Recipes Healthy Delicious Sweets - Loss Fat

Recipes for healthy and delicious sweets to ease the fat in the end

Ricotta Cheese Cake with Lemon Drizzle

·  6 large eggs, separated
·  3/4 teaspoon cream of tartar
·  1/3 cup plus 1 teaspoon granular sugar substitute
·  2 teaspoons vanilla extract
·  1 (32-ounce) container part-skim ricotta cheese
·  1 teaspoon finely grated lemon zest

·  2 tablespoons fresh lemon juice

  1. Position holder in center of stove and warm oven to 275°F. Lightly coat a 9" springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325°F.
  2. In a large steel dish, with an electrical powered blender at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
  3. In a individual dish, defeat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat on high until smooth.
  4. Carefully flip one-third of the white-colored into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
  5. Combine fresh freshly squeezed lemon juice and remaining 1 teaspoon sugar substitute in a gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle the remaining mixture into the cracks.
  6. Awesome dessert absolutely, then run a blade around the advantage before launching from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.
Chocolate Ricotta Dessert
  • ½ cup of low-skim ricotta cheese
  • 1 packet of Stevia (all natural sweetner)
  • 1 tbl of all-natural cocoa (baking)
  • A drizzle of vanilla extract

Merge all components in a normal size dish and mix until thoroughly combined. Enjoy
Pineapple-Raspberry Parfait
  • 2- 8 ounce containers of non-fat peach yogurt
  • ½ pint of fresh raspberries (about 1 ¼ cups)
  • 1 ½ cups of fresh, frozen or canned pineapples

Split and layer the natural, raspberries and blueberry and serve into 4 glasses or sweet glasses.
Almost Frozen Mashed Bananas
  • 3-4 ripe bananas
  • 1 tbl of vanilla extract

Mash bananas with a fork until smooth then add vanilla. Place in the freezer for 30-35 minutes until frozen but not solid. Keep in longer if you enjoy them a bit more frozen.


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