Desserts for Christmas lunch some impressive light ideas 1

Desserts for Christmas lunch some impressive light ideas

Desserts for Christmas lunch some impressive light ideas
Desserts for Christmas lunch


Sweets for Christmas lunch : yes, because Christmas is approaching and we inevitably let ourselves be overwhelmed by the thought of organizing the Christmas holidays.

Lunches, dinners, afternoons and evenings will alternate in a magnificent carousel dedicated to socializing but … if you are on a diet ? How to come out unscathed from days and days of continuous temptations? Giving up everything hurts the mind, eating whatever is offered to us hurts the line. So how do you regulate yourself?
Meanwhile, remember that desserts high in calories and rich in butter, eggs and sugar, are not the only desserts for Christmas lunch.
Indeed, getting out of the clichés could also help you to “get out” more lean from these parties. Then offer, at home, or if you are invited, some extraordinarily good Christmas lunch cakes but with a trick (that you can’t see or hear): prepare yourself in a light version.
Following are the 5 recipes to make 5 types of desserts that will satisfy everyone’s tastes, from the most traditional to the most innovative and refined ones. If at Christmas the sugar dictates the law, give in to the tradition in a balanced way, creating dishes of great effect but with a limited calorie content.

    Desserts for Christmas lunch: 5 healthy and light recipes

    1 – Light truffles

    Light truffles

    A great classic: truffles, typical of the Langhe pastry, made lighter for a chocolate-flavored break but with controlled calories!
    The preparation of light truffles is quick and easy , also suitable for those who have a lot of time to devote to cooking. And you can do it in advance: in fact, light truffles can be kept well in the refrigerator, wrapped in plastic wrap or aluminum.
    Calories per Person  142
    Total calories 855
    Ingredients for 18 truffles:
    120 g of lean cottage cheese
    35 g of bitter cocoa + other to sprinkle the truffles
    80 g of dark chocolate
    3 tablespoons of icing sugar
    Instructions

    Melt the dark chocolate in a water bath and let it cool.
    Mix the ricotta with the icing sugar, then add the melted chocolate and cocoa and stir again until a homogeneous mixture is obtained.
    Put the mixture in the refrigerator for at least two or three hours, or until it has become almost solid.
    Then form small balls, then pass them on a plate with bitter cocoa and keep your truffles in the refrigerator until ready to serve them well covered.

    2 – Caprese light cake

    Caprese light cake

    The Caprese cake is among the tastiest and most appetizing Neapolitan desserts. The mixture of almonds and chocolate that makes it irresistible can also be prepared in a light version, so that the cake is also accessible for those on a diet.
    Calories per Person 125
    Total calories 2000
    Ingredients:
    4 eggs
    140 g sugar
    230 g almond flour or blended almonds until it becomes a flour
    110 g extra dark chocolate
    100 ml hot water
    30 ml corn or peanut oil
    50 g bitter cocoa
    1 sachet baking powder
    Instructions

    Turn on the oven to 180. Melt the dark chocolate in a water bath. Divide yolks and egg whites and place them in two bowls.
    Whisk the egg whites until stiff, taking care that the bowl is well cleaned of grease residues (otherwise the egg white will not mount). In the other bowl, whisk the egg yolks with the sugar until you get a swollen and frothy mixture.
    Add the sifted cocoa and baking powder to the yolk mixture, mixing with a whisk.
    Always pour the oil while stirring, the hot (but not boiling!) Water and the melted chocolate, mix until a smooth mixture is obtained.
    At this point, incorporate the almond flour and mix again to obtain a homogeneous mixture.
    Finally it incorporates the egg whites whipped until stiff with gentle movements from top to bottom so as not to disassemble everything. Pour into an oiled and floured baking tray about 24 cm in diameter and bake for about 35-40 minutes. Before removing the cake from the oven, test the toothpick: it must come out clean.Let it cool before removing from the mold and serve.

    3 – Cream puffs with gluten-free custard

    Cream puffs with gluten-free custard

    The cream puffs are gluten-free and with a lactose-free cream filling, excellent to offer at Christmas or on holidays if you have celiac or lactose intolerant guests.
    Calories per Person 94
    Total calories 2818
    Ingredients:
    For the custard:
    500 ml rice milk allowed
    50 g corn starch allowed
    4 yolks
    140 g caster sugar
    For the choux pastry:
    6 eggs
    130 g mix of starches and flours (50 g of corn starch, 50 g of potato starch, 25 g of rice flour, 5-6 g of guar gum)
    125 ml sunflower oil
    115 ml water
    For decoration:
    30 g bitter cocoa
    30 g icing sugar allowed
    Instructions

    For the choux pastry: pour the water into a saucepan and bring it almost to a boil, then add the seed oil and mix with a whisk to mix. Mix the mix of starches and flours by sprinkling and continue mixing until a lumpy dough is obtained. Put the saucepan on the fire and cook until the dough detaches from the walls, stirring constantly, for 3-4 minutes.
    Remove from the heat and put the dough in the bowl of the Imetec Zero-Glu dough mixer, whip the Cream-Beater whisk and operate the mixer by selecting speed 1. Combine the eggs, one at a time as they are incorporated, increasing the speed of the car. When the choux pastry is homogeneous, turn off the kneader and remove the bowl.
    Fill a pastry bag with a little choux pastry and shape the cream puffs, placing them well spaced apart on a baking tray lined with baking paper. Bake in preheated oven at 210 ° C for 15-20 minutes. Remove from the oven and leave to cool.
    In the meantime, prepare the cream. Pour the granulated sugar and egg yolks into a large bowl and mix quickly with a whisk. Add the corn starch and 125 ml of rice milk, mix all the ingredients well and transfer the mixture to a saucepan. Add the remaining rice milk and bring the cream to a boil, stirring constantly, until it has thickened. Turn off and transfer the custard into a bowl and let it cool for a few minutes.
    Fill a pastry bag with a smooth nozzle with a little cream and fill the cream puffs. Decorate as desired with icing sugar and bitter cocoa, helping yourself with a dense mesh strainer.

    4 – Christmas log

    Christmas log

    The Christmas log is a typical dessert of the French tradition, a very scenic dessert with which you will surely make an excellent figure during your lunches and party dinners. here is a lighter version, without butter and cream.
    Calories per Person 214
    Total calories 2,568
    Ingredients:
    For the sponge cake
    5 medium yolks
    4 medium egg whites
    100 g very fine granulated sugar
    100 g flour
    For the cream
    250 g lean cottage cheese
    3 tablespoons bitter cocoa
    2 tbsp icing sugar
    200 g chestnut cream
    For the chocolate coating
    100 g extra dark chocolate
    20 g partially skimmed milk
    Instructions

    Preheat the oven to 220-230 °. Cover a 22 × 32 cm rectangular plate with parchment paper. With a planetary mixer, or with an electric mixer in a large bowl, whisk the yolks with 40 grams of sugar for at least 10 minutes, until the mixture is swollen and frothy.
    In another bowl beat the egg whites and when they start to be clear and swollen, gradually add the remaining sugar, two tablespoons at a time, continuing to whip, until you get a very firm and shiny mixture.
    Now gently incorporate the egg whites mixture into the yolks mixture, using a spatula and making slow movements from top to bottom.
    Now add half of the sifted flour, always with gentle movements from top to bottom. then continue with the other half of the flour, taking care to incorporate it without dismantling everything.
    Pour the mixture into the plate with parchment paper and distribute it evenly even in the corners.
    Bake in the center of the oven for about 10-12 minutes until golden and firm to the touch.
    Place it on a sheet of parchment paper on a work surface, sprinkle it with icing sugar. Gently turn the sponge cake over the sheet placed on the work surface and remove the paper attached to the sponge cake and start rolling the cake with the help of baking paper.
    Let it rest and cool like this, so that it takes the shape, before stuffing and rolling it for the second time.
    Prepare the cream now
    Place the ricotta in a bowl, work it to soften it with a whisk, add the icing sugar and the bitter cocoa and mix again with the whisk.
    Now add the chestnut cream by gently incorporating it.
    When the sponge cake is cold, smear its surface with chestnut cream, leaving a border of about 2 cm.
    Roll up the sponge cake again with the help of parchment paper, then put it in the fridge to cool for an hour.
    Prepare the chocolate coating
    Chop the chocolate.
    In a saucepan, heat the milk, without letting it boil, then remove it from the heat.
    Add the chopped chocolate into the hot milk, mix to get a smooth cream. If the chocolate does not melt completely, still leave the pan on the stove for a few seconds, on a very low heat and melt the chocolate mixing with a spatula.
    Transfer the chestnut sponge cake roll to a serving dish, cover it with the chocolate glaze. With a knife make some lines on the chocolate coating, in order to simulate the trunk of a tree. Decorate with currants and rosemary sprigs.

    5 – Sweets for Christmas lunch: matcha tea sorbet

    Sweets for Christmas lunch: matcha tea sorbet

    Matcha tea sorbet is an excellent digestive rich in purifying and calming properties for the mucous membrane of the stomach. Perfect to enjoy after an “important” lunch.
    Calories per Person 119
    Total calories 715
    Ingredients:
    200 ml of water
    180 g of sugar
    2 teaspoons matcha
    1 liter green tea
    Instructions

    In a saucepan, place the sugar together with the 200 ml of water. Heat over low heat, stirring constantly, until the sugar is completely dissolved.
    If the syrup is boiling, let it cool down, add the two spoons of matcha and mix thoroughly with a whisk, so that the tea does not make lumps
    Then add the liter of green tea and let it cool.
    If you don’t have an ice cream machine, pour the liquid into a container suitable for low temperatures and store in the freezer for at least 6 hours. During this time, you will need to stir occasionally, every about 30 minutes, with a spoon (or even better with an immersion mixer) to break the ice crystals. If you have an ice cream machine, pour the mixture inside and keep it until you get a sorbet with a solid consistency. If you have an ice cream machine, pour the mixture into it and stir until you get a sorbet with a solid consistency.
    Serve immediately with fresh currants or other fruit.

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