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The stereotype that everything tasty is harmful has long been dispelled thanks to unique and indescribably tasty desserts made from healthy products only. Therefore, sweets are now available even to those who strictly follow the health. True, you shouldn’t abuse it – although the healthy desserts are digested quite quickly, they contain enough calories. In the evening, it is undesirable to eat desserts, but in the morning or at lunch you can afford a small portion of treats – there will be no trace of the fats and carbohydrates eaten per day.
In a blender, mix 1 frozen banana, 1.5 cups of frozen strawberries, half a glass of unsweetened coconut milk. Pour the smoothies in a plate. Slice fresh strawberries, banana and chia seed and add to smoothie.
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.
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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.
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