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  • Apple and Cottage Cheese Cake with Almond and Coconut Flour Crust

    Apple and Cottage Cheese Cake with Almond and Coconut Flour Crust

    Apple and Cottage Cheese Cake with Almond and Coconut Flour Crust

    Ingredients:

    Crust:

      • Almond flour – 100g (1 cup)
      • Coconut flour – 80g (2/3 cup)
      • Butter – 100g (7 tablespoons)
      • Stevia – 1 teaspoon (or another sweetener equivalent)
      • Eggs – 1 large or 2 small
      • Baking powder – 1 teaspoon
      • Vanilla – 1/2 teaspoon

    Filling:

      • Apples – 250g (2 medium apples, thinly sliced)
      • Cottage cheese – 200g (about 3/4 cup)
      • Yogurt – 150g (1/2 cup, plain unsweetened)
      • Eggs – 1-2 pieces (depending on size)
      • Stevia – 1 teaspoon (or another sweetener equivalent)
      • Vanilla – 1/2 teaspoon
    • Walnuts – 30g (about 1/4 cup, chopped)

    Directions:

    Prepare the Crust:

      1. Preheat the oven: Preheat your oven to 180°C (350°F).
      2. Mix the dry ingredients: In a bowl, combine almond flour, coconut flour, baking powder, and Stevia.
      1. Add wet ingredients: Add the butter (softened), vanilla, and egg(s). Mix until a dough forms.
      2. Press into the pan: Press the dough evenly into a greased or parchment-lined baking pan, making sure it covers the bottom fully. Use a fork to prick the crust.
      3. Bake the crust: Pre-bake the crust for 10 minutes, until lightly golden.

    Prepare the Filling:

      1. Mix the filling ingredients: In a bowl, combine cottage cheese, yogurt, eggs, Stevia, and vanilla. Mix until smooth.
      2. Prepare the apples: Thinly slice the apples and set them aside.
      3. Assemble: Pour the cottage cheese mixture over the pre-baked crust. Arrange the apple slices on top and sprinkle chopped walnuts over them.

    Bake:

    1. Bake: Bake the assembled cake for 30-35 minutes, until the filling is set and the apples are tender.
    2. Cool: Let the cake cool for about 10-15 minutes before slicing.

    Serving Suggestions:

      • Serve with a dollop of whipped cream or a scoop of sugar-free vanilla ice cream.
    • Enjoy it warm or chilled from the fridge as a refreshing snack.
    • Drizzle with a little sugar-free caramel sauce for extra indulgence.

    Cooking Tips:

      • If the crust seems too dry, add a tablespoon of water or more butter until it binds better.
      • You can use full-fat or low-fat cottage cheese and yogurt based on your preference.
      • Add some cinnamon to the apples for extra warmth and flavor.
      • Make sure the apples are sliced thinly for even cooking.

    Nutritional Benefits:

      • Almond flour is rich in healthy fats, protein, and fiber while being low in carbs.
      • Coconut flour adds fiber and healthy fats, aiding digestion.
      • Apples provide vitamins, fiber, and natural sweetness without spiking blood sugar when paired with healthy fats and proteins.
    • Cottage cheese and yogurt are excellent sources of protein and probiotics, beneficial for gut health.

    Dietary Information:

      • Low-carb and keto-friendly
      • Gluten-free
    • Vegetarian
    • Refined sugar-free (sweetened with Stevia or other sugar-free options)

    Nutritional Facts (per slice, based on 10 servings):

      • Calories: ~200
      • Protein: 8g
      • Fat: 15g
      • Carbohydrates: 8g
    • Fiber: 3g
    • Sugar: 5g (from the apples)

    Storage:

      • Room Temperature: The cake can be stored at room temperature for up to 1 day.
    • Refrigeration: Store in an airtight container in the fridge for up to 4 days.
    • Freezing: The cake freezes well; freeze individual slices wrapped tightly for up to 3 months. Thaw in the fridge overnight before serving.
  • Quick 5-Minute No-Bake Chocolate Cake

    Quick 5-Minute No-Bake Chocolate Cake

    Quick 5-Minute No-Bake Chocolate Cake

    Table of Contents

    Quick 5-Minute No-Bake Chocolate Cake is the ultimate dessert for when you’re craving something sweet but don’t have the time or energy to bake. This easy recipe comes together in just five minutes, requiring no oven or fancy tools. Rich, decadent, and chocolaty, it’s the perfect treat for any occasion—whether you’re surprising yourself with a quick indulgence or impressing guests with your kitchen skills. Simple ingredients and minimal effort make this cake a go-to for any chocolate lover!

    Ingredients:

    600g biscuits

    120 grams of sugar

    250ml milk

    10 grams of vanilla sugar

    150 grams of butter

    60 grams of cocoa powder

    100 grams of chocolate

    100g cream (33% fat)

    Instructions:

    Crush the biscuits into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin.

    In a saucepan, combine sugar, milk, vanilla sugar, butter, and cocoa powder. Heat over low heat until everything is melted and well combined, stirring continuously.

    Add the crushed biscuits to the mixture and stir until they are fully coated.

    Press the mixture into a cake pan or mold, creating an even layer.

    In a microwave or on the stovetop, melt the chocolate and cream until smooth. Pour this chocolate ganache over the biscuit base, spreading it evenly.

    Refrigerate the cake for a few hours or until it’s set.

    Enjoy this quick and no-bake chocolate cake! It’s a real crowd-pleaser!

    TIPS

    1. Use good quality chocolate: Since chocolate is the star of this cake, using a high-quality chocolate or cocoa powder will make a big difference in the flavor.
    2. Add a pinch of salt: A tiny pinch of salt can enhance the chocolate flavor and balance the sweetness.
    3. Chill the cake: After assembling, let it chill in the fridge for at least 30 minutes to help the layers set and improve the texture. You can even make it ahead of time!
    4. Customize with toppings: Get creative with toppings! Crushed nuts, whipped cream, or a drizzle of caramel or peanut butter can add extra flavor and texture.
    5. Use a food processor: If you’re using biscuits or cookies as a base, a food processor will help you crush them to the perfect fine crumb consistency without the mess.
    6. Substitute with dairy-free options: You can easily make this cake dairy-free by using non-dairy chocolate, coconut cream, or almond milk.
    7. Serve chilled: This cake is best served chilled, so make sure it’s set and firm before slicing.
    See also  Satisfy Your Sweet Cravings with This Unique Dessert: Cottage Cheese Delight!

    With these tips, you’ll have a no-bake chocolate cake that’s even more delicious and personalized to your taste!

  • Vanilla Cream Almond Cake Recipe

    Vanilla Cream Almond Cake Recipe

    Vanilla Cream Almond Cake Recipe

    Table of Contents

    Ingredients:

    For the Cream:

      • 2 eggs
      • 1/2 cup sugar (120 g)

     

      • 3 tablespoons cornstarch (45 g)
      • 1 teaspoon vanilla essence
      • 2.5 cups milk (600 ml / 20 fl oz)

    For the Dough:

      • 2/5 cup water (100 ml / 3.4 fl oz)
      • 2/5 cup milk (100 ml / 3.4 fl oz)

     

      • 1 teaspoon sugar
      • A pinch of salt
      • 80 g butter

     

    • 4/5 cup flour (120 g)
    • 4 eggs (exactly 180 ml beaten egg)

    For the Filling and Decoration:

     

      • 1 cup mascarpone cheese (250 g)
      • 1 teaspoon cocoa powder (more if desired)
      • Raw almond slices for decoration

     

    • 1 teaspoon powdered sugar for dusting

    Directions:

      • Prepare the Cream:
          • In a saucepan, whisk together the eggs, sugar, cornstarch, vanilla essence, and milk.

         

        • Heat over medium heat, stirring constantly, until the mixture thickens.
        • Remove from heat, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature.

     

      • Prepare the Dough:
          • In a separate saucepan, heat water, milk, sugar, salt, and butter until the butter melts.
          • Bring the mixture to a boil, then add the flour all at once.
          • Stir vigorously and cook for another 2 minutes until the dough comes together and pulls away from the sides of the pan.

         

        • Transfer the dough to a bowl and let cool for 5 minutes.
        • Gradually add the beaten eggs to the dough, mixing well after each addition, until the dough reaches a smooth and pipeable consistency.

     

      • Shape and Bake:
          • Preheat the oven to 180°C (350°F).
          • Draw a circle on baking paper and place it on a baking tray.
          • Pipe or spread the dough into the circle, smoothing the surface.

         

        • Use the leftover beaten egg to brush the dough and decorate with almond slices.
        • Bake for 35 minutes. Let the dough rest in the turned-off oven for 10 minutes with the door slightly open.
    See also  No-Bake Raspberry and Ricotta Dessert

     

      • Prepare the Filling:
        • Mix mascarpone cheese and cocoa powder until smooth. Adjust cocoa for desired intensity.
      • Assemble the Cake:
          • Once the cake has cooled, cut it horizontally into two layers.

         

        • Spread the cooled cream over the bottom layer.
        • Top with the mascarpone-cocoa mixture and place the top layer back on.

     

    • Decorate:
      • Dust the cake with powdered sugar and garnish with additional almond slices if desired.

    Serving Suggestions:

     

      • Pair with a cappuccino or latte for a delightful coffee break.
      • Serve with a side of fresh berries for a fruity contrast.
      • Add a drizzle of caramel or chocolate sauce for extra indulgence.

     

    • Enjoy as a centerpiece dessert at family gatherings.
    • Slice and serve as an elegant treat for afternoon tea.

    Cooking Tips:

     

      • Ensure the custard is stirred continuously to avoid lumps.
      • Gradually incorporate the eggs into the dough to achieve the perfect consistency.
      • Use fresh, high-quality mascarpone for the best flavor.

     

    • Almond slices can be lightly toasted for extra crunch and flavor.
    • Let the dough cool slightly before adding the eggs to avoid cooking them prematurely.

    Nutritional Benefits:

     

    • Mascarpone adds a creamy richness and calcium.
    • Eggs provide protein and essential nutrients.
    • Almonds contribute healthy fats and a delightful crunch.
  • The Viral Sensation: One-Egg Cake with Endless Possibilities! pen_spark

    The Viral Sensation: One-Egg Cake with Endless Possibilities! pen_spark

    The Viral Sensation: One-Egg Cake with Endless Possibilities! pen_spark

    Table of Contents

     

    Ingredients:

     

      • Wet Ingredients:
          • 1 Egg – The star of the show! Binds everything together for a perfect cake structure.
          • 150ml Milk – Adds moisture and richness.
          • 60ml Vegetable Oil – Keeps the cake moist and tender.

         

        • 1 tbsp of Vinegar – Activates the baking powder and adds a touch of tanginess.
        • 7g Vanilla Sugar (or substitute) – Provides a hint of sweetness and classic vanilla flavor. If you don’t have vanilla sugar, use 1 tsp vanilla extract and 2-3 tbsp regular sugar for a similar effect.

     

    • Dry Ingredients:
        • 150g White Wheat Flour – Adds structure and a slightly nutty flavor. All-purpose flour can be used as a substitute.
        • 8g Baking Powder – Leavens the cake, making it light and fluffy.
        • 60g of Sugar – Provides sweetness without being overpowering.

       

      • Pinch of Salt – Balances the sweetness and enhances other flavors.
    • Fruit:
        • 2 Apples (peeled, cored, and sliced) – Adds a delightful fruity sweetness and texture. Feel free to experiment with other fruits like berries, pears, or plums!

       

    Instructions:

      1. Preheat and Prepare: Preheat your oven to 180°C (350°F) and grease a baking pan. A loaf pan or square baking dish would work well for this recipe.

     

      1. Whisk the Wet: In a large bowl, whisk together the egg, milk, vegetable oil, vinegar, and vanilla sugar (or vanilla extract and sugar substitute) until well combined.
      2. Dry Ingredients in Action: In a separate bowl, whisk together the white wheat flour, baking powder, sugar, and salt. Ensure everything is evenly distributed.
      3. Combine But Gently: Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this can lead to a tough cake.

     

      1. Apple Time: Gently fold in the sliced apples using a spatula. This incorporates the fruit without breaking it down.
      2. Batter Up: Pour the cake batter into your prepared baking pan.
      3. Bake It Happen! Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the cake is fully cooked through.

     

    1. Cool Down and Enjoy: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This allows the cake to set properly.
    2. Time to Slice!: Once cool, slice and serve your one-egg cake. You can dust it with powdered sugar for a classic touch, or enjoy it plain.

    More Info:

     

      • Don’t be afraid to get creative with the fruit! This recipe is a great base for all sorts of mix-ins. Consider chopped nuts, chocolate chips, or even a sprinkle of cinnamon for a warm twist.
      • For a richer flavor, substitute some of the milk with strong brewed coffee or cocoa powder.
      • Leftovers can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

     

    Conclusion:

    This one-egg cake is a testament to the fact that delicious desserts don’t have to be complicated. With its simple ingredients and endless variations, it’s a recipe that’s sure to become a favorite. So, next time you’re craving a sweet treat, whip up this easy and versatile cake and enjoy!

  • Incredibly Delicious Zucchini Pickle Recipe

    Incredibly Delicious Zucchini Pickle Recipe

    Incredibly Delicious Zucchini Pickle Recipe

    Ingredients:

    • 3 kg (6.6 lbs) zucchini
    • 2.5 kg (5.5 lbs) carrots
    • 5-6 red capsicums (bell peppers)
    • 2 hot peppers (optional, for heat)
    • 2.5 tbsp (37 g) salt
    • 25 tbsp (315 g) sugar
    • 1 tsp (5 ml) vinegar
    • 1 tsp (5 ml) oil
    • 1 head garlic, finely chopped
    • Paprika, to taste
    • Black pepper and curry, to taste

    Method of Preparation:

    1. Prepare the Zucchini and Carrots:

    • Wash the zucchini thoroughly. Using a vegetable peeler, grate the zucchini into long, thin strips, as thin as possible. If the strips are too long, cut them into manageable lengths with a knife.
    • Peel and clean the carrots, and then use the same method to grate the carrots into thin strips. This will give the pickle a nice texture and ensure that the vegetables absorb the flavors evenly.

    2. Chop the Garlic:

    • Peel and finely chop 1 head of garlic. Set aside to add later to the vegetable mix for a punch of flavor.

    3. Prepare the Peppers:

    • Wash the red capsicums (bell peppers) and remove the seeds and stems. Cut the peppers into thin strips.
    • For a bit of spice, clean the hot peppers by removing the seeds and stems, then slice them into thin circles. This will add a kick to the pickle, but you can omit the hot peppers if you prefer a milder flavor.

    4. Mix the Vegetables:

    • Place the prepared zucchini, carrots, bell peppers, and hot peppers into a large bowl.
    • Add the chopped garlic to the bowl with the vegetables, mixing everything together well.

    5. Season and Flavor the Mixture:

    • Heat 1 tsp of oil in a small saucepan until it is warm but not too hot.
    • Pour the warm oil and 1 tsp of vinegar over the mixed vegetables. This helps to preserve the crispness and infuse the flavors more evenly.
    • Season with black pepperpaprika, and curry to taste, according to your preference for spice and warmth.
    • Add 2.5 tbsp of salt and 25 tbsp (315 g) of sugar. Mix thoroughly, ensuring that all the vegetables are evenly coated with the salt, sugar, and seasonings. As the vegetables sit, they will release some of their natural juices, which will form a flavorful liquid.

    6. Fill the Jars:

    • Prepare clean, sterilized jars. Divide the vegetable mixture evenly among the jars, packing the vegetables tightly.
    • Distribute the liquid released by the vegetables evenly between the jars, ensuring that each jar has enough liquid to cover the vegetables.

    7. Sterilize the Jars:

    • Close the jars with clean, new lids to ensure a proper seal.
    • Place the jars in a large pot of boiling water and sterilize for 20 minutes. Make sure the jars are fully submerged in the water during sterilization to eliminate any bacteria and ensure the pickles stay fresh.

    8. Cool and Store:

    • Once sterilized, remove the jars from the boiling water and let them cool briefly. Turn the jars upside down and cover them with a blanket or towel to cool completely. This will help create a strong seal.
    • Once the jars have cooled, store them in a dry, dark place such as a pantry or cellar. These pickles will keep well through the winter months.

    Tips:

    • For an extra flavor boost, you can experiment with other seasonings like mustard seedsdill, or bay leaves.
    • If you prefer a spicier pickle, increase the number of hot peppers or add chili flakes.

    Conclusion:

    With this zucchini pickle recipe, you can enjoy a crunchy, flavorful pickle all winter long. It’s a perfect accompaniment to a variety of dishes, adding freshness, spice, and tang. The combination of zucchini, carrots, peppers, garlic, and spices is irresistible, and making 100 jars ensures you’ll never run out!

  • Low-Calorie Apple Cake with Quark Cream: A Healthy and Delicious Dessert Recipe

    Low-Calorie Apple Cake with Quark Cream: A Healthy and Delicious Dessert Recipe

    ase:

    • 1 Apple
    • 3 Dates (about 1/4 cup)
    • 1.1 ounces (about 1/3 cup) Walnuts
    • 2 Eggs
    • 1.8 ounces (about 1/2 cup) Oatmeal flour
    • 1 teaspoon Baking powder

    Cream:

    • 7 ounces (about 3/4 cup) Cottage cheese
    • 7 ounces (about 3/4 cup) Yogurt
    • Sweetener, vanilla (to taste)

    Decoration:

    • Apple
    • 1-2 tablespoons Jerusalem artichoke syrup (or honey or any other syrup)
    • 2-3 tablespoons Water (as needed)

    Preparation Steps

    Making the Base
    1. Start by peeling and cleaning the apple. Cut it into pieces and place it in a blender glass.
    2. Add the dates (after pitting them) and the walnuts to the blender.
    3. Blend the mixture until smooth.
    4. Add the eggs, oat flour (sifted), and baking powder to the blender.
    5. Blend again until you achieve a smooth and homogeneous consistency.
    6. Line a 30×40 centimeter rectangular mold with parchment paper.
    7. Pour the mixture into the mold and level it to distribute it evenly.
    8. Bake in a preheated oven at 180°C for 15-20 minutes.
    9. Once baked, let the base cool and cut it into four equal parts.
    Making Quark Cream
    1. Place the cottage cheese in a bowl.
    2. Add yogurt, vanilla flavoring, and sweetener to the bowl.
    3. Mix the ingredients with a hand whisk until you obtain a smooth and homogeneous cream.
    Assembling the Cake
    1. Spread a layer of quark cream on a plate.
    2. Place a piece of the baked base on top.
    3. Fill the base with a portion of the quark cream.
    4. Repeat the layers until all ingredients are used.
    5. Peel, clean, and cut the apple into cubes.
    6. Place the cubed apple in a non-stick pan.
    7. Add water and Jerusalem artichoke syrup to the pan.
    8. Mix well, cover with a lid, and let the fruit caramelize.
    9. Once caramelized, let the apple cool.
    10. Add almond flakes, mix well, and distribute the decoration on the surface of the cake.
    Nutritional Information
    • Calories: 121.43 kcal per 100 grams
    • Protein: 5.39 g per 100 grams
    • Fat: 5.19 g per 100 grams
    • Carbohydrate: 13.34 g per 100 grams
    Benefits of Low-Calorie Apple Cake
    1. Nutrient-Dense: Packed with vitamins, minerals, and antioxidants from apples, dates, and walnuts.
    2. Low in Calories: Perfect for those watching their calorie intake.
    3. No Added Sugar: Naturally sweetened with dates and apple.
    4. High in Protein: Thanks to the quark cream, providing essential amino acids for muscle repair and growth.
    5. Gluten-Free: Suitable for individuals with gluten sensitivities or celiac disease.
    Tips for Variations
    • Add Cinnamon: Sprinkle cinnamon on top of the cake for extra flavor.
    • Use Different Fruits: Experiment with different fruits such as berries or peaches for variety.
    • Try Nut Butter: Spread a thin layer of almond or peanut butter between the cake layers for a nutty twist.
    Conclusion

    In conclusion, this low-calorie apple cake with quark cream is a guilt-free indulgence that satisfies your sweet cravings while nourishing your body with wholesome ingredients. With its simple preparation and delightful taste, it’s sure to become a favorite dessert in your household. So why wait? Treat yourself to this delicious treat today!

  • Carrot and Apple Oatmeal Cake

    Carrot and Apple Oatmeal Cake

    Carrot and Apple Oatmeal Cake

    Carrot and Apple Oatmeal Cake

    This Carrot and Apple Oatmeal Cake is a wholesome, delicious treat perfect for breakfast or a snack. Made with nutritious ingredients like oatmeal, kefir, fresh carrots, and apples, it’s both hearty and flavorful. The optional addition of walnuts adds a delightful crunch, making this cake a satisfying and healthy option any time of the day.

    Ingredients:

      • 1 cup (130 g) oatmeal
      • 1 cup (250 ml) kefir
      • 2 eggs
      • 2 tablespoons (50 g) honey or syrup
      • 2 medium carrots (about 300 g), finely grated
    • 2 medium apples (about 320 g), grated
    • Walnuts (optional, for topping or mixing in)

    Preparation Time:

      • Total Time: 55 minutes (includes baking time)

     

    Directions:

      1. Prepare the Oatmeal and Kefir:
        • In a large mixing bowl, combine 1 cup of oatmeal with 1 cup of kefir. Stir well and let sit for 5 minutes to allow the oatmeal to soak and soften.
      2. Mix the Wet Ingredients:
          • In a separate bowl, beat 2 eggs until smooth. Add 2 tablespoons of honey or syrup and mix until fully combined.

         

      3. Add the Carrots and Apples:
        • Grate the carrots and apples using a fine grater. Add the grated fruits and vegetables to the egg mixture and stir until well mixed.
      1. Combine All Ingredients:
        • Add the oatmeal-kefir mixture to the egg, carrot, and apple mixture. Stir until all ingredients are evenly incorporated. Mix in chopped walnuts if desired.
      2. Prepare for Baking:
          • Preheat the oven to 180°C (350°F). Grease a baking dish or line it with parchment paper. Pour the mixture into the prepared dish and spread it evenly.

         

      3. Bake the Cake:
        • Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

    Serving:

    • Let the cake cool slightly in the baking dish before cutting it into squares or slices. Serve warm or at room temperature, optionally topped with additional honey, syrup, or walnuts.

    Serving Suggestions:

      • Enjoy with a dollop of Greek yogurt or a drizzle of extra honey for added sweetness.
      • Pair with a hot cup of tea or coffee for a comforting breakfast or snack.
    • Serve with fresh fruit on the side for a refreshing twist.

    Cooking Tips:

      • Ensure the oatmeal is well-soaked in kefir for a soft, moist texture.
      • For added flavor, consider adding a teaspoon of cinnamon or nutmeg.
    • Experiment with different apple varieties for a tart or sweet flavor.
    • To make the cake extra moist, add a tablespoon of melted butter or oil to the batter.

    Nutritional Benefits:

      • Oatmeal: Rich in fiber, keeping you full longer.
    • Carrots and Apples: Provide essential vitamins, minerals, and natural sweetness.
    • Walnuts: Add healthy fats and omega-3 fatty acids.
  • Easy Watermelon Ice Cream Recipe

    Easy Watermelon Ice Cream Recipe

    Easy Watermelon Ice Cream Recipe


    Ingredients:

    • 4 cups watermelon (seedless, chopped into chunks)
    • 1 cup heavy cream
    • 1/2 cup sweetened condensed milk
    • 1 tablespoon lime juice (optional, for a zesty flavor)

    Instructions:

    1. Prepare the Watermelon:
      Start by cutting the watermelon into chunks, removing any seeds if necessary. For the best results, use seedless watermelon. Puree the chunks in a blender or food processor until smooth. You should end up with about 3 to 4 cups of watermelon puree.
    2. Combine Ingredients:
      In a large mixing bowl, combine the watermelon puree, heavy cream, sweetened condensed milk, and lime juice (if using). Stir until the mixture is well combined and smooth.
    3. Freeze the Mixture:
      Pour the mixture into a freezer-safe container, spreading it out evenly. Cover with a lid or plastic wrap. Freeze for 4-6 hours, or until the ice cream is firm and scoopable.
    4. Serve and Enjoy:
      Once the ice cream is fully frozen, scoop it into bowls or cones and serve immediately. Garnish with mint leaves or lime zest for a fresh touch, if desired.

    Description:
    This easy watermelon ice cream is incredibly creamy, refreshing, and a perfect treat for warm summer days. With just four ingredients and no ice cream machine required, it’s a quick and simple dessert to prepare. The natural sweetness of the watermelon pairs beautifully with the creamy, rich texture of the heavy cream and sweetened condensed milk, while the lime juice adds a zesty kick that enhances the flavors.


    Notes:

    • For best results, use ripe watermelon for maximum sweetness.
    • If you prefer a lighter texture, you can replace some of the heavy cream with whole milk or coconut milk, but the consistency will be slightly different.
    • This recipe can be made without an ice cream maker, making it perfect for a no-fuss treat.

    Tips:

    • Blending Tip: If you want a smoother texture, you can strain the watermelon puree through a fine-mesh sieve to remove any pulp before mixing it with the cream.
    • Topping Ideas: Add toppings like fresh mint, chocolate chips, or crushed nuts for extra texture and flavor.
    • Storage: Store leftover ice cream in an airtight container in the freezer for up to 1 week. If it becomes too hard, let it sit at room temperature for a few minutes to soften before serving.

    Servings:
    This recipe yields 4-6 servings, depending on portion size. It’s perfect for sharing on a warm day or for a refreshing dessert after dinner.


    Nutritional Information (Per Serving, Approx.):

    • Calories: 210
    • Carbohydrates: 27g
    • Protein: 2g
    • Fat: 11g
    • Sugar: 22g
    • Fiber: 1g
    • Sodium: 30mg

    (Note: Nutritional values are approximate and may vary depending on specific ingredient brands.)


    Benefits:

    • Hydrating: Watermelon is about 90% water, making this ice cream a hydrating treat.
    • Rich in Vitamins: Watermelon is a good source of vitamin C and A, which supports skin health and boosts the immune system.
    • No Artificial Additives: This recipe uses natural ingredients, so it’s free from artificial preservatives or flavors.
    • Low in Fat: By using only a small amount of heavy cream and relying on watermelon for natural sweetness, this ice cream is lower in fat compared to traditional cream-heavy recipes.

    Q&A:

    Q: Can I make this recipe without heavy cream?
    A: Yes, you can substitute heavy cream with coconut cream or a dairy-free option like almond milk or oat milk for a lighter version. The texture may be slightly less creamy but still delicious.

    Q: How can I make this recipe vegan?
    A: To make it vegan, substitute the heavy cream with coconut cream or a plant-based alternative and replace the sweetened condensed milk with a dairy-free version of condensed milk.

    Q: Can I add mix-ins to the watermelon ice cream?
    A: Absolutely! You can stir in mix-ins like chocolate chips, chopped nuts, or even small pieces of fresh fruit after blending the base. Just be sure to fold them in gently before freezing.

    Q: Is there a way to make this recipe without a blender?
    A: While a blender makes it easier to puree the watermelon, you could also mash the watermelon by hand using a potato masher or fork, but the texture may be a bit chunkier.

    Q: How long does this ice cream last in the freezer?
    A: This ice cream will stay fresh in the freezer for up to a week. After that, it might become a bit icy, so it’s best enjoyed within a few days.

    Yields: About 4-6 servings
    Prep Time: 10 minutes
    Freeze Time: 4-6 hours
    Total Time: 4-6 hours 10 minutes


    This Easy Watermelon Ice Cream recipe is the perfect treat for a hot day, offering a refreshing taste with minimal effort. Its creamy texture and light sweetness will surely make it a favorite among kids and adults alike!

  • Chocolate Peanut Butter Protein Bars – No-Bake, Healthy & Viral Dessert

    Chocolate Peanut Butter Protein Bars – No-Bake, Healthy & Viral Dessert

    Chocolate Peanut Butter Protein Bars – No-Bake, Healthy & Viral Dessert

    If you’re looking for a healthy, no-bake, and protein-packed dessert, these Chocolate Peanut Butter Protein Bars are a must-try. They taste just like a homemade Snickers bar, but they’re made with wholesome ingredients and packed with protein to keep you full and energized.

    Why Are These Protein Bars Viral-Worthy?

    • Tastes Like a Snickers, But Healthier – Creamy peanut butter, rich chocolate, and a soft, chewy texture
    • No-Bake & Super Easy – Just mix, chill, and enjoy
    • High-Protein & Refined Sugar-Free – A perfect post-workout snack or healthy dessert
    • Gluten-Free & Customizable – Easy to make with different flavors and mix-ins
    • Meal Prep Friendly – Make a batch and enjoy all week

    Ingredients

    To make these Chocolate Peanut Butter Protein Bars, you’ll need:

    • 1 cup oat flour (blend oats into a fine flour if needed)
    • ½ cup peanut butter (creamy, natural preferred)
    • 2 tablespoons honey or maple syrup
    • ½ cup vanilla protein powder (use plant-based or whey protein)
    • ¼ cup almond milk (adjust as needed for consistency)
    • ½ cup dark chocolate chips, melted

    Optional Add-Ins for Extra Flavor

    • ¼ teaspoon sea salt – Enhances the sweet and salty contrast
    • 1 teaspoon vanilla extract – Adds depth to the flavor
    • 1 tablespoon chia seeds or flaxseeds – For added fiber and healthy fats
    • Crushed peanuts – Sprinkle on top for extra crunch

    Step-by-Step Instructions

    Step 1: Make the Dough

    • In a large mixing bowl, combine oat flour, peanut butter, honey (or maple syrup), protein powder, and almond milk.
    • Stir until a thick dough forms. If it’s too dry, add a bit more almond milk; if too sticky, add more oat flour.

    Step 2: Shape & Chill

    • Line a small baking pan or dish with parchment paper.
    • Press the mixture firmly into the pan, smoothing the top with a spatula.
    • Refrigerate for 30 minutes to firm up.

    Step 3: Add the Chocolate Coating

    • Melt the dark chocolate chips in a microwave or double boiler.
    • Pour the melted chocolate evenly over the chilled protein bar layer.
    • Spread it out smoothly and return to the fridge for another 10-15 minutes until the chocolate is set.

    Step 4: Slice & Enjoy

    • Once firm, remove from the pan and slice into bars or squares.
    • Enjoy immediately, or store for later!

    Serving Suggestions

    These Chocolate Peanut Butter Protein Bars are great:

    • As a Post-Workout Snack – Packed with protein for muscle recovery
    • With a Cup of Coffee – A perfect afternoon pick-me-up
    • As a Healthy Dessert – A guilt-free way to satisfy chocolate cravings
    • With Yogurt or a Smoothie – For a balanced breakfast

    Storage & Meal Prep Tips

    • Refrigeration: Store in an airtight container in the fridge for up to 7 days.
    • Freezing: Freeze individually wrapped bars for up to 3 months.
    • To Serve: Enjoy straight from the fridge, or let them soften for a minute if frozen.

    Final Thoughts

    These No-Bake Chocolate Peanut Butter Protein Bars are a healthy, delicious, and easy-to-make treat. Whether you need a quick protein boost, meal prep snack, or a healthier dessert option, these bars are sure to hit the spot.

  • Crispy Baked Potato Rounds

    Crispy Baked Potato Rounds

    Crispy Baked Potato Rounds

    Ingredients:

    • 2 pounds small to medium potatoes (Yukon Gold or red potatoes work well)
    • 3 tablespoons olive oil
    • 1 teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon paprika
    • ½ teaspoon dried thyme
    • Salt and pepper to taste
    • ½ cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
    • Fresh parsley, chopped (for garnish)

    Instructions:

    1. Preheat Oven and Prepare Potatoes:
      Preheat your oven to 400°F (200°C). Thoroughly wash the potatoes and scrub them clean. You can peel them if you prefer, but leaving the skins on adds fiber and nutrients.
    2. Slice the Potatoes:
      Slice the potatoes into ½-inch to ¾-inch thick rounds. Try to keep the slices as uniform as possible for even cooking.
    3. Season the Potatoes:
      In a large mixing bowl, toss the potato slices with olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper. Ensure the potatoes are well-coated with the oil and seasonings.
    4. Arrange on Baking Sheet:
      Line a baking sheet with parchment paper or a silicone mat. Arrange the potato slices in a single layer, making sure they’re not overlapping, to help them crisp up during baking.
    5. Bake the Potatoes:
      Bake the potato rounds for 20-25 minutes, then flip them over to ensure even crisping. Sprinkle the shredded cheddar cheese evenly over the potatoes. Continue baking for an additional 10-15 minutes, or until the potatoes are tender, and the cheese has melted and is bubbly. The edges should be golden brown and crispy.
    6. Garnish and Serve:
      Once the potatoes are done baking, remove them from the oven and let them cool slightly. Garnish with freshly chopped parsley and serve immediately.

    Tips and Variations:

    • Soaking: For extra crispy potatoes, soak the sliced potatoes in cold water for 30 minutes before seasoning. This helps to remove excess starch. Be sure to pat them dry thoroughly before tossing with oil and seasonings.
    • Cheese: Experiment with different cheeses like Monterey Jack, pepper jack, or even a sprinkle of Parmesan for a flavor twist.
    • Herbs: Feel free to swap the thyme for oregano, rosemary, or any of your favorite herbs.
    • Spices: Add red pepper flakes or chili powder for a little extra heat.
    • Garlic: If you prefer fresh garlic, substitute the garlic powder with minced garlic, but add it during the last 10 minutes of baking to prevent burning.
    • Toppings: After baking, get creative with toppings! Add bacon crumbles, caramelized onions, sour cream, or a drizzle of your favorite dipping sauce for extra flavor.
    • Yields: About 24-30 rounds, depending on size
      Prep Time: 20 minutes
      Cook Time: 30-40 minutes

    These crispy baked potato rounds are a delicious, easy-to-make treat that’s perfect as an appetizer, side dish, or snack. Enjoy them with your favorite toppings for a satisfying bite!

  • Healthy Oatmeal Cocoa cups

    Healthy Oatmeal Cocoa cups

    Healthy Oatmeal Cocoa cups

    Ingredients:

      • 1 cup (100 g) oatmeal
      • 1 cup (240 ml) milk of your choice
      • 2 eggs
      • 1/3 cup (100 g) Greek yogurt
      • 1 tablespoon stevia or any other sweetener of your choice
      • 1 teaspoon baking powder
    • A pinch of salt
    • 1 tablespoon unsweetened cocoa powder

    Directions:

      1. Preheat the Oven:
        • Preheat your oven to 360°F (180°C).
      2. Prepare the Oat Mixture:
          • In a bowl, combine 1 cup of oatmeal and 1 cup of milk. Let it sit for a few minutes to allow the oats to soak.

         

      3. Combine Ingredients:
        • Add 2 eggs, 1/3 cup of Greek yogurt, 1 tablespoon of stevia, 1 teaspoon of baking powder, a pinch of salt, and 1 tablespoon of unsweetened cocoa powder to the oat mixture. Mix well until all ingredients are combined.
      1. Pour into Baking Dish:
        • Pour the mixture into greased muffin cups or a baking dish.
      2. Bake:
          • Bake in the preheated oven for 20-25 minutes, until the tops are set and a toothpick inserted into the center comes out clean.

         

      3. Cool and Serve:
        • Allow to cool slightly before serving.

    Serving Suggestions:

      • Serve these muffins warm with a dollop of Greek yogurt or a drizzle of honey.
      • Pair with a cup of coffee or tea for a delightful breakfast or snack.
    • Top with fresh berries or a sprinkle of nuts for added texture and flavor.

    Cooking Tips:

      • Ensure the oats are fully soaked in the milk for a moist and tender muffin texture.
    • Use silicone muffin cups or line your baking dish with parchment paper to prevent sticking.
    • Experiment with add-ins like chocolate chips, nuts, or dried fruits for a personalized touch.

    Nutritional Benefits:

      • High in protein from the eggs and Greek yogurt, supporting muscle repair and growth.
      • Rich in fiber from the oats, promoting healthy digestion.
      • Low in added sugars, thanks to the use of stevia as a sweetener.

    Dietary Information:

      • This recipe is vegetarian.
      • Can be made dairy-free by using a plant-based milk and dairy-free yogurt.

    Storage:

    • Store in an airtight container at room temperature for up to 3 days.
    • For longer storage, refrigerate for up to a week or freeze for up to a month. Thaw before serving.
  • Quick and Easy Muffins with Candied Fruits and Raisins

    Quick and Easy Muffins with Candied Fruits and Raisins

    Quick and Easy Muffins with Candied Fruits and Raisins

    Table of Contents

    Ingredients

     

      • Butter (soft): 100 g (½ cup)
      • Sugar: 120 g (⅔ cup)
      • Eggs: 2 large

     

      • Vanilla or vanilla sugar: To taste
      • Salt: A pinch
      • Milk: 50 ml (¼ cup)

     

      • Sour cream or natural yogurt: 70 g (⅓ cup)
      • Wheat flour: 180 g (1½ cups)
      • Baking powder: 1 tsp

     

    • Candied fruits and raisins: 140 g (1 cup)

    Directions

    Preheat the Oven:

     

    • Preheat your oven to 180°C (356°F). Line a muffin tin with paper liners or grease lightly.

    Prepare the Batter:

      1. In a mixing bowl, beat the softened butter and sugar together until light and fluffy.

     

      1. Add the eggs one at a time, mixing well after each addition.
      2. Stir in the vanilla and a pinch of salt.
      3. Mix in the milk and sour cream (or yogurt) until well combined.

    Combine Dry Ingredients:
    5. In a separate bowl, sift together the flour and baking powder.
    6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

    Add Candied Fruits and Raisins:
    7. Fold in the candied fruits and raisins, ensuring they are evenly distributed throughout the batter.

    Portion the Batter:
    8. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

    Bake:
    9. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

    Cool and Serve:
    10. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

    Serving Suggestions

     

    • Dust with powdered sugar for a finishing touch.
    • Serve warm with a dollop of whipped cream or butter.
    See also  Gooey Chocolate Fudge Cookies

    Cooking Tips

     

    • Coat the candied fruits and raisins with a little flour before folding them into the batter to prevent sinking.
    • Adjust the sweetness by reducing or increasing sugar based on your taste.

    Nutritional Benefits

     

    • Contains fiber from raisins and candied fruits.
    • Provides energy from carbohydrates and healthy fats.

    Dietary Information

     

    • Vegetarian-friendly
    • Can be made dairy-free by substituting butter and milk with plant-based alternatives.

    Nutritional Facts (per muffin, assuming 12 muffins)

     

      • Calories: 200
      • Protein: 3g
      • Carbohydrates: 30g

     

    • Fats: 8g
    • Fiber: 1g
  • Layered Lemon Vanilla Dessert

    Layered Lemon Vanilla Dessert

    Layered Lemon Vanilla Dessert

    Table of Contents

    This No-Bake Creamy Waffle Cake is a delightful and easy dessert that combines layers of crushed waffles with a rich, velvety cream filling. Perfect for any occasion, it’s quick to prepare, requires no baking, and is sure to impress your family and friends with its taste and presentation.

    Ingredients

     

      • Waffles: 250 g (about 8.8 oz)
      • Cream cheese: 220 g (8 oz)
      • Sweetened condensed milk: 220 g (¾ cup)

     

      • Heavy cream (33%): 500 ml (2 cups)
      • Vanilla sugar: 10 g (2 teaspoons)
      • Chocolate: For decoration

     

    Directions

      • Prepare the Base:
          • Chop the waffles in a blender until fine crumbs form.
          • Line a round or rectangular mold with foil. Pour the crushed waffles into the mold and tamp down firmly to create an even base.

         

      • Prepare the Cream Filling:
          • In a bowl, stir the cream cheese until smooth.
          • Add the condensed milk and mix until well combined.

         

        • In a separate bowl, beat the heavy cream and vanilla sugar with a hand mixer until stiff peaks form.
        • Gently fold the whipped cream into the cream cheese mixture, stirring until smooth and creamy.

     

    • Assemble the Cake:
      • Spread the cream filling evenly over the waffle base, smoothing the top with a spatula.
    • Chill:
        • Place the cake in the refrigerator for 3 hours to set. Then, transfer it to the freezer for 1 hour to firm up.

       

    • Decorate and Serve:
        • Remove the cake from the mold and peel off the foil.
        • Decorate the top with grated chocolate, chocolate shavings, or melted chocolate.

       

      • Slice and serve chilled.

    Serving Suggestions

     

    • Garnish with fresh berries or a drizzle of caramel sauce for added flavor.
    • Serve with a dollop of whipped cream on the side.

    Cooking Tips

     

      • Ensure the heavy cream is well-chilled before whipping for the best results.
      • For added texture, sprinkle chopped nuts or cookie crumbs between the cream layers.
      • Use flavored waffles like chocolate or caramel for a fun variation.

    Nutritional Benefits

      • Provides a good source of calcium from the cream cheese and heavy cream.
      • Sweetened condensed milk adds energy from natural sugars.

    Dietary Information

    • Contains gluten from the waffles.
    • Contains dairy; not suitable for lactose-intolerant individuals unless substitutions are made.
  • Homemade Nut and Date Energy Bars

    Homemade Nut and Date Energy Bars

    Homemade Nut and Date Energy Bars

    Table of Contents

    Ingredients:

    Cashews: 70 g (1/2 cup)
    Walnuts: 70 g (1/2 cup)
    Almonds: 70 g (1/2 cup)
    Pine nuts: 40 g (1/4 cup)
    Hazelnuts: 70 g (1/2 cup)
    Pumpkin seeds: 70 g (1/3 cup)
    Dates: 150 g (1 cup), soaked in cold water for 15 minutes
    Oatmeal: 50 g (1/2 cup), chopped
    Olive oil: 3 tablespoons
    Salt: 1/2 teaspoon
    Honey: 160 ml (1/2 cup)

    Directions:

    Toast the nuts and seeds:
    In a frying pan over medium heat, lightly toast the cashews, walnuts, almonds, pine nuts, and hazelnuts until they are fragrant and slightly golden. Set aside.
    Toast the pumpkin seeds separately in the same pan until they start to pop. Set aside.

    Prepare the dates:
    Drain the soaked dates, remove the pits, and chop them into small pieces.

    Cook the dates:
    Heat the olive oil in a frying pan over medium heat. Add the chopped dates and cook, stirring occasionally, until they are soft and slightly caramelized.

    Combine all ingredients:
    Add the toasted nuts, seeds, and oats to the pan with the dates. Season with salt and mix well.
    Pour in the honey, stir to combine, and remove from heat. Continue mixing until everything is evenly coated.

    Shape the bars:
    Line a mold or baking dish with parchment paper or grease it lightly with olive oil. Transfer the mixture into the dish, pressing down firmly with the back of a spoon to pack it tightly.

    Chill and cut:
    Allow the mixture to cool slightly at room temperature, then refrigerate for 1 hour.
    Once firm, use a wet knife to cut the mixture into bars or squares. Return to the refrigerator for another 30 minutes before serving.

    See also  Delicious Sweet Dough Cake with Dried Fruits and Nuts

    Store:
    Wrap each bar in cling film or parchment paper for easy storage and portability.

    Serving Suggestions:
    Enjoy these bars as a quick breakfast on busy mornings.
    Perfect as a pre-workout snack or post-workout recovery bite.
    Pair with a cup of aromatic tea for a relaxing and energizing treat.

    Cooking Tips:
    Ensure the nuts are toasted lightly to enhance their flavor without burning them.
    Avoid overheating the honey to retain its natural nutrients and sweetness.
    Wetting the knife before cutting will help achieve clean slices without sticking.

    Nutritional Benefits:
    Rich in healthy fats from nuts, providing essential omega-3 fatty acids.
    High in fiber from oats and dates, supporting digestive health.
    Natural sweeteners like dates and honey offer a healthier alternative to refined sugar.
    Great source of protein and energy to keep you satisfied between meals.

  • Chocolate Banana Oatmeal M

    Chocolate Banana Oatmeal M

    Chocolate Banana Oatmeal M

    Table of Contents

    These Chocolate Banana Oatmeal Muffins are a delightful treat that combines the wholesome goodness of oats with the sweetness of ripe bananas and rich chocolate. Perfect for breakfast or a snack, these muffins are not only delicious but also nutritious, providing a good balance of carbohydrates, fiber, and protein. With the added crunch of walnuts and the indulgence of chocolate chips, they make a fantastic option for both adults and kids alike. Whether you’re starting your day or need a midday pick-me-up, these muffins will satisfy your cravings while keeping you energized.

     

    Serving Size

    This recipe yields approximately 12 muffins.

    Ingredients

    For the Muffins:

      • 120 grams of oat flakes (3/4 cup + 1 tbsp)

     

      • 200 ml of hot milk (5/6 cup)
      • 2 eggs
      • 2 ripe bananas

     

      • 1 teaspoon of vanillin (or 1 tsp vanilla extract)
      • 40 grams of bitter cocoa (1/2 cup)
      • 1 teaspoon of baking powder

     

    • A handful of walnuts, chopped (optional)
    • Chocolate chips (to taste)

    For the Topping:

      • 100 grams of chocolate (1/2 cup + 2 tbsp), for melting

     

    • 40 ml of boiling milk (3 tbsp), for mixing with melted chocolate

    Step-by-Step Instructions

    Step 1: Prepare the Ingredients

      1. Preheat the oven: Start by preheating your oven to 180°C (350°F). Prepare a muffin tin by greasing it lightly or lining it with muffin liners.
      2. Prepare the oats: In a mixing bowl, combine the oat flakes and hot milk. Let it sit for about 10 minutes to allow the oats to soften.
    See also  Get Ready to Devour These Irresistible Banana Pudding Cheesecake Squares!

     

    Step 2: Make the Muffin Batter

      1. Mash the bananas: In another bowl, mash the ripe bananas with a fork until they are smooth. This will add moisture and sweetness to the muffins.
      2. Combine wet ingredients: Add the eggs and vanillin to the mashed bananas. Mix well until everything is well combined.
      3. Combine dry ingredients: In a separate bowl, mix together the oat mixture, cocoa powder, baking powder, and a pinch of salt. If you’re adding walnuts, fold them in at this stage.

     

    1. Combine wet and dry mixtures: Pour the wet banana mixture into the dry oat mixture. Stir gently until just combined; be careful not to overmix, as this can make the muffins dense. If desired, fold in chocolate chips for added sweetness.

    Step 3: Bake the Muffins

      1. Fill the muffin tins: Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.
      2. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

     

    1. Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

    Step 4: Prepare the Chocolate Topping

      1. Melt the chocolate: In a small saucepan over low heat, combine the chopped chocolate and boiling milk. Stir continuously until the chocolate is fully melted and smooth.
      2. Drizzle on muffins: Once the muffins are cool, drizzle the melted chocolate over the top of each muffin. You can use a spoon or a piping bag for a more decorative effect.
    See also  CAKE WITH ONLY 3 INGREDIENTS

     

    Step 5: Serve and Enjoy

    1. Garnish (optional): If desired, sprinkle additional chopped walnuts or chocolate chips on top of the muffins while the chocolate is still warm to create a beautiful presentation.
    2. Serve: These muffins can be enjoyed warm or at room temperature. Pair them with a cup of coffee or tea for a perfect snack!

    Cooking Tips

      • Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.

     

      • Substitutions: You can substitute the cocoa powder with carob powder for a caffeine-free option. Similarly, you can use almond milk or any non-dairy milk instead of cow’s milk.
      • Nut Allergies: If you’re making these muffins for someone with a nut allergy, you can omit the walnuts entirely or replace them with seeds like sunflower seeds for added crunch.
      • Storing Muffins: These muffins can be stored at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week.

     

    Storage

      • Room Temperature: Store in an airtight container at room temperature for 2-3 days.
      • Refrigerator: For longer freshness, keep in the fridge for up to a week.
      • Freezer: To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds.

     

    Nutritional Facts (Per Muffin)

      • Calories: 170 kcal
      • Protein: 4g
      • Fat: 7g

     

      • Carbohydrates: 24g
      • Fiber: 3g
      • Sugar: 6g

     

    • Sodium: 90mg