Until recently the directive for most weight loss aspirants was to stay clear of fat laden foods such as desserts. However new compelling research from the medical field seems to suggest that in order to achieve successful weight loss, the dieter should eat a breakfast rich in carbs, proteins and dessert. A wholesome breakfast with a moderately low calorie dessert would satiate the dieters’ food cravings and suppress his appetite for the rest of the day, thus helping him lose weight. Here are 5 appetizing low calorie dessert recipes that will see your weight loss aspirations come to fruition.
Recipe 1: Lemon Mousse with Strawberries
2 cups of strawberries
- 1 envelope of gelatin
- ¾ cup of sugar
- 2 teaspoons of grated lemon rind
- ½ cup of freshly squeezed lemon juice ]
- 1 tablespoon of extra light olive oil
- 1 large egg
- 1 1/3 cups of fat free plain yogurt
Method: Hull and slice the strawberries and keep aside. Combine the gelatin in a ¼ cup of cold water and allow it stand for about 5 minutes. Meanwhile combine the lemon rind, lemon juice, sugar, oil and egg in a saucepan and cook over low heat while stirring constantly. Now pour in the softened gelatin mixture and continue stirring until all the gelatin has dissolved. Remove from heat and transfer the contents to a medium sized bowl. Lastly whisk in the yogurt and spoon the moose into dessert bowls. Top each bowl with an equal portion of strawberries and serve.
Recipe 2: Toasted Almond Meringue Cloud
1 cup of sliced almonds
- 1 cup of egg whites
- 1 cup of sugar
- 1 cup of confectioner’s sugar
- ½ teaspoon of salt
Method: Preheat the oven to a temperature of 200° F. Meanwhile line up a baking pan with parchment paper and set aside. Tip the almonds into a dry skillet and toast them over medium heat. Continue stirring and toasting until the almonds smell fragrant. Turn off the heat and keep aside to cool. Transfer the egg whites to a blender and whip at medium speed. Now whisk in the granulated sugar in three parts, keeping a gap of 20 seconds between each addition. Next fold in the sugar, salt and a cup of the toasted almonds and mix well. Using a spatula scoop out oval shaped mounds of the meringue and place it on the prepared baking sheet. Top the meringue clouds with the remaining toasted almonds. Bake for about 2 hours and serve.
Recipe 3: Fruit Sorbet
- 1 cup of water
- 1 cup of sugar
- 4 cups of fruit or fruit juice
- 1 tablespoon of lemon juice
- 2 teaspoons of vodka
Method: Combine water and sugar in a saucepan and bring to boil over medium heat until the sugar has dissolved. Transfer the sugar syrup along with the fruit and lemon to a blender and whisk until smooth. Add 2 teaspoons of vodka to the blender and whip for a minute. Now pour the mixture into a freeze-safe container and refrigerate for about 45 minutes. Break up the ice with a fork and freeze for another hour. Continue repeating this process until the desired consistency has been achieved and serve.
Recipe 4: Baked Almond Stuffed Peaches
10 dried apricot halves, chopped finally
- 6 packaged amaretti cookies, crumbled
- 2 teaspoons of almond extract
- 1 tablespoon of brandy
- 1 large egg white
- 1/3 cup of chopped blanched almonds
- ¼ cup of packed light brown sugar
Method: Preheat the oven to a temperature of 350°F. Next fill a large saucepan upto half its depth with water and bring to a boil. Slice the peaches into half and remove their core. Tip the peaches into the boiling water and cook for about 2 minutes until soft. Now, place the peaches with the cut side up in a prepared baking pan. For the filling finely chop the remaining peaches and place them in a large bowl. Whisk in the dried apricots, almond extract, amaretti crumbs, brandy and egg white. Toast the almonds in a skillet over medium heat, stirring until golden brown. Combine the almonds with the fruit mixture and give it a final toss. Spoon the fruit mixture into the cavities of each hollowed peach half and drizzle the brown sugar over the tops of each. Cover with foil and bake for about 25 minutes until the fruits are tender. Now remove the foil and increase the oven temperature to 400° F. Bake until the top of the stuffed peaches is golden brown. Serve warm with a scoop of ice cream.
Recipe 4: Apple and Blueberry Crumble:
4 granny smith apples
- 250 grams of frozen blueberries
- 1 teaspoon of cinnamon
- 1 cup oats
- 1 cup flour
- 1 cup brown sugar
- 50 grams of butter, sliced
Method: Preheat the oven to 360°F. Peel the apples, cut into quarters and remove their cores. Transfer the apples to a large bowl and whisk in 1 tablespoon of brown sugar and cinnamon. Mix well till all the apples are well coated and add the blueberries. Press the mixture into a prepared baking dish and keep aside. Meanwhile combine the flour, butter, sugar and oats together in a large bowl and drizzle the mixture over the contents of the baking dish. Bake for about 40 minutes until it starts to bubble and the coating is brown. Remove from heat and allow the crumble to cool on wire racks. Serve with yogurt or low fat custard.
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