Low fat carrot cake: Delicious carrot cake with less fat

 Ok, it's not common for me to have this kind of recipe in my blog, hehe, I'm the real food, full fat person. 

Yogurt cheesecake: Less fat, and still delicious!

Ok, I love cheesecake. But it will be a sin for me to eat a lot of it, haha. So I try to find some recipe that makes me feel better while eating.

Chicken Farm Baker's Project#12 Low Carb Dessert : Yogurt Mousse and Strawberry Jelly

For the Chicken Farm Bakers' Project of this month, we need something light, ^ ^. As the host of this month (Nok) she wants all of us to find the dessert that make us feel slim.


I have to admit that I don't know much about the low carb diet, but I try to make the dessert that use less sugar than usual.
I end up with this creation, the light dessert with a tangy taste, Yogurt mousse with strawberry jelly. The yogurt mousse, is light and tangy (well, the sugar is needed for the balance of the taste), with a vanilla fragrance, this mousse is getting along well with the strawberry jelly.

The strawberry jelly is tangy too, but with a bit of sweet, and if you love tangy taste I suggest you to double the quantity of the jelly and pour it over the mousse (my mom don't like dessert to be too tangy, so I use only one layer of the jelly).

I think this dessert will serve the purpose of this project, it's refreshing, delicious and don't make you feel heavy ^ ^.

Yogurt Mousse and Strawberry Jelly
serves 2

Strawberry jelly
50g	Frozen strawberry
20g	Sugar
1g	Gelatin
Yogurt mousse
150g	Plain yogurt
50g	Sugar
100ml	Milk
4g	Gelatin
1tsp	Vanilla extract
For decoration
	Fresh strawberry

Bloom the gelatin in the water (if using gelatin powder, mix the gelatin with 2 tbsp of water).
Put the strawberry in the food processor and process until smooth, pour the sugar into the strawberry and process again.
Pour the mixture into small sauce pan, set over low heat. Heat the mixture until the sugar dissolve but not boil.
Take the pan out of the heat, then add the gelatin, stir until smooth. Let the jelly cool to room temperature.

Bloom the gelatin in the water (if using gelatin powder, mix the gelatin with 2 tbsp of water).
Put the milk in the microwave safe measuring cup, then heat in the microwave about 1-1.30 minutes until heat through.
Put the gelatin into the milk and stir to dissolve, then add the vanilla extract.
Let the milk cool completely.
When the milk cool, pour the yogurt into the bowl.
Pour the milk bit by bit into the yogurt, until mix through.

Pour 1 tbsp of the yogurt mousse into the glass, cool in the refrigerator until set then decorate with the strawberry. Put more mousse over the strawberry, and refrigerate until lightly set (15-20 minutes)then pour the strawberry jelly over. Refrigerate again and top with the mousse.
Refrigerate until ready to serve.
Note: if you make double quantity of the strawberry jelly pour the rest of the jelly over the mousse.

Chicken Farm Baker's Project#12 Low Carb Dessert:

Yogurt Mousse and Strawberry Jelly

Strawberry Yogurt Triffle: for Lightly Sweet Day

Usually I don’t buy yoghurt with fruits; they are too sweet for me. I think if we want strawberry yoghurt, it has to be a real one, I always be like that. So, this is the real treat for anyone who’s on diet, (me, too ^ ^, I have to take a brake from a heavy loaded sweet thing, but I still need a healthy sweet to keep my life go on). Fresh strawberry gives the yoghurt better flavor than the syrupy one that you find in the commercial one. This triffle is made from yoghurt with a little treasure hidden inside “white chocolate”, yes, real chocolate.

Actually you can use other kind of chocolate that you like but try to keep in mind that you try to add special flavor (Ok, it’s a low fat dessert, so don’t change your intention, haha). I use the one with raspberry flavor (which is lovely when sprinkle on top of the triffle). I suggest marinate the strawberry for 4 hours or overnight, so they will be sweeter and more fragrance. Oh, another thing, use the yoghurt that you like, don’t go over the top to the non sugar plain yoghurt if you can’t eat on its own. Use the brand that you like, a little fat and sugar will make you happy more than you hope for.

Strawberry Yoghurt Triffle

Serves 2

250 g	Strawberry
2 tsp	Superfine sugar
¼ tsp	Vanilla extract
200 g	Plain yoghurt
	White chocolate (grated)
	Strawberry for garnish

Cut strawberry into small dice and place them in a bowl.

Sprinkle the sugar and vanilla extract over the strawberry and mix them together.

Cover the bowl with plastic warp and refrigerate for 4 hours (or overnight).

Put the marinated strawberry in a glass; sprinkle the chocolate on top of the strawberry.

Cover with a layer of yoghurt sprinkle the chocolate again, and place another layer of strawberry and yoghurt.

Decorate the triffle as you want.

Strawberry Yoghurt Triffle: for lightly sweet day

Blackberry and Lime Sorbet: Tangy Refreshing

Because I really love to bake so I can’t help have a lot of frozen berry in my freezer, “what can you do when you want to make something and you lack of the ingredient” that is my idea. And what happen next is I end up have too much of it, so I have to find the way to use it instead (what an ironic situation, I never run out of berry but I nearly run out of the recipe, haha). This situation happens to my friend, too, and she turn too me (in fact I really want to say that I still don’t know what to do with mine neither, oh mine!) Any way after a bit of flip and flap the cookbook pages, I find out that sorbet is the great way to end the frozen berry life. There are a lot of berry in the sorbet to give its texture, and you can have it with so little guilt, because it’s fat free. You can use other kind of berry in this recipe just remember to adjust the sugar amount to suit your ingredients. This sorbet is so tangy and fragrance. So let clear our freezer and replace it with the delicious sorbet.

Blackberry and Lime Sorbet

Serves 4-6

180g -200g	caster (superfine) sugar
250 ml	water
700g	frozen blackberry (thawed)
60 ml	Lime juice
	A pinch of salt

Place the sugar and water in a saucepan over low heat and stir without boiling until the sugar is dissolved. Increase the heat and bring to the boil for 1 minute. Set aside to cool.

Whizz the blackberry in a blender, and strain to remove the pit.

Combine the blackberry puree, lime juice, salt and the sugar syrup, refrigerate until cool (or put in the freezer for 1-2 hours).

Place the mixture in an ice-cream maker and follow the manufacturer’s instructions to freeze.

Adaptation from: Simple Essentials Fruit (Simple Essentials) by Donna Hay

Blackberry and Lime Sorbet

Fusilli with tuna, capers and parsley

Ok, I’m a bit tried lately, maybe I had too much of dessert, haha. So, I really long for the real meal, real dish that will brighten me up and doesn’t weight me down. In fact my family likes to eat pasta but the hearty dish is too much for me, I want a light and low fat version of my pasta. This dish is like the answer, with a bit spicy and tangy taste. The best point is the ingredients are simple; you don’t have to travel far away than your cupboard and a refrigerator to get them. After that all you have the ingredients next thing you do is mixing them, what a good dish to make when you don’t want to do anything.

Fusilli with tuna, capers and parsley

Sevres 4

425 g (15 oz)	tinned tuna in springwater, drained
2 tablespoons	olive oil
2	garlic cloves, finely chopped
2	small red chillies, finely chopped
3 tablespoons	capers, rinsed and squeezed dry
15 g (3/4 oz)	chopped flat-leaf (Italian) parsley
3 tablespoons	lemon juice
375 g (13 oz)	fusilli
125 ml (4 fl/½ oz cup)	chicken stock

Put the tuna in a bowl and flake lightly with a fork. Combine the oil, garlic, chilli, capers, parsley and lemon juice in a small bowl. Pour the mixture over the tuna and mix. Season.

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to the pan to keep warm.

Toss the tuna mixture through the pasta, adding enough of the hot chicken stock to make it moist.

Serves warm.