Light candy recipes: 23 healthy and delicious options –

after lunch or to have lunch, it’s normal to hit that urge for a sweetie. In these cases, traditional cakes and pies may not be the best option: the desire is for something that doesn’t weigh on the stomach. With that in mind, we selected 23 light candy recipes for you to make at home and enjoy. Check out:

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23 light candy recipes

1.Gelatin with pieces of red fruits

– (Getty Images/Playback)

Ingredients:

100 g of strawberries chopped into large pieces;
50 g of blackberries;
1 chopped guava;
1 light passion fruit jello;
1 and 1/2 cup (tea) of water.

Method of preparation:

Clean the fruits well and dry with a paper towel. Reserve. Boil 1 cup of water, turn off the heat and dissolve the gelatine. Add 1/2 cup of cold water and mix well. Then line the molds with cling film and distribute the red fruits. Lastly, pour the jello and let it freeze for 2 hours. Develop and decorate to taste.

2. Creamy protein strawberry gelatin

– (Writing/)

Ingredients:

1 little box of strawberry diet jello;
1 pot (200 g) of low-fat yogurt;
4 ice cubes;
2 tablespoons of whey protein vanilla flavor.

Method of preparation:

Prepare the gelatin according to package directions and refrigerate. Once ready, hit the blender with the other ingredients. Divide into four bowls and refrigerate to harden.

3. Strawberry foam

– (Lainstock/Reproduction)

Ingredients:

1 cup of clean strawberries tea;
4 clear;
1 tablespoon culinary sweetener;
1/2 sachet powdered gelatin, unflavored
1 coffee spoon of lemon peel zest;
Butter for greasing;
6 wide strips of parchment paper.

Method of preparation:

In the blender, beat half the strawberry until completely dissolved. Sift and book. In the mixer, beat the egg whites, add the sweetener, beat for another 1 minute and set aside. Separately, dissolve the gelatin in 1/2 cup (tea) of water, microwave for 10 seconds and then add little by little to the egg whites with the mixer on. Turn off the device and add the beaten and sieved strawberries, little by little, stirring gently. Grease six small ramekins (or bowls) with butter and wrap the parchment paper twice around the edge, as if it were an extension of the container, and tie with string. Divide the foam between the ramekins, interspersing it with the rest of the cut strawberry and allowing it to exceed 2 fingers from the edge of the container. Refrigerate for 2 hours. Remove the parchment paper and serve immediately.

4. Strawberry panna cotta with pomegranate

Illustrative picture (Lainstock/Reproduction)

Ingredients:

1 small box of strawberry-flavored diet gelatin powder;
2 pots of natural skimmed yogurt;
2 tablespoons of culinary sweetener;
3 tablespoons skimmed milk powder;
1 dessert spoon of lemon peel zest;
1 envelope of unflavored powdered gelatin;
1 pomegranate.

Method of preparation:

Prepare the gelatin with half the water indicated in the package instructions and divide between five small bowls. Refrigerate until set. In the blender, beat the yogurt, the sweetener, the powdered milk and the lemon zest and set aside. Separately, hydrate the unflavored gelatin with 5 tablespoons of water and microwave for 10 seconds to dissolve. Mix with the beaten yogurt and place in the bowls, over the hardened strawberry gelatin. Leave it in the fridge for another 1 hour. Unmold carefully, decorate with the pomegranate seeds and serve immediately.

5. Mango cream

– (Writing/)

Ingredients:

1 tablespoon unflavored colorless gelatin powder;
1/2 cup (100 ml) water;
1 medium mango.

Method of preparation:

Hydrate the gelatin according to the instructions on the packaging. Hit the blender with the water and mango. Take it to freeze.

6. Pear cream

Illustrative picture (Getty Images/Playback)

Ingredients:

1 pear;
Juice of two oranges.

Method of preparation:

Peel the pear, place it in a mold and put it in the oven to cook in the orange juice for about 20 minutes. Follow the cooking and only turn it off when the fruit is soft. If necessary, add water to the mold little by little until reaching the desired point. Expect to cool down and hit the blender. Serve chilled.

7. Apple and raisin baked custard

Illustrative picture (Lainstock/Reproduction)

Cream Ingredients:

3 eggs;
2 tablespoons of culinary sweetener;
1 tablespoon wheat flour;
1 tablespoon wheat bran;
1 tablespoon oat flour;
1 cup of skimmed milk coffee;
1 cup of light milk cream coffee;
1 teaspoon of vanilla essence;
1 teaspoon baking powder;
Pinch of salt;
1 teaspoon butter (for greasing)

Stuffing ingredients:

2 red applesthose with skin, cut into thin slices;
1 tablespoon raisins;
3 tablespoons of orange juice.

Method of preparation:

In a non-stick frying pan, cook the apple, raisins and orange juice until a slightly golden syrup forms. Reserve. Beat the eggs in the mixer for 2 minutes. Add the sweetener and beat for another 1 minute. Turn off the device and add the flour little by little, stirring gently with a spoon. Then add the milk, cream, vanilla and lastly the yeast. Pour half the dough into a small refractory, greased with butter. Add the apples and finally the rest of the dough. Bring to a boil, preheated, over medium heat (180°C) and bake for 20 minutes or until the dough is firm. Serve while still hot.

8. Grilled pineapple with yogurt cream

Pineapple Ingredients:

2 pineapple wheels;
2 tablespoons of orange juice;
1 teaspoon of culinary sweetener.

Cream Ingredients:

1 pot of skimmed natural yogurt;
1 tablespoon of lemon zest.

Method of preparation:

Start with the yogurt cream: place the yogurt in a paper filter to drain the whey. Mix the sweetener and lemon zest and refrigerate while you prepare the pineapple. Heat a non-stick frying pan, place the pineapple slices and gradually add the orange juice. Brown on both sides. Cut the slice into 4 pieces and serve while still warm with 1 tablespoon of yogurt cream.

9. Pumpkin jam

made by culinary specialist Gabi Castejon, from @farofafit.

Ingredients:

150 g of dried pumpkin (the one with the green skin) in cubes; 1 unit of cinnamon stick; 6 units of cloves (or cloves); 2 tablespoons of xylitol sweetener (or other powdered culinary sweetener); 500 milliliters of mineral water.

11. Apricot truffle with coconut

Recipe suggested by Kurotel, Centro Médico de Longevidade e Spa, in Gramado (RS).

Ingredients:

3 cups of apricot tea; 500 milliliters of orange juice; 2 cups of grated dried coconut tea (sugar free); 1 pack of mint.

Method of preparation:

Soak apricots in orange juice for 20 minutes. Then, separate the fruit from the orange juice. In a blender or processor, grind the apricots and mint until it forms a dough (you can leave small pieces). Transfer to a bowl, add the grated coconut and mix until it forms a homogeneous mass. Roll balls and cover with dry coconut. Serve in candy molds or on small plates decorated with slices of fresh fruit.

12. Light passion fruit coke

Ingredients:

3 cups of sweetener for oven and stove;
1 1/2 cup of passion fruit juice tea;
2 yolks;
3 cups of grated coconut tea (thick);
1 cup of natural coconut water tea;
2 tablespoons of soy extract;
Cloves.

Method of preparation:

Dissolve the sweetener in the passion fruit juice, bring to a boil and stir until it forms a thread. Add the egg yolks, grated coconut, coconut water, soy extract and cloves and stir well over low heat (160°C) for approximately 8 minutes or until dry and starting to come away from the pan. Let it cool in a greased form. When ready to serve, cut into pieces.

13. Iced bowl of cake and fruit

Cake ingredients:

5 eggs (whites separated);

1 tablespoon culinary sweetener;
Zest of the peel of 1 orange;
2 and 1/2 tablespoons of wheat bran;
2 and 1/2 tablespoons of whole wheat flour;
1 dessert spoon of baking powder.

Syrup Ingredients:

1 glass (200 ml) of Coca-Cola Zero;
3 frozen raspberry pulps;
1 dessert spoon of culinary sweetener;
1 cup of raspberry tea or fresh blackberry.

Vanilla Cream Ingredients:

3 yolks;
2 and 1/2 cups (500 ml) semi-skimmed milk;
1/2 vanilla bean;
2 tablespoons of oatmeal;
1 tablespoon culinary sweetener;
2 tablespoons light cream cheese.

Chantilly Ingredients:

1 envelope of whipped cream powder;
1/2 cup (100 ml) chilled milk

How to prepare the cake:

Beat the egg whites in the mixer. Add the egg yolks, sweetener and orange zest and beat for another 1.5 minutes. Add the bran, flour and baking powder and stir gently. Grease a baking dish with butter and wheat bran and bake the dough in a medium oven (170°C to 190°C) for 15 minutes.

Syrup preparation method:

Add the Coca-Cola, the pulps and the sweetener. Bring to a low boil (160 °C) and, when it boils, add the raspberries, stirring until it reaches the consistency of syrup.

Vanilla cream preparation method:

Dissolve the egg yolks in the milk, add the fava beans, the oats and the sweetener and cook over low heat (160 °C) until thickened. Expect to cool down and hit the blender until you form a homogeneous cream. Transfer to a bowl, mix the cream cheese and leave it in the fridge for 1 hour.

How to prepare the whipped cream:

Beat the whipped cream powder with the milk at medium power in the mixer for 3 minutes. Increase the speed and beat for another 3 minutes. Assemble the bowls in layers: pieces of the cake, two tablespoons of the syrup, two of the cream and two of the whipped cream. Serve chilled.

14. Berry cheesecake

Ingredients:

1/4 of the package of cornstarch biscuits;
1 tablespoon melted light butter;
1/2 can of light condensed milk;
1 egg;
1 teaspoon of vanilla essence;
Juice of 1 small lemon;
2 cups of ricotta tea;
1/2 cup (100 ml) light cream cheese;
Skimmed milk (to give point);
2 cups of water tea;
3 tablespoons of fresh or frozen berries (raspberry, blackberry and strawberry);
1 cup of powdered culinary sweetener tea.

Method of preparation:

In the blender, beat the biscuit until you get a fine crumb. Pour into a bowl and stir in the butter. With this flour, line the bottom of a greased springform pan (20 cm in diameter) with the sides lined with parchment paper. Reserve. Beat condensed milk, egg, vanilla and lemon. Add the ricotta and cream cheese and continue beating until the consistency of whipped cream. If necessary, add a little milk. Pour that cream over the dough and take it to the medium oven for about 20 minutes. For the syrup, quickly cook the fruits and set aside. Boil the water and sweetener until it thickens. Add the fruit and stir for 5 minutes. Serve with chilled cheesecake.

15. Strawberry Plum Crumble…