Cherry in a Low-Calorie Diet. 5 Delicious Recipes

Preheat oven to 180 degrees.

Mix all the ingredients for the pie and send the mass into a silicone mould.

Top with spread cherries or other fruits (can be more generous) and a few almond petals

Bake 45 minutes.

Get it, sprinkle with dry skim milk and enjoy tea drinking. Such a dessert is ideal for breakfast. Bon Appetit!

Mix quark, flour, casein, psyllium, water and olive oil. Wait for some minutes for the dough to be ready. 

Spread it on a silicon mat with a mould rolling pin.

Then cook pudding: mix pack of vanilla pudding Dr.Oetker with 50 ml of water and with a sweetener, bring to the boil the other milk, add pudding to it, mix until thickening and cool it. 

Out the pudding and cherries on the dough

Make a roll, cut into the mould.

Place them in the casserole dish and bake in the oven at 200 degrees for 30-40 minutes.

Baked buns sprinkle with milk-powder and pour with pudding.

That’s all. Delicious and healthy “snails” are ready. Have a nice meal! 

Preheat oven to 375°F. In a 3-qt. The rectangular baking dish combines apples, cherries, and grapes. In a small bowl combine melted butter, lemon juice, honey, and cinnamon. Drizzle mixture over fruit; toss to coat. Roast 25 minutes or until tender, gently stirring once.

Serve roasted fruit with ice cream and, if desired, top with pecans and mint.

Combine 1½ cups water and the sugar in a medium saucepan; bring to a boil, occasionally stirring to dissolve sugar. Boil, uncovered, 1 minute. Remove from heat.

Meanwhile, drain pears, reserving juice. Chop pears. Stir chopped pears, reserved pear juice, chopped apricots, pineapple juice concentrate, cherries and the remaining ¾ cup water into the syrup mixture. Transfer mixture to a 2- quart freezer container. Cover and freeze for 8 hours or until firm, occasionally stirring to distribute fruit. Store in freezer up to 1 month.

To serve, let stand at room temperature about 1 hour. Scrape mixture into dessert dishes.

Preheat oven to 350°F. Grease and lightly flour twelve 2½-inch muffin cups or line with paper bake cups coated with nonstick cooking spray; set aside.

To prepare Black Forest Cupcakes: In a medium bowl combine flour, cocoa powder, baking powder, baking soda, and salt; set aside.

In a small bowl whisk together buttermilk, granulated sugar, brown sugar, oil, egg, and, if desired, liqueur. Add milk mixture to flour mixture. Beat with a wire whisk just until combined.

Spoon batter evenly into prepared muffin cups, filling each two-thirds to three-fourths full. Bake about 14 minutes or until a toothpick inserted near centres comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.

To prepare Simple Cherry Sauce: Place 1½ cups red cherries in a blender or food processor. Cover and blend or process until smooth. Transfer pureed cherries to a small saucepan. Stir in ¾ cup red cherries and two tablespoons granulated sugar. Heat and stir just until boiling. Cool slightly before serving.

While serving, pool a scant two tablespoons cherry sauce on each dessert plate. Cut cupcakes in half and arrange two halves of sauce on each. Add a dollop of about two tablespoons whipped topping to each dessert.