Safe cupcake: 6 light desserts
Summer is running out, fruits and berries, we ate so that we can no longer look at them. In order not to lean on the beloved, but wildly high-calorie oreo, brownies and cheesecakes in the autumn melancholy, we asked the girls who know about desserts just about everything to come up with recipes for healthy sweets - and not some strawberries in chocolate.
In the rhythm of the metropolis often do not have enough time to eat without harm to health. We came up with three simple desserts. Bar of dried fruits and nuts - a great snack for a busy day. Cake-mousse with matcha tea is easy to prepare, very delicate in taste and useful because nuts, cream, green tea, and mint are used to make it. And melon dessert. Melon is useful, but today there are few desserts where it will be the main ingredient, and all because melon is not compatible with other products, especially dairy ones. We decided to combine it with peach and coconut milk.
Melon dessert
Grind peach and melon in a blender, add half the amount of sugar and dissolved agar in mashed potatoes. Add the remaining sugar and agar to coconut milk. Pour the liquid in layers, and withstand each layer for at least 20 minutes in the refrigerator (5ºC). Yes, about agar-agar: it must be dissolved in water. 1 tsp leave the agar for 15 minutes to swell in half a glass of water, then bring the liquid to a boil, stirring constantly, the agar-agar should be completely dissolved. Then the mixture is cooled and mixed with whipped cream (the temperature of the liquids should be the same). If desired, you can use gelatin. We use agar, as it is of plant origin, and gelatin is animal. Even in agar slightly less calories than in gelatin.
Nut Snacks
Grind in a blender nuts, raisins and dates, add honey, zest and coconut oil. When the mass becomes elastic, roll the balls (can be made in the form of bars), roll on your choice in coconut chips or chopped nuts and cool at a temperature of 5ºC for two to three hours.
Cake with matcha tea and mint
For the dough, melt and cool the butter. Add chopped nuts, sifted flour and starch. Separately, beat the eggs and sugar until a strong foam is formed, mix with the flour mixture. Bake the dough for 20 minutes at a temperature of 180ºC, cool. For mousse, whip cream with powdered sugar until resistant peaks, add vanilla, divided into two parts. To one part of the cream, add tea and diluted agar, in the second - mint syrup. Put the mousse with green tea on the cooled pistachio cake, cool for 20 minutes in the refrigerator and put the mint mousse on top. Let the whole cake stand for three hours at a temperature of 5ºC, decorate with pistachios and fresh mint when serving.
I know the surest way to not get hooked on sweets - just do not have time in my life to try the classic versions of desserts. So swept past my mouth: panna cotta, many variations of cakes, lavakeyk, Belgian waffles, kronat, donat and cupcakes. I bypass the stage of “sentimental delight” from the original and immediately invent an analogue adapted for healthy eating. Thus, chocolate lavender, coconut panna cotta and three-layer bars were born. I never use sugar, white flour, butter and other dairy products in my recipes.
Coconut Panna Cotta
(for 2 servings)
In warm water, stirring constantly, dilute the agar-agar, wait until the liquid becomes gel-like, and immediately add coconut cream. Stir for another 15 seconds, add vanilla and agave syrup. In the forms for muffins put three or four berries on the bottom and pour a creamy mass on them. Put the molds in a cool place for half an hour until it thickens completely. Before serving, remove the panna cotta from the molds, turn it over on a plate and decorate with blueberries.
Three-Dried Fruit Bars
(on 1 bar)
Grind almonds in flour in a blender or coffee grinder (if you wish, you can soak the nuts in advance and remove the skin from them, so they will be easier to digest). Separately chop figs in a blender, pre-cutting the upper ends of the branches, to a state of a homogeneous paste. Mix almond flour and fig paste, divide the mixture into two parts. Grind together dried apricots and cranberries in a blender, add lemon juice. Form three identical rectangles: two from figs and almonds and one from dried apricots and cranberries, lay them in layers and even the edges with a knife.
Chocolate Lavake
(for 1 portion)
Grind the hazelnuts in a blender into flour (again, if you wish, you can soak the nuts). Remove the bones from the dates, pour boiling water over the flesh, remove the skin if desired. Beat in a blender until you get a creamy mass of caramel color and combine with nut flour. Add to the mix cocoa, vanilla seeds and salt. Stir and put into the freezer for 30 minutes. Prepare the chocolate sauce by mixing all the necessary ingredients in a blender. Take out the dough from the freezer, pinch off a piece of a little more than half, form a circle out of it and evenly distribute the dough along the walls of the silicone mold for muffins. Pour the chocolate sauce and make a shop bag from the remaining dough. Sprinkle with cocoa or coconut flakes before serving.
Thanks to the photo studio Monologue for providing a place to shoot.