Hearty low-calorie recipes

Fruit - berry cake

Over the weekend, I visited my dear sister to celebrate Name Day and this time I decided to try the “big” version of the fruit cake, slightly “improving” it with another layer of blueberries and thus even reducing its Kcal amount to 100g.

Fruit - berry cake
Servings8 Servings
CategoryDifficultyEasy
Components for the 1st layer (base)
 300 g Dates
 60 g Rice trays (6 pcs.)
 40 g Cocoa
 2 tbsp Water (look at the consistency of the mass - add if the mass is too dry)
Ingredients for the 2nd round
 200 g Milk 2%
 400 g Natural yogurt
 14 g Gelatin
 Vanilla
 Sweetener of your choice
Ingredients for the 3rd round
 450 g Apricots (for puree)
 100 g Water (puree)
 Sweetener if necessary (for puree)
 15 g Gelatin
 200 g Fresh apricots
Ingredients for the 4th round
 500 g Blueberries (for puree)
 100 g Water (puree)
 Sweetener if necessary (for puree)
 200 g Fresh blueberries
Directions
1

First make apricot and blueberry purees - the berries are boiled with water and sweetener, blended and cooled.

2

Soak the dates, if necessary, sprinkle them with boiling water for 20 minutes. Pour off the water and cut into finer pieces.

3

The trays are broken into smaller pieces and placed in a food processor and shredded.

4

Add cocoa, dates and grind into a sticky mass. Cool if necessary in the refrigerator.

5

Line the inside of the mold with parchment paper (it will be easier to remove from the mold). The cooled mass is compacted at the bottom of the mold.

6

Finish 2 coats. 17g of gelatin aplej with cold water and swell.

7

Milk is blended with yogurt, sweetener vanilla.

8

Swell the gelatin in a hot water bath and dissolve (watch the water boil!).

9

The dissolved gelatin is added to the milk - yogurt mass, stir well and poured over the base.

10

Put the shape in the refrigerator so that the layer hardens.

11

Finish 3 layers: 13g of gelatin aplej with cold water and swell.

12

Sliced apricot slices are arranged on the frozen milk-yoghurt mass.

Fruit - berry cake

13

Swell the gelatin in a hot water bath and dissolve (watch the water boil!).

14

Dissolve the dissolved gelatin in the apricot puree, stir well and pour over the milk - yogurt mass and apricot slices.

15

Put the shape in the refrigerator so that the layer hardens.

16

Finish 4 layers: 15g of gelatin aplej with cold water and swell.

17

Fresh blueberries are arranged on the frozen layer of apricots.

18

Swell the gelatin in a hot water bath and dissolve (watch the water boil!).

19

The dissolved gelatin is added to the blueberry mass, mixed thoroughly and poured over a layer of apricots with blueberries.

20

Put in the refrigerator to freeze.

21

And in the morning we enjoy it, enjoy it and rejoice in life, how beautiful it is!

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Nutrition Facts

Finished product weight 2700

Servings 8


1 serving contains
Calories 313.25
% Daily Value *
Total Fat 2.36g4%
Total Carbohydrate 55.35g19%
Protein 15.86g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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