4 Desserts with less than 150 calories

• Food, recipes and diet to increase platelets

Published: 09/04/2013 - Updated: 11/23/2016

• Author: Nayeli Reyes

Dessert comes at the end of our meal, but usually our sweet treats contain even more calories than the main dish, so we end up giving them up to avoid consuming too many calories. However, there are many ways to eat these without feeling guilty: with a light and simply delicious alternative which will surprise and delight all who try them!

These desserts are less than 150 calories per serving:

1. Floating Islands with Red Fruit

Servings: 4 servings
Calories per serving : 95 cal.

Ingredients

• 5 egg whites
• 1/2 tsp. of tartar sauce
• 5 tbsp. of zero calorie sweetener
• 1 tsp. Of Vanilla extract
• 1 tsp. of Lemon zest
• 1 egg yolk
• 1 cup of skimmed milk
• 1 cup of Cornstarch
• 1 cup of Strawberries (cut into quarters)
• 1/2 cup of Blackberries

Preparation

1. Beat egg whites along with tartar sauce, two tablespoons of sugar and lemon zest until stiff – it must a firm a meringue. Refrigerate for at least half an hour.
2. Boil the milk with the vanilla extract and two tablespoons of sugar.
3. Mix the egg yolks with cornstarch and a tablespoon of sugar and beat until it slightly changes its color and all the ingredients are integrated.
4. Add a little hot milk to the egg mixture and whisk to avoid separation of the layers.
5. Stir in the remaining milk and heat over a low heat until the sauce thickens slightly.
6. Place the meringue into a pastry bag and form balls on a tray with wax paper, then bake at 90 ° C for 40 minutes or until firm and lightly browned.
7. Serve the sauce in small molds , place the baked meringue on top and and adorn with the red fruits.

2. Orange Muffins

Servings: 11 servings
Calories per serving : 136 cal.

Ingredients

• 125 gr. of flour
• 65 gr. of butter
• 65 gr. of plain yogurt
• 110 gr. of sugar
• 1 tsp. of vanilla extract
• 1/2 tsp. of salt
• 1 tsp. of orange zest
• 1 orange
• 1/2 tsp. of baking powder
• 2 eggs

Preparation

1. Sift flour with baking powder and salt and set aside.
2. Cream butter with sugar.
3. Add eggs one by one and beat until incorporated, add the yogurt and vanilla extract.
4. Gradually add flour mixture with baking powder and salt.
5. Remove the orange peel, including the white pith and remove the wedges without the skin.
6. Add orange segments and orange zest to the muffin mix.
7. Fill the muffin cups or greased and floured muffin mold to about half or three quarters full.
8. Bake at 180°C for 30 minutes or until an inserted toothpick comes out clean.

3. Yogurt and strawberry jelly

Servings: 12 servings
Calories per serving : 40 cal

Ingredients

• 2 cups of Plain yogurt
• 8 gr. of Grenedine
• 1 ½ . packets of light strawberry gelatin
• 1 ½ cup of strawberries
• 1 tsp. of vanilla
• 3 tbsp. of water

Preparation

1. Hydrate the gelatin with three tablespoons of water and let it sit until it absorbs the water for about 5 minutes. 
   Melt the gelatin in the microwave.
2. Mix the yogurt with the vanilla and the melted gelatin.
3. Fill containers or a jelly mold to roughly half full. Refrigerate until set.
4. Slice or chop the strawberries into small cubes.
5. Prepare the strawberry gelatin as directed on the packaging and pour over the yogurt, add the strawberries and refrigerate until set again.

4. Creamy cake of lemon and Greek yogurt

Servings: 12 servings
Calories per serving : 87 cal

Ingredients

For the crust :

• 90 gr. of butter
• 1 ½ cup of flour
• ¼ tsp. of salt
• 2 tbsp. of sugar
• 1 egg yolk
• 2 tbsp. of water

For the filling :

• 2 cups of Greek yogurt
• 2/3 cup of sugar
• 2 eggs
• 1 tsp. of vanilla Essence
• 1 tsp. of Cornstarch
• 2 tsp. of Lemon zest
• 2 & 1/2 cups of sliced strawberries

Preparation

For the crust :

1. Mix flour, salt and sugar in a bowl or processor.
2. Add the butter to the mixture in small cubes and mix until crumbly.
3. Add the egg yolk and water, knead in until it forms a smooth dough.
4. Refrigerate for 30 minute , stretch and line a pie pan with the dough.
5. Place a layer of foil over the crust and add beans or uncooked rice to add weight and prevent the dough rising.
6. Bake at 180°C for 15 minutes. Remove from oven and place the filling inside.

For the filling :

1. Mix the yogurt with the sugar, egg and vanilla essence.
2. Add the lemon zest and cornstarch dissolved in a little water.
3. Place the filling into the crust and bake at 180 ° C for 30-40 minutes. Allow to cool and place the sliced strawberries on the cake. Serve and enjoy!

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.