Dessert is often heavy on the stomach, but there are plenty of airy desserts that don’t contain too many calories and that are wonderfully summery. I list a few for you to enjoy!
- Yogurt ice cream with fruit
Who doesn’t like frozen yogurt? If you make it yourself, you can make it as healthy (or unhealthy) as you want. If you go for the first, low-fat yogurt is the best choice. You just put some fruit and low-fat yogurt in a blender, pour it into molds and freeze it. Those with a sweet tooth can add another spoonful of honey.
2. Chocolate mousse
You’d say: a calorie bomb. Fortunately, nothing could be further from the truth. At least, not if you make it yourself. What do you need? A large banana, a ripe avocado, a tablespoon of cocoa powder, a little lemon juice and a splash of milk. Start by mashing the banana and avocado. Then add the cocoa powder, lemon juice and milk and mix well. For extra sweetness you can add some honey. A simple dish with a preparation time of only five minutes.
3. Vegan banoffee pie
Up for something new? Then this dessert is something for you. You make the bottom by crumbling 75 grams of almonds. Then add 200 grams of oat flakes, 60 milliliters of coconut oil, two tablespoons of syrup, two tablespoons of water and one teaspoon of cinnamon. Bake the base for twelve minutes until golden brown. Now make the caramel. Mix about fifteen dates with two tablespoons of nut butter, a squeeze of lemon juice and vanilla extract until there are no lumps left. Whip a pack of coconut cream until you have whipped cream. Let the bottom of the cake cool down. Place banana slices on top, followed by a layer of caramel, the coconut whipped cream and another layer of banana slices.
4. Raw cheesecake
It takes a little time to make this dessert, but it’s worth it. The filling is made of coconut cream and unsalted cashews, which makes the cake somewhat healthy. To get a nice soft, creamy cake filling, it’s important to soak the cashews in water for ten to fifteen minutes. Then you need to drain them well in a colander or pat dry. When the bottom and the vegan filling of the cheesecake are made, the hardest part comes, namely waiting about four hours. When the cheesecake is stiff, it tastes the best.
5. Light and creamy blackberry cheesecake
Such a cheesecake always works well, especially one that’s creamy and yet doesn’t contain too many calories. In addition, it contains a lot of blackberries and there are many healthy benefits. This way you not only take good care of your stomach, but also your skin and hair. Coarsely mix all ingredients for the base in a food processor until it sticks together. Grease a springform tin, cut a sheet of baking paper to the size of the bottom, fit it in and grease as well. Spoon the bottom filling into the tin, spreading it out evenly with the back of a spoon. Freeze while you make the rest. Preheat the oven to 175 °C. Beat the eggs with the honey with a mixer until foamy. Beat in cream cheese, vanilla extract and flour until smooth. Beat in the blackberries. They can break a little, but don’t have to be smooth. Finally, fold in the yogurt and spoon the mixture onto the ice-cold base. Bake the cheesecake for about 45 minutes or until the core has just set. Let cool to room temperature and then set in the fridge for at least 2 hours.
6. Dark chococups with almond paste
This dessert contains no less than 240 calories and is therefore a great dessert to entertain yourself and others at the dining table. And this dessert is also very suitable as a snack. Melt the chocolate in au bain marie and mix in the cardamom. Fill the molds with a layer of melted chocolate (use about half of the chocolate). Spoon half a tbsp of almond paste into each mold (a little in the middle if you can). Cover with the rest of the melted chocolate and sprinkle with a pinch of sea salt flakes. Put the cups in the freezer for about 30 minutes, until they’re nice and firm. Then store in the refrigerator.
7. Banana pineapple sorbet with mint and a cookie
This sorbet ice cream is so light that you can serve it with an extra cookie. Not only fruit makes this sorbet tasty, but also extra herbs such as mint. Cut the fruit into cubes of no more than 1½ x 1½ cm, put them in a bag and place in the freezer for at least 3 hours. Then pulse the fruit with the mint leaves in the bowl of a food processor until finely crumbled. Spoon directly into beautiful glasses or coupes or store again in the freezer until use. If you quickly ‘freeze back’ the ice cream, you can scoop more beautiful balls after more than an hour. Garnish with mint leaves. This dessert is so low in calories that a light cookie can be added as an extra treat.
Love, Skye Lewis <3
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