Dessert is one of the components of proper nutrition. Fruits and berries, which are part of them, replenish the body with vitamins. Delicious and light desserts are appropriate on the table on weekdays and holidays. Make walnut-stuffed fruit salad, prunes and apricots and jelly dessert and see for yourself.
It is necessary
-
- For fruit salad:
- 1 apple;
- 1 pear;
- 150 g of grapes;
- 1 kiwi;
- 1 banana;
- yogurt.
- For prunes and apricots
- stuffed with walnuts:
- prunes;
- dried apricots;
- walnuts;
- condensed milk;
- powdered sugar.
- For a jelly dessert:
- 3 kiwi;
- 150 g strawberries;
- 1 peach;
- 15 g gelatin;
- 3 eggs;
- 100 g granulated sugar;
- 250 ml cream;
- 3 tablespoons of white wine;
- juice of 0.5 lemon.
Instructions
Step 1
Fruit salad Wash 1 apple and 1 pear, cut the core. Peel 1 banana and 1 kiwi. Cut the fruit into cubes.
Step 2
Add 150 g of seedless grapes to the salad.
Step 3
Season the salad with yogurt. Choose the fat content of the yoghurt according to your taste.
Step 4
Place the salad in a small salad bowl and garnish with the fruit wedges.
Step 5
Walnut Stuffed Prunes and Apricots Remove the pits from the prunes and apricots. Rinse dried fruits well and cover with warm water for 30-40 minutes.
Step 6
Dry prunes and apricots, stuff them with walnut halves, dip each in condensed milk and roll in powdered sugar. An appetizing dessert is ready.
Step 7
Jelly dessert with fruit Wash 3 kiwis, 150 g strawberries and 1 peach. Peel the kiwi. Divide fruits and berries in half and cut one part into cubes.
Step 8
Pour 15 g of gelatin into 50 ml of water and leave to swell for 40 minutes.
Step 9
Whisk 3 egg yolks.
Step 10
Whisk in 250 ml of cream.
Step 11
Heat the swollen gelatin over low heat until dissolved and pour it into the whipped yolks.
Step 12
Beat 3 whites, combine them with yolks. Add the zest and juice of half a lemon, pieces of berries and fruits, whipped cream, 3 tablespoons of white wine. Mix everything carefully and put in bowls. Place them in the refrigerator to solidify.
Step 13
Puree the leftover peaches, strawberries, and kiwi. Put each type of puree in a separate bowl.
Step 14
Dip the frozen dessert pan into hot water for a few seconds. Place dessert on a platter. Place the berry and fruit puree around with a tablespoon, alternating between them. Garnish with fresh berries and serve. Bon appetit!
