Who says you cannot satisfy your sweet tooth if you are on a diet? No matter how strict your dieting routine is, dessert can always be made room for, period. But then we begin to worry about the calories and everything else that just makes the entire idea sound like a bad idea overall. Holding a single chocolate muffin can sometimes make us super anxious about our very own ‘muffin top’ and that is all there is to it. Worry no more, because these recipes that Team Nutright has collected for you are not only low in calories but also taste absolutely divine!
The best part is, none of these actually use those awkwardly complicated ingredients that are hard to find. Happy summer baking! Oh, and happy dieting!
Super Duper Light Fudge Brownies
- 2 large eggs
- 1 cup of white sugar
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons instant coffee powder
- 1/4 cup of melted butter
Beat the sugar and eggs in a bowl for about four minutes at high speed until thick and clumpy. Add coffee powder into the hot water, stir a bit and combine it with the egg mixture along with the butter and vanilla extract. Beat the mixture at a low speed. Now in a separate bowl, add flour, cocoa powder, and salt. Add this dry mixture to the egg mixture, passing it through a sieve, stirring until moist. Prepare a square/rectangle baking tray by greasing it well and add the batter. Bake at 325 degrees for 25 minutes or just until the brownies haven’t completely cooked up because these are supposed to stay a bit gooey.
- 2 tablespoons heavy cream
- 1 tablespoon coffee (granules added to hot water)
- ½ teaspoon vanilla extract
- 3 ounces cooking chocolate/chocolate chips
- Pinch of salt
- 1 banana cut into pieces
- 10 chunks of fresh pineapple
- 4 strawberries cut into halves
Add chocolate, heavy cream, coffee, vanilla extract and salt to a bowl and microwave for 2 minutes, stirring occasionally after every 15 seconds. Put the chocolate mixture into a serving bowl, in a separate bowl add the fruits and serve with the chocolate. Put bamboo skewers, commonly known as shashlik sticks, along with it so that it’s easier to have.
Choco Almond Biscotti
- 2 egg whites
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/3 cup granulated dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups whole-wheat flour
- 2 tablespoons flaxseed
- 2/3 cup dark chocolate chips (you can also use cooking chocolate)
- 3/4 cup almonds
Sift flour into a bowl containing flaxseeds, baking soda, salt and mix well. In a separate bowl, combine both sugars, egg whites, and the egg then beat at high speed for about 3 minutes. Add vanilla extract; mix well. Add the flour mixture to egg mixture; mix and then fold in chocolate and almonds with a flat spoon. Divide the dough into three equal portions and roll each. Arrange the 3 rolls at a distance in a baking tray. Bake at 350 degrees for 30 minutes and remove them from the tray to cool for 10 minutes. Now for each roll, cut into slices ½ inch each. Flip them with the cut side facing the tray and bake for 5 minutes at 325 degrees. Turn them over and bake for another 5 minutes at the same temperature. Cool and serve.
- 2 cups of chocolate chips or cooking chocolate
- 1½ cups assorted nuts of your choice (preferably mix hazelnuts, walnuts and cashews)
Melt the chocolate over double boiler and add it to the nuts in a bowl. Now prepare a tray with aluminum foil and add the mixture on top of it, spreading evenly that the mixture is now 1-2 inch thick. Put it in the refrigerator for half an hour and once set, take it out and transfer it to a chopping board, cut into small pieces and serve with ganache.