Dessert is one of the staples of casual cuisine, which is becoming increasingly popular. Whether it is breakfast or afternoon tea, it is the first choice of many people, and dessert consumption has become an important part of daily life.
Eating desserts can bring people a feeling of happiness and satisfaction, giving them a short period of relaxation. At least in this regard, desserts have captured the hearts of many people, so it is not surprising that they are highly favored.
However, with the development of society, the demand for health is also gradually rising, and pure desserts may make some people feel guilty, so if there is a dessert that can satisfy the desire for indulgence, but can also be healthy and free of burden, then it is more in line with the current demand! If there is a dessert that can satisfy the desire for indulgence and is healthy and free of burden, then it is a product that meets the needs of today.
Yogurt's "healthy" and "nutritious" properties are deeply ingrained in people's minds, and yogurt is also a very common dairy product in daily life, so working on yogurt can be said to have multiple advantages.
The smooth, thick texture of yogurt is not only cold, but also sweet and not greasy, making it popular among the public. It has become a substitute for butter, cheese, and cream. Did you know, however, that yogurt can also be used to make some low-fat desserts?
1. Yogurt Mixed Fruit Pie
Ingredients:
Strawberries
Pistachios
Yogurt.
Method:
a. Prepare a small pie plate, strawberries chopped, and nuts broken into small pieces.
b. Pour in the yogurt first and then put in the fruit.
c. Freeze for about 3 hours.
d. Use a knife to cut a few copies and you can eat it.
2. Yogurt nut purple potato puree
Ingredients:
Purple potatoes
Sour milk
Honey
Peanuts (or other nuts).
Method:
a. Wash and peel the purple potatoes and cut them into sections, put them in a pot, and steam them.
b. Steaming purple potatoes at the same time, you can prepare some nuts, and do pat processing.
c. Purple potatoes steamed, pressed into a puree, add honey and mix well, you can also add some nuts.
d. After the pureed potatoes are mixed, serve on a plate, and slightly make a shape.
e. Then pour on sour milk and sprinkle with chopped nuts.
3. Mango yogurt pudding
Ingredients:
Mango pulp 260g
Yogurt 50g
Sugar 30g
Lemon juice 15ml
Gillespie flakes 10g.
Directions:
a. Put the mango pulp into a juicer and puree it into the mango.
b. Put the mango puree into a large bowl and microwave until slightly warm.
c. Soften the giardiniera in cold water, add to the slightly warmed mango puree and stir until melted.
d. Add granulated sugar and stir until melted.
e. Add yogurt and lemon juice, and stir well.
f. Place in a cup and refrigerate until solid.
g. When serving, put yogurt in the center and add mango pieces to decorate.
4. Yogurt Cookies
Ingredients:
110g of low-gluten flour
40g sugar
30g yogurt
40g butter
2 grams of baking soda.
Method:
a. Soften the butter slowly at room temperature. Sift the low-gluten flour.
b. Mix the low-gluten flour and sugar well.
c. Put the softened butter into the flour and roll it with your hands to a coarser state of cornmeal.
d. Add the baking soda to the yogurt and mix well, then grasp it with your hands to form a ball and then divide it into long strips.
e. Divide the dough evenly into small 10g pieces, and flatten them into long strips.
f. Place on a baking sheet and preheat the oven to 160 degrees.
g. Place the baking sheet in the middle of the oven and bake for 15-20 minutes until lightly browned on top.
