4 useful desserts

DESSERTS

Fitness coach, author of books and training programs for fitness and healthy nutrition has prepared several desserts according to her own recipes and told how much sweets can be consumed without harm to the figure.

WHAT PRODUCTS DO YOU EXCLUDE FROM YOUR DIET?

– I basically avoid sugar, wheat flour and trans fats (margarine, palm oil) for many years. I eat natural sugar substitutes and sugar-free chocolate, i.e. bitter. 

IF YOU EVER ALLOW YOURSELF SOMETHING SWEET, WHAT QUANTITIES DO YOU CONSUME?

– You can eat each of the desserts that I cook every day. When snacking, as a rule, I eat 150 g of desserts according to my recipes, and I can eat up to 250 g of these at lunchtime. 

HOW DID YOU COME UP WITH YOUR LOW-CALORIE DESSERTS?

– Roll cake, for example, appeared after a trip to Thailand, because there are a lot of rolls in local restaurants. As for muffins, I just love those and always ate them when I was a fatty. So when I changed myself, I wanted to make a muffin that was very tasty and useful.

The main rule of useful desserts is that they contain no sugar and ordinary flour. I use flour from seeds and prefer: amaranth, sesame, linseed.

As a rule, the desert is based on cottage cheese or eggs.

SO, IS IT ENOUGH TO REPLACE A HARMFUL DISH WITH SOMETHING USEFUL?

– I do not like the word replacement. it’s the same thing as trying to replace your husband with a lover, or vice versa. It is about instilling useful habits. For example, the habit of taking care of yourself and loving your body.

The fact that I invent desserts is pampering, but I do it with love for myself and a good attitude towards my body. Love for oneself naturally leads to the fact that we give our body only the most useful and healthy food!

Dessert no. 1: Griddle Cakes With Ricotta And Blueberries

It is a very delicate dessert, which will go especially great in the hot summer weather. Light and low-fat ricotta will not add calories, and blueberries will add a “zest”. Try to prepare a new delicacy for your loved ones and friends.

Ingredients

  • Eggs2 pcs
  • Milk1/2 cup
  • Flour(sesame) 4
  • Salt to taste
  • Sugarsubstitute (Jerusalem artichoke syrup or mixture on the basis of vegetable components) to taste
  • coconutoil (can be replaced with olive oil) 1 tbsp.
  • ricottacheese 250 grams
  • blueberries (you can take strawberries, currants or another berry to your taste) 100 grams

Whisk thoroughly eggs with milk, sesame flour, a pinch of salt, sweetener and coconut oil. This volume of batter is enough for five to six griddle cakes.

Fry them in a frying pan with non-stick coating first on maximum heat, then reduce to medium.

Whip ricotta with the sugar substitute. Coat thoroughly each cake with ricotta, place berries on one half, and cover with the second half. The dessert is ready!

Griddle Cakes With Ricotta And Blueberries

Dessert no. 2: Chocolate muffins for slimming

Chocolate lovers can breathe peacefully! Low-calorie chocolate muffins are very easy to make.

Ingredients

  • chicken eggs 3 pcs.
  • sugar substitute (Jerusalem artichoke syrup, stevia-based mix)10 grams
  • salt 1 pinch
  • coconut oil (canbe replaced with refined olive oil) 1
  • applepuree(or pear puree) 100 grams yogurt (thermostat) 60 grams
  • flour(white sesame) 70 grams
  • branoat 1
  • flour(linen) 2
  • cocoato taste
  • blueberry
  • sesame seeds(white and black)
  • poppy seed to taste
  • nuts to taste

Separate whites from yolks, and whip the egg whites with the sugar substitute and a pinch of salt until the firm peaks form.

Mix into a very homogeneous mass 1 yolk with coconut (olive) oil, fruit puree for babies, yoghurt, sesame flour and oat bran. Accurately introduce whipped whites into the resulting mass and gradually add flax flour and cocoa.

The main thing is that there are no lumps and the fluffiness is preserved. Let the batter sit for 10 minutes. Slightly oil the bottoms of silicone molds with coconut oil. At the bottom of each mold lay out 1 tbsp. of dough, then 3 berries + 5 g of grated bitter chocolate (you can take with 72% cocoa content), then another 1 tbsp. of dough.

Chocolate muffins for slimming

Sprinkle abundantly with black and white sesame seeds, poppy seeds, and nuts, if you wish. Heat the oven to 200 degrees, bake for 30 minutes.

Take them out of the mold and let them cool on the grill a few minutes, so that the edges of the cupcakes become a little crispy. If you want the muffins to turn out soft, leave them in the molds.

Dessert no. 3: Sugar-free cottage cheese delight

This cottage cheese dessert does not take long to wait. It is easy to prepare and does not require using much products.

Ingredients

  • gelatin 10 grams
  • cottage cheese (large-grain 5% fat)200 grams
  • yogurt 250 grams
  • honey (or Jerusalem artichoke syrup)5 tbsp.
  • berries (frozen)100 grams
  • water 70ml

Soak gelatin in cold water. After it has swollen, dissolve it on a water bath for five minutes. Mix cottage cheese, yoghurt and syrup in a blender, add gelatin and mix again.

Place the resulting mass into a deep bowl, and add thawed berries. Gently mix, so that the berries do not break. Cover with plastic food wrap and let sit in the fridge for 1 hour.

Sugar-free cottage cheese delight

Dessert no. 4: Currant roll cake with cottage cheese cream

Summer is a season, when you can easily take advantage of the gifts of nature. For example, add fresh currant to the dessert. With this berry, you can prepare a variety of dishes, each of which it will make more useful.

Ingredients

For the dough

  • egg whites 4pcs
  • eggyolk 2 pcs
  • sugar substitute to taste
  • salt 1 pinch
  • yogurt(thermostat) 150 grams
  • cocoa3
  • flour(linen) 1 tbsp.
  • flour(sesame)2
  • branoat 1
  • coconut oil (canbe replaced with refined olive oil) 1
  • cedarnuts (peeled) 10 grams

For the cream

  • gelatin 10grams
  • cottage cheese (5%)100 grams
  • yogurt(thermostat) 100 grams
  • sugar substitute10 grams
  • blackcurrant  200 grams

Making the dough

Whip the whites until firm peaks with 10 g of sugar substitute and a pinch of salt. Then whisk until smooth yolks with yoghurt, sugar, cocoa, flour, bran and oil, and add crushed nuts. Very gently, combine both masses and pour the dough on a non-stick mat in the form of a rectangle.

Bake for 15-20 minutes in the oven, heated to 180 degrees. Place the ready crust on a flat surface and cover with a towel, so that it is soft and allowed convenient rolling.

Making the cream

Let the gelatin swell in cold water, and in 5 minutes dissolve it on a water bath. Mix cottage cheese, yogurt and sugar substitute in a blender, add gelatin and mix again well. Add the black currant to the resulting mass, mix carefully, so as not to crush the berries. Place it in the fridge for 10 minutes.

Making the glaze

Mix 50 ml of water + 0.5 teaspoon gelatin + 3 tbsp. spoons of cocoa + 5-7 g of sugar substitute and heat on water bath until thick.

Assembling the roll cake

Place the crust on a towel, distribute the cooled cream over the crust, roll it with the help of the towel in a roll cake. You can cover it with icing on top. Let it sit into the fridge for at least 2 hours, preferably for the night.

Currant roll cake with cottage cheese cream