Low Calorie Desserts: A Guiltfree Trip To Heaven!
What's a meal without an absolutely gooey dollop of sinful sweetness to end it with? Desserts bring meals to a logical ending and are a perfect conclusion to an awesome meal. The phrase 'gastronomic meal' must have been the brainwave of a genius lost in the goodness of a dessert. If you're craving for some decadent sweetness too, but are afraid of piling up the calories, try these low calorie desserts that never fail to titillate your senses but at the same time keep your weight in check.
Lemon Bars: For heavenly sweetness with a wee bit of sour zing, try this one out!
1 1⁄3 cups flour
5 tablespoons light brown sugar
8 tablespoons unsalted butter
1⁄2 teaspoon vanilla extract
1 1⁄2cups powdered sugar
3⁄4 cup lemon juice
Method: In a large mixing bowl, whisk together the brown sugar, butter and flour, and mix them evenly to get a lumpy dough for the crust. Spread the crust dough evenly on a lightly greased and butter paper lined pan and bake it in a preheated oven at 350° for 20 minutes.
In the meanwhile, in a separate bowl, beat the eggs with vanilla extract and sugar. Ensure that the sugar is completely dissolved and the mixture has been blended evenly. Then pour it over the crust and bake for 30 minutes. Cut it into pieces once it cools down. This sin-free dessert has only 150 calories!
No-bake Double Chocolate Cupcakes: Indulge yourself and your family with this low calorie dark temptation.
25g white chocolate
50g finely chopped dark chocolate
2 egg whites
1 tbsp castor sugar
1/3 teaspoon powdered cardamom
Method: Start by chopping half of the white chocolate and scrape out shavings from the other half using a peeler. In a microwavable bowl, melt the dark chocolate in the microwave or a double bowl. Leave it to cool down
Whisk the egg whites till it forms stiff peaks. Add the cardamom powder and sugar and pour over it the dark chocolate, mix well. Fold in the chopped white chocolate and pour a dollop of this irresistible mixture into the moulds. Place the white chocolate curls over each mould and then chill them in the fridge (not freezer) for an hour.