With the onset of warm weather, we increasingly crave light desserts (with fruits and berries) that won't add extra inches to our figure, but will bring us comfort and moments of taste pleasure. We've prepared 9 delicious recipes for those with a sweet tooth.
Fruit salad with sorbet
Ingredients: pineapple – 40 g, grapes – 40 g, strawberries – 3 pcs., orange – 1 small, kiwi – 1 pc., pear – 1 pc. For sorbet: orange pulp – 150 g, pineapple – 150 g, egg whites – 6 pcs., sugar – 150 g.
Preparation. Cut kiwi, strawberries, pineapple, pear into small cubes and mix. Add grapes (without seeds) to the mixture. Peel the orange from the peel and membranes and add to the other fruits. Prepare the sorbet: beat the egg whites with sugar until thick foam, add finely chopped pineapple and orange pulp and beat until smooth. Place the finished mixture in the freezer for 1.5 hours (the mixture must be stirred every half hour). Put balls of sorbet in glasses or bowls and add fruit salad. You can decorate with strawberries or mint leaves.
Lemon jelly
Ingredients: water – 500 ml, sugar – 200 g, gelatin – 10 g, lemon zest – 15 g, lemon juice – 100 ml.
Preparation. Dissolve sugar in hot water, add lemon zest and cook for 10 minutes. Remove from heat, add gelatin and cool. Add lemon juice and sugar to taste to the cooled mixture. Pour into jars and refrigerate. The jelly should set in a few hours.
Cheese balls with fruit
Ingredients: cottage cheese – 100 g, dried apricots to taste, berries – 150 g, honey (sugar) – 1 tsp, coconut flakes – 2 tbsp.
Preparation. Wash the berries. Then blend them in a blender with cottage cheese and honey (sugar). Form balls from the finished mass and roll them in coconut flakes. The balls can be placed in the refrigerator for an hour.
Chocolate kissel
Ingredients: milk – 200 ml, sugar – 1 tbsp. l., cocoa powder – 1 tsp. l., starch – 1 tsp. l., water – 2 tsp. l., vanillin to taste, banana to taste.
Preparation . Dissolve starch in water, add cocoa. Add sugar to hot milk and pour into chocolate mixture. Stir constantly and bring to a boil. Remove from heat, add vanilla and pour into molds and cool. The dish can be decorated with banana slices, nuts and grated chocolate.
Banana cake (no bake)
Ingredients: chocolate crackers – 300 g, poppy seed crackers – 300 g, sour cream – 1 l, milk – 1 glass, gelatin – 4 tbsp. l., water – 200 ml, bananas – 2 pcs., tangerines or oranges – 4 pcs., sugar to taste.
Preparation. Prepare the cream: beat the sour cream with sugar until fluffy (if necessary, you can add a little milk to the sour cream). Dissolve the gelatin in hot water (when it cools down, carefully add it to the sour cream). Break the crackers into large pieces and put them in a deep bowl. Peel and cut the bananas into large pieces, peel the oranges, cut them into slices and add them to the crackers. Then add the sour cream and mix. Put the finished mass in a mold, tamp it down tightly, cover with cling film and put in the refrigerator for 3–4 hours. To remove the cake, dip the mold in hot water for a few seconds and put it on a plate. If desired, you can decorate it with fruit or nuts.
Cheese and chocolate mousse
Ingredients: dark chocolate – 150 g, sweet yogurt without fillers – 0.5 cup, hot water – 1 tbsp. l., gelatin – 1 tsp. l., pasty cheese – 300 g, raspberries or strawberries for decoration, mint for decoration.
Preparation. Melt the chocolate and mix it with half the yogurt until smooth. Dissolve the gelatin in hot water, cool and add to the chocolate mass. Beat the cottage cheese with the remaining yogurt with a mixer and gradually add the chocolate mixture and beat until smooth. Place in molds and leave in the refrigerator for 2 hours. The dish can be decorated with berries and mint.
Pavlova cake with nuts and chocolate
Ingredients: orange – 1 pc., peanuts – 100 g, egg white – 8 pcs., heavy cream – ¼ cup, sugar – 1 cup, powdered sugar – ¼ cup, dark chocolate – 70–80 g.
Preparation. Beat the egg whites well, add sugar and powder and continue to beat until stiff peaks form. Line a baking sheet with parchment and spread the mass in the shape of a ballet tutu. Bake the cake for about 30 minutes at a temperature of 150 degrees and another hour at 100 degrees. Fry the nuts and peel them. Melt the chocolate in a double boiler, add the cream to it and mix. Grate the orange zest and sprinkle it over the egg white cake. Pour chocolate on top and sprinkle with nuts (you can also decorate with seasonal berries).
Vanilla and chocolate cheesecake dessert
Ingredients: gelatin – 30–40 g, milk – 2 cups, low-fat cottage cheese – 500 g, low-fat sour cream or yogurt – 400 ml, sugar – 2–3 cups, cocoa – 2 tbsp. l., vanillin to taste.
Preparation. Pour gelatin with milk and leave for 1–1.5 hours. Then put on low heat and stir constantly until gelatin is completely dissolved. Gradually add sugar and vanilla and stir until dissolved. Leave to cool. Grate the cheese until it is a paste. Add sour cream to the gelatin mixture and mix well and add the cheese. Divide the resulting mixture into two parts (add cocoa to one and stir). Pour the light mass into the mold and leave to set in the refrigerator (or you can put it in the freezer for 15–20 minutes). When the mixture has set, pour the cocoa mass and put it back to set. When the dessert has set, it should be cut into portioned pieces and decorated with fruit or chocolate/cream.
Marshmallow
Ingredients: kefir – 1 liter, low-fat sour cream – ¾ cup, sugar – 1 cup, gelatin – 2 tablespoons, water – 2 cups, vanilla sugar – ½ bag.
Preparation. Soak gelatin in warm water for 30–40 minutes, bring to a boil over low heat, remove from heat and cool to room temperature. Mix kefir, sour cream, sugar and vanilla sugar and beat with a mixer for 5–6 minutes. Add gelatin to the mixture (without stopping beating) in a thin stream and beat for another 4–5 minutes. Place the resulting mass in a mold and refrigerate for 6 hours. After solidification, cut the marshmallow into portioned pieces (you can use cookie cutters). If desired, you can add fruits and nuts to the marshmallow mass.
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