Maintaining a balanced diet does not mean giving up the pleasure of enjoying a good dessert. With smart choices, you can reduce calories, sugar and fat without compromising flavor, even during the holidays. Below we’ve rounded up five recipes that are easy, refreshing and perfect for those who want to sweeten without going overboard.
1. Light passion fruit mousse
Ingredients:
1 envelope of unflavored gelatin
1 cup (tea) of water
Pulp of 4 seedless passion fruits
3 tablespoons of light cream
1/2 cup (tea) oven and stovetop sweetener
Syrup
Pulp of 4 passion fruits with seeds
1 teaspoon (coffee) of cornstarch
1/2 cup (tea) cold water
4 tablespoons oven and stovetop sweetener
Preparation method:
In a saucepan, combine the gelatin and water and heat over low heat until dissolved.
Let cool and add the pulp, cream and sweetener.
Using a mixer, beat the egg whites and gently add them to the passion fruit cream.
Place on a plate and refrigerate for 3 hours.
For the syrup, in a saucepan, heat the pulp with the seeds and cornstarch dissolved in water over medium heat.
Stir until it thickens.
Let cool and add the sweetener.
Pour the syrup over the mousse and serve.
2. Diet milk pudding
Ingredients:
1 and 1/2 cups (tea) powdered milk
1 and 1/2 cups hot water
1 cup oven and stovetop sweetener powder
1 cup of milk (tea)
1 teaspoon of vanilla essence
4 eggs
Syrup
4 tablespoons of fructose
Preparation method:
Sprinkle the fructose into a mold with a 20 cm diameter hole in the middle and place it directly on the stove, over low heat.
Let it melt and form a golden syrup. Book.
In a blender, beat the milk powder, water and sweetener until completely dissolved.
Add the milk, essence, eggs and beat until combined.
Pour the syrup into the mold and place in a bain-marie in a preheated medium oven for 1 hour or until the syrup is set.
Remove, let cool and refrigerate for 4 hours.
Unmold and serve.
3. Black Forest Diet Cake
Ingredients:
4 eggs (whites and yolks separated)
1 cup oven and stovetop sweetener powder
4 tablespoons of margarine
1 and 1/2 cups (tea) milk
6 tablespoons of cocoa powder
3 cups (tea) of wheat flour
1 tablespoon of baking powder
Margarine and wheat flour for greasing
Fresh cherries and diet milk chocolate shavings for decoration
Garnish and garnish
500 g chilled crème fraîche
5 tablespoons oven and stovetop sweetener powder
1 tablespoon of cocoa powder
1 cup diet cherry jelly
Preparation method:
Using a mixer, beat the egg whites and set aside. Using a mixer, in another bowl, beat the egg yolks, sweetener and margarine until pale.
Add milk, cocoa, flour and beat to combine. Gently mix the egg whites and yeast with a spoon.
Place in a greased and floured 24 cm diameter cake mold and bake in a preheated medium oven (180°C) for 40 minutes.
Using a mixer, beat the cold cream and sweetener until you obtain whipped cream. Divide the whipped cream into three parts.
Add the cocoa to one of them and mix. Mix the cherry jelly in the other part and leave the rest of the pure whipped cream.
Unmold the cooled cake and cut it in half, horizontally.
Place part of the dough on a plate, spread the whipped cream mixed with the jelly and cover with the other dough.
Place the cocoa whipped cream in a piping bag fitted with a medium tip and the pure whipped cream in another piping bag fitted with the same tip.
Decorate the entire side of the cake by interspersing the flavors. Decorate the top with cherries and zest. Refrigerate until ready to serve.
4. Light lemon tart
Ingredients:
250 g of ricotta puree
1 egg
3 tablespoons of wheat flour
1 teaspoon of baking powder
1 pinch of salt
2 tablespoons oven and stovetop sweetener
1 teaspoon of cinnamon powder
Margarine for greasing
Lemon zest for garnish
Filling:
2 and 1/2 cups (tea) skim milk
1/2 cup (tea) lemon juice
3 tablespoons oven and stovetop sweetener
3 tablespoons cornstarch
2 egg yolks
Preparation method
In a bowl, mix all the dough ingredients, except the lemon zest, until smooth. Butter a 20cm springform mold with a removable base and, using your hands, spread the dough over the base and sides, smoothing it with the back of a spoon. Prick the dough with a fork and bake in a preheated medium oven for 30 minutes or until it begins to brown. Remove from oven and let cool. Place the filling ingredients in a saucepan and heat over medium heat, stirring constantly, until smooth and thickened. Spread on the dough and let it cool. Refrigerate 1 hour. Unmold and serve decorated with lemon zest.
5. Light chocolate and cream pavement
Ingredients
1 tablespoon cornstarch
1 can (394 g) skim milk (use the empty condensed milk can to measure)
1 can (395 g) light condensed milk
2 tablespoons of cocoa powder
1 and a half packages (255 g) sugar-free champagne cookies
Strawberries to decorate
Syrup:
1/2 cup (100 ml) water
1 tablespoon of cocoa powder
1 tablespoon oven and stovetop culinary sweetener
2 tablespoons of chocolate liqueur (optional)
White cream:
1 tablespoon of cornstarch
1 and 1/2 cups (300 ml) skim milk
2 tablespoons oven and stovetop culinary sweetener
1 teaspoon of vanilla essence
Preparation method
Prepare the syrup by putting all the ingredients in a saucepan over medium heat until it boils. Let cool and set aside. In another saucepan, dissolve the cornstarch in the milk, add the condensed milk and cocoa and heat over low heat, stirring until thickened. Let cool and set aside.
For the white cream, in another saucepan, dissolve the cornstarch in the milk, add the sweetener and essence and cook over medium heat until thickened. Moisten the biscuit with the syrup and place it in the bottom of individual bowls or a medium baking dish. Make a layer of white cream, biscuit, chocolate cream and finish with strawberries. Refrigerate 2 hours before serving.
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