Unadulterated summer recipes in light version

The real summer has arrived, at which time we all crave some exciting, cooling sweets: sour fruit ice cream, varied, soft, light glass desserts.

But if we follow a strict diet as a diabetic, or simply take care of our lines, we are in a more difficult position. We can’t do that by sitting in the first confectionery we’re facing, as these icy, fruity goodies and dessert creams are normally full of sugar and very high in blood sugar.

That’s why Science Publisher recipe Corner from our publications, we have selected some unique, sugar-free, low-carb summer desserts that we can consume “with impunity”.

These sweets were submitted by readers to the “My Favorite Recipe” contest, but only the select ones were included in the Recipe Corner publications – after careful dietetic control.

This way, we can be sure that these light desserts can be easily incorporated into more stringent diets, as the carbohydrate content per serving can be traced back to each recipe.

Let’s experiment boldly, enjoy the new flavors!

Fruit ice cream, i.e. popsicles homemade – Yellow Diana’s recipe (Recipe corner 5.)

Nutritional content of 1 serving:
Energy: 40 kcal
Protein: 0 g
Fat: 3 g
Carbohydrate: 2 g

For 6 servings:
100 g of blackberries
100 g of blueberries
160 g of coconut cream
6 ice cream tins

Homemade fruit ice cream can be easily made from some ingredients. To make them different colors, first pour the coconut cream up to half / third of the mold and then put it in the freezer for approx. 10 minutes. During this time, we wash the fruits and then blend them together using a stick mixer. After 10 minutes, the molds are removed and the fruit smoothie is poured on top of the lightly frozen coconut cream. For the monochrome ice cream, the remaining ingredients are mixed and poured into the mold and then returned to the freezer for approx. 30 minutes. When they have frozen slightly, we put in the chopsticks, and after a few hours of freezing, the refreshing delicacy of summer can be consumed.

Green and white glass – recipe of Imréné Kilián (Recipe corner 3.)

Nutritional content of 1 serving:
Energy: 112 kcal
Protein: 11 g
Fat: 5 g
Carbohydrate: 6 g

For 4 servings:
40 dkg rhubarb
25 dkg of lean cow’s curd
1 ek. tej
1 ek. gelatine
1 lemon grated peel
1/2 rod vanilla
liquid sweetener

The rhubarb is cleaned and cut into three-inch pieces. Cook in water flavored with sweetener and vanilla. Strain, squeeze with a fork, or mash in a smoothie. Stir in the lemon zest and the gelatin dissolved in a spoonful of hot water. The cottage cheese is also broken through, mixed with milk, a little lemon juice, a sweetener to taste and grated lemon zest. The cottage cheese is layered in glass cups with the rhubarb puree and then placed in the refrigerator for one hour to freeze.

Pomegranate glass dessert – Yellow Diana’s recipe (Recipe corner 5.)

Nutritional content of 1 serving:
Energy: 172 kcal
Protein: 8 g
Fat: 11 g
Carbohydrate: 5 g

For 4 glasses:
80 g of natural yogurt
80 g light mascarpone
100 g of lean cottage cheese
100 g of pomegranate
60 g of oatmeal
4 tbsp. xylitol
grated lemon peel

Mix the yogurt, mascarpone and cottage cheese until smooth with a hand whisk. Add the grated lemon zest and sweetener. We then clean one pomegranate and weigh 100 g of the seeds. Finally, the ingredients are layered evenly in 4 transparent containers. First place the oatmeal on the bottom of the pot, then the cream and the pomegranate on top. You can create several layers to taste.