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The top five healthy raspberry desserts

Homepage Articles The top five healthy raspberry desserts

The top five healthy raspberry desserts

These fruits can be enjoyed all year round when the season is over, and in autumn or winter, using frozen raspberries will also be a very good option. Their sour and refreshing flavor blends well with sweet dishes.

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1. Malina has a nutritional value

The properties of raspberries have been appreciated since ancient times. They have few calories, which should be of particular interest to those struggling with obesity. One study has shown that the elagoic acid in raspberry has anti-cancer properties (A. It is a fruit with strong antioxidant properties. Berry fruits are an important source of flavonoids and phenolic acids. They contain few caloric properties, which is particularly of interest to people who struggle with excess body weight.

2. Top 5 desserts with raspberries recipes

Place the natural yogurt in a bowl, add a banana, cocoa and erythritol and blend it. Place the raspberries on top, add slightly boiled chocolate and sprinkle it with almond flakes.

3. You can download the translation of extra_id_1

Preparation time: 10 minutes + cooling time Ingredients (per 1 serving): Skyr vanilla yogurt serving (150 g), milk 5 tablespoons (50 g) chia seeds 2 teaspoons (20 g); raspberries a handful (50 g); Italian walnuts 4 pieces (16 g); erythritol spoon (5 g).

4. English: Extra_id_0> Yogurt from raspberries

Place the bananas and raspberries in the freezer for 2 hours.2. Put them in a bowl and sprinkle them with chia seeds. Preparation time: 10 minutes + freezing time Ingredients (per 1 serving): natural yogurt serving (150 g), banana 1⁄2 piece (60 g) cocoa spoon (5 g), raspberry handful (50 g),?? chia seed ?? spoon (5) erythritol tablespoon (5g). Then blend the fruit with natural yoghurt, cocoa and erythrytolem.3. Nutritional value: energy: 225 kcal, protein: 9,7 g, fat: 7,2 g, 32 g in preparation time.
Source

Baranowska A. et al., Właściwości prozdrowotne owoców maliny właściwej (Rubus idaeus L.), „Problemy Higieny i Epidemiologii” 2015, 96(2), 406–409.
Food Data Central, fdc.nal.usda.gov/fdc-app.html#/food-details/2346410/nutrients (14.09.2023).