Italian Lemon Yogurt Cake (Sugar-Free)

Ingredients:

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• Wet Ingredients
• 1 cup plain coconut yogurt (or whole milk yogurt)
• 2 teaspoons stevia powder (or adjust to taste)
• 3 large eggs
• 2 teaspoons grated lemon zest (from 2 lemons)
• ⅓ cup freshly squeezed lemon juice
• ½ teaspoon pure vanilla extract
• ½ cup olive oil
• Lemon Syrup
• ¼ cup freshly squeezed lemon juice
• 2 teaspoons stevia powder (or adjust to taste)

Optional Glaze

• Juice of 1 lemon
• 1 cup powdered erythritol or sugar-free powdered sweetener

Instructions:

1. Preheat and Prepare the Pan

Preheat the oven to 350°F (175°C). Grease an 8½ x 4¼ x 2½-inch loaf pan and line the bottom with parchment paper or use baking spray.

2. Mix Dry Ingredients

In a large bowl, sift together the flour, baking powder, and salt.

3. Combine Wet Ingredients

In another bowl, whisk together the yogurt, stevia, eggs, lemon zest, lemon juice, and vanilla extract.

4. Incorporate Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture, whisking gently until combined.

5. Fold in Olive Oil

Using a spatula, fold in the olive oil until the batter is smooth and fully incorporated.

6. Bake the Cake

Pour the batter into the prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.

7. Prepare the Lemon Syrup

While the cake bakes, heat the lemon juice and stevia in a small saucepan over low heat until the stevia dissolves. Set aside.

8. Cool and Add Syrup

Allow the cake to cool in the pan for 10 minutes. While warm, pour the lemon syrup evenly over the cake to soak in. Let the cake cool completely.

Enjoy a delicious creamy dessert that you can make in just 5 minutes. (Picture: Copied from the Internet)

Get ready to be impressed by a very creamy dessert that can be made in just 5 minutes. When you crave something sweet and delicious, this is the ideal choice.

A simple dinner can become a fancy meal with the addition of this delicious milk dessert. The smooth feel and delicate flavor will impress you, making it a great choice for dessert or a snack after a delicious meal.

The secret has been revealed! Your plants will bloom like never before with just a tablespoon of this substance.

Ingredients of desserts

707 milliliters of milk-based product

50 grams of sugar substitute or 100 grams of sugar, depending on what you prefer.

Mix 30 grams of cornstarch with 10 grams of vanilla sugar.

There are three egg yolks.

Add as much zucchini powder as you like.

Ground cinnamon (to sprinkle)

Preparation method

Prepare the milk.

Mix the milk and the grated outer skin of the lemon in a pot. Be careful not to let it boil when heating on medium heat.

Mix together the egg yolks: In a separate bowl, mix the sugar, vanilla sugar, and egg yolks until smooth. Mix the cornstarch.

Combine the ingredients: Remove the lemon peel from the warm milk. Slowly mix the egg yolk mixture into the milk while cooking on medium heat until a thick cream forms.

Let the cream cool down completely before putting it in a glass container. Put it in the refrigerator for around an hour after that.

Last step: Once the dessert has been in the fridge to cool, remove it and sprinkle cinnamon powder on top.

Discover how to make a very tasty dessert.

Discover the key to preparing a dessert that is easy to enjoy. (Picture: Copy/Online)

Time spent getting ready.

Preparation Time: 5 minutes

Bake for ten minutes.

Time needed for refrigeration: 1 hour.

Length: 1 hour and 15 minutes + Nubank is having a raffle this Saturday (02) with a prize of 30,000 reais. Learn how to participate!

Different options and suggestions

You can choose to use sugar or a sweetener based on how sweet you like things.

Try different tastes by including orange zest or vanilla extract.

To add a fancy touch, top it off with whipped cream or fresh fruit

If you want a fancy dessert that is quick to make, try this creamy milk dish. Its incredible flavor and easy preparation will impress all types of diners. Try it and give in to the irresistible charm!

These Sliced Baked Potatoes are Hassleback-style cooked. This signifies that they haven’t been baked yet. They are sliced vertically from top to bottom. They’re then roasted until they’re golden brown. On a plate, this is absolute perfection. Potatoes are the ideal side dish for any meat entrée. The single potato can be prepared in a variety of ways.

Ingredients
4 medium potatoes, Russet is what I used
¼ tsp salt
⅛ tsp pepper
⅛ tsp cayenne pepper
⅛ tsp garlic
⅛ tsp paprika
4 to 6 tbsp olive oil
Preparation

Wash and dry the potatoes
Slice the potato no more than halfway down side to side. (you can also do the slices at angles to get a crispier potato)
Preheat the oven to 400*
Mix the seasoning all together.
Spritz the potatoes with olive oil
Sprinkle the seasoning mixture evenly over the potatoes
Set the potatoes on a parchment lined baking tray
Bake 40 to 45 minutes
Enjoy!

Ingredients:

• 1 cup of dried hibiscus flowers
• 4 bay leaves
• 1 cinnamon stick
• 2 liters of water
• Sugar to taste

Instructions:

1. Boil the Base
   In a large pot, bring 2 liters of water to a boil. Add the hibiscus flowers, bay leaves, and cinnamon stick.
2. Simmer the Flavors
   Lower the heat and let the mixture simmer for 10-15 minutes. This allows the ingredients to release their flavors and beneficial properties into the water.
3. Cool Down Naturally
   Remove the pot from the heat and let the tea cool to room temperature. The resting time ensures a smoother, more balanced flavor.
4. Strain and Sweeten
   Strain the mixture to remove the solids. Stir in sugar to taste, adjusting to your preference for sweetness.
5. Serve and Relax
   Enjoy this tea warm or chilled, depending on your mood and the time of day.

Health Benefits of Hibiscus, Bay Leaf, and Cinnamon Tea

1. Reduces Inflammation
   This tea contains natural compounds that help reduce inflammation in the body, promoting overall wellness.
2. Improves Sleep Quality
   Drinking this tea at night may help reduce stress and encourage better sleep. Its active components work during your rest, promoting relaxation and rejuvenation.
3. Supports a Healthy Lifestyle
   When combined with a balanced diet, this tea may help prevent the development of chronic illnesses by supporting your body’s natural defenses.
4. Creates a Bedtime Routine
   Sipping a cup of this tea before bed can signal to your brain that it’s time to wind down, establishing a relaxing pre-sleep ritual.

Why Choose This Tea?

This hibiscus, bay leaf, and cinnamon tea is a perfect blend of flavor and function. Whether you’re seeking to unwind after a long day or boost your overall health, this tea is a simple yet effective choice.

Start incorporating this natural remedy into your nightly routine, and experience the calming benefits for yourself. Your body and mind will thank you!

Ingredients:

Dough:

• • Eggs (small) – 6 pcs.
  • Curd cheese (e.g., Philadelphia) – 250 g

• • Baking soda – ½ tsp.
  • Salt – ¼ tsp.
  • Vegetable oil – 25 g

Filling:

• • Chicken fillet (boiled) – 300 g
  • Onion – 300 g

• • Salt and pepper – to taste
  • Dried garlic – 1 tsp.
  • Chicken broth

Instructions:

1. Preparing the Dough:
   • • Break the eggs into a blender bowl and add salt. If you want sweet pancakes without using sugar, add a sweetener. Today, I’m making savory pancakes, so I’ll add one teaspoon of sugar to balance the taste.
     • Add the cream cheese (I use Philadelphia, but any cottage cheese will work) to the blender.

    

   • • Add half a teaspoon of baking soda (approximately 2 g).
     • Blend the mixture until smooth.
     • Pour the mixture into a bowl and add the vegetable oil. Mix well.

    

2. Cooking the Pancakes:
   • • Heat a frying pan and lightly grease it with odorless vegetable oil.
     • Pour the dough into the pan and spread it in an even layer.

    

   • • Cook the pancakes over low heat until they are beautifully golden brown on both sides.
     • My frying pan has a good coating and a thick bottom with a bottom diameter of 16 cm. I do not recommend using a larger pan, as it will be difficult to flip the pancakes.
     • This recipe makes about 15-16 pancakes.

    

3. Preparing the Filling:
   • • Heat a frying pan and add some vegetable oil.
     • Cut two medium onions into small cubes and fry until golden brown.

    

   • • Grind the boiled chicken fillet in a blender and add it to the fried onions.
     • Reduce the heat and add spices to taste: salt, black pepper, and one teaspoon of dried garlic.
     • To keep the filling moist, add a little chicken broth and stir well. Remove from heat once mixed.

    

4. Assembling the Pancakes:
   • • Place the filling on each pancake and fold it into an envelope shape.
     • If desired, you can also fry the filled pancakes in a pan.

    

Serving Suggestions:

• • Serve these pancakes hot with a side of fresh salad or steamed vegetables.

• For a sweeter version, add a drizzle of sugar-free syrup or a dollop of Greek yogurt with berries.

Cooking Tips:

• • Ensure your frying pan is well-heated and greased to prevent the pancakes from sticking.

• Use a non-stick frying pan with a thick bottom for even cooking.
• If the pancakes are hard to flip, let them cook a bit longer on one side.

Nutritional Benefits:

• • High in protein from eggs and chicken.
  • Low in carbohydrates, making them suitable for keto and low-carb diets.
  • Rich in calcium from the curd cheese.

Ingredients

To start, gather the following ingredients:

• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, sliced
• 1 cup frozen peas, thawed
• 6 hard-boiled eggs, chopped
• 2 cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled

Instructions

• Prepare the Ingredients

Before you begin layering, make sure all your ingredients are prepped. Chop the iceberg lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumbers, thaw the frozen peas, chop the hard-boiled eggs, shred the cheddar cheese if it isn’t pre-shredded, and cook and crumble the bacon.

• Layer the Lettuce

In a large, clear glass bowl or trifle dish, start by adding the chopped iceberg lettuce as the base layer. This not only provides a fresh and crunchy foundation but also creates a beautiful green backdrop for the other ingredients.

• Add the Cucumbers

Evenly distribute the sliced cucumbers over the lettuce layer. The cucumbers add a refreshing crunch and a nice green hue to the salad.

• Cherry Tomatoes

Next, add a layer of halved cherry tomatoes. Their bright red color adds visual appeal and a sweet, tangy flavor to the salad.

• Thawed Peas

Scatter the thawed peas over the tomatoes. This layer introduces a touch of sweetness and a pop of vibrant green.

• Hard-Boiled Eggs

Spread the chopped hard-boiled eggs over the peas. This layer adds protein and a creamy texture to the salad.

• Shredded Cheddar Cheese

Generously sprinkle the shredded cheddar cheese over the eggs. The cheese not only adds a sharp, savory flavor but also binds the salad together.

• Crumbled Bacon

Finally, top the salad with the crumbled bacon. The crispy, salty bacon pieces add the perfect finishing touch, enhancing the overall flavor and texture of the salad.

Conclusion

Your seven-layer salad is now ready to serve! This dish is not only a feast for the eyes but also a delightful combination of textures and flavors. The key to a great seven-layer salad is the fresh ingredients and the beautiful presentation. Serve this salad at your next gathering and watch it disappear quickly. Enjoy the compliments and the delicious taste of this classic dish. Whether you’re an experienced cook or a kitchen novice, this recipe is sure to become a favorite in your household.

Ingredients:
For the crust:

2 cups graham cracker crumbs 

1/4 cup unsalted butter, melted 

1/4 cup granulated sugar 

For the cheesecake:

24 oz (680g) cream cheese, softened 

1 cup granulated sugar 

1 cup sour cream 

1 tsp vanilla extract 

3 large eggs 

2 ripe bananas, mashed 

1/2 cup crushed vanilla wafers 

For the pudding layer:

2 boxes (3.4 oz each) instant banana pudding mix 

3 cups cold milk 

For the whipped cream topping:

2 cups heavy cream 

1/2 cup powdered sugar 

1 tsp vanilla extract 

For decoration:

Sliced bananas 

Crushed vanilla wafers 

—

Instructions:
 Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
 Crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into the pan’s base. Bake for 10 minutes, then let cool.
 Cheesecake: Beat cream cheese until smooth. Add sugar, mix well, then fold in sour cream and vanilla. Add eggs one at a time. Stir in mashed bananas and crushed wafers. Pour over the crust.
 Bake for 60-70 minutes or until set. Let it cool in the oven with the door slightly open for 1 hour.
 Pudding Layer: Whisk banana pudding mix with milk until thick. Spread over the cooled cheesecake.
 Chill in the fridge for 4+ hours or overnight.
 Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pudding layer.
 Decorate with banana slices and crushed vanilla wafers. Serve and enjoy! 

Prep Time: 30 mins | Bake Time: 60-70 mins | Total Time: ~5 hrs | Serves: 12

Ingredients :
1 cup chopped fresh pineapple
1 ripe banana, peeled and cut into pieces
1/2 cup natural or vanilla yogurt
1/2 cup milk (can be cow’s milk, almond, coconut, etc.) )
1 tablespoon of honey or sugar (optional depending on desired sweetness)
Ice cubes to taste
Instructions:
Prepare the ingredients:
Slice the pineapple and peel the banana, cut it into pieces too.
Liquéfier :
In a blender place pineapple, banana, yogurt, milk and honey or sugar if using.
Add some ice cubes to taste for a cooler, thicker texture.
Liquéfier :
Lather all the ingredients at high speed until you achieve a smooth and homogeneous mixture. If you prefer a thicker milkshake, you can add more frozen fruit or ice cream.
Serve :
Pour the milkshake into tall glasses and serve immediately.
Presentation Tips:
You can decorate milkshakes with thin slices of pineapple or banana on the rim of the glass.
Add a pinch of cinnamon powder or fresh mint leaf as a garnish for an extra touch of flavor and freshness.
Enjoy this refreshing and delicious pineapple banana smoothie any time of the day!

Ingredients:
• 2 pounds fresh cherries – pitted
• 1 cup white sugar
• 1 pint half-and-half cream
• 1 14 oz. can sweetened condensed milk
• 1 12 fluid ounce can evaporated milk
• 1 teaspoon almond extract
• 2 cups whole milk, or as needed

Directions:

Pit cherries and mix with sugar. Let them sit to release juices.
Combine the dairy ingredients with almond extract and cherries.
Pour into an ice cream maker, adding whole milk to the fill line.
Add slivered almonds before freezing for extra crunch.
Note:
Use dark cherries for a richer flavor and more vibrant color.

 Ingredients:
– 1 ripe banana
– 1 cup fresh or frozen pineapple chunks
– 1 cup fresh or frozen mango chunks
– 1/2 cup Greek yogurt
– 1/2 cup orange juice or any preferred juice
– 1/2 cup coconut milk or any preferred milk 
– 1 tablespoon honey or maple syrup
– 1/2 cup ice cubes 

 Ingredients:
– 1 ripe banana
– 1 cup chopped lettuce 
– 1/2 cucumber, peeled and chopped
– 1/2 cup Greek yogurt
– 1/2 cup coconut water or any preferred liquid
– 1 tablespoon honey or maple syrup
– 1/2 cup ice cubes 
– 1 teaspoon fresh lemon juice 

 Ingredients:
– 1 ripe banana
– 1 cup fresh or frozen strawberries
– 1/2 cup fresh or frozen raspberries
– 1/2 cup Greek yogurt
– 1/2 cup milk 
– 1 tablespoon honey or maple syrup
– 1/2 cup ice cubes 
– 1/2 teaspoon vanilla extract

Ingredients:

5 strawberries, sliced

1 cup of grapes

2 bananas, sliced

1 cup of papaya, diced

1 apple, diced

400 grams of condensed milk

200 ml of coconut milk

200 grams of cream

12 grams of colorless gelatin, prepared as per the package instructions

Instructions:

Prepare the Gelatin:

Dissolve the 12 grams of gelatin according to the package instructions and set it aside.

Prepare the Fruits:

Wash and slice the strawberries, grapes, bananas, papaya, and apple into bite-sized pieces. Set them aside in a large bowl.

Make the Cream Mixture:

In a separate bowl, combine the condensed milk, coconut milk, and cream. Stir well until the mixture is smooth and creamy.

Add Gelatin to the Cream:

Gradually pour the dissolved gelatin into the creamy mixture, stirring constantly to incorporate.

Combine the Fruits with the Cream:

Add the sliced fruits to the creamy mixture and stir gently until all the fruit pieces are evenly coated.

Set the Dessert:

Pour the mixture into a large glass dish or individual serving bowls. Refrigerate for at least 2-3 hours or until fully set.

Serve:

Once set, slice and serve this refreshing and creamy fruit dessert. Enjoy it chilled for the best taste!

Ingredients:

1 cup ripe papaya  (cubed)

1 ripe banana 

1/2 cup coconut water 

1 tsp honey  (optional)

Instructions:

1. Blend all the ingredients until smooth.

2. Pour into a glass and enjoy!