Share on social media networks:
Cupcakes are a favorite confectionery for children and adults. The variety of dessert variations allows you to find the best one for yourself.
Chocolate, with fudge, raisins, dried apricots, people fall in love with the first bite and become favorites. Carrot is also popular.
It is especially often chosen by admirers of the colorful vegetable. It is not only very tasty, but also healthy. The benefits of orange fruit for vision are known. In addition, carrots have a beneficial effect on the liver, kidneys and gall bladder. In its raw form, it will be very beneficial for the digestive system.
Modern girls and women love to consume the fruit. The carrot diet is one of the most effective in the fight against extra pounds. It is able to activate metabolic processes in the body. This vegetable contains fiber, which helps eliminate excess cholesterol.
One hundred grams of carrot juice will help fill the daily need of the human body for vitamins. The skin will become beautiful and velvety.
We invite you to prepare delicious baked goods from this amazing vegetable today! Make a special carrot cake for your family and they will thank you!
carrot cake, cheesecake, pumpkin brownie, coconut cheesecake - Amurskaya Pravda
Carrot PP cake
Banana - 2 pcs., carrots - 3-4 pcs., eggs - 3 pcs., kefir - 1 glass, honey - 3-4 tbsp. l., oatmeal (corn can be used) - 1 cup, soda - 1/2 tsp.
Add soda to a glass of kefir and let stand for 10-20 minutes to make the cake more fluffy. Three carrots on a fine grater, grind bananas with a blender or fork. Beat eggs with honey, mix with carrots and bananas, add kefir and mix. Pour the dough into the mold and bake at 170 degrees. 40 minutes or in a slow cooker in the “Baking” mode - 1 hour.
Light chocolate PP cake without flour and sugar
250 g dark chocolate (from 70% cocoa), 5 large eggs, salt, sweetener if desired.
Preheat the oven to 250 degrees. Break 2/3 of the chocolate into pieces and melt in a water bath without stirring. Separate the whites from the yolks. Beat the yolks (they should lighten slightly) and combine with melted chocolate. Beat the whites with a pinch of salt until thick, add to the chocolate, and mix quickly. Line a mold with a diameter of 10-15 cm with paper greased with vegetable or butter, place the chocolate mixture there and bake in a preheated oven for 8 minutes. Then remove from the oven and cool for half an hour, then refrigerate overnight. In the morning, melt the remaining chocolate, mix with sweetener, pour it over the cake and put it back in the refrigerator for 10 minutes. It is necessary to cut the cake with a hot knife, first dipped in boiling water. After all, in essence, your cake is soft whipped chocolate.
Quick PP cake in a slow cooker
50 g corn flour, 1 ripe banana, 100 g regular cottage cheese, 30 g oat flour, 50 g kefir (can be replaced with fermented baked milk), 35 ml water, 30 g butter, 30 g cocoa, 1/3 tsp. soda, sweetener.
You can make corn flour yourself by simply grinding the corn with a coffee grinder until flour forms, and then sifting through a sieve. You cannot replace corn flour with another (for example, wheat flour). Corn flour does not have gluten, it gives the product friability. If you replace it, then use flour that also does not form gluten: rye or buckwheat, but the taste of the cake will be different! Melt the butter, add water, cottage cheese and banana. Mix all this with a blender until pureed. Add cocoa, flour, kefir, soda and blend again. If the dough is very viscous, add a little more water or fermented baked milk. Place the dough into the mold. Bake in a multicooker, “Baking” mode, 50 minutes. Or in a regular oven.
No-bake PP dessert made from pear and cottage cheese
Base: apples - 1-2 pcs. (200 g), oatmeal or whole grain flakes - 180 g, dried fruits (figs, dates) - 100 g, bananas - 2-3 pcs. (220 g). Cream: soft creamy cottage cheese (low-fat) - 500 g, 2.5% yoghurt - 300 g, honey to taste, nectarine (150 g).
Let's prepare the base. To do this, grind the flakes in a blender or coffee grinder, grate the apple, and finely chop the dried fruits. Puree the banana and add to the mixture of apples, cereal and dried fruits. Mix, put in a mold (preferably with removable sides), level, compact a little and put in the refrigerator. Preparing the cream. Mix yogurt and soft cottage cheese, add honey, mix. Cut the nectarine into thin slices or cubes and add to the cream (a few slices can be left for decoration). Place the cream on the base and decorate with pieces of fruit, nuts or berries on top. Leave the cake in the refrigerator overnight to allow the cream to harden.
Dietary PP cheesecakes
500 g cottage cheese up to 8%, 2 yolks or 1 egg, vanillin, honey to taste.
Grind the cottage cheese with a sieve twice - this will make the product very tender and airy. The pureed cottage cheese is transferred to a deep plate, an egg or yolks, vanillin, and honey are added for sweetness. All ingredients are mixed well until the dough becomes homogeneous. Pour some flour into a flat plate to use as a breading. Roll the dough into balls, flatten them, roll in flour and place on a baking sheet, as cheesecakes are prepared in the oven. The baking sheet is not greased with oil, but covered with parchment paper. The oven is heated to 180 degrees, the oven needs 25-35 minutes.
PP is a popular healthy nutrition system today. In PP, very fatty foods, processed foods, foods high in sugar, salt, and fast carbohydrates are minimized or excluded from the diet. This food is balanced in terms of protein, fats, carbohydrates, and the compatibility of products with each other is observed.
PP-cookie-oatmeal cookies
300 g cottage cheese, 270 g oatmeal, 3 bananas, 100 g raisins.
Soak raisins in hot water. Mix the cottage cheese, peeled chopped bananas and oatmeal ground through a blender thoroughly with a blender. Place raisins in the curd mixture and let stand for 20 minutes. Line a baking sheet with parchment paper and place the shaped oval cookies on it. The distance between them is at least 2 cm. Place the baking sheet in the oven, preheated to 180 degrees. and bake for 35 minutes. The cookies should brown but remain soft.
PP cheesecake
Korzh: 4 tbsp. spoons of oat bran, 3 tbsp. l. kefir, 1 egg, stevia (sweet substitute) to taste. Cream: 400 g low-fat cottage cheese, 2 eggs, 1 tbsp. l. low-fat kefir or natural yogurt, vanillin, stevia or other sweetener, soda.
Mix all ingredients for the crust, place in pan and bake for 15-20 minutes. The crust should be like a cracker. To make the cream, separate the whites from the yolks and set the whites aside. Mix the yolks and all other ingredients. Beat the whites until thick foam and carefully add to the cream. Pour everything onto the finished cake. Bake in the oven for 30-40 minutes. Decorate with fresh berries.
Pumpkin-chocolate PP brownies
Pumpkin - 400 g, egg - 1 pc., cocoa powder, coconut (or any other) flour - 2 tbsp. spoons.
Cut the pumpkin into cubes, bake or boil until tender. Let cool and puree in a blender. If necessary, add a couple of tablespoons of water. Add the egg and beat again. Add cocoa, beat. Check the resulting mass for sweetness. Add 1 banana or sweetener if needed. Add flour by eye - the brownie dough should have the consistency of thick sour cream. Line the pan with baking paper and sprinkle with coconut flour. Place the dough in the mold and smooth it out. Sprinkle a thin layer of the mixture of remaining flour and cocoa on top (it is better to use a sieve) - this will form a crust during baking. You can add ground spices - cinnamon, cloves. Bake in preheated to 180 degrees. oven for 25-30 minutes until thin crust. It is best to use the convection mode. Turn off the oven, let the brownies stand in the hot oven for about 15 minutes. Then remove and let cool naturally. Cut into cubes and serve cold or hot - whatever you like!
Light coconut curd PP cake
3 cups flour, 2 eggs, about 1 cup sugar, 1/2 teaspoon soda, salt to taste, 250 g cottage cheese 9%, coconut flakes. For curd cream: 350 g of cottage cheese, 250 g of low-fat sour cream, 20 g of powdered sugar, vanillin, 100 g of coconut, sometimes more is needed.
Using a blender, beat the cottage cheese and other ingredients into the dough, except flour and baking powder. Then add flour and baking powder, mix and cool. Divide the dough into 8 parts and bake a cake from each. To prevent bubbles from appearing, before placing in the oven you need to pierce the dough in several places. Beat the cottage cheese into the cream with a blender or grind with a sieve. Beat sour cream and powder until stiff peaks form, add vanillin, mix with the curd mixture and cool. Coat the resulting cakes with cream and decorate with coconut flakes. The finished cake should soak for 6 hours. Then it can be served to the table.
PP candies "Raffaello"
140 g cottage cheese, zest of one orange (lemon), 1 tsp. cocoa, 1 tsp. sugar or substitute, a bag of vanillin, 70 g of dried apricots or prunes.
Pour boiling water over the citrus, blot with a napkin and grate the zest on a fine grater. Pour boiling water over prunes or dried apricots, grind with a blender, combine with zest. Then add cottage cheese, cocoa, sugar and vanillin to the blender and mix. Form candy balls, roll them in coconut flakes and put them in the refrigerator for 30 minutes to harden and hold their shape. The candies are tender and moderately sweet. Thanks to the zest, they have an original color and taste.
PP - cheesecake in apple
Large sweet apple - 4 pcs., egg (yolk) - 1 pc., low-fat soft cottage cheese - 150 g, vanilla, sweetener to your taste.
Peel the top third of the apples. Cut out the stem and core. Using a spoon, carefully scoop out some of the pulp. Mix cottage cheese with yolk and vanilla and stuff apples. Place in a heat-resistant form, pour in a little water and bake for 25 minutes at 200 degrees.
Diet oatmeal muffin
- To begin, pour one glass of oatmeal with water so that it covers the flakes completely, and let it soak for half an hour. Grind another glass of cereal into flour with a blender. Cut 50 g prunes into small pieces. This completes the preparatory part.
- Break two eggs into a bowl, beat them with a blender until foamy, pour in half a teaspoon of salt, half a teaspoon of soda, half a teaspoon of vanilla sugar and pour half a glass of low-fat kefir into them. Whisk everything again, add prunes, swollen oatmeal flakes along with the remaining water, half a glass of finely chopped nuts, as you like, into the bowl and mix thoroughly.
- Continuing to stir, add oatmeal and knead the dough. It turned out to be a somewhat runny mass - this is normal. Baking pans must be greased with vegetable oil and lightly sprinkled with oatmeal or semolina.
- Place the dough in the molds and place in an oven preheated to 200 degrees. You should bake for 20-30 minutes - it all depends on the size of the molds: the smaller they are, the faster they bake. But it’s still better to control the process both visually and with the help of a wooden stick, piercing the cupcake with it: if the stick is easily removed and clean, then the cupcakes are ready; if the dough sticks to the stick, you should keep it in the oven.
- Remove the finished cupcakes from the molds and sprinkle powdered sugar on top. Let them cool and eat without fear - if they bring you calories, then this is not critical.
KBJU per 100 g: proteins – 9.86; fats – 16.32; carbohydrates – 30.36; calorie content – 296.36.
How to make oatmeal diet cake: video
Recipe Carrot Cupcake PP. Calorie, chemical composition and nutritional value.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 197.6 kcal | 1684 kcal | 11.7% | 5.9% | 852 g |
| Squirrels | 5 g | 76 g | 6.6% | 3.3% | 1520 g |
| Fats | 5.5 g | 56 g | 9.8% | 5% | 1018 g |
| Carbohydrates | 32.1 g | 219 g | 14.7% | 7.4% | 682 g |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 4% | 1250 g |
| Water | 53.3 g | 2273 g | 2.3% | 1.2% | 4265 g |
| Ash | 0.862 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 80.4 mcg | 900 mcg | 8.9% | 4.5% | 1119 g |
| Retinol | 0.021 mg | ~ | |||
| beta carotene | 0.358 mg | 5 mg | 7.2% | 3.6% | 1397 g |
| beta Cryptoxanthin | 0.059 mcg | ~ | |||
| Lutein + Zeaxanthin | 0.296 mcg | ~ | |||
| Vitamin B1, thiamine | 0.107 mg | 1.5 mg | 7.1% | 3.6% | 1402 g |
| Vitamin B2, riboflavin | 0.12 mg | 1.8 mg | 6.7% | 3.4% | 1500 g |
| Vitamin B4, choline | 37.49 mg | 500 mg | 7.5% | 3.8% | 1334 g |
| Vitamin B5, pantothenic | 0.309 mg | 5 mg | 6.2% | 3.1% | 1618 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 2.3% | 2222 g |
| Vitamin B9, folates | 29.302 mcg | 400 mcg | 7.3% | 3.7% | 1365 g |
| Vitamin B12, cobalamin | 0.149 mcg | 3 mcg | 5% | 2.5% | 2013 |
| Vitamin C, ascorbic acid | 1.38 mg | 90 mg | 1.5% | 0.8% | 6522 g |
| Vitamin D, calciferol | 0.13 mcg | 10 mcg | 1.3% | 0.7% | 7692 g |
| Vitamin E, alpha tocopherol, TE | 1.742 mg | 15 mg | 11.6% | 5.9% | 861 g |
| beta tocopherol | 0.001 mg | ~ | |||
| gamma tocopherol | 0.027 mg | ~ | |||
| delta tocopherol | 0.002 mg | ~ | |||
| Vitamin H, biotin | 2.604 mcg | 50 mcg | 5.2% | 2.6% | 1920 |
| Vitamin K, phylloquinone | 2.7 mcg | 120 mcg | 2.3% | 1.2% | 4444 g |
| Vitamin RR, NE | 1.7812 mg | 20 mg | 8.9% | 4.5% | 1123 g |
| Niacin | 0.585 mg | ~ | |||
| Betaine | 0.065 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 243.62 mg | 2500 mg | 9.7% | 4.9% | 1026 g |
| Calcium, Ca | 105.01 mg | 1000 mg | 10.5% | 5.3% | 952 g |
| Silicon, Si | 1.635 mg | 30 mg | 5.5% | 2.8% | 1835 |
| Magnesium, Mg | 33.28 mg | 400 mg | 8.3% | 4.2% | 1202 g |
| Sodium, Na | 44.68 mg | 1300 mg | 3.4% | 1.7% | 2910 g |
| Sera, S | 47.86 mg | 1000 mg | 4.8% | 2.4% | 2089 g |
| Phosphorus, Ph | 105 mg | 800 mg | 13.1% | 6.6% | 762 g |
| Chlorine, Cl | 58.37 mg | 2300 mg | 2.5% | 1.3% | 3940 g |
| Microelements | |||||
| Aluminium, Al | 253.2 mcg | ~ | |||
| Bor, B | 47.8 mcg | ~ | |||
| Vanadium, V | 36.41 mcg | ~ | |||
| Iron, Fe | 1.437 mg | 18 mg | 8% | 4% | 1253 g |
| Yod, I | 5.15 mcg | 150 mcg | 3.4% | 1.7% | 2913 g |
| Cobalt, Co | 2.012 mcg | 10 mcg | 20.1% | 10.2% | 497 g |
| Lithium, Li | 1.237 mcg | ~ | |||
| Manganese, Mn | 0.1601 mg | 2 mg | 8% | 4% | 1249 g |
| Copper, Cu | 91.37 mcg | 1000 mcg | 9.1% | 4.6% | 1094 g |
| Molybdenum, Mo | 8.182 mcg | 70 mcg | 11.7% | 5.9% | 856 g |
| Nickel, Ni | 1.628 mcg | ~ | |||
| Tin, Sn | 0.92 mcg | ~ | |||
| Selenium, Se | 4.23 mcg | 55 mcg | 7.7% | 3.9% | 1300 g |
| Titanium, Ti | 1.95 mcg | ~ | |||
| Fluorine, F | 24.43 mcg | 4000 mcg | 0.6% | 0.3% | 16373 g |
| Chromium, Cr | 1.84 mcg | 50 mcg | 3.7% | 1.9% | 2717 g |
| Zinc, Zn | 0.4322 mg | 12 mg | 3.6% | 1.8% | 2776 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 18.854 g | ~ | |||
| Mono- and disaccharides (sugars) | 10.2 g | max 100 g | |||
| Galactose | 0.003 g | ~ | |||
| Glucose (dextrose) | 0.113 g | ~ | |||
| Lactose | 1.066 g | ~ | |||
| Maltose | 0.011 g | ~ | |||
| Sucrose | 5.642 g | ~ | |||
| Fructose | 0.076 g | ~ | |||
| Essential amino acids | 0.349 g | ~ | |||
| Arginine* | 0.092 g | ~ | |||
| Valin | 0.106 g | ~ | |||
| Histidine* | 0.053 g | ~ | |||
| Isoleucine | 0.097 g | ~ | |||
| Leucine | 0.206 g | ~ | |||
| Lysine | 0.131 g | ~ | |||
| Methionine | 0.056 g | ~ | |||
| Methionine + Cysteine | 0.069 g | ~ | |||
| Threonine | 0.079 g | ~ | |||
| Tryptophan | 0.027 g | ~ | |||
| Phenylalanine | 0.102 g | ~ | |||
| Phenylalanine+Tyrosine | 0.156 g | ~ | |||
| Nonessential amino acids | 0.5 g | ~ | |||
| Alanin | 0.107 g | ~ | |||
| Aspartic acid | 0.164 g | ~ | |||
| Glycine | 0.051 g | ~ | |||
| Glutamic acid | 0.341 g | ~ | |||
| Proline | 0.148 g | ~ | |||
| Serin | 0.13 g | ~ | |||
| Tyrosine | 0.085 g | ~ | |||
| Cysteine | 0.033 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 36.43 mg | max 300 mg | |||
| beta sitosterol | 4.739 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.2 g | max 18.7 g | |||
| 4:0 Oil | 0.03 g | ~ | |||
| 6:0 Kapronovaya | 0.021 g | ~ | |||
| 8:0 Caprylic | 0.012 g | ~ | |||
| 10:0 Kaprinovaya | 0.024 g | ~ | |||
| 12:0 Lauric | 0.027 g | ~ | |||
| 14:0 Miristinovaya | 0.136 g | ~ | |||
| 15:0 Pentadecane | 0.009 g | ~ | |||
| 16:0 Palmitinaya | 0.442 g | ~ | |||
| 17:0 Margarine | 0.008 g | ~ | |||
| 18:0 Stearic | 0.243 g | ~ | |||
| 20:0 Arakhinovaya | 0.021 g | ~ | |||
| 22:0 Begenovaya | 0.017 g | ~ | |||
| Monounsaturated fatty acids | 1.163 g | min 16.8 g | 6.9% | 3.5% | |
| 14:1 Myristoleic | 0.012 g | ~ | |||
| 16:1 Palmitoleic | 0.047 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.026 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.005 g | ~ | |||
| Polyunsaturated fatty acids | 1.574 g | from 11.2 to 20.6 g | 14.1% | 7.1% | |
| 18:2 Linolevaya | 1.525 g | ~ | |||
| 18:3 Linolenic | 0.013 g | ~ | |||
| 20:4 Arachidonic | 0.03 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 1.1% |
PP carrot cupcakes | Paradise food
This recipe produces tender, soft muffins that are low in calories and healthy.
Ingredients:
For 6 pieces:
