5 Recipe Ideas for Wholesome Summer Desserts

1. What fruits to opt for during the summer season

2. Formulas for wholesome summer treats

3. Strawberry and blueberry iced yogurt

4. Roasted manna bowl with plums

5. Chia beverage with raspberry purée

6. Fresh watermelon-infused cocktail

1. What fruits to opt for during the summer season

Summer is the season when grocery shelves and store displays are filled with colorful fruits and vegetables. From June to August, there is a wide variety of products available. It's worth reaching out not only because of their taste, but also because of their nutritional content. Seasonal fruits are a source of many vitamins and minerals; they also contain dietary fiber that aids in digestion. During the summer season, it's worth selecting berries - strawberries, raspberries, blackberries, blueberries, and currants. During this time, peaches, nectarines, and watermelons are also available. Summer fruits are perfect for preparing desserts. On hot days, you can opt for refreshing meals such as cocktails or ice cream. Berries can be incorporated into various baked goods - their slightly tart flavor complements sweets.

2. Formulas for wholesome summer treats

Preparation duration: 15 minutes Components (for 1 portion): – Avocado – 1⁄2 piece (70 g), – Banana – 1⁄2 piece (60 g), – Raspberries – 1 1⁄2 cup (60 g), – Milk – 5 tablespoons (50 g), – Cocoa – 2 teaspoons (10 g), – Erythritol – 10 g. Preparation process: 1. Peel the avocado and banana and place them in a bowl. 2. Then add raspberries (set aside a few for decoration), cocoa, and erythritol. Cover everything with milk and blend until smooth. 3. Pour the mixture into a bowl and decorate with raspberries. Nutritional values (1 serving): – Energy: 272 kcal, – Protein: 6.3 g, – Fat: 14.0 g, – Carbohydrates: 34.0 g.

3. Strawberry and blueberry iced yogurt

Preparation time required: 10 minutes + freezing time Ingredients (for 1 serving): - banana - piece (120 g), - strawberries - glass (75 g), - blueberries - half glass (70 g), - skyr yogurt - serving (150 g), - erythritol - spoon (15 g). Preparation: 1. Slice the banana and halve the strawberries. Place the fruits in the freezer for at least 2 hours. 2. After this time, transfer the fruits to a bowl, add blueberries, skyr yogurt, and erythritol, and mix everything together. Nutritional value (1 serving): - energy: 310 kcal, - protein: 16.6 g, - fat: 0.9 g, - carbohydrates: 62.0 g.

4. Roasted manna bowl with plums

Preparation time: 45 minutes Ingredients (per 1 serving): – manna grain – 3 teaspoons (30 g), – vanilla pudding, powder – 2 tablespoons (10 g), – egg – piece (50 g), – yogurt skyr – serving (150 g), – plums – 3 pieces (150 g), – erythritol – spoon (10 g), – salt – tip (0.2 g). Preparation: 1. Separate the egg whites from the yolks and beat them into a stiff foam with a pinch of salt. 2. Add the yogurt skyr, manna grain, vanilla pudding, and erythritol to the yolks and mix well. 3. Gently fold in the beaten egg whites. 4. Transfer the mixture to an oven-safe dish and place the halved plums on top. 5. Bake for 25-30 minutes at 180°C. Nutritional value (per serving): – energy: 379 kcal, – protein: 24.4 g, – fats: 5.9 g, – carbohydrates: 58.9 g.

5. Chia beverage with raspberry purée

Preparation time is 10 minutes plus cooling time. Ingredients (per serving): – chia seeds: 3 teaspoons (30 g), – vanilla skyr yogurt: 150 g, – raspberries: 1/2 cup (60 g), – Italian nuts: 4 pieces (16 g), – erythritol: 2 teaspoons (20 g). Preparation: 1. Thoroughly mix chia seeds with yogurt and a teaspoon of erythritol and let it sit in the refrigerator for about 2 hours. 2. In the meantime, heat the raspberries in a pot and mix them with a teaspoon of erythritol. 3. Serve the prepared beverage with raspberry purée and chopped nuts. Nutritional value (1 serving): – energy: 410 kcal, – protein: 22.9 g, – fat: 19.1 g, – carbohydrates: 41.2 g.

6. Fresh watermelon-infused cocktail

Preparation time: 10 minutes Ingredients (per 1 serving): – watermelon – a piece (150 g), – banana – half a fruit (60 g) – lemon juice – a spoon (6 g), – ice cubes – three (45 g), – water – one and a half cups (120 g).