FRUIT

2 portions
1 cup of berries (blackberries, blueberries, strawberries, raspberries)
1 fat-free unsweetened plain Greek yogurt
1 tbsp stevia or to taste
1 tsp vanilla essence
8 meringue cookies (recipe from the Recipe Book: "Meringue Cookies")

In a small bowl add half a cup of fruit with ½ tablespoon of stevia or to taste. Stir and set aside.

Chop the remaining fruit and set aside. In another small bowl mix the yogurt with ½ tablespoon of stevia, vanilla essence and add the chopped fruit. Stir to combine.

Divide the yogurt mixture into 2 dessert cups and add on top the whole fruit. 

Garnish with 4 meringue cookies in each cup and serve.

Per serving:
Cal: 81.6 P: 7.6 F: 0.3 Cb: 8.5

7 servings

5 egg whites
400 g unsweetened natural Greek yogurt
200 grs cottage cheese or low-fat ricotta
vanilla to taste
stevia or tagatose powder to taste
strawberries to taste

Preheat oven to 360º. Mix the ingredients in a blender (except strawberries) and empty in baking dish, cook 30 minutes. Unmold and garnish with strawberries.

P: 90          F: 20         Cb: 15 

8 servings

500 gr unsweetened natural Greek yogurt
1 tbsp vanilla essence
3 tbsp stevia or to taste
2 tbsp unsalted mixed nuts 
1/4 cup mixed berries
1 tsp poppy seeds

In a bowl place the yogurt, vanilla and stevia, stir to combine.

Pour this mixture into a rectangular or square glass container, spread with a rubber spatula 1-inch high. Garnish with the nuts, berries and poppy seeds all over the surface.

Place in the freezer for 4 hours or overnight. Take out and put the container on a bigger one with hot water until it comes off. Take out the block, put it on a large board and cut into squares the size you want. And enjoy!

Per serving
Cal: 86           P: 7.2            F: 2.1             Cb: 7.6

10 servings

Dough

2 cups almond flour

2 tbsp coconut oil

1 tbsp stevia or to taste

½ tsp salt

1 egg

Filling

500 ml almond milk 

2 tsp vanilla extract

1 lemon peel

2 egg yolks

4 tbsp powdered stevia or to taste

10 gr unflavored gelatin and ¼ cup water

500 gr ripe peaches

Preheat the oven to 350° F. In a bowl sift the flour and salt. Add coconut oil, stevia and egg, mix well.

Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan and prick it with a fork. Bake for about 10-12 minutes.

Pour the gelatin sprinkling as shower in ¼ cup of water and let it hydrate for 10 minutes. Set aside.

In a pot over medium heat add the milk, vanilla and lemon peel, and heat avoiding boil and stir with a wooden spoon. Take off the heat and remove the lemon peel.

In a medium bowl, beat the egg yolks with the stevia powder until well combined. Now add the hot milk in a thin stream over the yolks whisking constantly to prevent them from curdling. 

Now pour this mixture back to the pot and heat slowly over low heat for about 5 minutes. (Do not boil). Then remove from heat and keep stirring for another minute.

Heat the gelatin in the microwave for 10 to 15 seconds to melt. Pour into the cream and stir with the hand mixer to avoid lumps.

Transfer to a glass container and cover with plastic wrap to prevent a hard coating.

Once cold refrigerate for consistency.

Peel and slice peaches. Now add the custard on top the cooked dough and arrange the peaches in circle. If you are not going to eat it immediately, to prevent peaches from darkening you can dissolve 1 sachet of unflavored gellatin in a little hot water and brush them.

Per serving: 100 gr aprox

Cal: 196.1 P: 6.3    F: 15.1 Cb: 11