Lean fruit cake with tofu cheese
Components :
400 g tofu cheese,
75 g brown sugar,
half a teaspoon of vanilla extract,
125 g of lean margarine,
grated lemon zest,
40 g corn starch (density),
100 g of frozen berries.
Preparation:
Soften the margarine at room temperature.
Put pieces of tofu cheese in a whisk, add brown sugar, grated lemon zest, cornstarch, margarine, vanilla extract and stir with a mixer.
When the mixture becomes evenly creamy, pour it into a mold (20 cm in diameter) lined with greaseproof paper and flatten with a spatula.
Melt the frozen berries, drain well, spread on the surface of the cake, and bake in an oven preheated to 180 degrees for about 50 minutes.
Cool the cake, cut it into slices, and serve.
Lean cookies with orange
Components:
100 g ground hazelnuts,
40 g candied orange peel,
175 g of lean margarine,
a teaspoon of grated orange peel,
100 g powdered sugar,
banana,
300 g of flour.
To charge:
100 g jam,
20 ml of orange liqueur.
For glaze:
100 g of lean chocolate,
the spoon of oil,
candied orange cubes for decoration.
Prepared by:
Cut the candied orange into pieces and mix with the grated peel.
Peel a banana and mash it with a fork.
Whisk the sugar, margarine, and banana with a mixer, add the mixture of oranges, flour, and hazelnuts, knead a smooth dough, wrap with plastic wrap, and cool for 30 minutes.
Roll out the dough with a rolling pin (2-3 cm thick), cut out cookies in the shape of a leaf about 4 cm long with a mold, arrange them in a greased baking tray and bake in the oven at 180 degrees for 10 minutes.
Melt the chocolate and oil in a steamer.
Mix the marmalade with the liqueur, combine two cookies with this mixture, dip one part in chocolate and decorate with candied fruit.
Fasting coconut fantasy
Components:
1.8 dl for coconut milk + 0.6 dl for caramel,
250 g coconut flour,
180 g flour,
5 small ripe bananas,
60 g corn starch flour,
130 g of regular sugar,
250 g yellow sugar (for caramel),
1 teaspoon grated lemon peel,
20 g of lean margarine.
Preparation:
Preheat oven to 180 degrees.
In a bowl, mix coconut milk with coconut flour and let stand for 10-15 minutes.
Grease a cake pan with lean margarine.
In another bowl, mix plain and cornstarch flour with regular sugar.
Then add a mixture of coconut milk and flour.
On a deep plate, mash the bananas, then mix them with the other ingredients, add the lemon peel and mix well.
Put the dough in a greased mold and bake for 50-55 minutes.
Take the finished cake out of the mold and leave it to cool.
Serve with caramel cream made from coconut milk and yellow sugar (cook 250 g of sugar with 60 ml of coconut milk until the mixture becomes creamy).
Lean watermelons
Components:
Green mass (from walnut):
250 g of ground walnuts,
200 g of sugar,
100 ml of water,
green food coloring.
Red mass (of almonds):
250 g ground almonds,
250 g of sugar,
100 ml of water,
a teaspoon of cake margarine (grab just a little) - fasting,
red food coloring.
White mass:
Separate a quarter of the mass from the almonds.
Prepared by:
Boil sugar and water syrup, separately, for both masses - in two sherpas.
Add ground almonds and margarine to one.
In another ground walnuts.
Set aside a quarter of the almond mass on the side.
Add red color (smaller amount) to the rest, and green color (smaller amount) to the walnut mass.
When the mass has cooled, shape it as follows: Take the red mass and divide it into 8 parts. Shape each into a ball. Then divide the white mass into 8 parts, spread it out, and wrap it around the red ball. The procedure with the green mass is the same - divide it into 8 parts, separate, and wrap around the white part.
Leave the balls in a cool place. It is best to cut into slices the next day (first in half, and then each half into 4 slices).
Apply melted chocolate with a toothpick to give the appearance of improvised pits.
Lean cake with strawberry and vanilla cream
Components:
For biscuit crust:
150 g biscuits (preferably caramel),
60 g of lean margarine.
For cream:
about 400 g of strawberries,
500 g of lean unsalted cream cheese,
5 tablespoons sugar,
vanilla pudding,
300 ml soy milk,
half a teaspoon of nutmeg,
a teaspoon of cinnamon,
a few tablespoons of rhubarb jam.
Preparation:
Crumble the biscuits in a blender and mix with the margarine that you previously melted at room temperature.
Pour into a mold lined with greaseproof paper and bake in the oven at 150 degrees for about 10 minutes.
Cook the pudding with sugar and 300 ml of soy milk, stir, cool and mix in the cream cheese and spices.
Cut the strawberries into slices and arrange on the cooled biscuit crust, spread with vanilla cream, cool for 30 minutes in the refrigerator, and pour over the melted rhubarb jam.
Lean almond triangles
Components:
For the dough (30 pieces):
200 g ground almonds,
100 g sugar,
2 drops of almond extract,
3 bananas,
150 g of almond leaves.
For cream:
100 g of lean dark chocolate,
100 ml of lean vegetable sour cream,
125 g of lean margarine
Prepared by:
Melt the finely chopped chocolate with the vegetable cream at a moderate temperature, stirring constantly.
When the chocolate is completely melted, remove the bowl from the heat, cool a bit, and put it in the fridge to stand overnight.
The next day, mix the ground almonds with the sugar and almond extract, add the previously mixed bananas and mix well.
Pour the almond dough into a tray lined with greaseproof paper, flatten with a spoon, sprinkle with almond leaves, and bake in an oven preheated to 150 degrees for 15-20 minutes.
Remove from the oven and cut the warm crust into small triangles.
Whip the margarine creamily with a mixer and gradually mix in the cooled chocolate cream.
Combine the two triangles with chocolate cream, cool, and serve with other lean cakes.
The author
@Andjela99
