5 exquisite recipe ideas with fruits: light desserts that will make your mouth water

Desserts prepared with fruits are rich in fiber and contain fewer calories than cakes and cakes, so they are ideal for finishing a large meal.

The fruits are eye-catching, delicious flavors and are taken as nature offers them. They provide vitamins, minerals and antioxidant substances that prevent the appearance of a wide variety of diseases. Therefore, it is advisable to take them daily. The World Health Organization advises taking 5 daily servings of fruits and vegetables. But a study conducted at Imperial College London ensures that it is more appropriate to double this number. So, it makes sense to prepare recipes with fruits that allow us to increase the number of pieces we take each day.

5 DESSERT RECIPES WITH FRUITS: LIGHT AND EXQUISITE

Did you know that the most effective foods to reduce the different causes of death are pears, apples, green leafy vegetables, green beans, yellow and orange vegetables and cabbages? The benefits are due to the antioxidant, anti-inflammatory and prebiotic compounds found in fresh vegetables.

The study by the Imperial Colle in London concludes that 10 daily servings of fruits and vegetables, which corresponds to approximately 800 grams, reduce the risk of cardiovascular disease and cancer. The British study states that doubling the number would prevent almost 8 million premature deaths in the world. The study shows that the mortality rate due to heart disease would be reduced by 24%, if it is heart attacks by 33%, in the case of vascular diseases by 28% and 13% if we talk about cancer.

For this reason, including fruit in desserts can be an exquisite way to take care of your health. Here are 5 recipes with fruit that will make your mouth water!

1. MELON ICE CREAM WITH RASPBERRIES AND PORT CARAMEL

INGREDIENTS (FOR 4 PEOPLE):

• 2 cantaloupes
• 2 tablespoons honey
• 150 g raspberries
• 1 lemon
• 1 Greek vegetable yogurt
• 80 g sugar
• 150 ml Port wine
• a pinch of salt

PREPARATION (20′ + 5′ COOKING + 2 H. REST):

1. Split the melons in half and empty with a sacabolas, leaving a pulp edge of about one centimeter. Freeze the extracted pulp spread out on a tray and covered with plastic film. Place the four melon halves upside down on a racked tray and store in the fridge.
2. When the melon pulp has been frozen, take it out and crush with a robot or an electric mixer, add a pinch of salt, the juice of a lemon, two tablespoons of honey and yogurt, and pour into a shallow tray. Place back in the freezer until it is a little more frozen.
3. Meanwhile mix the sugar with the Port wine in a saucepan and bring to a boil until it thickens by reduction and takes caramel consistency.
4. At the time of serving, distribute half of the caramel in each half of melon, fill with the slightly slushy cream, which should be stirred with a spoon, distribute the clean raspberries on top and decorate with a splash of caramel or red fruit.

NUTRITIONAL INFORMATION:

• Calories: 266
• Carbohydrates: 48 g
• Protein: 5 g
• Fat: 8 g
• Cholesterol: 5 mg

2. BAND OF TWO-COLOR GRAPES AND KUMQUATS

INGREDIENTS (FOR 4 PEOPLE):

• 2 puff pastry plates of 100 g each
• 1 egg
• 6 tablespoons fruit jam
• 200 g large white grapes
• 200 g large black grapes
• 240 g kumquats
• 1 sheet of gelatin

PREPARATION (15′ + 12′ COOKING)

1. While the oven is preheated to about 190 ºC temperature, slightly stretch the dough and cut four rectangles of 8 x 16 cm and about 4 mm thick. Paint each of them with the beaten egg. Stretch the excess paste and form several elongated strips one centimeter wide. These are cut in turn to shorter strips, half of 8 cm and the other half, of 16 cm, to superimpose an edge to the four rectangles. Press and paint too.
2. Prick the inside of the rectangles with a fork so that they do not rise during cooking. Bake the bands for about twelve minutes and remove from the oven once they have risen and are golden brown.
3. Wash the grapes and cut them in half lengthwise to remove the seeds. Cut the kumquat into slices.
4. Fill each band with fruit jam. Put the remaining jam to heat in a saucepan with two tablespoons of water to dissolve a previously soaked gelatin sheet and thus soften it. Arrange the grapes in two rows, alternating the two types and leaving the center free. In this center arrange the kumquat slices. Paint all the fruit with the jam and serve.

VARIANT:

The filling of the bands can also be made with pastry cream or fresh cheese.

NUTRITIONAL INFORMATION:

• Calories: 395
• Carbohydrates: 60 g
• Protein: 6 g
• Fat: 9 g
• Cholesterol: 108 mg

3. VANILLA HUT WITH FRUITS AND KIRSCH

INGREDIENTS (FOR 4 PEOPLE):

• 300 ml creamy vanilla ice cream
• 200 g cherries
• 2 peaches
• 2 kiwis
• 1 glass of Kirsch (optional)
• 50 g sugar

PREPARATION (30′ + 5′ COOKING + 1 H. REST):

1. Choose four individual flan or soufflé molds, or four cups (although you can also use a large, smooth flan mold). Put them in the freezer and leave half an hour for them to be very cold. Transfer the ice cream to the fridge and leave it there for half an hour or until it can be stirred.
2. Debonage the cherries and cut them in half. Peel the peach and kiwi and cut them into squares. Mix all this fruit with the kirsch and sugar. After about ten minutes pour into a colander and collect the juice in a saucepan.
3. Take the molds or glasses out of the freezer and cover the bottom with a layer of ice cream, fill with a little fruit, put another layer of ice cream and repeat the operation until all the fruit is finished. Finish with the ice cream and smooth well. Then cover each serving with plastic film and reserve in the freezer to catch cold again. Meanwhile take the reserved juice to the fire, add a little water and reduce slightly.
4. After an hour, remove the molds from the freezer, pour each one on a flat plate and cover with a cloth moistened in warm water to help unmold. If you prepare the recipe in glasses, it is not necessary to unmold them. Add the reduced juice of the fruits to each one and, if you want, decorate with the peeled kiwi and cut into slices or slices.

NUTRITIONAL INFORMATION:

• Calories: 316
• Carbohydrates: 50 g
• Protein: 4 g
• Fat: 12 g
• Cholesterol: 0 mg.

4. PINEAPPLE MILLEFEUILLE WITH FRESH CHEESE

INGREDIENTS (FOR 4 PEOPLE):

• 1 large pineapple and to the point
• 300 g vegetable mascarpone cheese
• 100 g sugar
• 1 tablespoon cocoa powder
• 1 orange
• 1 glass of rum (optional)
• 100 g raspberries
• a few fresh mints leaves

PREPARATION (10′ + 7′ COOKING + 25′ REST):

1. Wash the orange and grate finely inside a bowl, add the sugar and the glass of rum and stir well. Then add the cheese and mix until you get a homogeneous paste.
2. Peel the pineapple with a long, thin knife. First cut the two ends and then peel it from top to bottom, making sure there are no eyes. Cut thin sheets of pineapple, longitudinally, as if they were sheets of gutter paste, until you get twelve wide and more or less equal sheets; Cut off the edges to completely unify their size. Cut the rest of the pineapple into very small cubes and add to the mascarpone cheese.
3. Squeeze the orange juice, strain it and take it to the fire with a tablespoon of sugar and 50 ml of water. Let it boil and, when it begins to reduce a little, add a sheet of gelatin, which you will have previously soaked so that it softens. Turn off the heat and stir so that the gelatin dissolves.
4. Assemble the millefeuille on individual plates: first a sheet of pineapple that is covered with the mascarpone mixture, then another sheet of pineapple, repeat the mascarpone and finish with a third sheet of pineapple. Brush it with the orange juice prepared with gelatin.
5. Let stand in the fridge, sprinkle with cocoa and serve with raspberries on top and mint leaves.

VARIANT:

If the mascarpone mixture is too clear you can bind it with a little syrup and a few gelatin sheets.

As an accompaniment instead of raspberries you can pour over a sauce made with 150 g of strawberries and 50 g of sugar, crushed and passed through the Chinese.

NUTRITIONAL INFORMATION:

• Calories: 595
• Carbohydrates: 62 g
• Protein: 24 g
• Fat: 29 g
• Cholesterol: 75 mg

5. SWEET FIG SALAD WITH PISTACHIOS

INGREDIENTS (FOR 4 PEOPLE):

• 12 figs
• 12 strawberries
• 6 apricots
• 40 g green pistachios
• 50 g sugar
• orange blossom water

PREPARATION (15′):

1. Wash the strawberries, remove the base of the stem and cut them into elongated quarters. Macerate in sugar with a few drops of vinegar. Also wash the apricots, cut them in two with a knife and peel them. Mix both fruits and add a few drops of orange blossom water.
2. Peel the figs and cut them in four lengthwise. In four bowls or deep dishes arrange the mixture of strawberry and apricot and then the figs.
3. Lightly roast the green pistachios, crush and spread on top.

NUTRITIONAL INFORMATION:

• Calories: 245
• Carbohydrates: 42 g
• Protein: 5 g
• Fat: 6 g
• Cholesterol: 0 mg