Low-fat cream for cake: a step-by-step recipe with a photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Diet food is an important and integral part of a person's life. At the same time, it is necessary to maintain a balance and not cross out all the sweets from the diet. It is important to do everything in moderation.

Cakes, pastries and other desserts can be not only delicious, but also he althy. A low-fat cake cream can reduce its calorie content by several times.

Varieties of creams

Cream is a thick paste used for filling cakes or pastries. It is made from cream, butter, condensed milk or cottage cheese. Sour cream, jam or chocolate can also be used for cream.

Curd cream

Curd cream has always been considered the most low-calorie and dietary. It makes any dessert not only tasty, but also he althy. In addition, cottage cheese contains a large amount of protein, which gives the dish a significant amount of positive properties.

In order to make low-fat curd cream for biscuit cake even more low-calorie, you need to take a product with a minimum fat content. Also pay attention to the amount of sugar that should be reduced if you do not want to gain extra centimeters at the waist. Honey or fruits (banana) can add sweetness to cream and cakes.

Cooking and ingredients

To prepare the cream, you will need two types of cottage cheese: soft and crumbly. A soft fermented milk product will be enough for about 300 grams. Dry cottage cheese is needed in the amount of several tablespoons (70-100 grams). You also need to take two teaspoons of gelatin and sugar to taste. Gelatin is needed to thicken the cream.

Directly, the process of preparing such a filling for dessert will not take much time and effort. It is necessary to beat cottage cheese and sugar with a blender, and then add gelatin dissolved in water to the finished lush mass. Whip the whole mixture again. Can be used on cake.

Mistresses speak well of this cream. In their reviews, they say that it goes well with fruit and jam. Any cakes from such impregnation become juicy and soft. At the same time, curd cream is he althy and low-calorie.

Coffee low-fat cake cream: recipe

This recipe will be appreciated by coffee lovers. It should be noted that the cream is very fragrant. It will give "zest" to any dessert.

Components needed for cooking: 400-500 grams of low-fat soft cottage cheese, sugar or its substitute to taste (about two tablespoons), 2 teaspoons of coffee and 50 ml of water. All these components are sure to be found on anykitchen. Coffee can be taken instant or ground (fine grinding).

Cooking

Starting to make cream, you must first brew aromatic coffee. This must be done with 50 ml of water. Of course, this is conditional. You can use a coffee machine or a Turk and brew a few cups of this invigorating drink. And for dessert, leave 50 ml.

Next, you need to beat the cottage cheese and sugar, and then slowly add the cooled coffee to this mixture. If you use a ground drink, then it is better to strain it through a fine sieve or several layers of gauze beforehand.

The result should be a delicate airy curd mass of beige color. Cooks are very fond of this version of the dietary filling for cakes. In addition to being very fragrant and he althy, the cream also soaks biscuit cakes well. It can also be used to fill eclairs or shortbread baskets. Chefs in their reviews are satisfied with the texture of such a cream and the minimum amount of costs for it.

Protein cream

Eggs are a staple in baking. Together with them, not only the dough is prepared, but also the cream. Therefore, a delicious low-fat cream for a biscuit cake can also be protein. This filling has a low calorie content, but at the same time it soaks the base well.

Components

You don't need a lot of exotic ingredients to make protein cream. It is enough to take 4 eggs (proteins), sugar or a substitute to taste (no more than two tablespoons), vanillin (a pinch) and a quarter teaspoon of citric acid (you can use lemon juice). This componentnecessary for the protein cream to keep its shape and not fall off.

Cooking steps

First you need to separate the egg whites and yolks. This is done in the old "grandfather" way or with the help of fashionable tools. Each hostess chooses for herself the option of separation.

Next, in a large container, you need to mix all of the above components. This container should be placed in a water bath and continue to beat the cream. Previously, housewives used to do this with a whisk, but in this case, a lot of effort is spent on cooking. It is best to use a special electrical device for this purpose.

In a water bath, the protein mass should be whipped for about 15 minutes. Then the cream is removed and whipped again, but already in a cooled form. After the mass thickens, a delicious low-fat cream for the cake is ready.

A big plus of this recipe is the minimum number of ingredients. At the same time, heat-treated egg whites are he althy and practically calorie-free.

In the reviews, culinary experts say that with such a cream you can not only layer cakes or fill cakes, but also decorate desserts. It holds its shape well, goes well with fruits, nuts and syrup, and is also pleasant and delicate in taste.

Custard Lemon Cream

Many people are interested in how to make a low-fat cream for a cake. Some pastry chefs use lemon cream to give baked goods a certain exotic touch and make them less caloric. lemon flavor andsourness makes desserts unusual and laid-back. In addition, the sour taste can always hide the excessive sweetness of the dessert.

Low-fat cream cake is quick and easy to make. To prepare it, you need to take care of the presence of the following components: 2 eggs (yolks), two tablespoons of corn starch, 350 ml of milk, the zest of one medium lemon and a tablespoon of the juice of this fruit. You also need to add vanillin and sugar to taste.

How to make cream?

You should start cooking by diluting starch in milk. Then add the rest of the ingredients to this mixture and mix well. The container with the resulting cream must be heated over minimal heat until the mixture thickens. No need to bring to a boil.

The next step is whipping. This cream should be airy, without lumps. To do this, use a blender. After that, the resulting mass must be cooled and refrigerated.

Custard lemon cream is the choice of many housewives. It does not require large financial costs for preparation, and is also easy to manufacture. It can be used for any desserts. The unusual sourness that lemon juice imparts adds originality to pastries.

Chocolate frosting

Everyone loves chocolate. Those who adhere to proper nutrition still secretly want a piece of chocolate cake or a bar of this sweet dessert. However, most are afraid for their figure and do not allow themselves such sweets.

Few people know that delicious chocolate icing can be made at home from he althy ingredients. At the same time, such a low-fat cake cream will still remain chocolate, but will not add extra pounds.

To prepare a delicacy, ingredients are needed: a tablespoon of soft low-fat cottage cheese, three tablespoons of milk (low fat content), a tablespoon of cocoa and sugar or a substitute to taste. You can also take a pinch of vanillin for flavor

Cooking process

Preparing such a cream is very simple. It is necessary to gradually mix all the components in a container. After obtaining a homogeneous mass without lumps, it must be put on a slow fire. Stir continuously. After it thickens, you need to mix again and cool. This can be done naturally or put the cream in a bowl of cold water. Frosting is ready.

Many housewives use it to decorate their desserts. However, it can also be useful for soaking cakes or pastries. Some offer this treat along with pancakes for breakfast.

This simple recipe is loved by many cooks. It has few calories, but it is very tasty and tender. Chocolate icing has the power to cheer up those who are on a diet.

Coconut low-fat cream for biscuit cake: recipe

Lenten Coconut Custard is another custom topping solution for desserts. It is unusually fragrant and tender, but at the same time contains a minimum amount of calories.

Getting ready easylow-fat cream for cake on the water (two tablespoons). Also for this culinary masterpiece you will need: three tablespoons of flour, half a glass of sugar, dry coconut milk (three tablespoons).

The classic custard has eggs and butter. Lenten cream is prepared without these components, and therefore is considered dietary. If you don't have powdered coconut milk on hand, you can use regular milk as well. In this case, it is necessary to exclude water from the composition.

Preparation will begin with the fact that you need to mix milk powder and flour in a separate container. This mixture is gradually added to boiling water with sugar until it thickens.

The result should be a homogeneous mass of consistency of thick sour cream. Pay attention to the fact that there should be no lumps in the cream. Otherwise, you can beat it with a whisk.

This option is suitable for Napoleon cake or custard cakes. It can also be used to fill sand baskets.

In their reviews, housewives say that they do not often use this low-fat cake cream. However, it is very helpful during periods of dieting or fasting.