Keep Your Diet Friendly With These Desserts
It is hard to keep your diet healthy when there are chocolates, sweets, cakes and other delicious deserts. Having healthy and sweet desserts wouldn’t do any hard to your diet if you mix the ingredients correctly. We can suggest you several easy and delicious recipes that would satisfy your need for sweets.
1 Moist honey carrot cookies
So soft and fluffy, you won’t believe they’re healthier than regular cookies! Keep cookies fresh by storing them in a sealed container or cookie jar along with a slice of bread. The bread will help keep them soft for twice as long! Here are the ingredients:
¾ cup unsalted butter; ½ cup raw or clover honey;1 whole egg (large);1 teaspoon vanilla extract;Zest of one lemon;Zest of one orange; 2 cups all purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 ¼ cups grated carrots.
Directions: Sift together the flour, baking powder, salt, cinnamon and nutmeg. Set aside. Using a stand or hand mixer, cream together the butter and honey. Add egg, vanilla, and citrus zests. Gradually add the dry ingredients to the butter mixture, mixing until well combined. Stir in shredded carrots. Drop dough by heaping teaspoons onto a cookie sheet that’s been coated with nonstick spray. Bake for 13-15 minutes at 375, or until edges just begin to turn brown.
2 Frozen Raspberry Pie
This creamy and light pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust. This is how it is made:
chocolate wafers, (about 6 1/2 ounces; see Note), plus 1 for garnish;1/4 cup confectioners’ sugar; 2 tablespoons canola oil; 2 tablespoons skim milk;1 tablespoon butter
For the filling: 3 cups raspberries, fresh or frozen (thawed); 2 tablespoons lemon juice; 1/4 teaspoon salt; 2 large egg whites, at room temperature (see Tip);1/2 cup granulated sugar; 1/2 teaspoon cream of tartar
Preheat oven to 180°C. To prepare crust: Process 32 wafers, confectioners’ sugar, oil, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating dense crust. Bake for 12 minutes. Cool it on room temperature, about 1 hour. To prepare filling: Put puree raspberries, lemon juice and salt in a blender until smooth. Bring 3cm of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with a mixer. Set the bowl over the simmering water and continue to beat on medium speed, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy. Remove from the heat and continue beating on medium speed until room temperature, 3 to 5 minutes. Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top. Freeze until solid, at least 6 hours.
3 Lemon Cinnamon Fruit Salad
The tangy lemon cinnamon syrup in this salad goes well with all types of fruit. Feel free to mix it up with whatever is in season. The ingredients and the directions go like this:
½ cup water; ½ cup granulated sugar; 2 strips of lemon peel; 1 cinnamon stick; 1 tablespoon fresh lemon juice;1 mango, peeled and diced; 1 white peach, peeled and diced; 2 cups fresh strawberries, hulled and diced; 1 cup fresh blueberries; 1 cup fresh blackberries; Freshly chopped mint Combine sugar, water, lemon peel, lemon juice and cinnamon stick in a small saucepan. Bring to a boil and then simmer, uncovered, for 10-12 minutes. Strain and refrigerate for at least an hour. In a bowl or trifle dish, place the diced fruits and berries. Drizzle with syrup and add mint. Toss gently to combine.
4 Peanut Butter Pie
This delicious and decadent pie is actually light on calories! If you are going to prepare it you should know that it tastes much better when frozen.
Ingredients: ½ cup powdered sugar; ½ cup crunchy, all natural reduced fat peanut butter; ½ block (4 oz) non-fat cream cheese; ½ can fat free sweetened condensed milk; 1 reduced fat graham cracker pie crust; 6 oz fat free whipped topping, thawed; Fat free chocolate syrup Combine sugar, peanut butter and cream cheese in a bowl. Beat, using a hand mixer, until creamy. Add condensed milk and mix well. Fold in whipped topping and pour onto crust. Refrigerate overnight. Add with chocolate syrup before serving.