Desserts
 
Simple desserts are curd creams, casseroles, fruits or nut creams. Remember that all cakes and desserts, even those made from whole grain cereals, are carbohydrate main carriers that have a high gykämic index or You should therefore only eat small amounts of them occasionally on weekends in order not to replenish the fat stores unnecessarily. You will soon notice for yourself what you can afford to keep your weight permanently. But the quality of life should also be maintained. After such Glyx sins at the weekend you continue at the beginning of the week as usual, carbohydrate-reduced.
raspberry parfait
Ingredients (4 servings)
2 Egg
80 g brown sugar or honey
100 g puréed raspberries
200 ml Cream
200 g whole raspberries
Vanilla sugar, pinch of whole salt
Preparation (15 minutes)
Beat the whole eggs with sugar, salt and vanilla sugar until creamy over steam, then beat cold over ice water.
Add the pureed berries.
Then fold in the whipped cream with the whole berries.
Line a tunnel mould (30 x 5 cm) with transparent film and fill in the mixture.
Leave to freeze in the freezer for 4 hours. Turn out of the mould and cut into slices with a thin, moistened knife.
Serve nicely and garnish with lemon balm.
You can also use currants or strawberries and small shapes or cups rinsed cold.
Nutritional information (1 serving)
KCAL CARB PROT FAT
210 25,7 5,1 7,5
Food compatibility
L
Lactose-free
F
Without honey and berries - with honeydew melon
G
Gluten-free
H
Without honey and strawberries
Warm curd souffle
Ingredients (4 servings)
2 Egg
30 g raw sugar
30 g corn starch
250 g lean pans
70 ml Milk
1/8 Liter Sour cream (Schmant)
sea salt, vanilla, lemon peel
Preparation (15 minutes)
Mix milk, egg yolk, salt and maizena with curd cheese, sour cream and sugar well.
Beat the egg whites until stiff and fold in.
Fill into buttered forms and bake in a water bath at 190°C for 20 minutes.
Turn over and serve immediately
Every fruit puree goes well with it
Nutritional information (1 serving)
KCAL CARB PROT FAT
231 15,4 13,4 4,8
Food compatibility
L
Lactose-free milk, sour cream and curd cheese
F
Without fruit puree
G
Gluten-free
H
Without lemon
curd casserole with fruit pulp
Ingredients (4 servings)
3 Egg
½ Lemon
250 g Quark (curd cheese)
250 g strawberries or other fruits pureed
125 ml Sour cream
3 tbsp spelt or wheat semolina
2 tbsp bee honey
1 tsp Starch flour
Vanilla sugar, whole salt, lemon balm
Preparation (25 minutes)
Brush out a fireproof casserole dish with melted butter. Separate the eggs. Beat the egg whites with a pinch of salt until stiff and greasy.
Mix egg yolk with honey very well. Add sour cream, quark, semolina, cornflour, lemon peel, vanilla sugar, mix well again and finally fold in the egg white. Pour the mixture into the baking dish and bake at 180 degrees for approx. 20 minutes.
Remove from the mould while still warm and serve with the fruit pulp (or compote).
Garnish with fresh lemon balm.
The mixture can also be prepared in a lightly buttered pan like Kaiserschmarrn.
Nutritional information (1 serving)
KCAL CARB PROT FAT
160 5,3 14,6 8,0
Food compatibility
L
Lactose-free curd cheese and sour cream
F
Zucker statt Honig, Melone statt Erdbeere
G
Gluten-free semolina
H
Without honey, strawberries, lemon
SPtbspT-KAISERSCHMARREN
Ingredients (4 servings)
4 Egg
100 g freshly ground spelt flour
50 g Butter
40 g Raisins
30 g raw sugar
200 ml Milk
Preparation (15 minutes)
Season milk with salt and mix with 4 egg yolks and flour to a smooth dough. Beat 4 egg whites with sugar until stiff and fold into dough.
Heat the butter in a flat pan, pour in the dough, bake, sprinkle with raisins, divide in half, turn and finish baking at moderate heat. Tear into small pieces and let simmer briefly in a hot oven.
Dred icing sugar on the side. Serve with plum roaster or pear compote.
Nutritional information (1 serving)
KCAL CARB PROT FAT
363 35,0 12,1 19,0
Food compatibility
L
Lactose-free milk and butter
F
Ohne Rosinen, Zwetschgen, Birnen (evtl. Mandarine, Melone, Banane)
G
With buckwheat flour
H
Without raisins and plum roaster, only fresh fruits
VIENNESE APPLE STRUDtbsp
Ingredients (6 servings)
dough
200 g spelt extract flour
125 ml hot water
1 tbsp Oil
Butter for coating
FILLING
1 Lemon
800 g sour apples
each 50 g Raisins | Raw sugar | Walnuts
each 40 g Butter | Breadcrumbs
70 ml Rum
Dash of Salt
Preparation (60 minutes)
Knead all ingredients into a smooth dough and wrap in foil ½ Place in a cool place for an hour. Or take strudel leaves.
Preheat oven to 200° C. Mix leafy apples with lemon juice, rum raisins, sugar, vanilla sugar, nuts, cinnamon and salt and leave to stand for about half an hour.
Remmelbrösel in some butter roast and mix in. Roll out the strudel dough thinly on a floured cloth, then pull out thinly, brush with melted butter and spread the apple mixture.
Roll up the strudel dough using the kitchen towel. Place the strudel on a greased baking tray and brush with melted butter.
Bake in the preheated cane on the middle shelf for approx. 35 minutes until golden brown and serve warm, sprinkled with icing sugar!
Nutritional information (1 serving)
KCAL CARB PROT FAT
481 61,6 6,1 11,9
Food compatibility
L
Lactose-free butter
F
Not suitable
G
Gluten-free with buckwheat flour and breadcrumbs
H
without rum, lemon, nuts (possibly almonds) and raisins