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Dessert fruit soup

Dessert fruit soup

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I started by making a cocoa crumble to complement the creamy texture of the soup. I mixed flour, cocoa, powdered sugar.

I added cold butter, cubes, and incorporated it by hand. Then I added the crushed almonds and mixed.

I formed a dough cake and baked it over medium heat for about 10 minutes. I let it cool.

For the soup, I first made a beet compote. I boiled it with sugar until it became soft, about 15 minutes.

I transferred the compote to the blender and made a puree, over which I added the banana pieces. I then added condensed milk, lemon juice and mixed. It's deliciously cold.

How to make a sweet red tomato

  • A kilogram and a half of ripe tomatoes
  • A pound and a half of sugar
  • Cinnamon (a stick).
  • The skin of a lemon, without white parts.

Preparation of tomato candies:

We start washing the tomatoes well. Then we take out the seeds and cut them into pieces.

In a saucepan or pot put the chopped tomatoes and sugar, cook over medium heat. During cooking, stir frequently so that it does not stick.

Once the candy reaches the texture of the jam, turn off the heat, remove the candies and pass it through a sieve. Allow to cool and then store it in airtight bottles and set aside in the refrigerator.

If we want to keep the candies, we will keep it in glass jars that have been previously sterilized. In this way we can keep them without fear of spoiling the cans.

Images | Topics ISTOCKPHOTO / THINKSTOCK Canary recipes Jam recipes

2 or 3 packets of jelly powder, water, fruit of your choice (bananas, nectarines, apples).

We will need 2 or 3 packets of powdered jelly. We'll follow the jelly recipe on the package. Start by dissolving the first packet of jelly in 400 ml of hot water. Mix the composition for 2 minutes and then allow to cool.

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Meanwhile, prepare the fruit. Cut small nectarines into small cubes. We can use as much fruit as we want. Their quantity depends on the size of the vessel in which we will prepare the jelly. When the jelly composition has cooled, pour it into silicone mold and sprinkle the cut nectarines on top.

Then put the form in the fridge for two hours. A few minutes before this period. Prepare the second sachet of gelatin, then cut the rest of the fruit. Remove the form from the refrigerator, place the second jelly on top and over other fruits, cut into smaller cubes.

We put the form in the fridge for 4 hours, after which we can serve the dessert. The dessert is turned over on a plate, but before that we put it in a bowl of hot water for a few seconds, so that the jelly can easily come off the walls of the tray. Dessert is served sliced.

Fruits and vegetables contain few calories and fats

Virtually all fruits and vegetables are low in fat and calories. The exceptions are olives and avocados, which should be eaten in moderation. If the consumption of fruits and vegetables is associated with maintaining health, they also contribute to maintaining normal weight. Low in calories and rich in nutrients, fruits promote a feeling of satiety. By increasing the consumption of foods in this category, we increase the chances of losing weight.

Consumption of fruits and vegetables is a tasty way to ensure the intake of dietary fiber. Soluble fiber - present in apples, strawberries, citrus - helps reduce blood levels of bad cholesterol (LDL, low-density lipoprotein), especially if it is high. Insoluble fiber & ndash contained especially in wheat bran or whole grains & ndash helps the healthy functioning of the intestine.

Health benefits of seafood soup

This seafood soup recipe is very healthy and recommended for people experiencing an iron deficiency. Among its benefits we mention:

  • It is a rich source of vitamin B12, a nutrient that gives you the energy you need to stay active.
  • It is rich in iron, magnesium and calcium, essential minerals that the human body needs to function properly.
  • Provides omega 3 fatty acids.
  • Contains vitamin A, very beneficial for eye health.

As you can see, there are enough reasons to try this delicious recipe. If you haven't cooked seafood before, don't worry. It is very simple.

In a large bowl, mix the pineapple juice with the orange juice. Add the cucumber, onion, pepper, hot pepper, guitar juice and sugar and mix well. Cover and refrigerate for 1 hour to combine and develop the flavors.

Peel a mango, grate it and cut it into cubes. Discard the skins like physalis paper and cut into quarters. Remove the core of the pear, cut into cubes and put in the soup with physalis. Cut the passion fruit in half, remove the pulp of the fruit with a teaspoon and mix in the soup with chopped mint and coriander.

Put the soup in the bowls and garnish with mint leaves, if desired, then serve immediately.

Maybe this year is poorer on holidays abroad, but that does not mean that we can not bring a little exoticism in our lives, so I thought I would prepare some desserts with only good fruit for the summer season.

Malabi with exotic fruits

This is a traditional dessert from my area, and the version I am showing you now is a vegan one, but you can replace the fruit juice with either vegetable milk or cow's milk. You need 200 ml of orange juice and 150 ml of water, 2 tablespoons of sugar, 3 tablespoons of grated starch and another 1/4 glass of cold water for starch, 2 tablespoons of rose water, 1/2 teaspoon of lemon juice.

In an saucepan put the orange juice with water, sugar, rose water and lemon juice. It boils. Separately rub the starch with cold water and then put in the liquid and mix well. Pour into glasses and leave to cool for a few hours. Then take fruit juice, it can be kiwi, passion fruit or pineapple. To 150 ml of juice put 2 tablespoons of sugar and a mint leaf and boil until it becomes sticky. When the malabi is cold and coagulated, pour the fruit syrup and put it back in the fridge until serving. Almonds, pistachios or even fresh fruit can be placed on top.

Exotic fruit soup

The soup does not necessarily have to be salty at the opening of the meal, but can successfully end any lunch or dinner, so I thought of a version of exotic fruit soup, a perfect summer dessert.

750 ml of fresh grapefruit juice is mixed with 750 ml of fresh orange juice and 400 ml of coconut milk. Boil together with 230 g of sugar and 10 allspice seeds. Separately mix 50 g of starch with 50 ml of water. Pour 2-3 tablespoons of the soup over the starch and then the starch thus dissolved is poured back over the soup and left to cool for a few hours. For serving, strain and place on plates, and top with pieces of fruit to your liking. For an even more refined dessert, you can also add a globe of grapefruit or pineapple sorbet.

Soup with seafood and noodles

In China, soups are not served at the beginning of the meal, but between dishes, having a consistency similar to the entrees at Western tables. You can prepare this soup in advance, adding the shells, vegetables and noodles just before serving. ADVANTAGES: Shells are a good source of selenium and vitamin B12 and a useful source of phosphorus and potassium. Shrimp contain calcium, and squid bring a surplus of vitamin B12. Shiitake mushrooms are rich in vitamin B2, niacin and pantothenic acid. They also contain potassium and an appreciable amount of copper. Rice noodles do not contain gluten or wheat, so they are suitable for people with gluten intolerance or wheat allergy. In addition, the glycemic index of these noodles is quite low. TIPS: For a noodle crab soup, you can use 1 box of white crab meat, about 170 g, without liquid, instead of the seafood mixture. You can replace the mushrooms with 100 g of sliced ​​young pigeons and 100 g of diced pumpkin, cooking them with ginger for about 1 minute. In step 3, the Chinese cabbage is omitted. After adding the rice noodles, in step 4, bring the soup to a boil and season with 1 tablespoon of fish sauce.

Enjoy gluten-free dishes

When shopping, be sure to choose gluten-free products.

Fresh fruit soup:
& # 8211 500 grams of fresh strawberries
& # 8211 100 grams of fresh strawberries, sliced, for serving
& # 8211 1/2 vanilla stick
& # 8211 1 tablespoon sugar
& # 8211 1 teaspoon lemon juice
& # 8211 40 ml red orange juice
& # 8211 40 ml dry white wine
& # 8211 45 ml honey
& # 8211 1 tablespoon cornstarch
& # 8211 1 tablespoon cold water
Method of preparation:
1. Pass the strawberries in a blender, then strain through a fine sieve into a suitable bowl. Throw the seeds.
2. Grate the seeds from the vanilla bean and mix in the strawberry puree together with the sugar and lemon juice.
3. In a saucepan, combine the orange juice, wine and honey and mix on a suitable heat until the honey dissolves. Add the strawberry puree, mix, simmer.
4. In a bowl, mix the cornstarch with the water evenly. Pour into the soup. 5. Stir until the soup thickens, then remove from the heat. Cool to room temperature.
6. Refrigerate for at least 2 hours.
7. About 15 minutes before serving, prepare the garnish. Put the strawberry slices on a large plate - large strawberries cut in half.
8. Put the polonium soup in bowls or cups. Divide the strawberries between the bowls. Serve with a drizzle of crème fraîche garnished with mint.
Good appetite!

Cold fruit soup
• 2 fresh pineapples
• 5 basil leaves
• 3 nectarines
• 4 apricots
• 4 peaches
• 1 raspberry box
• ice
• 6 mint leaves
• 14 physalis
Method of preparation:
1. It is important that the fruits have been in the refrigerator for a day, they have a better consistency. Peel a squash, grate it and cut it into small pieces. Cut the peaches and nectarines into pieces. I put them all in a juicer and collect the juice.
2. Put in the blender the pineapple juice, peaches and nectarines, the basil and mint leaves and 6 ice cubes. Mix until smooth and forms a white foam.
3. In a large bowl (or four individual bowls) pour cold fruit soup, including foam, which will form a fluffy layer on top. I add small and light fruits over the foam, cut in half (physalis, raspberry) and very thin slices of apricot. Decorate with fresh mint leaves. The soup can also be served in glasses or with a straw.

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