Low calorie cakes. Recipes with calories, simple and tasty with photos

Preparing a low-calorie Snickers Cake

Calories per 100 g - 177.7 proteins - 10.4 fats - 13.1 carbohydrates - 15.1

We will need:

For the test:

• Cocoa powder – 30 gr.
• Rye (rice, corn) flour – 62 gr.
• Soda - 0.5 tsp.
• Vanillin - a pinch
• Eggs – 2 pcs.
• Natural yogurt – 100 gr.
• Sweetener – 2 tsp.
• Water – 100 ml
• Salt - a pinch

For cream:

• Curd cheese – 280-300 gr.
• Soft low-fat cottage cheese – 300 gr.
• Honey – 2 tbsp. l.

For the fruit filling:

• Roasted peanuts – 150 gr.
• Dates – 15 pcs.
• 100 ml water

For the glaze:

• Chocolate – 100 gr.

Preparation:

Sift the dry ingredients into a clean, dry bowl: cocoa, flour, soda, vanillin.

Stir with a spoon until smooth and set aside. Separate the whites from the yolks. Add natural yogurt, sweetener, water to the bowl with the yolks and mix well with a whisk.

Mix the dry and wet parts of the dough. Moreover, we add the dry mixture using a sieve; we sift it twice in this recipe. Gently mix with a spoon or whisk. Set aside.

Take a clean, dry bowl, pour in the egg whites, add a pinch of salt, and beat with a mixer until stiff, stable peaks form.

Using a spoon or silicone spatula, carefully fold the whipped whites into the main mixture.

Mix carefully. Add the whites in portions, 1-2 tablespoons. Pour half of the prepared dough into a silicone mold (diameter 15 cm) and place in the oven for 20 minutes. Baking temperature 180 degrees.

We do the same with the second cake. Let cool and cut each cake in half. The cut can be made using regular strong thread. We make horizontal cuts with a knife, insert a thread and pull it along the cake.

Let's start preparing the cream. Mix curd cheese, soft cottage cheese and honey.

Mix with a whisk; there is no need to beat the cream with a mixer. Place the cream in a bag or pastry bag and refrigerate for 1 hour.

Remove the pits from the dates. Pour boiling water and let it brew for 15 minutes. During this time, use a blender to grind the peanuts. Drain the water from the dates, add 100 ml again and use a submersible mixer to grind the dates into a puree.

Assembling the cake. On the cake we make a wall of curd cream. Place date puree in the middle.

We collect all subsequent cakes in the same way.

Use the remaining cream to smooth the edges and give the cake a perfect look. Sprinkle with crushed peanuts and pour over chocolate glaze. It can be prepared by melting a chocolate bar in a microwave oven or in a water bath.

The result is an incredibly delicious low-calorie cake.

Cake pigeon's milk"

The tender and airy Bird's Milk cake can be given even to children, because it uses only healthy and low-calorie products.

If you replace the milk soufflé with strawberry, the taste will be brighter.

Required products for the base:

• 3 small eggs;
• 35 g corn starch;
• 3 tbsp. l. milk powder with 0% fat content;
• 10 g baking powder;
• sugar substitute to taste.

For the soufflé:

• 4 egg whites;
• 2 tsp. gelatin;
• 300 ml low-fat milk;
• sugar substitute to taste;
• 10 drops of lemon juice.

For the glaze:

• 20 g dark chocolate (85% cocoa);
• 100 ml yogurt;
• 150 ml low-fat milk;
• 1 yolk;
• 2 tsp. cocoa;
• vanilla to taste.

Let's prepare it like this:

1. Separate the whites and yolks. Beat the whites until foamy and combine with the beaten yolks.
2. Add starch, milk, baking powder and sugar substitute. Mix.
3. Bake the biscuit in an oven preheated to 190 degrees for about 10 minutes.
4. Mix the products for the glaze: melt the chocolate in a water bath, add the remaining ingredients. Bring to a boil and cool.
5. Beat the whites for the soufflé.
6. Prepare gelatin by dissolving and heating it.
7. Add gelatin, lemon juice, milk and sugar substitute to the whites.
8. Pour the resulting mixture over the biscuit. It should lie in a deep form.
9. Cover the cake with frosting and refrigerate for 2 to 4 hours until completely hardened.

Simple and delicious no-bake cheesecake

Calories per 100 g - 134.5 proteins - 11.2 fats - 2.6 carbohydrates - 18.7

We will need:

• Dates – 200 gr.
• Banana – 1 pc. (approximately 110 gr.)
• Natural yogurt 3.2% – 150 gr.
• Soft low-fat cottage cheese – 400 gr.
• Coconut flakes – 30 gr.
• Fiber – 2 tbsp. l.
• Instant gelatin – 2 tbsp. l.
• Warm boiled water – 70 ml
• Vanillin – 2 gr.

Preparation:

First of all, fill the gelatin with water and leave it to swell. Wash the dates, remove the pits and finely chop them with a knife. You can also grind using a meat grinder.

Place dates in a bowl and add coconut

Add chopped banana and fiber. Mix all ingredients well. You should get a homogeneous tight mass.

Line the bottom of the springform pan with parchment. Spread the mass and compact it well. This can be done with a spoon or the bottom of a glass. The cake base is ready

Let's start preparing the curd filling. Mix cottage cheese in a bowl with yogurt, add vanillin and swollen gelatin. The gelatin should be free of lumps; for it, you can put it in the microwave for 10 seconds and then stir well.

You can add any fruit to the curd-gelatin mixture according to your desire and taste. Pour into the mold.

Place the cake in the refrigerator to harden. After 3-4 hours, remove the form.

The cake can be decorated with berries and nuts according to your taste. The main thing is that this dessert is tasty, low-calorie and good for your health.

Low carb raspberry cheesecake

To prepare this delicacy, you will need a minimum of ingredients.

For decoration, you can take not only raspberries, but also other berries and fruits, for example, lime - you get a very fresh solution.

Cheesecake ingredients:

• 400 g low-fat cottage cheese;
• 200 g curd cheese;
• 1 glass of milk;
• 40 g gelatin;
• 50 g sugar substitute;
• 200 g raspberries;
• 1 medium lime;
• 1 package of wafer breads.

Step by step recipe:

1. Pour gelatin into 250 ml of hot water and stir. Let it brew for 20 minutes.
2. Boil gelatin over low heat until dissolved.
3. Mix cottage cheese, cheese, milk and sugar substitute. Bring to a homogeneous mass and add gelatin.
4. Grind some of the raspberries in a blender to a puree and add to the main mass.
5. Place the bread in a single layer in the pan and pour the curd mixture over it. Place in the refrigerator for 3 – 4 hours.
6. Decorate the finished cake with whole raspberries and lime slices.

PP cake recipe without sugar

Calories per 100 g - 192.1 proteins - 9.2 fats - 7.7 carbohydrates - 21.4

We will need:

For the test:

• Whole grain wheat flour – 150 gr.
• Rice flour – 50 gr.
• Cocoa powder – 15 gr.
• Corn flour – 20 gr.
• Soda – 0.5 tsp.
• Baking powder – 2 tsp.
• Sweetener – 1 tsp.
• Eggs – 3 pcs.
• Low-fat kefir – 100 gr.
• Vegetable oil – 15 gr.
• Curd cream cheese – 140 gr.
• Liqueur – 1.5 tbsp. l.
• Water – 180 ml.
• Chocolate – 90 gr

For impregnation:

• Natural honey – 3 tbsp. l.
• Cocoa powder – 2 tbsp. l.
• Milk – 3 tbsp. l.

For cream:

• Soft cottage cheese – 400 gr.
• Bitter chocolate – 90 gr.

Preparation:

Sift the dry ingredients into a clean, dry bowl: flour, cocoa, soda, baking powder, sweetener.

In a second bowl, mix eggs and kefir.

Add vegetable oil, cream cheese, liqueur and beat the mixer until smooth. Don't be put off by the addition of liqueur; it will add a piquant twist to the cake.

Add the dry part to the wet part.

Mix well with a whisk or silicone spatula. Add water and beat with a mixer until smooth.

Melt the chocolate in the microwave or in a steam bath and pour into the dough. Mix well. Divide the dough into two equal parts.

Bake in a silicone mold at 180 degrees for 20 minutes. Cut the cooled cakes horizontally.

We get 4 cakes. Let's start preparing the impregnation. To do this, mix honey, cocoa and milk, mix thoroughly. The impregnation is ready.

For the main cream, mix soft cottage cheese and melted chocolate. Mix well.

Let's start assembling the cake. Apply impregnation to the cake layer and place the main cream on top.

We do the same with all the cakes. Line the top and sides of the cake with the remaining cream. You can decorate the top with chocolate glaze.

The result is a delicious and nutritious cake, but you don’t have to worry about your figure.

Diet cake recipes

All the cakes presented below are very tasty and will not harm your figure and good nutrition at all. Pick your favorite and try its low-calorie counterpart. Step-by-step simple recipes at home will help you quickly and effortlessly make the most delicious cake.

Cheese cake

Ingredients:

• egg – 1 piece;
• oat flakes – 100 g;
• berries – 100 g;
• low-fat cottage cheese – 250 g;
• raisins, cinnamon, vanilla.

Preparation:

• Mix oatmeal with egg and berries. Transfer the resulting dough into the mold and place in the oven for 5 minutes at 180°.
• Add raisins and spices to the cottage cheese, spread the mixture onto the crust and bake for another half hour, lowering the temperature to 160°.
• Cut the finished cake in half and join the halves together, forming additional layers.

carrot cake

Ingredients:

• carrots – 90 g;
• corn starch – 1 tbsp;
• egg – 1 piece;
• soft cottage cheese – 150 g;
• oat bran – 2 tbsp;
• baking powder – 0.5 tsp;
• milk – 4 tbsp;
• lemon zest – 0.5 tsp;
• sahzam, cinnamon, vanilla.

Preparation:

• Mix the bran ground into flour with the egg and milk. Let the mass swell.
• Add starch and grated carrots to the dough, mixed with baking powder.
• Transfer the dough into a silicone mold and place in the oven for 20 minutes at 180°.
• Beat cottage cheese with zest, sakhzam and spices.
• Cut the cooled shortcake into 4 pieces, spread with cream and fold into a cake, brushing the edges with creamy residue. Refrigerate carrot cake overnight.

Cake “Turtle”

Ingredients:

• for test:
• eggs – 6 pcs,
• sugar – 1.5 cups,
• flour - 2 cups,
• cocoa – 1-2 tbsp. spoons,
• baking powder – 1 teaspoon
• for cream:
• butter – 100 g,
• sugar - to taste,
• sour cream – 2 cups (30%)

Preparation:

• Beat the eggs until foamy, add sugar. Gradually add flour with baking powder and cocoa.
• Cover a baking sheet with parchment paper, place small shortcakes and bake at 180 degrees for 7-10 minutes.
• Set aside 6 shortcakes for the head, tail and legs. And a few more to put on top like a shell.
• Prepare the cream: Beat the softened butter with a mixer, gradually add sugar and beat well. Then gradually pour in sour cream and beat the cream.
• Soak each shortcake in cream and place one on top of the other in the shape of a turtle. Place in the refrigerator, and after a couple of hours pour in the glaze.

Napoleon cake"

Ingredients:

• milk – 0.5 l;
• egg – 4 pcs;
• powdered milk – 25 g
• corn starch – 100 g;
• sahzam, vanilla.

Preparation:

• Beat eggs with half the milk and 85 g of starch, adding sugar and vanilla to taste.
• Bake thin pancakes from the resulting dough. Gently spread the dough using a silicone brush. There is no need for oil here; starch will save the dough from possible burning.
• Mix the second half of the milk with the dry milk and the remaining starch, add a little more sakhzam for sweetness. Choose a saucepan with a thick bottom and boil the mixture in it until thickened. During cooking, do not forget to stir it with a whisk.
• Coat the pancakes with the cooled cream and place them in a tower. Coat the “Napoleon” on all sides with the remaining custard and put it in the refrigerator overnight.

Cake “Prague”

Ingredients:

• for biscuit:
• eggs - 6 pcs.,
• sugar - 150 g,
• butter - 30 g,
• cocoa powder - 30 g,
• flour - 120 g;
• for cream:
• water - 1 tbsp. l.,
• egg yolk - 1 pc.,
• condensed milk - 120 g,
• butter - 200 g,
• cocoa powder - 20 g,
• vanillin - 1 pinch;
• for glaze: chocolate - 70 g,
• butter - 50 g,
• apricot jam - 50 g.

Preparation:

• Separate the whites from the yolks, beat the whites with a mixer, adding 75 g of sugar at the end.
• Beat the yolks with 75 g of sugar until light and homogeneous. Add the whites to the yolks, stirring.
• Mix flour with cocoa powder. Gently fold the flour into the egg mixture. Pour in the cooled melted butter in a thin stream and stir again.
• Grease the pan with oil and place baking paper on the bottom. Bake the biscuit for 30 minutes at 200°C.
• Cut the sponge cake into three layers. If it sits long enough, the cakes will not crumble.
• For the cream, mix water and yolk, add condensed milk and vanillin. Boil the cream in a water bath until it thickens. Beat soft butter with a mixer until fluffy.
• Pour the yolk with condensed milk into the butter and add cocoa powder, continuing to beat. Coat the first and second cake layers with cream.
• Place the third cake layer on top, cover it with apricot jam and spread the jam onto the sides of the Prague. Place the cake in the refrigerator for half an hour to allow the jam to set.
• Prepare the glaze by melting the chocolate and butter pieces in a water bath.
• Pour the glaze over the cake, decorate with the remaining chocolate cream and refrigerate overnight.

Diet cream for cake

Ingredients:

• Greek yogurt – 100 g;
• low-fat cottage cheese – 200 g;
• gelatin – 1 packet.

Preparation:

• Soak gelatin in water at room temperature. Leave it until it swells.
• Warm the swollen gelatin by placing it in a bowl in a deeper container filled with hot water. Stir it until completely dissolved.
• Beat the yogurt and cottage cheese until soft and gently pour in the gelatin in a thin stream.
• For a more expressive taste, add your favorite seasonings (cinnamon, vanilla, nutmeg, cocoa), pour in natural juice from berries or fruits.

Cake pigeon's milk"

Ingredients:

• egg – 3 pcs;
• protein – 4 pcs;
• corn starch – 30 g;
• baking powder – 1 tsp;
• agar-agar – 4 tsp;
• strawberries – 100 g;
• citric acid – 0.25 tsp;
• dark chocolate – 15 g;
• Greek yogurt – 100 g;
• cocoa powder – 15 g;
• butter – 7 g;
• vanilla, stevia, salt.

Preparation:

• Separate the yolks from the whites. Grind the yolks with stevia, starch, baking powder and add vanilla. Beat the whites in a separate container until stiff peaks form.
• Carefully add the protein cream to the yolk mixture and mix. Divide the resulting dough in half and place each part on baking paper. Bake for 7 minutes in the oven at 180° in 2 batches.
• Beat 4 whites until stable, adding a little salt and citric acid. While whipping, gradually add stevia to taste. Divide the mixture in half.
• Puree the strawberries.
• Bring the milk and half the agar-agar to a boil and simmer for a minute, remembering to stir thoroughly. Pour the slightly cooled mixture into one of the egg whites in a thin stream, remembering to beat the egg whites.
• Place the first cake in the mold and pour over the resulting soufflé. Place the remaining shortbread on top.
• Mix strawberry puree with the remaining agar-agar and bring to a boil. Boil for a minute, adding a little stevia and carefully pour into the protein remains. Don't forget to whisk them at this time.
• Place the strawberry soufflé as the last layer in the cake pan. Place the finished product in the refrigerator until it hardens.
• Melt the chocolate pieces in a pastry bag by placing it in boiling water. Make sure that no water gets into the chocolate. Pour the melted chocolate into a separate bowl and mix with butter. Spread the glaze over the surface of the cake. “Bird's milk” is ready.

No bake cake

Ingredients:

• cottage cheese – 400 g;
• gelatin – 20 g;
• Greek yogurt – 400 g;
• honey – 100 g;
• dark chocolate, grain cookies.

Preparation:

• Beat the cottage cheese with yogurt and pour in the gelatin prepared according to the instructions in a thin stream.
• Add honey.
• Cover the pan with cling film and place the cookies.
• Pour the resulting cream and sprinkle with chocolate to taste.
• Place in the refrigerator.

Cake without sugar

Ingredients:

• nuts – 75 g;
• egg – 4 pcs;
• milk – 0.25 l;
• corn starch – 2.5 tbsp;
• Greek yogurt – 1 tbsp;
• orange – 1 piece;
• honey.

Preparation:

• Chop any nuts. Separately, beat the whites until thick. While whipping, carefully pour in liquid honey.
• Trying not to damage the whites, carefully stir in nuts (50g) and 1.5 tbsp. starch. Divide the resulting dough into 3 parts.
• Place the dough on a silicone mat and bake for 15 minutes at 150°.
• Reduce temperature to 100° and bake for another 1 hour. The crispy shortcakes will resemble baklava.
• Mix the yolks with milk and remaining starch. Blend the peeled orange separately. Remove the solid parts through a sieve, leaving the fresh liquid and pour into the yolk mixture. Boil until thick.
• Cool the resulting cream in the refrigerator and beat with yogurt.
• Thoroughly coat the cakes with cream and sprinkle with the remaining nuts. Fold the cake, coat it on all sides and decorate with whole nuts soaked in honey. Let soak in the refrigerator. Sugar-free cake is ideal for people on a diet.

Carrot cake with curd cream

Ingredients:

• egg – 1 piece;
• low-fat cottage cheese – 150 g;
• sakhzam – 3.5 tbsp;
• lemon zest – 1 tsp;
• milk – 4 tbsp;
• corn starch – 1 tbsp;
• carrots – 0.5 pcs;
• baking powder 1.5 tsp;
• oat bran – 2 tbsp.

Preparation:

• Mix the egg with milk and add bran, let it brew. Add grated carrots, a tablespoon of starch, 1.5 tsp. baking powder and sugar.
• Pour the batter into a non-stick frying pan, cover and bake over low heat for 10 minutes.
• Cut the pancake into quarters and coat with cottage cheese cream, 2 tbsp. sakhzam and zest.

Chocolate cake

Ingredients:

• rice flour – 1.5 tbsp;
• water – 1 tbsp;
• sugar – 0.5 tbsp;
• cocoa powder – 0.25 tbsp;
• soda – 1 tsp;
• salt – 0.5 tsp;
• vegetable oil – 0.3 tbsp;
• vanilla, vinegar.

Preparation:

• Mix all the dry ingredients, add the liquid ingredients and stir.
• Place the dough in a silicone mold and bake the chocolate cake for 45 minutes at 175°.

Oat cake

Ingredients:

• egg white – 2 pcs;
• oat flakes – 80 g;
• water – 3 tbsp;
• banana – 2 pcs;
• low-fat cottage cheese – 250 g;
• honey, vanilla, cinnamon.

Preparation:

• Mix the cereal with one protein, cinnamon and water. Transfer to the mold, forming sides. Bake for 10 minutes at 180°.
• Blend cottage cheese with bananas, egg whites, vanilla and honey.
• Pour the curd mixture over the oatmeal base and bake for another 45 minutes.

Yogurt cake

Ingredients:

• Greek yogurt – 350 g;
• milk – 300 ml;
• cocoa powder – 1 tbsp;
• gelatin – 55 g;
• strawberries – 250 g;
• lemon juice – 1 tbsp;
• sahzam.

Preparation:

• Add 40 g of gelatin to the milk and heat over low heat for 5 minutes.
• Beat yogurt with sakhzam and lemon juice. Add gelatin milk to the mixture and beat thoroughly again.
• Pour ⅓ of the cream into a separate container, mixing with cocoa.
• Fill the bottom of the springform pan with cocoa mass and place in the refrigerator for 10 minutes.
• Add the remaining gelatin cream as a second layer and let cool for another 10 minutes.
• Puree the strawberries, adding sakhzam to it. Separately, prepare another portion of gelatin from 15 g in water and pour into the puree. Pour the last layer of strawberry mixture into the mold and leave to harden. Yogurt cake is ready.

Liver cake

Ingredients:

• Greek yogurt – 250 g;
• sour cream 10% - 2 tbsp;
• chicken liver – 0.5 kg;
• egg – 3 pcs;
• carrots – 3 pcs;
• onion – 1 piece;
• corn starch – 1 tbsp;
• vegetable oil, herbs, salt, pepper.

Preparation:

• Blend the liver with 2 eggs, starch, salt and pepper.
• Grease the pan with oil using a silicone brush and bake the pancakes.
• Mix yogurt with sour cream. Lightly simmer the grated carrots and chopped onions until soft, add salt.
• Coat the pancakes with sauce mixed with vegetables.
• Sprinkle the top of the liver cake with grated boiled egg and herbs.

Oatmeal carrot cake

Ingredients:

• sugar – 0.5 tbsp;
• egg – 2 pcs;
• slaked soda – 1 tsp;
• grated carrots – 1 tbsp;
• oat flour – 1 tbsp;
• Greek yogurt – 0.5 tbsp;
• honey.

Preparation:

• Beat eggs with sugar, add carrots, flour, soda and knead the dough.
• Fill the silicone mold with dough and place in the oven for 45 minutes at 180°. Cut the resulting cake in half.
• Beat yogurt with honey.
• Spread the resulting cream over each cake, assemble the cake and spread over the entire surface. Garnish with walnuts.

Snickers cake

Ingredients:

• egg – 4 pcs;
• whole grain flour – 100 g;
• milk – 200 ml;
• baking powder – 1 tsp;
• powdered milk – 50 g;
• cocoa powder – 20 g;
• roasted peanuts – 60 g;
• dark chocolate – 50 g;
• corn starch – 15 g;
• sahzam.

Preparation:

• Mix flour with baking powder and cocoa.
• Beat the yolks with saxam until white. Add 5 tbsp. milk and beat again. Gently stir in the flour.
• Beat the whites with saxam until stiff and add to the dough.
• Pour the dough into a springform pan, cover the bottom with parchment, and bake for half an hour at 180°.
• Fry milk powder in a frying pan until brownish.
• Add 100 ml of milk mixed with sakhzam to dry. Add starch and nuts. Stirring, keep on fire until thickened.
• Cut the cake in half and soak in sugar syrup. Place the nut filling on the bottom crust and cover with the second one.
• Melt the chocolate in the remaining milk. Drizzle the frosting over the cake and refrigerate overnight. Your Snickers is ready.

Cake “Anthill”

Ingredients:

• gluten – 40 g;
• bran – 80 g;
• soy isolate – 20 g;
• milk powder – 90 g;
• milk – 400 ml;
• corn starch – 20 g;
• soda – 4 g;
• egg – 2 pcs;
• kefir 1% – 200 ml;
• nutmeg, cinnamon, cardamom, ginger, sahzam.

Preparation:

• Mix bran with gluten and spices. Add eggs with sakhzam to them and pour in kefir.
• Pour the dough onto a baking sheet lined with parchment and place in the oven at 180° for half an hour.
• Blend the cooled dough into crumbs.
• Mix 200 ml of milk with sakhzam and starch. Heat the remaining part and pour the first one into it. Stirring with a whisk, cook the mixture until thick.
• Mix the crushed dough with the cream and form a mound, sprinkled with nuts. The “anthill” is ready.

Mousse cake

Ingredients:

• egg – 1 piece;
• coconut flour - 2 tbsp. l.;
• bran – 1 tbsp. l.;
• milk – 100 ml;
• soft cottage cheese – 350 g;
• coconut milk – 250 ml;
• water – 100 ml;
• gelatin – 4 tsp;
• mango – 1 piece;
• sahzam, pieces of pineapple and mango, coconut flakes.

Preparation:

• Beat the egg white until stable.
• Beat the yolk with 100 ml of milk and sakhzam until it increases in size. Stir in bran and flour with baking powder. Add protein and mix.
• Place the dough in a mold lined with baking paper and place in the oven for 20 minutes at 180°.
• Pour half the gelatin with water and let it swell.
• Beat cottage cheese with sakhzam, adding the remaining coconut milk. Pour in the dissolved gelatin and pour the resulting mixture into the mold with the coconut cake. Place in the refrigerator for a couple of hours.
• Puree the mango and add the remaining dissolved gelatin to it. Cover the cake with the mixture and remove the mousse cake overnight. Garnish with the remaining fruit and sprinkle with shavings.

Cake “Napoleon” from lavash

Ingredients:

• curd mass with raisins – 200 g;
• egg – 1 piece;
• lavash – 1.5 sheets.

Preparation:

• Cut 12 pieces of pita bread into squares.
• Brush them with beaten egg and bake at 180° for 5 minutes.
• Brush the cakes with the cottage cheese mixture, leaving a little for the sides.
• Grind 3 cake layers into crumbs and sprinkle on the cake.

Zucchini cake

Ingredients:

• egg – 3 pcs;
• rye flour – 9 tbsp;
• Greek yogurt – 200 g;
• zucchini – 3 pcs;
• tomato – 2 pcs;
• salt, pepper, garlic, cheese, vegetable oil, herbs.

Preparation:

• Mix grated zucchini with eggs and flour, adding salt and pepper.
• Bake pancakes.
• Mix yogurt with garlic, spices, herbs and cheese.
• Spread pancakes with sauce.
• Leave the zucchini cake to soak and decorate with grated cheese and tomato slices.

Sweet pancake cake

Ingredients:

• egg – 4 pcs;
• milk – 1.5 tbsp;
• water – 1 tbsp;
• corn flour - 2 tbsp;
• cocoa – 0.5 tbsp;
• butter – 3 tbsp;
• banana – 2 pcs;
• strawberries – 100 g;
• cottage cheese – 200 g;
• vanilla, saxam.

Preparation:

• Mix all ingredients except cottage cheese, strawberries and bananas.
• Bake pancakes.
• Divide the cottage cheese in half and mix one half with banana and the other with strawberries.
• Coat the pancakes, alternating creams and stacking them.
• Grease the pancake cake with the remaining cream on all sides, sprinkle with grated chocolate and decorate with whole strawberries and banana slices.

Cakes

Ingredients:

• banana – 2 pcs;
• cocoa – 3 tbsp;
• chickpeas – 150 g;
• vanilla, saxam.

Preparation:

• Leave the chickpeas in water overnight. Boil for an hour and puree, add bananas and cocoa.
• Bake the resulting dough in silicone molds for half an hour at 180°.

Delicious cake layers

Ingredients:

• cocoa – 2 tbsp;
• egg – 1 piece;
• protein – 4 pcs;
• oatmeal – 1 tbsp;
• fermented baked milk – 2 tbsp;
• slaked soda – 1 tsp;
• low-fat cottage cheese – 1 kg;
• sahzam.

Preparation:

• Knead the dough from the indicated ingredients.
• Transfer to form.
• Bake the biscuit for half an hour at 180°.

Cake in a slow cooker

Ingredients:

• soft cottage cheese – 120 g;
• curd cheese – 350 g;
• bran – 75 g;
• dark chocolate – 150 g;
• hot water – 150 ml;
• cocoa powder – 20 g;
• powdered milk – 35 g;
• baking powder – 10 g;
• prunes – 200 g;
• powdered sugar – 2 tbsp;
• butter.

Preparation:

• Pour boiling water into finely chopped chocolate. Cool the mixture slightly and add the eggs.
• Add dry ingredients and chopped prunes.
• Grease the bowl with oil and place the dough in the multicooker. Set the baking mode and cook for 45 minutes.
• Cut the shortbread into 3 parts and soak in sugar syrup or diluted alcohol.
• Make cream from cheese, powder and cottage cheese and grease the cakes.

Easy diet cake without flour

Ingredients:

• protein – 8 pcs;
• yolk – 3 pcs
• oat flakes – 2.5 tbsp;
• corn starch – 1.5 tbsp;
• roasted hazelnuts – 150 g;
• cocoa powder – 25 g;
• milk – 0.5 tbsp;
• curd cheese – 250 g;
• oatmeal – 1 tbsp;
• sahzam, citric acid.

Preparation:

• Grind the flakes into flour and mix with chopped nuts.
• Beat the whites with a pinch of acid, gradually adding sakhzam.
• Gently stir the resulting peaks into the nut-oat mixture.
• Divide the dough in half and place in 2 forms. Bake at the same time at 150° for 20 minutes. Reduce to 120°, leave the cakes for another half hour. Then reduce to 90° and wait another 30 minutes.
• Boil milk with yolks, starch and saxam until sour cream. Add cheese and flour to the cooled cream. Divide in half, putting cocoa in one part.
• Coat the first cake with white cream, cover with the second and grease the resulting cake with dark cream. Sprinkle with nuts. Let soak overnight.

Poppy cake

Ingredients:

• chicken egg - 4 pcs;
• sugar - 260 g;
• wheat flour - 100 g;
• poppy seed - 130 g;
• vanilla - 2 g;
• butter - 140 g;
• egg yolk - 6 pcs;
• cream or milk - 600 ml;
• milk chocolate - 75 g.

Preparation:

• We add melted butter to the dough, so it needs to be melted and cooled in advance.
• Using a mixer, beat the whites into a fluffy foam. Add sugar and vanilla sugar and beat until completely dissolved. Then pour in one yolk at a time, continuing to beat. At the end, add melted butter.
• In a separate deep bowl, sift the flour, add poppy seeds. Pour the liquid mixture into the flour and stir. The dough will be thin, but homogeneous and airy.
• Grease the baking dish with oil. Pour the dough into the mold and place in a preheated oven. Bake the cake at 180 degrees for 35-40 minutes. Check the readiness of the cake with a toothpick. Cool the finished cake in the mold.
• For the cream: pour milk into a saucepan, add yolks, sugar, vanilla sugar. Stir the mixture and put on fire. Bring the mixture to a boil while stirring constantly.
• When the cream thickens, remove from heat. Add softened butter to the cream and stir well.
• Cut the cake into three parts. Place one cake layer in the mold and grease it well with cream, then cover with the second cake layer and also grease it with cream.
• Cover the cake pan with cling film and refrigerate overnight. Transfer the poppy seed cake to a plate or cake stand.

Zebra" cake"

Ingredients:

• 5 eggs;
• sugar – 300 g;
• 100 g butter;
• 200 g sour cream;
• 0.5 tsp soda;
• 1 tsp baking powder;
• flour 300 g;
• 2 tbsp. cocoa powder.

Preparation:

• Beat eggs with sugar until white foam. Add sifted flour, soda, melted butter, sour cream and mix thoroughly with a mixer.
• Divide the dough into two equal parts. Add 2 tbsp to one part. spoons of flour. In the other - 2 tbsp. spoons of cocoa.
• Mix. The dough should be like thin sour cream.
• Grease the mold with oil. Pour small portions of different doughs into the center one by one (one tablespoon at a time). Do not stir!
• Bake the Zebra pie in a preheated oven at 190-200 degrees for half an hour.

Diet tiramisu cake

Ingredients:

• protein – 6 pcs;
• oatmeal – 6.5 tbsp;
• baking powder – 0.5 tsp;
• low-fat cottage cheese – 300 g;
• sahzam, coffee.

Preparation:

• Beat half of the whites until peaks form. Stir in flour and sakhzam. Place the dough in a baking dish lined with baking paper and place in the oven for 15 minutes at 180°.
• Mix cottage cheese with sakhzam and add the remaining whipped egg whites to it.
• Brew strong coffee and let it cool.
• Choose a glass for the cake and use it to cut out small cakes from the dough. Dip each shortcake in coffee and place it in the future mold, lay a layer of cream on top. Repeat several times using all ingredients. Cool and sprinkle with cocoa.

Surprise your family and friends by preparing a delicious and light dessert. And don't forget to treat yourself to a low-calorie treat for breakfast.

Alexandrova Anastasia

Nutrition and healthy lifestyle specialist and author of myfitnesblog.com. For many years, she has successfully helped women and men lose weight and maintain a beautiful figure.

Red Velvet Cake - PP recipe

Calories per 100 g - 157.5 proteins - 7.4 fats - 6.5 carbohydrates - 17.3

We will need:

For the test:

• Low-fat kefir – 300 ml
• Soda – 1 tsp.
• Eggs – 3 pcs.
• Flour – 200 gr.
• Baking powder – 2 tsp.
• Sweetener – 3 tsp.
• Vanillin - a pinch
• Water – 1 tbsp. l.
• Red food coloring – 5 gr.
• Salt - a pinch

For cream:

• Soft cottage cheese – 200 gr.
• Curd cream cheese – 280 gr.
• Honey - 3 tbsp. l.

Preparation:

Mix dry ingredients into a clean, dry bowl. For better mixing, use a sieve. When sifting, the products are enriched with oxygen and are easier to mix.

In a second bowl, mix kefir and soda. Set aside for 15 minutes, during which time the soda will extinguish the kefir and you can see the bubbles that have formed. Separate the yolks from the whites. Add the yolks to the bowl with kefir and mix well with a mixer. Mix the dry and wet parts, stir gently until the lumps disappear. Dissolve the dye in a mug with water (1 tbsp). We put it into the dough.

Mix well with a whisk.

In a clean, dry bowl, beat the egg whites. For better whipping, add a pinch of salt. Beat until stable peaks form.

Place a tablespoon of whites into the main part of the dough. Mix gently with a spoon.

Divide the dough into three parts and bake in a silicone mold with a diameter of 15-17 cm. Baking time is 10-15 minutes. Temperature 180 degrees. Check readiness with a toothpick or wooden skewer.

Let's start preparing the cream. In a bowl, mix honey, soft cottage cheese, curd cheese. Beat until smooth with a hand whisk.

Let's start assembling the cake. Apply the cream to the cakes, distributing it evenly with a pastry spatula or knife.

We do this with all the cakes. Use the remaining cream to smooth the edges and sides of the cake.

We use the ground pieces from the cakes as decoration on the cake. And don’t forget to enjoy the taste of the extraordinary cake with the bright name “Red Velvet”

Diet carrot cake

Diet carrot cake is not only a very healthy, but also a very tasty treat. You can use either raw or boiled carrots as a base.

Required products:

• 200 g oat flour;
• 2 large carrots;
• 3 eggs;
• 20 g sugar substitute;
• 8 g baking powder.

Diet cream for cake:

• 500 g cottage cheese with 0% fat content;
• 110 g low-fat yogurt;
• finely chopped nuts to taste.

Recipe step by step:

1. Wash the carrots and chop them on a medium or fine grater.
2. Beat the eggs, add sweetener and continue beating for a few minutes.
3. Pour oatmeal and baking powder into the eggs. Stir until lumps disappear.
4. Add carrots, stir.
5. Bake the resulting dough in a frying pan in small portions. Bake one cake over low heat for about 10 minutes.
6. To obtain the cream, combine yogurt, cottage cheese and nuts, mix.
7. Coat the cooled cakes with the resulting mixture and let them soak for one hour.

Diet date cake with coconut cream

Calories per 100 g - 126.7 proteins - 6.0 fats - 4.7 carbohydrates - 14.6

We will need:

For the test:

• Eggs – 6 pcs.
• Dates – 15 pcs.
• Water – 250 ml
• Rice flour – 90 gr.
• Whole grain wheat flour – 95 gr.
• Baking powder – 10 gr.
• Salt - a pinch

For cream:

• Milk – 300 ml
• Coconut flour – 20 gr.
• Corn starch – 20 gr.
• Coconut paste – 10 gr.
• Sweetener – 5 tbsp. l.

Preparation:

Remove the pits from the dates and place them in a plastic container.

Fill with hot water and let sit for 30 minutes. Drain the water and pour boiling water (250 ml) a second time. Using an immersion blender, puree the dates.

Separate the yolks from the whites. Place the whites in the refrigerator for a few minutes. Chilled whites whip easier.

Place the date puree into the bowl with the yolks and beat well.

Add flour, baking powder.

Add a pinch of salt to the chilled whites and beat with a mixer until stable peaks form.

Gently fold the whites into the egg-date mixture and stir with a silicone spatula using top-to-bottom movements. We get a fluffy mass ready for baking.

We divide our dough into three parts, place one part in a silicone mold with a diameter of 16-17 cm. Place in the microwave for baking. Baking time is 5 minutes.

Remove the crust, turn over and bake for another 1 minute. After baking we have 3 cake layers. After cooling, cut them horizontally.

Let's start preparing the cream. In a saucepan, mix milk, starch, sweetener and coconut paste. Mix well with a whisk and send to the fire. Cook the cream for a few minutes until it reaches a thick consistency.

Apply the cooled cream to the cakes and distribute over the entire surface.

Level the top and sides of the cake with the remaining cream, decorate with berries or fruits according to your desire and taste.

Walnut cake in the microwave

Calorie content: 312 Kcal per 100 g.

Ingredients:

For the crust: • egg - 5 pcs. • hazelnuts - 200 g. • baking powder - 1 tsp. • honey - 50 g.

For cream: • natural yogurt – 140 g. • cocoa powder – 25 g. • sweetener to taste.

Preparation:

Grind the hazelnuts using a blender, add eggs, honey, baking powder and mix thoroughly. Grease a microwave-safe dish with a drop of olive oil, place the dough in it and bake for about 5 minutes at maximum power. Check doneness with a toothpick. Mix all the ingredients for the cream. Cut the cooled cake in half and layer with cream.

Cake Napoleon according to the diet of Pierre Dukan

Calories per 100 g - 106.6 proteins - 7.4 fats - 4.2 carbohydrates - 9.7

We will need:

For the test:

• Eggs – 3 pcs.
• Corn starch – 10 gr.
• Vanilla syrup – 20 gr.

For cream:

• Milk – 300 ml
• Powdered skim milk – 35 gr.
• Corn starch – 20 gr.
• Sweetener – 10 gr.

Preparation:

We are preparing the cream. In a deep saucepan, mix milk, sweetener and milk powder.

Beat well with a whisk and place on the fire until it boils. Boil for 2-3 minutes. Set aside to cool. The mass turns out thick. Let's do the test. In a bowl, beat eggs, starch and vanilla syrup.

Mix well and bake pancakes in a small-diameter frying pan.

Shape the pancakes into a square shape

Bake the trimmings in the oven at 180 degrees for about 10-15 minutes. We use them in crushed form to sprinkle on the cake.

Spread the cakes with cream and form a cake

Sprinkle with crushed crumbs and try the low-calorie Napoleon cake

Yogurt diet mousse cake

This cake is perfect for any occasion, as it is elegant, light and very tasty. For decoration you will need pieces of peach, kiwi or blueberries.

Compound:

• 200 g low-fat cottage cheese;
• 2 medium eggs;
• 1 tbsp. l. sugar as desired;
• 30 g gelatin;
• 1 liter of low-fat fruit yogurt;
• a pinch of vanillin.

Preparing the cake:

1. Mix cottage cheese, egg and sugar and beat with a whisk until thick.
2. Pour the resulting base into the mold and place in the oven for 30 minutes. Bake at 180 degrees.
3. Prepare gelatin by pouring a glass of hot water over it. Let stand for 15 minutes, stirring occasionally.
4. Pour the gelatin into an iron bowl and boil over low heat to dissolve. Cool.
5. Mix yogurt, gelatin and vanillin.
6. Add the resulting filling to the curd base and place the cake in the refrigerator for several hours to harden.
7. Decorate the finished cake with pieces of fruit or berries.