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Crumble with rhubarb and raspberries, sugar-free recipe

Crumble with rhubarb and raspberries, sugar-free recipe

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Start the oven at 160 degrees C, baking up and down.

Peel a squash, grate it and cut the remaining stems. Mix with raspberries.

Sprinkle 1 tablespoon of agar sweetener over the fruit. Shake the bowl a little to distribute the sweetener evenly.

* If you use fresh raspberries, dissolve the sweetener in 20 ml of water, then pour over the fruit.

Two heat-resistant forms are prepared. In each is distributed in equal quantities cubes of rhubarb and frozen raspberries (or fresh if you have).

Separately, in a bowl, put the butter, a pinch of salt and flour. Add a 4 gr sachet with sweetener. Mix lightly by hand until a crumbly dough is obtained. You don't have to worry too much.

Sprinkle this crumbly dough over the fruit. Sprinkle a pinch of almond flour and a pinch of Green Sugar.

The forms are left to cool for 10-15 minutes.

Then remove from the cold and place in the preheated oven for 20 minutes. When they lightly brown on top and smell nice baked, they can be removed from the oven. Garnish with coconut flakes.

It can be served hot with a spoonful of ice cream or even natural yogurt.

I tell you with my hand on my heart, an absolutely insane dessert came out. May it be useful to you!

Eggless raspberry ice cream

A few passed days without posting a new recipe. I prepared some interesting things, but I just didn't get to post them. But I try to recover in the next few days because I'm going on vacation soon and I wouldn't want to be left with too many arrears: D. Like every weekend, I try to pamper you with a dessert. And as summer is the time for frozen desserts, I present you a delicious raspberry ice cream, since we can still enjoy these fragrant and juicy fruits. At least in the mountain areas they are found in abundance, so take advantage!

Returning to the recipe, compared to the recipes for Quick Strawberry Ice Cream and Berries and Strawberry Ice Cream, today's one does not include eggs. Instead, the fruits are not freshly mashed, but & # 8220perpelite & # 8221 a little on the fire, with a little water and sugar. That is, a kind of semi-raspberry jam, mashed and then combined with an unsweetened whipped cream. To prepare the ice cream, I used the machine, but if you don't have one, all you have to do is take the box of ice cream out of the freezer at least every two hours and mix the composition very well (with a fork or mixer at minimum speed). The operation must be repeated at least three times to obtain a creamy ice cream.

& # 8211 raspberries 350 g
& # 8211 sugar 150 g
& # 8211 unsweetened cream for whipped cream 150 ml
& # 8211 water 150 ml
& # 8211 lemon juice 2 tbsp

Put raspberries (washed and drained) in a saucepan with water and caster sugar. Allow to reach boiling temperature, turn on low heat and simmer for 10 minutes. At the end of the time, the fruit should have softened, and the juice left turned into a syrup. Allow to cool and set aside two tablespoons of & # 8220semi-jam & # 8221. Put the rest through a strainer. The idea is for the juice and pulp to pass through, but to stop from the seeds. Mix the resulting puree with the lemon juice. Beat the unsweetened cream for the whipped cream (previously kept in the refrigerator, the time indicated on the box). Over the unsweetened whipped cream, pour the fruit puree and mix well. Put in the ice cream machine. At the end of the program, my ice cream looks like this

Put the ice cream in a tightly closed box and put it in the freezer for at least two hours. When you want to serve ice cream, take it out of the freezer and leave it for about 10 minutes at room temperature. Put in cups and garnish with & # 8220semi-jam & # 8221 set aside.

Crumble with rhubarb and raspberries, sugar-free recipe - Recipes

Ingredient: for 8 servings / 600-700 gr of rhubarb compote
900 g of rhubarb

90 g of natural sweetener erythritol
3 tablespoons orange water
1 cinnamon stick

Whipped cream:
120 ml of liquid cream

50 gr of mascarpone
2 tablespoons natural erythritol sweetener

core piece for decoration

Method of preparation:

Peel a squash, grate it and cut it into 2 cm pieces.
Put them in a pot and pour the sweetener on top. Stir and leave for 30 minutes.
After 30 minutes put the pot on the fire, add cinnamon and orange water. When it starts to boil, lower the heat.
Allow the water to reduce and simmer for 20-25 minutes, stirring occasionally.

Prepare the dessert on a plate directly before serving, a layer of rhubarb, a layer of whipped cream, etc.

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A sweet not too sweet

To prepare this delicacy, you need the following ingredients:

- 500 gr of fresh raspberries, washed well

- 3 teaspoons of Stevia rebaudiana powder

- a tablespoon of freshly squeezed orange juice.

In addition, you must keep at hand two jars that close tightly and that have been washed beforehand with hot water, in order to be perfectly clean.

The preparation method is as follows:

First, put the raspberries in a bowl and pass it until you get a fruit puree and their juice. Add Stevia rebaudiana and orange juice and mix well. Then put everything in a pot and let the jam simmer. In the first 2-3 minutes, add pectin and mix again in the composition. Bring everything to a boil, then turn off the heat and put the jam in jars, closing them immediately with the lids. At the end, you have to keep the jars in a tray, in the oven, on low heat, for an hour, to make sure that they will last for months in the pantry.

Sugar-free raspberry jam it is a real delight, it can be enjoyed at any time of the day, considering the fact that you do not have to worry about your figure because of it.

Sugar-free raspberry jam

The process of preparing a raspberry jams Dietary is the same as for a regular jam.

Raspberries should be washed very well and cleaned of tails and leaves. Choose raspberries carefully. You only have to have beautiful and ripe fruits. Give the raspberries a few jets of cold water to get rid of all the sand on it and then let it drain in a strainer. Use the juice of a squeezed lemon. Choose a pan, preferably enameled, and place the raspberries: a layer of fruit, sprinkled with lemon juice. The only difference is that, this time, on each layer of fruit you will no longer sprinkle a layer of sugar but a layer of sweetener. Repeat this movement until all ingredients are exhausted. Once you have finished arranging the raspberries in the pan, put them aside and leave them overnight so they can leave their juice. The next day, take the pan and put it on the fire. Boil the raspberries over high heat until the syrup binds. When the syrup is gelatinous, it's time to take the pan off the heat and pour the raspberry jam into the diet jars. Do you know the golden rule? Store jars with lids down to prevent air from entering. This prevents aging.

Crumble with rhubarb and raspberries, sugar-free recipe - Recipes

How delicious and refreshing this recipe is! According to the melon recipe, here is a raspberry version.
A low carb recipe because without sugar and made with natural sweetener.

Originally from Italy, more precisely Sicily, Border it is a simple dessert to prepare, light, tasty and extraordinarily refreshing. The main ingredients are available to anyone: water, sugar or honey, syrups, fruits and / or various flavors.
Although it is very similar to the sorbet or "Italian ice", this semi-frozen dessert is distinguished by the fact that it is designed so that the crystals or ice flakes are large enough and melt in your mouth (in time what sorbet is made by finely grinding ice, until it becomes creamy).

Of course, the "traditional" texture differs from city to city. For example, in Palermo it is consumed with consistent pieces of ice, in other cities - almost as fine as a sorbet, and in some countries, the dish has become popular as a drink rather than as a dessert, being served semi-liquid.
The flavors used differ from area to area, depending on what was most available in the local market during the period when Granita was becoming popular. For example, lemon is the basis of the most popular Granita in Sicily, because Sicilian lemons are sweeter and less acidic than anywhere else in the world, resembling Meyer lemons (ie a cross between lemons and mandarins or sweet oranges). Other classic ingredients: almonds, mandarins, oranges and red oranges, coffee, mint, berries (especially strawberries, blackberries, raspberries and black mulberries), pomegranate. Granita cu chocolate is very popular in the Sicilian region of Catania (sources:

Ingredient: 2-3 servings

200 g of raspberries
50 gr natural erythritol sweetener
100 ml of water
10 was mint
30 ml of lemon juice
grated lemon peel

Method of preparation:

Boil the water with the sweetener.

Do you like rhubarb?

Rhubarb or Rentum (Rheum rhabarbarum or Rheum officinale) is a vegetable used in culinary preparations and medicine, being native to Asia or North America. It grows in large quantities in Siberia and China, and in our country it is cultivated especially in the Brasov area. It was brought to Europe, more precisely, to Germany, in 1570, and reached its apogee in its culinary use in the 18th century. .
(An article by Maria Vekas)

Rhubarb is low in calories, has only 16kcal / 100 g. Petiole, but is rich in phosphorus, potassium, magnesium, iron, zinc and vitamins, excelling in vitamin C. Rhubarb petioles are prepared compotes, jam, juice, jam, jellies, sherbets, marmalades. It is also used for the preparation of cakes, tarts, ice cream, but also for the preparation of appetizers, fresh or as a garnish in the form of sauces, chutney, for the preparation of dishes based on vegetables and meat. The sour taste of rhubarb makes it suitable for souring soups. It is very refreshing, so it is preferred for desserts on hot summer days. Rhubarb is a plant that can reach, with flowers, up to 2 meters high. The bush, made of large leaves, grows up to 1 meter in height, depending on the variety. It is cultivated for the tail of the leaves. Rhubarb leaves are toxic, they contain oxalic acid in a concentration harmful to the human body. It is also an ornamental plant, especially varieties with red or yellow leaves. It is harvested in May and June.

The plant is known in the world of natural therapy as having multiple beneficial effects:

- laxative, antiasthmatic, antibacterial, anti-inflammatory, antihemorrhagic, anticonvulsant, astringent, tonic, diuretic
- recommended for fever, indigestion, constipation, biliary dysfunction, stomach diseases, abdominal pain, neuralgia
- lowers cholesterol, cleanses the liver.

Here are some rhubarb recipes:


230g. Flour, 120g. butter, 120g. + 140g. + 75g. sugar, 1 sachet of vanilla sugar, 4 eggs, salt, 800g. rhubarb, 500g. cottage cheese, 2 sachets of vanilla pudding powder, each for 500 ml. of milk, 460 ml. milk, 140 ml. oil, 2 tablespoons ground hazelnuts, 1 sachet of whipped cream hardener, powdered sugar for sprinkling, a plastic wrap.

Method of preparation:
1. Knead a flour dough, soft butter, 120g sugar, vanilla sugar, salt and an egg. Wrap the dough in foil and refrigerate for about 30 minutes. Meanwhile, clean the rhubarb, wash and cut into cubes.
2. Prepare the filling: separate 3 eggs. Make a cream from the yolks and 140g .sugar. The cottage cheese is incorporated into it. Pudding powder is mixed with milk and oil and then mixed with cottage cheese cream.
3. Half of the dough is spread on the bottom of the tart form, which has a diameter of 26 cm., And is not greased with fat, it is enough butter in the composition. The rest is wallpapered with the rest. Sprinkle the ground hazelnuts and whipping cream powder over the dough. .Put the rhubarb cubes over them and pour the cream cheese over them. Bake in a preheated oven at 175 ° C for 50 minutes.
4. From egg whites and 75g sugar make a meringue. Sprinkle over the tart and bake for another 10 minutes. Allow to cool and powder with powdered sugar.


Ingredient (5-6 jars): 600 - 700g of rhubarb, 500g of strawberries, peel of a lemon, (preferably organic), juice of a lemon, 1kg of gelling sugar, vanilla sugar, 1 ginger root the size of a walnut, 1 handful of fresh leaves Mint

Method of preparation:
1. Peel the rhubarb stalks and cut the pieces.
2. Strawberries are washed, cleaned and cut into pieces.
3 Peel the ginger and grate it.
4. Mint leaves are crushed.
5. Mix all the ingredients in a pot and refrigerate for a few hours (stirring occasionally). The fruit will leave a syrup.
6. Mix everything with a mixer, obtaining a not very fine paste.
7. Put on the fire and boil for 4-5 minutes, pour into sterilized jars.


4 cups diced rhubarb, 1 cup dried fruit, finely chopped (figs, dates, apricots, blackcurrants, blueberries), 4 finely chopped onions, 1 finely chopped red onion, 1 cup sugar, ½ cup red wine vinegar, 1 tbsp. ground cinnamon, 1 tablespoon grated ginger, 1 tablespoon grated orange peel, ½ teaspoon ground cardamom

Method of preparation:
1. Put cinnamon, vinegar, ginger, sugar, cardamom and orange peel in a saucepan and boil over medium heat, stirring until the sugar dissolves.
2. Add the rhubarb, dried fruit and onion and cook over medium heat until the rhubarb softens. Remove the pan from the heat, cover with a napkin and leave for approx. 1 hour, cold. Put it in a jar and keep it in the fridge for at least 3 days, before being served, in addition to fish or chicken dishes.


4 glasses of rhubarb cut into pieces, 4 glasses of Gelling sugar, grated peel of 1 orange, grated peel of 1 lemon

Method of preparation:
Cut the rhubarb stalks into ½ cm pieces. Mix with sugar, lemon peel, orange peel, orange juice and cook for 4-5 minutes. Remove from the heat and place in sterilized jars.

Homemade cakes: Roll with jam and fresh raspberries

- 500g flour
- 1 glass of milk
- 1 glass of oil
- 1 tablespoon butter
- grated peel of a lemon
- Cinnamon
- a baking powder
- 1 ou
- 4 tablespoons sugar
- the juice of half a lemon
- 250 g of raspberry jam, cherries or sour cherries
- a handful of fresh raspberries

Method of preparation:

To start, you must mix the butter well with the sugar, the egg, the milk, the oil, the peel and the lemon juice, cinnamon, after which you must incorporate the dough with the flour mixed with the baking powder. Spread the composition in a pan and leave everything in the oven for 20 minutes.

Remove the top from the oven, place it on a towel, spread the jam over it and sprinkle with raspberries, then roll it lightly. Be sure to do this while the dough is still malleable and a little warm.

Don't you want to read other recipes? homemade cookies?