Eating sugar-free doesn’t mean sacrificing taste or indulgence. This sugar-free energy dessert is not only delectable but also packs a powerful nutritional punch. Let’s dive into the details and learn how to create this wholesome treat.

Ingredients

To make this sugar-free energy dessert, you’ll need the following ingredients:

• Assorted dried fruits (approximately 130g) – Dried cranberries, apricots, plums, and raisins
• 20g of fast-dissolving gelatin
• 50g of walnuts
• 50g of peanuts
• 50g of pumpkin seeds
• 350g of cottage cheese
• 80g of yogurt

Preparing the Dried Fruits

1. Start by soaking the assorted dried fruits in water for about 15 to 20 minutes. This step helps wash out preservatives and hydrate the fruits slightly.
2. Once soaked, place the fruits on a paper towel to dry. Cover them with another towel and let them air dry.
3. After the fruits are dry, cut them into smaller pieces for easier incorporation into the dessert.

Dissolving the Gelatin

1. While the fruits are drying, dissolve 20g of fast-dissolving gelatin in 100g of water. Set this mixture aside.

Roasting the Nuts

1. In a pan, roast the walnuts, peanuts, and pumpkin seeds. Stir and toss them occasionally to prevent burning.
2. Once roasted, set the nuts aside to cool.

Combining Cottage Cheese and Yogurt

1. In a large bowl, combine 350g of cottage cheese and 80g of yogurt. Mix them thoroughly using a hand blender until you achieve a smooth consistency.

Incorporating Gelatin

1. Melt the gelatin mixture that you set aside earlier.
2. Take about two tablespoons of the cheese-yogurt mixture and stir it into the liquefied gelatin.
3. Pour this gelatin-cheese mixture back into the bowl with the remaining cheese-yogurt mixture. Blend it again using the hand blender. The gelatin will help bind everything together.

Mixing Fruits, Nuts, and Seeds

1. Add the dried fruits, roasted nuts, and pumpkin seeds to the cheese and gelatin mixture in the bowl. Use a ladle to mix them thoroughly until all the ingredients are evenly combined.

Shaping the Mixture

1. Carefully scoop the mixture onto a sheet of saran wrap.
2. Shape the mixture into a thick line along the length of the wrap.
3. Roll the saran wrap, similar to how you would roll sushi, creating a tube-like shape.
4. Twist the ends of the saran wrap tightly to ensure the mixture holds its shape.

Chilling in the Refrigerator

1. Place the wrapped mixture in the refrigerator for approximately 2 hours to allow it to set.

Unwrapping and Slicing

1. Once the dessert is ready, remove it from the refrigerator and unwrap the saran wrap.
2. Slice the dessert into individual portions. Each slice is a perfect source of fiber, protein, natural sugars, and essential fats.

Conclusion

Eating sugar-free doesn’t mean sacrificing taste or enjoyment. This sugar-free energy dessert proves that you can indulge in a delicious treat while staying true to your sugar-free lifestyle. With a delightful combination of dried fruits, nuts, seeds, and creamy goodness, this dessert is a treasure trove of nutrition and flavor.

Ingredients

For the Coffee Soak:

• 1 cup (240 ml) hot water
• 1 teaspoon coffee
• 100 g (3.5 oz) Savoyard biscuits (Ladyfingers)

For the Orange Cream:

• Juice of 2 oranges
• 1 egg yolk
• 2 tablespoons vanilla sugar
• 15 g (0.5 oz) corn starch

For the Base Cream:

• 300 ml (10 fl oz) fresh cow’s milk
• Zest of 1 lemon
• 2 egg yolks
• 50 g (1.8 oz) sugar
• 20 g (0.7 oz) corn starch
• Juice of 1 lemon
• 100 g (3.5 oz) condensed milk
• 150 ml (5 fl oz) pastry cream

For Decoration:

• Cinnamon, cocoa powder, or grated chocolate

Method of Preparation

1. Prepare the Coffee Soak:

Start by preparing the coffee soak for the biscuits. In a medium-sized glass or bowl, dissolve 1 teaspoon of coffee in 1 cup (240 ml) of hot water. Stir well until the coffee is fully dissolved. Set this mixture aside to cool slightly while you prepare the creams.

2. Make the Orange Cream:

Begin by extracting the juice from 2 oranges. Strain the juice to remove any pulp or seeds, then pour it into a small saucepan. Add 1 egg yolk, 2 tablespoons of vanilla sugar, and 15 g of corn starch to the orange juice. Whisk the mixture until it’s smooth and well combined.

Place the saucepan on the stove over medium heat, stirring constantly to prevent the mixture from curdling. Continue cooking until the cream thickens, which should take about 5 minutes. Once thickened, remove the saucepan from the heat and transfer the orange cream to a bowl. Cover the bowl with cling film, pressing it directly onto the surface of the cream to prevent a skin from forming. Allow the cream to cool completely before using.

3. Prepare the Base Cream:

For the base cream, pour 300 ml of fresh cow’s milk into a medium saucepan. Grate the zest of one lemon directly into the milk, then add 2 tablespoons of vanilla sugar. Stir the mixture to combine and place the saucepan on the stove over medium heat. Bring the milk to a gentle boil, then remove it from the heat and strain to remove the lemon zest.

In a separate bowl, whisk together 2 egg yolks and 50 g of sugar until pale and creamy. Add 20 g of corn starch to the egg mixture and whisk until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.

Return the mixture to the saucepan and place it back on the stove. Cook over medium heat, stirring continuously, until the cream thickens. This should take about 5 minutes. Once thickened, remove the saucepan from the heat and pour the base cream into a bowl. Cover with cling film, pressing it directly onto the surface, and let it cool completely.

4. Prepare the Lemon Condensed Milk Mixture:

Squeeze the juice from one lemon and strain it to remove any seeds or pulp. Pour the lemon juice into a mixing bowl and add 100 g of condensed milk. Using a hand mixer, beat the mixture until it thickens slightly.

Add 150 ml of pastry cream to the lemon and condensed milk mixture, and beat until the mixture is smooth and uniform. Once the base cream has cooled, beat it for 1-2 minutes to smooth it out, then gradually fold it into the lemon mixture, stirring after each addition until fully combined.

5. Assemble the Dessert:

Lay a large piece of cling film on your work surface. One by one, dip each Savoyard biscuit in the coffee soak, ensuring they are evenly moistened but not soggy. Arrange the soaked biscuits in a single layer on the cling film.

Spread half of the prepared buttercream evenly over the biscuits. Next, add the cooled orange cream on one side of the biscuit layer, then carefully roll the dessert into a log shape using the cling film to help guide and tighten the roll. Wrap the rolled dessert in the cling film and refrigerate for at least an hour to allow it to set and firm up.

6. Serve the Dessert:

Once the dessert has set, remove it from the refrigerator and carefully unwrap the cling film. Place the dessert roll on a serving platter. Use the remaining buttercream to cover the outside of the roll, smoothing it with a spatula.

For the finishing touch, dust the top of the dessert with cinnamon, cocoa powder, or grated chocolate, depending on your preference. Slice the dessert into portions and serve immediately.

Nutrition Information

• Servings: 6-8
• Calories per serving: Approx. 260 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 90mg
• Sodium: 60mg
• Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g

Conclusion

This 5-minute homemade dessert is a fantastic way to impress your guests or treat yourself to something sweet without spending hours in the kitchen. The refreshing orange and lemon creams, combined with the richness of coffee-soaked biscuits and a velvety buttercream, make this dessert truly unforgettable. Whether you’re in a hurry or simply looking for an easy no-bake dessert, this recipe is sure to become a favorite in your repertoire. Enjoy every delightful bite!

●Ingredients:
● For the cake:

• 1 cup of flour
•1 cup of sugar
•Media taza de maicena
• Half a cup of cocoa powder
• 1 packet of vanilla sugar (approximately 10 g)
•1 l de leche
•50g butter
•80g de chocolate
• 1 cup of water (or milk)
•270g of biscuits

●For decoration:

• Chocolate Cookies
• Chopped Pistachios
•Shredded Coconut
•Cherries

●Directions:

1. In a pan mix all the dry ingredients: sugar, flour, corn, cocoa powder, sugar, vanilla sugar.
2. Pour the milk a little at a time and mix with a whisker. Try to avoid the lumps.
3. Now cook the mixture, stirring constantly, until it thickens.
4. Add the butter and chocolate to bits.
5. Melt and mix all the ingredients. Lastly just add water
6. Start assembling the cake by making uniform layers of cookies and using chocolate buttercream in between.
7. Use chocolate cream to cover the whole cake too. Then sprinkle some crumbled chocolate cookies on top.
8. Let cool in the fridge for 3 hours.
9. Garnish with chopped pistachios, grated coconut and cherries.

Cheesy Mashed Potato Puffs

Turn those mashed potatoes into cheesy, crispy treats! These simple puffs are great for a quick snack, light meal, or appetizer. Put a tasty spin on an old favorite by adding your preferred cheese and seasonings.

Ingredients:

• • 3 cups mashed potatoes
  • 1 cup all-purpose flour
  • 1/4 cup chopped chives
  • 2.5 tablespoons Parmesan cheese
  • 1/3 cup sour cream
  • 1/4 cup chopped parsley
  • Salt, to taste
  • 2 beaten eggs

Instructions:

1. Preheat Oven or Heat Oil: If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If frying, heat oil in a pan over medium heat.
2. Combine Ingredients: In a large bowl, mix together the mashed potatoes, all-purpose flour, Parmesan cheese, chives, sour cream, parsley, and salt.
3. Add Eggs: Stir the beaten eggs into the potato mixture until well combined.
4. Shape Puffs: Form the mixture into small balls using your hands or a scoop.
5. Bake or Fry:
   • If baking, place the puffs on the prepared baking sheet and bake for 15-20 minutes, or until they are crispy and golden brown.
   • If frying, fry the puffs in batches in the hot oil until they are crispy and golden brown. Drain on paper towels.
6. Serve: Serve the warm puffs with your favorite dipping sauce.

Decadent Chocolate Peanut Butter Truffles

Introduction

Indulgence in homemade sweets is a delightful experience, and chocolate peanut butter truffles are a perfect treat for those with a sweet tooth.

These truffles are not only easy to make but also a crowd-pleaser. Combining the rich flavors of chocolate and peanut butter, these truffles are perfect for special occasions, as gifts, or simply to satisfy your dessert cravings.

This article will walk you through the process of making these delicious truffles at home, ensuring a treat that’s as fun to make as it is to eat.

Ingredients

• 1 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 3 cups semisweet chocolate chips
• 2 tablespoons shortening (optional, for smoother chocolate coating)

Instructions

Prepare the Peanut Butter Mixture:

1. 1. In a large mixing bowl, combine the creamy peanut butter, softened butter, and vanilla extract.
   2. Mix until the ingredients are thoroughly blended and smooth.
   3. Gradually add the powdered sugar, mixing well until the mixture becomes firm and dough-like.

Form the Truffles:

1. Scoop small amounts of the peanut butter mixture and roll them into balls about 1 inch in diameter.
2. Place the peanut butter balls on a baking sheet lined with parchment paper.
3. Refrigerate the balls for at least 30 minutes to firm up.

Melt the Chocolate:

1. In a microwave-safe bowl, combine the semisweet chocolate chips and shortening.
2. Microwave in 30-second intervals, stirring after each interval until the chocolate is completely melted and smooth.
3. Alternatively, you can melt the chocolate and shortening in a double boiler over simmering water, stirring constantly.

Coat the Truffles:

1. Using a fork or a dipping tool, dip each peanut butter ball into the melted chocolate, ensuring it is fully coated.
2. Allow the excess chocolate to drip off before placing the coated truffle back on the parchment-lined baking sheet.

Set the Truffles:

1. Once all the truffles are coated, refrigerate them for at least an hour to allow the chocolate to set completely.

Serve and Store:

1. Serve the truffles chilled or at room temperature.
2. Store any leftovers in an airtight container in the refrigerator for up to two weeks.

Conclusion

Making chocolate peanut butter truffles at home is a rewarding and straightforward process. These truffles combine the creamy, nutty flavor of peanut butter with the rich, smooth taste of chocolate, creating a delightful treat that’s perfect for any occasion.

Whether you’re making them for a special event or just to enjoy with family and friends, these truffles are sure to impress. Enjoy the process of making these delicious truffles and indulge in their delightful taste.

Ingredients

– 4 boneless, skinless chicken breasts
– 100g plain flour
– 2 large eggs
– 2 tbsp milk
– 150g breadcrumbs (Panko or regular)
– 50g grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper, to taste
– 4 slices of your favourite cheese (mozzarella, cheddar, or Swiss)
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– Fresh parsley, finely chopped, for garnish

#### Instructions

1. **Prepare the Chicken:**
– Place the chicken breasts between two sheets of cling film or parchment paper.
– Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness, about 1/2 inch (1.25 cm) thick.

2. **Bread the Chicken:**
– Set up a breading station with three shallow bowls:
1. In the first bowl, place the plain flour.
2. In the second bowl, beat the eggs with the milk.
3. In the third bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
– Dredge each chicken breast in the flour, shaking off any excess.
– Dip the floured chicken into the egg mixture, allowing any excess to drip off.
– Finally, press the chicken into the breadcrumb mixture, ensuring it’s evenly coated.

3. **Cook the Chicken Cutlets:**
– Heat the olive oil and butter in a large frying pan over medium heat.
– Once the oil is hot and the butter is melted, add the breaded chicken cutlets to the pan.
– Cook the chicken for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
– Place a slice of cheese on top of each chicken cutlet during the last minute of cooking, allowing it to melt.

4. **Serve:**
– Once the cheese is melted, remove the chicken cutlets from the pan and place them on a serving platter.
– Sprinkle the chicken with freshly chopped parsley.

These Breaded Chicken Cutlets are crispy and golden on the outside, tender on the inside, and topped with m

Ingredients

2 C barbecue sauce
2 tsp brown sugar
3 freshly mince garlic cloves
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper (optional)
4 to 5 pounds of baby’s back ribs

Preparation

In a zip-top bag, pour the barbecue sauce
Add brown sugar, garlic, Worcestershire sauce and cayenne pepper if you choose
Close the bag with a zip and use your hands to knead the bag and mix the sauce ingredients together well.
Opening bag & stick ribs inside
Close the bag and shake the bag to completely cover the ribs
Spray the inner part of the crock pot
Open the bag and put the ribs in the crock pot
Pour half of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.
Cook over high heat for 4 to 5 hours to drop bone meat, on low heat for 9 hours to drop bone.
If you prefer super lean meat, but stay on the bone, cook over low heat for 7 hours until the boneless meat falls off.
Have some sauce available on the table, then everyone can choose whether they want more or not.

Ingredients

1/2 cup (118 ml) milk

3/4 cup (150g/5.3oz) of sugar

1 teaspoon instant coffee

1 tablespoon vinegar

1/2 cup (118 ml) oil

2 cups flour (240g / 16oz)

1/3 cup (35g/1.2oz) cocoa

1 teaspoon baking powder

Half a teaspoon of baking soda

vanilla

1 cup (237 ml) water

second floor:

1/2 cup (100g/3.5oz) of sugar

1/2 cup (62g/2.2oz) flour

3 tablespoons of cocoa

1 cup (237 ml) water

1 1/2 cups (372 ml) of milk

1 tablespoon (14.2 g / 0.5 oz) butter

1 teaspoon vanilla

Preparation

This soft chocolate cake without eggs is a must-try. Finish the cake with a delicious chocolate ganache and enjoy every bite.

In a large mixing bowl, add 1/2 cup of milk, 3/4 cup of sugar, 1 teaspoon of instant coffee, and 1 teaspoon of vinegar. Whisk the ingredients until well combined, then add half a cup of oil and whisk until combined.

Sift in 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/3 cup of cocoa powder. After sifting the dry ingredients, add 1 cup of water and start mixing until you get a smooth mixture, add 1 teaspoon of vanilla extract and mix until smooth and without lumps.

Grease a round baking tray with oil, cover it with parchment paper, pour the cake mixture and bake in a preheated oven at 170°C for 30 minutes or until a toothpick inserted in the middle comes out clean. Once baked, let it cool inside the baking tray. In a medium saucepan, add 1/2 cup of sugar, 3 tablespoons of cocoa powder, 1/2 cup of flour, 1 cup of water and 1 1/2 cups of milk and mix well until smooth.

We put it on a medium heat and stir constantly until it boils and thickens. Add 1 tablespoon of the butter and the vanilla extract and mix well for about 2 minutes. Remove from heat and pour over the cooled cake (still on the baking tray). Spread it evenly, then cover the top with plastic wrap to keep it from drying out while it cools.

Put it in the refrigerator for at least 30 minutes. Once it cools down, take it out of the fridge and decorate it with grated chocolate. Remove from skillet and serve. Slice and enjoy.