5 diet and low-calorie sugar-free desserts

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What healthy desserts can you make at home?

Desserts and sweets from the store can be a dangerous calorie trap with sugar and fast carbohydrates. But fear not, the love of brownies can be safe. Delicacies without harm to health and figures can be prepared independently.

Honeycake free of gluten, fat and sugar

You need:

for cakes:

  • rice flour – 150 g;
  • honey – 50 g;
  • butter (can be replaced with ghee) – 20 g;
  • soft cottage cheese (0%) – 40 g;
  • egg – 1 pc.;
  • baking soda – 1/2 tsp;

for cream:

  • cottage cheese soft 0% – 470 g;
  • sugar – 10-15 g.

Photo: www.istockphoto.com

Melt honey with butter in a water bath. Add baking soda, stir gently. After increasing the volume, remove the mass from the fire and let it cool. Add an egg and soft cottage cheese to the mixture, sift the flour and knead an elastic, non-sticky dough. We remove it for 30 minutes in the refrigerator.

Then divide into seven equal parts, roll out very thin circles. We leave the trimmings directly on the baking sheet, they will be needed for sprinkling. We send the cakes to the oven for 4-5 minutes at 180 degrees.

We mix all the ingredients for the cream and assemble the cake, alternating cakes and cream. We make the topping from pieces of cake, ground in a blender. Done!

Raspberry marmalade

You need:

  • raspberries – 250 g;
  • dates – 4 pcs.;
  • agar-agar – 2 tsp

Photo: unsplash.com/@agumeniuk

Separate the dates from the pits, pour boiling water and leave for an hour. Then remove the skin and grind with a blender. Mash raspberries with a fork, mix with 30 g of date paste and agar-agar.

We heat the mixture over low heat for 5-7 minutes, stirring gently. Let cool, put on silicone molds and put in the fridge for 30-60 minutes.

Nut-free souffle cake “Raspberry mood”

You need:

for a 20 cm cake:

  • sunflower seeds – 100 g;
  • pumpkin seeds – 50 g;
  • dates – 100 g;
  • coconut flakes – 50 g;
  • coconut oil – 1 tbsp. l.;

for mousse:

  • green buckwheat (about eight hours in advance and rinse well) – 400 g;
  • raspberries – 250 g;
  • freshly squeezed lemon juice – 1.5 tbsp. l.;
  • maple syrup – 100 ml;
  • oat milk – 270 ml;
  • agar-agar – 2 tsp

Photo: unsplash.com/@dilja96

Mix sunflower seeds, pumpkin seeds, dates, coconut flakes in a blender, then add coconut oil. We spread it on a form covered with film and send it to the refrigerator for 10-15 minutes.

In a blender, blend green buckwheat, maple syrup, raspberries and freshly squeezed lemon juice. Separately mix oat milk and agar-agar, bring to a boil and keep on fire for another four minutes to activate the agar-agar. Pour the mixture into the blender until the main mass and beat.

Pour the finished mousse over the base and leave in the refrigerator for five hours. The dessert itself should also be stored in the refrigerator.

piece of milk

You need:

for the biscuit:

  • egg – 4 pcs.;
  • almond flour – 65 g;
  • cocoa powder – 2 tbsp. l.;
  • sweetener erythritol – 200 g;
  • soda – 1/2 tsp

To fill in:

  • fat cream 33% – 200 ml;
  • mascarpone cheese – 100 g;
  • sugar for taste;
  • vanilla extract to taste;
  • gelatin (agar-agar) – 10 g.

Photo: unsplash.com/@moniqa

Gelatin is soaked and allowed to swell, and then dissolves on fire. Beat eggs with sugar until stiff peaks. Add flour, cocoa powder and baking soda, mix well.

We spread the dough in a form, the bottom of which should be covered with parchment paper. We send it to the oven for 35-40 minutes at 180 degrees. Leave to cool. Roll cheese with cream and sugar, add cooled gelatin and mix.

We remove the cream in the refrigerator for 30 minutes. Cut the biscuit in half and collect the slices. We send it to the refrigerator for at least an hour.

Chocolate chip potato

You need:

  • ripe bananas – 2 pcs.;
  • eggs – 2 pcs.;
  • cocoa powder – 30 g;
  • whole wheat flour (can be replaced by rice) – 30 g;
  • erythritol – 1 tsp;
  • baking powder – 0.5 tsp;
  • peanut butter – 1 tsp

Photo: unsplash.com/@towfiqu999999

Mash bananas into puree. Add eggs and sugar, flour, cocoa and baking powder to the puree. Mix with a whisk until smooth. Pour the tea into a baking dish and send it to the oven for 20 minutes at 180 degrees.

Put the finished biscuit in a blender bowl and grind to a sticky mass. Add nut butter and stir. We form cakes, roll the whites in cocoa powder – you’re done!

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