Calorie muffins ordinary is about 370 calories per 100 grams. Of course, in the diet recipes due to the use of the right ingredients and natural sweeteners calorie muffins significantly reduced.Continue reading
On the table is a bar of chocolate. A person is not hungry, but imagining how chocolate melts in his mouth, he feels his mouth fill with saliva – there is a craving for sweets and now his hand reaches for the dark brown tile. How does this indescribable craving for sweets arise? There are several reasons. First, a person can not do anything about it, because the preference for sweet is natural – even newly born babies respond to a sweet liquid with a smile.Continue reading
Squash- 1 kg
Sugar – 1 kg or other sweetener
Lemon – 1 pc
egg – 4 pcs.
a few drops of lemon juice
milk – 500 ml
honey or other sweetener – 80 gContinue reading
Nutritional value per serving
Calories from fat: 171
Total Fat: 19 g (29%)
Saturated Fat: 5g (25%)
Sodium: 9 mg (0%)Continue reading
1 cup peeled unsalted pistachios
cottage cheese – home, 2 kg
300 g butter
2 cups peeled almonds
0.5 glasses of brandy
5 tbsp. l sour cream 30%
10 stamens of saffron
1 cup golden raisins
1 cup of candied fruit
1 cup dark raisins
Colander put in a deep dish, lay several layers of gauze in it, put the cottage cheese, cover with the edges of the gauze and put a pressure of at least 5 kg. Leave on for 10–12 hours, from time to time draining the resulting serum. Squeezed cottage cheese rubbed through a fine sieve. Raisins and candied fruits pour brandy and leave for 1-2 hours. Beat the butter, gradually adding sweetener. When it becomes white, without interrupting, add one yolks one by one. Just mix sour cream. Mix a lot with cottage cheese. Chop nuts and put in cottage cheese; add pistachios and pressed raisins with candied fruits, leaving little for decoration. Grind saffron into powder and pour into Pasha. Mix everything thoroughly. In a deep and narrow bowl lay gauze and lay out the Easter, not crushing it. Cover with the edges of the gauze and film, put in the refrigerator. 1–2 hours before serving, remove from the refrigerator, open and turn into a dish. Remove gauze, decorate Pasha with candied fruit and almonds.
1.5 kg fat farm cottage cheese
300 ml fat farm cream
250 g butter
200 g brown sugar or other sweetener (I use stevia, but smaller amount)
150 g raisins and / or dried cranberries and cherries
100 g of peeled roasted almonds
50 ml of port wine
1 vanilla pod
0.5 tsp. sea salt
1.Press cottage cheese under a heavy press, laying it out in a colander laid with a kitchen towel for at least 4 hours.
2. At the same time soak dried fruit in port.
3. Cut the butter into small pieces, put in a saucepan, add the vanilla pod cut in half (scrape the seeds with the tip of the knife and fold into the saucepan too), pour the cream over a small fire to boil, remove from heat, close and let it brew for 10 minutes.
4. Meanwhile, rub the yolks with white sugar. Remove the pod from the cream mixture, bring it to a boil again, remove from heat. While stirring all the time, pour a little hot cream (about 150 ml) into the yolk mass. Then pour the yolk mixture into the saucepan with the cream and mix well. Cool, 5 min.
5. Add yolk and creamy mixture to cottage cheese, beat with an immersion blender until smooth. Add dried fruits and chopped almonds, mix. Cover the form for Pasha with gauze moistened with cognac, put the curd mass, cover the top with the hanging edges of the gauze and put in the refrigerator for 36–48 hours. Before serving, turn the Pasha over on the dish, remove the gauze, decorate it to your liking.
lemon – 1 pc.
vanilla ice cream – 100 g
gelatin granules – 2 sachets (10-11 g each)
mascarpone cheese or similar curd cheese – 500 g
1.Limon thoroughly washed, thinly cut into circles, put them in a deep plate, sprinkle with sweetener, cover with another plate and leave for 20 minutes.
2. Put the ice cream in a bowl, let it completely melt. Separate 2-3 tbsp. ice cream, put in a saucepan. Pour gelatin into a skillet, let it swell for 20-30 minutes. If desired, you can add 2-3 tbsp. milk at room temperature. Heat, stirring, over low heat until gelatin is completely dissolved.
3. Pour the gelatin solution into the melted ice cream, stir and strain through a sieve to get rid of the undissolved gelatin.
4. Lemon mugs with sweetener, fold in a colander, squeeze strongly, add the separated juice to the cheese, mix. Add to the cheese mixture of ice cream with gelatin, mix.
5. Put the obtained mass in a form for pasha, place in a refrigerator until it solidifies for 1.5-2 hours, and preferably for the night.
chocolate pie with pear
100 g of corn flour
100 g of wheat flour
2 tbsp of cocoa
100 ml of sour cream
90 ml of kefir
30 ml of olive oil or coconut oil
2 pears (do not use soft fruits)
- Mix flours, cocoa, vanilla and baking soda together.
- In other bowl mix eggs, oil, sour cream, sweetener.
- After that mix liquid with the rest of ingredients and add kefir.
- Pour into the baking dish, put a few pears and bake at 190 C, 40 minutes.
200 g of semolina
200 ml of kefir
1/2 teaspoon of baking soda and lemon juice
- Mix semolina, vanilla and kefir, leave it for 15-20 minutes.
- After that add eggs, sweetener, baking soda and raisins.
- Pour into the baking dish. Bake at 180 C, 30 minutes.
1.5 kg of cottage cheese with fat content of 18% and more
1.5–2 glasses of sweet or other thick honey
200–250 g of butter
100 grams of roasted almonds
150–200 g of natural dried dates
2 large lemons
3 tbsp. dark rum or strong black tea, if desired
1. Cover a colander with a kitchen towel or gauze folded in several layers. Put the cottage cheese there, cover with the hanging edges of the gauze, put the colander in a larger container. Place a plate on top of the gauze, and a weight of 2-3 kg on it. Leave at least 4 hours to drain excess liquid.
2. Prepare dates at the same time: if they have flaky skin, remove it. Cut the dates into small pieces.
3. Brush lemons with a brush, remove the zest with a fine grater, squeeze the juice. Pour the dates with lemon juice mixed with rum, if used, or with tea. Sprinkle with the peel, mix thoroughly, tighten with a foil and put in the fridge at the same time as the curd is under pressure.
4. Soften the oil at room temperature. If the honey is very thick, warm it a little in a water bath – just to make it flowable.
5. Chop a piece of almond rather finely, a part – bigger. Squeezed curd wipe through a sieve. Mixer whisk butter with honey in a lush foam. Gradually mix with cottage cheese. Add to the curd mass dates with zest and almonds.
6. Cover a pasochnice or a deep bowl with one layer of cheesecloth, spread the curd mass, press it with a spoon. Close the bottom and put the easter in the fridge for 1-3 days. Before serving, turn the dish over and carefully remove the bowl and gauze.