3 sweet and light recipes to eat without guilt

Sweet, light and low-calorie recipes are a great option for those who want to maintain their health and weight and still enjoy a moment of pleasure. Another advantage is that they are rich in nutrients, in addition to being very tasty. Next, check out how to prepare some options to insert in your daily life!

Quindim fit

Ingredients

• 10 egg yolks
• 100 g grated fresh coconut
• 250 ml homemade coconut milk
• 1 tablespoon of green banana biomass
• 2 tablespoons of coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cup of tea sugar Of coconut
• Coconut oil for greasing
• Demerara sugar for sprinkling

Method of preparation

In a container, sift the egg yolks so that they do not have an egg odor or taste and set aside. In another container, beat the coconut milk with the biomass. Add grated coconut, coconut oil, vanilla extract and sugar and mix well. Add the sifted egg yolks little by little, mixing gently. Put it in a greased shape with coconut oil and sprinkled with demerara sugar. Take it to the oven in a water bath for approximately 60 minutes at 180°C. Develop warm and serve.

cocoa cookie

Ingredients

• 1 cup of almond flour
• 2 tablespoons coconut oil
• 1 egg
• 1/4 cup cocoa powder tea
• 1 tablespoon vanilla essence
• 1 pinch of cinnamon powder
• 1 teaspoon of honey
• Chestnuts, walnuts and chopped bittersweet chocolate to taste

Method of preparation

In a container, mix the almond flour and coconut oil. Keep kneading with your fingertips until it has the consistency of a soft dough. Add the other ingredients and, with the help of a spoon, mix well. With damp hands, form balls, then knead them lightly to make cookies. Place them on a baking sheet lined with parchment paper. Take to preheated oven at 180°C for approximately 10 minutes. Serve immediately.

tapioca flour cake

Ingredients

• 3 cups of tapioca flour (not the starch used to make tapioca, but flour)
• 200 ml of rice milk
• 2 egg whites
• 2 egg yolks
• 2 tablespoons coconut oil
• 1 teacup of demerara sugar
• 100 ml of coconut milk
• 1 cup of tea grated coconut
• 1 teaspoon powdered yeast
• Coconut oil for greasing
• Wheat flour for sprinkling

Method of preparation

In a container, put the tapioca flour and rice milk and leave it hydrating. Whip the egg whites and reserve. In another container, mix the egg yolk with the sugar and olive oil. coconut. Add coconut milk and grated coconut. Mix the hydrated tapioca flour and incorporate the egg white and baking powder. Mix well. Place the dough in a greased shape with coconut oil and sprinkled with wheat flour. Take to preheated oven at 180°C for approximately 30 minutes or until golden.