9 Desserts for a Healthy Diet tips


Desserts for a healthy diet. We know that desserts are expendable from a health point of view, but why deceive us, few of us could completely give up on them. There’s nothing wrong with giving yourself some whim from time to time, especially if we prioritize mostly healthier options.

These sweet recipes for a healthy diet prove that not all desserts have to be sugar and fat pumps.

If our diet is really healthy all year round, we shouldn’t obsess when on a special occasion we take a piece of chocolate cake.

The important thing is to know how to limit sugar intake every day and prioritize healthier sweets whenever possible.
That is why it is best to opt for homemade elaborations in which we control the quality of the ingredients.

Here are 9 desserts for a healthy diet

1. Chocolate, avocado and banana cream with dates

Ingredients.

  • 200g ripe avocado,
  • 40 g juicy boneless dates,
  • 25 g unsweetened cocoa powder,
  • 1 ripe banana,
  • 50g dark chocolate,
  • 1 orange,
  • 5 ml vanilla essence,
  • 150 ml almond or hazelnut milk,
  • optional honey to taste,
  • a pinch of salt,
  • red fruits
  • nuts to taste.

Development.

  1. Remove the pulp from the avocado; melt the chocolate and chop the boneless dates.
  2. Crush the avocado with the dates, add the cocoa, salt, vanilla, orange zest and a tablespoon of juice, and re-crush.
  3. Stir in the peeled banana, crush and pour in the chocolate.
  4. Slowly pour the milk, adjusting the texture, sweeten with honey if desired.
  5. You have to get a totally homogeneous and creamy texture, without lumps.
  6. Leave in the fridge for at least half an hour and serve with red fruits and nuts to taste.

Ingredients.

  • 1 ripe avocado,
  • 80g dark chocolate for desserts,
  • 10g butter,
  • unsweetened cocoa powder

Development.

  1. Melt the dark chocolate and butter in the microwave in three one-minute series.
  2. Using a spoon, remove the pulp from the avocado and crush it with a fork until you get a cream.
  3. Pour in the chocolate and work the mixture until smooth.
  4. You’ll get a very light textured dough that’s impossible to handle so it’s best to put the dough in the freezer for about 45 minutes.
  5. Form the truffles by making balls with spoons or with your hands.
  6. Recoat them with cocoa powder.
  7. Keep the truffles in the fridge if you’re going to eat them at the moment, they last a couple of days in good condition.

3. Pannacotta on cocoa

Ingredients.

  • 4.5 g gelatine in sheets,
  • 1 vanilla pod,
  • 375g of whipped cream,
  • 1.5 g stiletto,
  • 50 ml liquid cream for sauce,
  • 50g sugar-free dark chocolate.

Development.

  1. We moisturize the gelatine in cold water for 10 minutes.
  2. We put the cream in a scoop with the beans we’ll get out of the vanilla, and its pod..
  3. Add the stevia and heat over a gentle heat for a minute or until it reaches 40oC.
  4. Remove from the heat and pour out the drained gelatin, stirring to dissolve.
  5. We fill half a few bowls and put in the fridge 30 minutes, reserving the rest of the pannacotta at room temperature.
  6. For the sauce, heat the cream with the chocolate for 15 seconds in the microwave, stir and reheat until stirring with a spatula we see that the two ingredients are integrated and a fluid and shiny mixture remains.
  7. Add a teaspoon on top of the gelled pannacotta and return to the fridge for 10 minutes.
  8. Fill the bowls with the rest of the pannacotta and let it cook in the fridge for at least 30 minutes.
  9. Garnish with a few drops of sauce before serving.

4. Carrot, hazelnut and almond cake

Ingredients.

  • 240 g finely grated carrot,
  • 2 eggs
  • 1 lemon,
  • 80 g ground hazelnut,
  • 70 g ground almond,
  • 5 ml vanilla essence,
  • 5 g cinnamon, 3 g ginger,
  • 5 g sodium bicarbonate,
  • a pinch of salt,
  • 2 egg whites.

Development.

  1. Preheat the oven to 180oC and prepare a rectangular pan of about 20 cm.
  2. Mix fine grated carrots with juice of half the lemon. Book.
  3. Beat the eggs with vanilla using rods.
  4. Incopora tease, almond, spices, baking soda and salt. Stir and add the carrot, mixing well.
  5. Assemble the egg whites aside and add them with enveloping movements.
  6. Bring to the pan and add some cinnamon.
  7. Bake for about 40 minutes, until the center is punctured with a toothpick to come out virtually clean.
  8. Wait a little before unmoulding and leave to cool on a rack.

5. Chia, coconut and nut pudding

Ingredients.

  • 4 tablespoons chia seeds,
  • 4 dates,
  • 200 ml coconut water,
  • 200 ml coconut milk,
  • 16 hazelnuts,
  • 2 tablespoons sultana raisins,
  • 1 natural sugary yogurt,
  • laminated dehydrated coconut (optional) and honey (optional).

Development.

  1. Soak the dates in warm water for 30 minutes. We drain, remove the bones and chop.
  2. Crush with coconut water.
  3. We incorporate the coconut milk, half the yogurt and beat with a few rods until obtaining a homogeneous mixture.
  4. Add raisins and chia seeds.
  5. Stir and leave to sit the mixture for at least two hours in the refrigerator.
  6. Remove the mixture and, if we find it too thick, add some milk.
  7. We split into four sheas, with a teaspoon of yogurt, hazelnuts and a few raisins.
  8. We can also add some honey and garnish with dried coconut.
Healthy Diet
Healthy Diet

6. Orange balsamic straws with creamy cheese

Ingredients.

  • 4-5 ripe straws,
  • 1 orange,
  • 1 tablespoon Modena balsamic vinegar,
  • 1/2 tablespoon sherry vinegar,
  • 1 pinch of coarse salt,
  • 1 pinch black pepper, agave syrup or honey to taste,
  • 200g fresh creamed whipped cheese,
  • basil or fresh mint.

Development.

  1. Mix vinegars, salt, black pepper, agave or honey syrup and orange juice in a bowl, about half a glass.
    Reserve the skin.
  2. Test and adjust the sweetness point.
  3. Remove the rabbits from the washed straws and cut into slices or cubes.
  4. Arrange in a bowl and cover with marinade, mixing well.
  5. Leave to stand in the refrigerator for at least 30 minutes.
  6. Whisk the skim fresh cheese until it has a creamy texture, adding honey or sweetener if desired.
  7. Spread into bowls and add the straws, watering with a little juices.
  8. Serve with basil or mint and grate some orange peel.

7. Vegan chocolate truffles

Ingredients.

  • 160g boneless juicy dates,
  • 80 g laminated almond,
  • 1/2 teaspoon decaffeinated soluble coffee,
  • 1 pinch of salt,
  • 1 pinch of cayenna (optional), a few drops of rum or vanilla essence,
  • 20 g unsweetened cocoa powder,
  • a little water or orange juice,
  • cocoa powder and pistachios,
  • coconut or hazelnuts for battering.

Development.

  1. Slice the dates and place them in a grinder, crusher or food processor.
  2. Add the remaining ingredients minus the water and crush until smooth.
  3. Add a splash of water or juice and reprocess, until you get a moist, malleable texture.
  4. Taste the dough and add more cocoa or spices if we want to adjust the flavor.
  5. Take small portions of dough with a teaspoon and form balls with your hands.
  6. Bounce into the desired ingredient, shake the excess and place on a tray or in chocolate capsules.
  7. They can be tasted immediately or allowed to cool and harden in the fridge.

8. Creamy banana ice cream with two ingredients

Ingredients.

  • 2 large ripe bananas,
  • 1 tablespoon butter or creamy peanut butter, no salt or added sugars.

Development.

  1. Peel and slice the very ripe bananas.
  2. Freeze for at least two hours.
  3. After that time, place in the glass of a good blender, grinder or food processor.
  4. Start crushing at high speed, stirring well from time to time to prevent it from sticking, until it has a creamy texture.
  5. Add the butter or peanut butter and re-crush everything, until you get the desired creamy, homogeneous texture
  6. It can be served directly or returned to the freezer in an airtight container to solidify a little, between 30 minutes and 1 hour.

9. Oatmeal, cinnamon and apple fitness cake

Ingredients.

  • 20 egg whites,
  • 1 whole egg,
  • 250 g oats,
  • 2 tablespoons cinnamon, sweetener to taste,
  • 2 apples, peeled, quartered and laminated,
  • 1 yoghurt 0% and sachet of chemical yeast.

Development.

  1. Peel and laminate the apples, and spray them with lemon juice.
  2. We put in the blender the whites, the egg, the oats, the cinnamon, the sweetener, the yogurt and the yeast envelope and beat everything until we obtain a homogeneous mixture, which will be left with a fairly liquid texture.
  3. We grease a mold for oven, square or rectangular, with a little olive oil or coconut.
  4. Pour the mixture into the pan and hand out the chopped apples.
  5. Cook in a preheated oven at 180oC for about 45 minutes or until prickly comes out clean.
  6. Remove the cake from the oven and leave to cool before cutting.

Light cheesecake

Ingredients.

  • 2 eggs
  • 3 egg whites
  • 40 g sugar or equivalent sweetener,
  • 1 pinch of salt,
  • 5 ml vanilla essence,
  • lemon zest,
  • 500g fresh creamed whipped cheese,
  • 500 g natural skimmed yogurt,
  • 60 g corn starch (maizena),
  • sugar-free strawberry jam.

Development.

  1. Preheat the oven to 180oC and prepare a removable round pan.
  2. Cover the bottom with non-stick sultry paper and grease the edges.
  3. Whisk the eggs, whites and sugar together until frothy.
  4. Stir in salt, vanilla, lemon zest, fresh cheese and drained yogurts.
  5. Beat some more and pour in the cornstarch. Beat again until there are no lumps.
  6. Fill the pan and bake for about 40-55 minutes
  7. Pinch with a toothpick in the center, it should come out almost clean.
  8. Even if it may still look wet, it will settle down.
  9. Wait outside the oven to cool a little, carefully remove the ring from the pan and allow to cool completely.
  10. Cover with plastic film and leave overnight in the fridge. Serve with sugar-free jam or homemade compote and fruit.



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