Know who is worse, just during the diet? Or who can't diet withstand? Answer: "who has no willpower" is accepted, but it's about sweet tooth. About those who can not imagine his life without a piece of chocolate, without candy and cookies, without cake or cake. About those who because of their weakness is gaining rapidly the extra pounds and to sustain a diet - is problematic.
But tasty and sweet not always harm. What's sweet is "figure enemy"? First of all, sugar, a lot of sugar, which makes the product too high in calories. Means with him and let us "fight", leaving "Goodies" and adding "usefulness." So, for dessert are offered: peach sorbet, apricot mousse, orange jam and Apple candy. That sounds sweet, doesn't it? They taste very sweet.
By and large, sorbet is a frozen juice or pulp slurry, so sorbet can be prepared from any fruit and even vegetables (pumpkin, carrots) and greens (spinach). Take any fruit: apples, bananas, mango, pineapples other, that's just watermelon will not work. By the way, you can go further - to prepare a sorbet mix, from several ingredients, it will be very tasty, for example, a sorbet mix of apricots and melons or peaches and melons.
For peach sorbet you will need: 6 pieces of peaches (remove the bones), ground cardamom 1 tsp, unsweetened natural yogurt 200 ml.
Cut Peaches into large pieces, put in a saucepan, add cardamom and water (2 tablespoons). Put the saucepan on the stove and cook under the hood (without giving to a full boil) for 10 minutes. Then cool, grind in a blender and (if desired) wipe through a sieve. In the resulting puree, add the yogurt, mix and put in a plastic container, which is placed in the freezer. Prior to complete freezing, the sorbet should be thoroughly mixed every half hour, rubbing the formed ice crystals. Sorbet can be stored for up to two months (the package must be sealed, preventing re-defrosting). And eat sorbet on a hot summer day - a continuous sweet pleasure.
Mousse - sweet dish, which is obtained by whipping, the volume increases 2-2.5 times, foam is formed. Mousse can also be prepared from almost any fruit, and want and vegetables.
For apricot mousse need: orange juice 350 ml, gelatin 10 gr., dried apricots 100 gr., unsweetened yogurt 300 ml.
Soak First gelatin in orange juice (50 ml). Dried apricots in orange juice (300 ml) boil for 5 minutes, cool and grind with a blender. Then add the yogurt and beat with a mixer. Gelatin with juice heat until dissolved and pour into a thin stream of whipped mixture. Pour into molds and allow to solidify.
Pastille - a sweet dish, which was invented in the 14th century, was called "postila", which indicated the peculiarity of the manufacturing technology. Pastille can be cook from sour apples, raspberries, cranberries, currants, Rowan.
For Apple pastes: apples 2 kg, ground spices (vanilla, cinnamon).
Remove the core from the apples and cut each into slices (6-8), fold them into pan, add water (3 tablespoons) and cook under the lid until soft. Using a blender to make mashed potatoes, add cinnamon (possible vanilla), put them in a saucepan and boil down (to the water remains as little as possible). The resulting mass is spread out in a thin layer on a baking sheet (foil) and dried in the oven (temperature about 100°).
Confiture of oranges
Jam is a sweet jelly-like product with crushed or whole berries, a kind of jam. You can cook from different fruits or from several, for example, apricots are well suited to an orange.
For orange confiture need: oranges, sugar and agar-agar (1 g per 150 g. orange puree).
Of oranges to make a puree, add to the pot and put on stove. When the puree becomes hot, add agar-agar (1 g per 150 g puree). Add sugar to taste and stirring, dissolve, then cook for 20-30 minutes, without giving much boil (a drop on a cold saucer should harden and not spread). Pour hot jam into jars.
Agar-agar – a natural product derived from red and brown algae, its use improves liver function, helps clean the body.
See also: how to make smoothies