Holidays - this is not the time to deny yourself the pleasure. Who wants to stay away from friendly parties, the main theme of which at this time of year is the abundance of delicious treats ?! And yet, trying to keep the figure, we often refuse the most pleasant part of the banquet - dessert. But not this year! You do not have to feel guilty or force yourself to listen to an inner voice reminiscent of your strategic weight loss plan. After all, we have perfected for you the recipes of classic desserts so that they not only did not prevent you from getting rid of excess weight, but also remained the same delightful finale of the holiday as they always were. You can even use these treats as gifts - a festive mood with them is ensured!
Chocolate-nut cake with raspberry glaze
Raspberry filling has two advantages: it gives the cake a sweet taste and keeps nuts on it.
12 servings
Preparation: 25 minutes
Preparation of the recipe: 35 minutes
About nutritional properties: although 55% of the calories in this low-calorie dessert are the fats contained in it, this cake is good for the heart thanks to walnuts. Eating about 40 grams of walnuts a day, you reduce the risk of cardiovascular disease. Vegetable oil; 3/4 cup walnuts and 12 halves of nuts for decoration; 2 large eggs; 2 egg whites; 1h. a spoonful of vanilla extract; 1/2 cup sugar; 1/2 cup rapeseed or corn oil; 1/2 cup ready espresso or 1/2 cup boiling water and 4 teaspoons instant coffee (chilled); 3/4 cups of flour; 1/2 cup unsweetened cocoa powder; 1h. a spoon of baking powder; 1/3 cup of crimson jam.
Preparation of the recipe:
Preheat the oven to a temperature of 175 ° C. Lightly oil the bottom of the vegetable oil and the walls of a fixed baking dish with a diameter of about 23 cm. Put 3/4 cups of nuts in a food processor and chop them; set aside. Using an electric mixer, whisk at high speed for 4 minutes eggs, proteins and vanilla extract until light foam forms. Continue to beat, adding one spoonful of sugar, to a thick consistency. Then switch the mixer to the middle mode and slowly pour the oil in a thin trickle so that the mixture is evenly connected. Similarly, pour in the espresso. In a separate large bowl, combine the sliced nuts, flour, cocoa and baking powder. Add the egg mixture. With a rubber spatula mix the dough and pour it into the prepared form. Bake for about 35 minutes - until the edges of the workpiece for the cake are lagged behind the mold walls and the dough does not rise in the middle. Cool the cake on the table, without removing it from the mold, for 30 minutes. Detach the sides of the cake from the walls of the mold with a spatula and remove the fixed part of the mold. Preheat the jam and spread the chilled piece of cake evenly over it. To decorate the product, lay on the edge of the still sticky jam of 12 halves of nuts or large chop the nuts and sprinkle them - also on the edge. Leave the cake to freeze. Carefully shift it to the dish, not removing the bottom of the mold. Nutritional value per serving (1/12 cake): 55% fat (15g, 2g saturated fat), 38% carbohydrate (23g), 7% protein (4g), 2g fiber, 36mg calcium 1mg of iron , 23 mg of sodium, 244 kcal.
Cups of chocolate and almond cookies "Tile"
This recipe is a variant of the French traditional cookie Tuiles, which means "tile". The shape of the cup is convenient, since the biscuits can be filled with fresh fruit or frozen yoghurt - it looks very festive. This confectionery look looks like it's very difficult to cook, but only you will know that in fact it is very simple!
Yield: 10 servings
Preparation: 15 minutes
Preparation of the recipe: 10 minutes
About nutritional properties: cocoa powder, almost fat-free chocolate substitute, gives this liver a delicious taste. 2 large eggs; 1/3 cup of sugar; 1h. a spoonful of vanilla extract; 2 tbsp. spoons of flour; 2 tbsp. spoons of unsweetened cocoa powder; 1 tbsp. chopped almonds (peeled or husked); butter (for greasing a baking sheet).
Preparation of the recipe:
Preheat the oven to a temperature of 1 75 ° C. Place the grate in the oven at medium height. Well oil the non-stick baking sheet and set aside for a while. In a small bowl, beat the eggs, sugar and vanilla extract to a uniform consistency. In another bowl, mix the flour and cocoa. Add the almonds and mix well. Combine and mix the egg mixture with the nut mixture. Put 2 or 3 full tablespoons of dough on a prepared baking sheet at a certain distance from each other. Using a small spatula, roll each cake to a circle with a diameter of 10-13 cm, distributing the nuts in one layer. Bake for 10 minutes until the dough hardens. Take the baking tray out of the oven and use a metal chamfer to quickly remove one biscuit from the hot baking tray. Place it on an inverted cup and press it down to give it a cup shape. Do the same with the other two cakes. Leave in this form for 5-10 minutes until the cookie cools and solidifies. Carefully remove the cookies from the cups and cool on the trellis stand. Peel the baking tray and wipe it with a paper towel; relubricate with oil. Bake biscuits from the rest of the dough. Cover the cookie if you are not going to serve it right away. Fill the cup with fresh fruit or frozen yoghurt. Nutritional value of one serving (1 cup), 56% fat (9 g, 1 g saturated fat), 30% carbohydrate (11 g), 14% protein (5 g), 2 g fiber, 45 mg calcium, 1 mg iron, 15 mg of sodium, 142 kcal.
Cheesecake with yoghurt and cream cheese
This curd cake, which seems to be so nutritious, is made from low-calorie kinds of creamy and yoghurt cheese, making it a useful holiday treat
10 servings
Preparation: 25 minutes
Preparation of the recipe: 1 hour 20 minutes
On nutritional properties: low-calorie cream cheese contains fewer calories, cholesterol and almost half less fat than regular cream cheese. In addition, in one portion more calcium and protein. 16 pieces of ginger biscuits crumbled into pieces (or 1 glass crumbled crackers from whole-grain flour); 3 egg whites (separately); 1 cup low-calorie (1 percent) cottage cheese, strained through a fine sieve for 30 minutes; Yoghurt cheese from 450 ml low-calorie or low-fat yogurt without fillers, 230 g low-calorie cream cheese (for example, "Neuchâtel") at room temperature, cut into pieces; 1/3 cup of sugar; 1/4 cup of flour; 1h. spoon of lemon peel; 1h. a spoon of orange peel; 4 large eggs; 2 teaspoons of vanilla extract; 1/2 cup raspberries (optional).
Preparation of the recipe:
Preheat the oven to 175 ° C. Lubricate the walls with vegetable oil and the bottom of a fixed baking dish with a diameter of 23 cm. In a food processor, grind the ginger biscuits into crumbs. With a small whisk or fork, whisk in a small bowl 1 egg white until the foam forms. Add 1 tbsp. Spoon the egg foam into the crushed cookie and mix. (Note: the crumb should become wet, but not wet!) If necessary, add a little more egg foam, making sure that the mixture does not become too wet. Transfer it to the baking dish; wet fingers, squeezing, evenly distribute the mixture on the bottom of the mold. Bake until the cake is browned, for 8-10 minutes. Remove it from the oven and allow to cool. Increase the oven temperature to 200 ° C. In the meantime, wash and dry the mixing cup from the food processor. Grind the curd until a soft, uniform consistency. Add yoghurt and cream cheese, sugar, flour, lemon and orange peel. Mix in a combine to make the mixture homogeneous, and pour it into a large bowl. In a mixing bowl (do not wash beforehand), beat in 2 eggs, pour out the remaining proteins and vanilla extract and mix well with a combine harvester. Pour the resulting mixture over the cheese mixture and mix well using a rubber spatula. Pour the resulting mixture into a mold with a pre-baked corn. Place the mold on medium height in the oven and bake the cake for 10 minutes. Reduce the temperature to 120 ° C. Bake until the pudding "grabs" in the middle and the edges are not browned (for about 1 hour). Turn off and open the oven and allow the cake to cool for 30 minutes. Then cool the pudding in the refrigerator for at least 6 hours or leave overnight. 20 minutes before serving, remove the pudding from the refrigerator. Gently remove the fixed part of the mold and, without removing the bottom of the mold, transfer the pudding to the dish. Garnish with berries (optional). To gently cut the cheesecake, each time, cutting off a piece, lower the knife into hot water and wipe it with a napkin. Nutritional value per serving (1/10 pudding if low calorie yogurt is used): 32% fat (8 g, 4 g saturated fat), 45% carbohydrate (25 g), 23% protein (13 g), 1 g fiber, 143 mg of calcium, 1 mg of iron, 308 mg of sodium, 225 kcal.
How to treat cake with jam
If the jam that you use has bones, first remove them by wiping the jam through a fine sieve. Then warm the jam over low heat in a small non-stick pan or frying pan, stirring from time to time. Spread the jam with a thin layer on the cooled cake preform. Jam glaze can also lubricate chocolate cakes, biscuit or even fruit cake.
How to cook yoghurt cheese
Pour 450-500 ml of fat-free yogurt or low-fat yogurt into a fine-mesh strainer or sieve (you can use a conventional sieve with a double layer of slightly moist gauze). Put the sieve in a bowl, which will drain the liquid, and put in the refrigerator for 4-8 hours (the longer the yogurt is expressed, the thicker the cheese will turn out). Note that when decanting the amount of yogurt will decrease almost twice, that is, from 450-500 ml of yogurt will come out about 1 cup of yoghurt cheese.