Here are presented some low-calories desserts...some cookies recipes for you. These cookies recipes are under 150 calories and are airy, full of flavour, hearty and yummy too.Cookies are nothing but a type of biscuits that are baked for a pre-decided time.
Dark Chocolate-Dipped Macaroon This is very nutritious with 1g Protein content and can be made in an active time-span of 15 minutes.
Ingredients Required
3 large egg whites
3 Tbsp sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 pkg (7 oz) sweetened flaked coconut
8 oz bittersweet chocolate, melted
Preparation
1. Heat oven to 325ºF. You'll need 2 baking sheets lined withnonstick foil.
2. Whisk egg whites, sugar and extracts in medium bowl until foamy. Stir in coconut until evenly mixed.
3. Drop by level tablespoonfuls onto prepared baking sheets. Bake 15 to 20 minutes until set and browned. Cool on wire rack.
4. Dip bottoms and tiny bit up side of macaroons in melted chocolate. Tap off excess chocolate. Place on same foil-lined baking sheets. Let stand at room temperature until set.
Hazelnut Linzer Hearts
It takes 1 hour 25 minutes to bake these tasty cookies and again these are very low on fats and high on proteins.
INGREDIENTS
1 cup chopped hazelnuts, toasted
1 roll (18 oz) refrigerated sugar co
okie dough, cut in chunks
3/4 cup seedless red raspberry jam
Garnish: confectioners’ sugar
Preparation
1. Pulse hazelnuts in food processor until finely ground. Add cookie dough; pulse just until blended.
2. Divide dough in quarters. Roll each portion between 2 sheets of wax paper to 1/8 in. thick. Freeze on a flat surface at least 30 minutes, or until firm.
3. Heat oven to 350°F. Have ready baking sheet(s) and 21/2- and
11/2-in. heart-shaped cookie cutters.
4. Working with 1 portion of dough at a time, remove top sheet of
paper. Cut out as many 21/2-in. hearts as possible (if dough becomes
soft, return to freezer). Place hearts on ungreased baking sheet. With
the 11/2-in. cutter, cut centers out of half of the hearts. Re-roll
and cut scraps.
5. Bake 6 to 8 minutes, or until lightly golden. Cool slightly before gently (they’re fragile) removing to wire rack(s) to cool completely.
6. Spread 1 tsp jam on each whole heart. Top with a cutout heart and dust with confectioners’ sugar.
Recipes above mentioned are of Drop cookies that are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.
know more cooking recipes
Dark Chocolate-Dipped Macaroon This is very nutritious with 1g Protein content and can be made in an active time-span of 15 minutes.
Ingredients Required
3 large egg whites
3 Tbsp sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 pkg (7 oz) sweetened flaked coconut
8 oz bittersweet chocolate, melted
Preparation
1. Heat oven to 325ºF. You'll need 2 baking sheets lined withnonstick foil.
2. Whisk egg whites, sugar and extracts in medium bowl until foamy. Stir in coconut until evenly mixed.
3. Drop by level tablespoonfuls onto prepared baking sheets. Bake 15 to 20 minutes until set and browned. Cool on wire rack.
4. Dip bottoms and tiny bit up side of macaroons in melted chocolate. Tap off excess chocolate. Place on same foil-lined baking sheets. Let stand at room temperature until set.
Hazelnut Linzer Hearts
It takes 1 hour 25 minutes to bake these tasty cookies and again these are very low on fats and high on proteins.
INGREDIENTS
1 cup chopped hazelnuts, toasted
1 roll (18 oz) refrigerated sugar co
okie dough, cut in chunks3/4 cup seedless red raspberry jam
Garnish: confectioners’ sugar
Preparation
1. Pulse hazelnuts in food processor until finely ground. Add cookie dough; pulse just until blended.
2. Divide dough in quarters. Roll each portion between 2 sheets of wax paper to 1/8 in. thick. Freeze on a flat surface at least 30 minutes, or until firm.
3. Heat oven to 350°F. Have ready baking sheet(s) and 21/2- and
11/2-in. heart-shaped cookie cutters.
4. Working with 1 portion of dough at a time, remove top sheet of
paper. Cut out as many 21/2-in. hearts as possible (if dough becomes
soft, return to freezer). Place hearts on ungreased baking sheet. With
the 11/2-in. cutter, cut centers out of half of the hearts. Re-roll
and cut scraps.
5. Bake 6 to 8 minutes, or until lightly golden. Cool slightly before gently (they’re fragile) removing to wire rack(s) to cool completely.
6. Spread 1 tsp jam on each whole heart. Top with a cutout heart and dust with confectioners’ sugar.
Recipes above mentioned are of Drop cookies that are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.
know more cooking recipes
No comments:
Post a Comment