a separate container. We need a blender for further actions.

Crack one egg into a deep bowl. Let's add a pinch of salt here. And carefully, with the help of a mixer, bring the egg to foam.

Then carefully pour the beaten egg into the banana mass. Using a table boat, mix all the contents very carefully.

Prepare containers for baking cottage cheese-banana pudding in a slow cooker. We decided to use silicone molds. Let's fill them up to the top with mass.

And carefully install our pudding molds into the Philips multicooker bowl. Close the lid of the multicooker and use the "menu" button to set the "oven" mode. We choose the temperature regime of 180 degrees, the baking time is 30-35 minutes.

Serve ready-made cottage cheese-banana soufflé with any sweet sauce or chocolate. Can also be served with jam.

Good appetite! Let your kids enjoy sitting at the table!

Recipe 7: Pudding for Kids with Banana and Cottage Cheese

• egg 2 pcs.
• sugar 3 tbsp
• cottage cheese 200 g
• semolina 2 tbsp
• yogurt 2 tbsp
• vanilla sugar ½ tsp
• banana ½ pc.
• jam to taste

Separate whites from yolks.

Add sugar to proteins.

Whisk into a fluffy foam.

Add cottage cheese, semolina, vanilla sugar, natural yogurt (Greek can be) to the yolks.

Grind until smooth.

Add protein mass.

Banana cut into slices or optionally.

Grease molds with melted butter. Lay the banana slices on the bottom. Spread the curd mixture over 2/3. Flatten the top. The pudding will rise a lot in the oven and needs space.

Bake at 180 degrees in a preheated oven for 30 minutes.

As it cools, the curd pudding will fall off, as it should. To serve, put the English dessert on a plate or leave in molds. Serve the pudding with sour cream and your favorite jam. Bon Appetit.

Technological map of cottage cheese pudding No. 235.

Cooking technology.

Rinse the raisins, pour boiling water over, drain the water and pour on a napkin, thereby drying it a little. I added 30 grams, because for some reason my children do not like raisins. 60 is quite a lot.

Pour semolina into a mug and pour it with fairly hot boiled water (about 50 grams). Mix vigorously here. This is necessary so that the cereal swells and then does not crack on the teeth with dry crumbs.

Set aside 5 grams of butter to grease the mold, melt the rest.

About the egg. For this amount of cottage cheese, according to technology, 30 grams of an egg should go. It's sooo little. Therefore, I took an ordinary egg, weighing 67 grams.

Divide it into yolk and protein. Then they write - grind the yolk with sugar. Even my yolk (and it is larger than suggested) is not very realistic to grind with 50 grams of sugar, since this turns out to be a tinted sugar mass. So I just advise you to add the yolk and sugar to the bowl with the curd.

Further there semolina, melted butter and vanillin. A little about the last one. I don't have the original (which needs to be diluted in hot water), only vanilla sugar, so I just added an extra teaspoon of vanilla sugar. Mix everything well.

Turn on the oven at 200".

Grease the form with butter and sprinkle with breadcrumbs. They will take about a tablespoon.

Let's get to the proteins. They need to be beaten white until we get dense peaks. I always beat at the maximum speed of the mixer, about three minutes.

In three steps, mix our proteins into the curd from top to bottom, gently and vigorously. Put the curd mass in a mold, level it and brush with sour cream on top. Put in the oven for about 30 minutes.

Technological map of apple sauce No. 362.

Cooking technology.

Now the sauce. Apples are taken with a peel, but I would say that only homemade, proven apples can not be peeled. Cut out the core and stem. 100 grams are already clean pieces of apples.

Pour water into a saucepan, bring to a boil and add apple slices. Cook over low heat covered for about 5 minutes.

Take 50 grams of liquid from apples, cool it so that it is only warm and stir starch in it. No corn - take the potato.

Remove the apples from the heat and use a blender to puree everything into a single mass. If you see that some skins still remain, just strain the sauce through a sieve. Pour back into the saucepan, add sugar, lemon juice, bring to a boil again. Whisking continuously, add starch.

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Pudding is a traditional English dessert based on eggs, cereals, milk, cottage cheese, flour and fruit. There are many variations of this dish, differing in combinations of ingredients and cooking methods. Only its delicious taste remains unchanged.

site shares the most interesting pudding recipes, which are also easy to perform.

Pudding with blackcurrant and cherry

Ingredients:

• ½ cup cherries
• ½ cup blackcurrant
• 2 tbsp. l. cornstarch
• 2 tbsp. l. sugar (preferably cane)

Cooking:

1. Rinse currants and cherries with water. Remove pits from cherries.
2. Mix cherries with sugar. Add blackcurrant. Put the mass on the stove and bring to a boil.
3. Dilute corn starch in water and pour into the mass. Stir and simmer for about 1 minute until thickened.
4. Pour into molds, cool and refrigerate until set. To serve, garnish the pudding with any dark berries.

Semolina with raisins

Ingredients:

• 80 g semolina
• 500 ml milk
• 120 g sugar
• 1 egg
• 120 g raisins

Cooking:

1. Soak raisins in a bowl of warm water. Boil milk, adding 65 grams of sugar, pour semolina and cook for 5 minutes over low heat, stirring constantly. Remove from fire.
2. Add raisins, but leave a little for garnish. Beat the egg in a separate bowl, adding a little of the mixture from the pan. Pour this mixture into a saucepan and mix thoroughly.
3. Prepare the caramel by melting the remaining sugar in a saucepan over low heat. Pour it into a baking dish. Pour semolina porridge with egg on top and bake in an oven preheated to 140 ° C for 25 minutes.
4. Allow the pudding to cool slightly before inverting onto a plate. Garnish with raisins or fruit pieces.

Crimson

Ingredients:

• 300 g rice
• 2 glasses of milk
• 50 ml cream
• 25 g gelatin
• 100 g ice cream
• 2 cups raspberries (you can use frozen)
• 1 cup of sugar

Cooking:

1. Soak gelatin. Rinse rice and boil until tender in three glasses of water. Cool and mix with milk, cream and melted ice cream.
2. Put the mixture on low heat and warm for 15 minutes.
3. Strain the soaked gelatin, mix with half the sugar and pour into the rice-milk mass. Mix, pour into molds and refrigerate.
4. Rub the raspberries with the remaining sugar. If desired, you can add a little cognac to the sauce. When serving, drizzle the chilled pudding with raspberry sauce and garnish with fresh berries.

Chocolate

Ingredients:

• 400 ml milk
• 2 tbsp. l. Sahara
• 2 tbsp. l. cocoa
• 2 tbsp. l. ground hazelnuts (optional)
• 2 tbsp. l. starch (preferably corn starch)

Cooking:

1. Heat the milk over low heat so that it is very warm, but not yet hot.
2. Remove milk from heat, add all ingredients. Beat thoroughly for about 5 minutes until a homogeneous mixture without lumps.
3. Return mixture to fire. Bring to a boil while continuing to stir. Boil for 1 minute, then pour into molds.
4. Let cool and refrigerate for 2-3 hours.

Citric

Ingredients:

• ¼ cup flour
• 2 lemons
• 1 glass of milk
• 2 eggs
• ¾ cup sugar
• ½ tsp salt

Cooking:

1. Separate eggs into yolks and whites. Grate lemon zest, squeeze juice. Lemon without zest cut into rings.
2. Mix flour, sugar, lemon zest (2 tablespoons), salt, egg yolks, lemon juice (¼ cup), milk.
3. Beat the whites so that they do not settle. Add to dough and mix gently.
4. Divide the mixture into 4 portions and pour into portion molds. Put on a baking sheet. Pour into the bottom of the pan hot water about 1 cm. Put the pudding in an oven preheated to 180 ° C for 35-40 minutes.
5. Finished puddings can be garnished with lemon zest and lemon rings.

Curd

Ingredients:

• 400 g cottage cheese
• 400 ml heavy cream
• 4 eggs
• 1 lemon
• 6 art. l. Sahara
• 4 tbsp. l. flour
• 1 st. l. vanilla sugar
• creamy margarine for mold

Cooking:

1. Whisk the eggs. Add regular and vanilla sugar to them. Beat again until thick foam.
2. Add cottage cheese, cream, flour and zest of one lemon. Mix.
3. Grease molds with margarine. While stirring, pour the mixture.
4. Bake the pudding in the oven at 175°C for 40-50 minutes.
5. Serve with fresh berries, dried fruit or jam.

Cherry

Ingredients:

• 2-3 cups pitted cherries (can be made from compote or frozen)
• 1 cup of sugar
• 1 cup flour
• ½ cup milk
• 10 g baking powder for dough
• 40 g butter
• 1/4 tsp nutmeg
• 1 pinch of salt

Cooking:

1. Sprinkle cherries with sugar (2 tbsp.) Add half of the flour. Mix carefully with a spoon. Transfer the mixture to a baking dish.
2. Sift the remaining flour. Mix it with sugar, baking powder and salt.
3. Separately combine milk and melted butter. Whisking constantly, add dry ingredients and beat until smooth.
4. Spread the batter over the berries. Mix the remaining sugar with the nutmeg and sprinkle over the surface of the pudding.
5. Bake in the oven at 180 ° C for about 50 minutes (to form a golden, dense crust).

Lactic

Ingredients:

• ½ l milk
• 1-2 eggs
• 2 tbsp. l. Sahara
• 2 tsp vanillin or vanilla beans
• 2 tbsp. l. starch
• syrup (to taste)

Cooking:

1. Pour 400 g of milk into a saucepan, put on a small fire and dilute in it, stirring, sugar and vanilla. Boil.
2. Dilute the starch in the remaining cold milk, add the yolk (yolks, if the eggs are medium-sized) and gradually pour, stirring all the time, the yolk-starch mixture into a saucepan with milk and sugar.
3. Boil. Cook, stirring, 1-2 minutes. Remove from stove. If desired, add syrup for flavor.
4. Pour the hot mass into molds, after rinsing them with cold water. Cover with foil or film. Put in refrigerator. It can also be used hot as a cream for sweet dishes.

Rice with strawberry sauce

Ingredients:

• 150 g rice
• 500 ml coconut milk
• 3 art. l. coconut flakes
• 250 g strawberries
• 30 g sugar

Cooking:

1. Boil the rice in boiling water until half cooked (about 10 minutes), drain the water.
2. Put the rice back into the pot, pour over the coconut milk, add the shredded coconut. Cook over low heat, stirring regularly, 10-15 minutes. During this time, the milk should not evaporate completely.
3. While the rice is cooking, prepare the strawberry sauce. To do this, grind strawberries in a blender, add sugar and mix thoroughly.
4. Divide the rice pudding into glasses, top with the strawberry sauce and refrigerate for at least an hour. Garnish with strawberries when serving.

pistachio

Ingredients:

• 35 g pistachios
• 50 g brown sugar
• 235 ml milk
• 1 egg
• 1 st. l. cornstarch
• 1 st. l. butter
• 1 st. l. water
• 1 pinch of salt

Cooking:

1. Grind 25 grams of pistachios in a blender, add 2 tablespoons of sugar and water and continue to beat until a paste forms.
2. Pour the mixture into a saucepan and add milk. Heat the mixture, stirring constantly.
3. In a small bowl, mix 2 tablespoons of sugar, egg yolk, cornstarch and salt. Add some hot milk to make it easier to mix. Pour the mixture into a saucepan with milk and pistachio paste.
4. Continue cooking, stirring constantly, until the mixture thickens. Remove from heat and add butter. Whip until butter melts.
5. Pour the pudding into molds and leave to cool for at least 4 hours. Decorate with the remaining pistachios before serving.

Chocolate avocado pudding

Ingredients:

• 4 avocados
• ¼ cup coconut milk
• 4 tbsp. l. cocoa powder
• 60 g dark chocolate (80%)
• 3 art. l. honey
• 1 pinch of vanilla
• 1 pinch of salt
• coconut flakes (to taste)
• chocolate chips (to taste)

Cooking:

1. Blend avocado pulp in a blender.
2. Melt chocolate and cocoa powder in coconut milk, add vanillin, honey, salt.
3. Mix ingredients until smooth. To make the dessert thicker, put it in the refrigerator for several hours.
4. Garnish pudding with shredded coconut before serving. chocolate chips.

Banana protein

Ingredients:

• 1 liter of milk
• 4 eggs
• 350 g sugar
• 4 tbsp. l. (heaping) flour
• 2 bananas
• 50 g milk chocolate for sprinkling
• vanilla or nutmeg to taste

Cooking:

1. Mix flour, sugar (150 g) and nutmeg (vanillin is possible).
2. Bring milk to a boil, but do not boil. Switch off and let cool slightly.
3. Separate the whites from the yolks. Whisk the yolks with a whisk or fork. Mix with ¼ of warm (but not hot) milk.
4. Add the previously prepared dry mixture and stir so that the mass does not clump. Combine it with the remaining milk. Bring to a boil and simmer for a few minutes until thickened over low heat.
5. Beat egg whites with sugar until stiff. Slice bananas.
6. Divide some of the pudding into glasses. Put slices of bananas on top, protein cream on bananas, then bananas again. Finish off with the rest of the pudding. Decorate with chocolate chips. Put in the refrigerator for several hours.

Strawberry parfait pudding

The pudding is actually prepared from the same products as semolina porridge (milk, sugar and cereals). To make the casserole rise and brown, an egg and starch are introduced into it. If the child is not allergic, raisins or cocoa powder can be added to the ingredient list. It is most convenient to bake in a small form, greased with oil and sprinkled with breadcrumbs - it is easier to remove the pudding from it.

You can serve it warm or cold - it's up to you. The pudding is dense, cuts well and holds its shape. It is moderately sweet, so a serving can be generously sprinkled with powdered sugar, poured with condensed milk, honey or syrup. We enjoyed it with apricot jam and ice cream.

Total cooking time: 50 minutes
Cooking time: 30 minutes
Yield: 6 servings

Ingredients

• semolina - 120 g
• sugar - 3 tbsp. l.
• vanilla sugar - 1 tsp or vanillin - on the tip of a knife
• salt - 1 chip.
• 2.5% milk - 500 ml
• chicken egg - 1 pc. + 1 yolk
• butter - 20 g + 10 g for greasing the mold
• cornstarch - 1 tbsp. l.

Cooking

Let the dessert cool, then refrigerate for 5-6 hours - during this time it will thicken and become more convenient for cutting. Cut into portioned cubes or triangles. Serve with jam, jam, jelly, syrup or condensed milk, you can sprinkle with powdered sugar. Happy tea!

Ingredients:

• 0.5 l. milk
• 5 tablespoons semolina
• 1 tablespoon sugar (to taste)
• Small pinch of salt
• ½ sachet of vanilla sugar
• 1 chicken egg
• 1 tablespoon butter
• Oil and crackers for greasing the mold.
• As a gravy - jam, topping, sour cream, etc.

How sometimes you want to cook something original and tasty. And if it is also healthy dish, then a decision is made to please yourself and your loved ones. Very welcome in
Every family has delicious sweet pastries. Both adults and children love it, so we, the housewives, have to turn on our culinary imagination and create something special and useful.
Oddly enough, baking does not always require a lot of time and money. From ordinary products that are always at hand, you can bake wonderful products. Among these is a recipe for semolina pudding. Having prepared it, we can feed the child and at the same time give him a tasty treat.
If you like this option, then we will prepare the products.

Semolina pudding - Cooking with photo: