3 light and tasty desserts!

Light and tasty desserts? A dream ! No, it's the title of the last cookbook published by Solar that excites us. Extracts.

Preparation: 25 min

Cooking: 30 min

Ingredients : 4 eggs + 40 g of whole sugar 200 g of soy cream 200 g of dark chocolate 1 natural vegetable yogurt + 120 g of flour (spelled or wheat) + 8 g of baking powder + Oil for the mold

The trick? Make the soft muffin version to transport them more easily. It will suffice to cook them for 15 minutes.

Recipe :

Whisk together 3 eggs, 1 yolk and 30 g of sugar for 5 minutes.

In a saucepan, pour the cream and bring it to a boil. Remove from the heat, add the chocolate in pieces and let it melt. Whisk, let stand 5 minutes, then incorporate the yogurt and whisk again.

In a bowl, mix the flour and the baking powder, then sift the whole over the beaten eggs. Gently mix with the spatula. Incorporate the chocolate mixture in the same way. Pour the preparation into a springform pan 20 cm in diameter, oiled and lined with baking paper. Reserve in the fridge.
Preheat the oven to 160 ° C (th. 5-6).
Whisk the egg white and remaining sugar (10 g) until a firm white is obtained. Spread it gently on the cake mixture. Mix lightly with the tip of a knife. Bake for 30 minutes. It's ready !

Preparation: 35 min

Cooking: 40 min

Refrigeration: 30 min

Ingredients : 3 eggs + 60 g of orange juice 70 g of whole sugar + ½ tsp. of powdered ginger + ½ tsp. coffee nutmeg powder + ½ tsp. 1 teaspoon ground cinnamon + 2 pinches of salt + 200 g T80 wheat flour 8 g baking powder + 90 g powdered almonds / 220 g grated carrots 140 g raisins + 80 g walnuts + oil for the mold.

For the icing: 2 natural vegetable yogurts + 1 tsp. tablespoons coconut sugar + powdered or grated beetroot (optional).

The trick? The carrot cake can be broken down into a beetroot cake . Simply replace the grated carrot with grated raw beetroot in the same proportion. Do not hesitate to reduce the amount of sugar if your palate is used to eating a little sweet.

Recipe :

Preheat the oven to 160 ° C (th. 5-6).

In a bowl, whisk the eggs , orange juice and whole sugar. Add the spices, salt, flour, baking powder and ground almonds. Whisk, then incorporate the grated carrots, raisins and coarsely crushed walnuts. Mix until the whole is homogeneous.

Pour the preparation into a cake mold previously oiled and lined with baking paper and bake for 40 minutes.

Cut the cake lengthwise after 7 minutes, then continue cooking.

Prepare the icing. Whip the yogurts with the sugar. Optionally add a touch of powdered or grated beetroot.

Distribute the yogurt over the entire surface of the cake before unmoulding. Refrigerate 30 minutes to unmold.

Preparation: 15 min

Cooking: 10 min

Refrigeration: 30 min

Ingredients : 200 g of plain vegetable milk + 30 g of raisins + 45 g of chia seeds 2 apple + 1 tsp. 1 teaspoon ground cinnamon + a few hazelnuts

The trick? The chia seed is very rich in vegetable proteins. Integrating it into your diet allows you to diversify and enrich your protein intake. Add in superfoods like spirulina or matcha tea for a really good nutritional boost.

Recipe :

Mix the milk and the raisins. Pour everything into a container and add the chia seeds. Mix with a fork. Set aside 5 minutes, then stir again to separate the seeds. Repeat 5 minutes later.

Divide the preparation between 2 small pots and set aside in the fridge.

Peel, core and dice the apples. Brown them in a pan over a fairly high heat, with the cinnamon, without stopping stirring. Remove after 10 minutes.

Add the domed apples on top of the chia pudding and refrigerate for at least 30 minutes. Decorate with a few hazelnuts before serving.

Also find a light and vegan bar ultimately foodporn and a falafel bowl between two conf '