Strawberry Cream Dessert

Try out this fruity low-fat dessert that can do totally without sugar! It’s irresistible for all who love strawberries. If you like, you can try it with other berries as well, it will be great. It can be done in half an hour. Just take a couple of hours to have it standing in the fridge to get firm.

Ingredients

• 3 tsp. gelatine
• 250 g low-fat yoghurt (vanilla flavor, or plain yoghurt mixed with a tsp. of cinnamon)
• 400 g low-fat smooth cottage cheese
• 250 g strawberries, mashed
• a few whole strawberries for decoration

Steps

1. Put 1 tbsp. of water into a small cup. Spread the gelatine on top and let it swell for 10 minutes. Then boil water in a small pot, put the cup with the gelatine in and stir until it has dissolved. Let it cool down a bit.
2. Mix yoghurt and cottage thoroughly , add gelatine and mix well.
3. Spoon half of the mixture into another bowl and mix it with the strawberries.
4. Spoon first the strawberry cream and afterwards the cheese-yoghurt cream into 4 high dessert glasses and put it into the fridge for a couple of hours until it is firm. Decorate it nicely with the strawberries you kept.

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Low Fat Recipe - Vegetable and Tomato Risotto - 260 Calories

By Bernice Eker

Low fat vegetable and tomato risotto is a quick, easy and delicious recipe for people on a weight loss diet and a budget. This delicious dish serves two people and only has 260 calories and 3.1g of fat per serving. It takes five minutes to prepare the ingredients and less than twenty minutes cooking time thereby giving you a delicious low fat, low calorie meal in under half an hour. It's ideal for those people who have limited time or who don't enjoy cooking.

Gather together your ingredients so that you are ready to mix everything into a pan quickly and easily.

Ingredients required:

• 100g risotto rice (uncooked)
• 100g concentrated tomato (either tinned tomato or use slightly less tomato puree)
• 100g cleaned fresh baby vegetables (you can buy these readily prepared these days)
• One very small sliced red chili (not necessary if you don't like spicy food)
• One clove of garlic
• One finely chopped medium red onion
• Vegetable stock cube dissolved in 750ml of warm water
• Parmesan cheese to garnish
• Salt and black pepper

Prepare your work surface and pre-heat a large non-stick frying pan.

Into the frying pan, dry fry the onion and garlic until soft in texture and almost transparent in color. Add in the uncooked rice and sliced chili and continually stir to soak up any juices from the onion for a few seconds.

Stir in the concentrated tomato.

Gradually add in the vegetable stock, allowing for the stock to be absorbed by the rice before adding more until all of the stock has been added to the pan.

Lastly, add to the pan the baby vegetables and allow to simmer but stir regularly until the vegetables are to your liking. If you prefer particularly well done soft vegetables, turn the heat down and cover the pan to trap in the steam and retain the goodness in the vegetables.

Divide between two dishes and serve piping hot with a fresh mixed salad. Garnish with grated parmesan cheese and salt and black pepper.

There are many good quality calorie counting recipes out there but few of them are quick and easy to prepare, cost very little and are low in fat. Vegetable and tomato risotto fulfils all of these requirements and is an excellent choice of meal for those people searching for weight loss recipes. Used weekly as part of your calorie controlled diet, this meal will satisfy your stomach and your taste buds.

For more tips on losing weight and reviews on diet guides visit: http://www.WeightLoss2.com Article Source: http://EzineArticles.com/?expert=Bernice_Eker

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