Small Cottage Cheese Soufflé for One
This light, creamy cottage cheese soufflé is a gentle sweet treat you can make in a single ramekin. It uses simple pantry ingredients and a quick blender step to keep the texture soft and easy to eat. You can enjoy it warm or chilled. If you liked a soft cottage cheese dessert before, this is a slightly fluffier take that still feels comforting and small-portion friendly.
This recipe is written for one person, or two if you prefer a smaller serving each. The steps are short and require only one bowl and a blender (or an immersion blender), which keeps cleanup easy.
Because the base is cottage cheese and eggs, the soufflé sets into a tender, spoon-ready texture — perfect if you want something soft without a lot of fuss. If you want a similar chilled option, see the gentle cottage cheese dessert linked below for another small-portion idea: gentle cottage cheese dessert.
Ingredients You’ll Need
- 1/2 cup (120 g) small-curd cottage cheese
- 1 large egg plus 1 egg white (separate)
- 1 tablespoon honey or maple syrup (adjust for sweetness)
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, for brightness)
- 1 teaspoon cornstarch (helps stability)
- Butter or nonstick spray for the ramekin
- Fresh berries or soft fruit compote, for serving (optional)
You can serve this cottage cheese soufflé with a small side of soft fruit compote, plain yogurt, or a slice of soft, lightly toasted bread if you like.
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C). Butter a 6-8 ounce (180–240 ml) ramekin and set it on a baking sheet.
- In a blender or food processor, combine the cottage cheese, egg yolk (reserve whites), honey, vanilla, lemon zest, and cornstarch. Blend until very smooth and creamy so the texture is silky.
- In a clean bowl, whisk the egg white to soft peaks. Fold one-third of the whipped white into the cottage cheese mixture to loosen it, then gently fold in the rest to keep air for a light rise.
- Spoon the mixture into the prepared ramekin and smooth the top. Place the ramekin on the baking sheet and bake for 18–22 minutes, or until the top is lightly golden and the center is just set.
- Let it cool for 3–5 minutes. Serve warm with berries or a spoonful of yogurt, or cool completely and refrigerate for up to 24 hours if you prefer it chilled.
Tips and Easy Variations
Texture and substitutes
- Blend the cottage cheese very well or use smooth ricotta for a creamier base.
- Add a tablespoon of milk to make the mixture even silkier and softer.
- For an egg-free option that still feels creamy, try a chilled cottage cheese parfait instead.
Make it lighter for digestion
- Use low-fat cottage cheese and reduce the honey to 2 teaspoons for a gentler option.
- Replace sweetener with mashed banana or a few drops of liquid stevia if you need to cut sugar.
- If advised by a health professional, reduce or omit added sweetener entirely.
Flavor swaps and scaling
- Fold in a tablespoon of jam, a pinch of cinnamon, or a splash of orange extract for variety.
- Increase lemon zest for a brighter citrus note.
- Double the recipe and bake in two ramekins or a single 10-ounce dish; add a few minutes to baking time if using a larger dish.
Quick gentle-eating tips
- Serve warm to keep the texture soft and easier to chew.
- Blend thoroughly for a smooth, spoon-ready consistency.
- Choose low-fat dairy and reduce sweetener if you need a lighter option.
Storage and Leftovers
Fridge
Store covered in the refrigerator for up to 48 hours for best texture and flavor.
Freezer
Freezing is not recommended because it changes the texture and can make the soufflé watery when thawed.
Reheating
Reheat gently in a low oven (300°F / 150°C) for 5–8 minutes or microwave on low power for 20–30 seconds. Let chilled dishes sit a few minutes at room temperature before reheating.
Conclusion
Give this cottage cheese soufflé a try when you want a small, gentle dessert with soft texture and simple steps. It’s quick to make, easy to eat, and fits well into a one- or two-serving routine.
Experiment with the flavor swaps or use smooth ricotta if you prefer an even creamier result. This recipe is forgiving and works well as a comforting, small-batch dessert.
FAQ
Can I make this without a blender?▶
Yes. Press the cottage cheese through a fine sieve or whisk very well until smooth, then continue with the recipe as written.
Can I freeze leftovers?▶
Freezing changes the texture and is not recommended. Eat leftovers within 48 hours for the best texture and flavor.
