Fruit, berry and protein light dessert (in the microwave)

Fruit, berry and protein light dessert (in the microwave)

Category: Dairy and egg dishes

Ingredients
egg whites	2 pieces
Apple	small
any fresh berries / nectarines or apricots	50 grams / 100 grams
baking powder	1/2 teaspoon
vanillin or cinnamon	taste
stevia / stevioside optional or sugar	1/2 teaspoon or sugar to taste
salt	on the tip of a knife

Cooking method

• Take a 1 liter microwave mold.
• Put a peeled and finely chopped apple on the bottom.
• Top with berries or peeled and chopped nectarine / apricot.
• Sprinkle with stevia and cinnamon or vanilla on top.
• Beat the whites with salt until crisp.
• Continuing to beat, add baking powder.
• Put the whipped egg whites on the fruit and berries, gently smooth.
• There should be at least two centimeters left to the edge of the form.
• Put in the microwave, cover with a plastic cap.
• Cook at 600 watts for 3 minutes.
• I have 560 power, baked for 3 minutes and 20 seconds.

The dish is designed for

for one or two servings

Time for preparing:

5 minutes + time to prepare fruits

Cooking program:

microwave oven

Note

Tasty and unusual. It's worth trying at least once.
The recipe is for protein utilization.

From the site for diabetics.

Similar recipes

Summer berry dessert (nila)

Berry-yoghurt soufflé (SanechkaA)

Sabayon berry (MariS)

[Podmosvichka]

Podmosvichka, Elenawhat an unusual dessert for the microwave! Very curious how proteins are baked? What does it taste like?

And it would also be interesting to look at the dish in which the dessert was prepared.

And do I need to let it stand for some time in the microwave?

[Ikra]

Ikra, Irina,
Proteins are like soufflés.
And the form is usual - plastic. You can even have a bucket.
I took it out with a slotted spoon.
It is not necessary to keep it in the micr after switching off.
It seems to have answered everything

Beat the whites with salt until crisp.
Continuing to beat, add baking powder

This is the first time I meet. Why baking powder for whipped proteins? How do they differ in taste and structure from just whipped proteins?

[Elena]

Such a dessert can be prepared in portions, in glasses or cups, for example. You just need to meet the condition

There should be at least two centimeters left to the edge of the form.

because the soufflé increases during cooking. I recently made a similar soufflé with sugar.

Elena, it is interesting that baking powder is added to the proteins I have never done this, I will try
And the fruit base is a good idea, thanks!

I recently made a similar soufflé with sugar.

With sugar, proteins are a common story. But with stevioside, my whipped proteins settle into a pancake when heated. As soon as I was not sophisticated Maybe just baking powder will not let them fall? Interesting.

[Waist]

Waist, Nataliaplease, I will be glad if you like it
And the ripper apparently goes instead of sugar, imparts porosity.

Maybe just baking powder will not let them fall

Very likely

with stevioside, my whipped proteins settle into a pancake when heated. As soon as I was not sophisticated Maybe just baking powder will not let them fall? Interesting.

Yeah, interesting. Remains to experience Waiting for your experience
It seems to me that the baking powder retains its porosity, and so that the proteins do not shrink, you need to control the cooking time.If you cook for a long time, it turns out that the proteins are boiled down and simply squeeze the water out of themselves, therefore they shrink

By the way, here is Lena, when I was cooking with sugar: they came up with a hat, but when they cooled down, they settled to the primary. What about you? That is, it turned out that the proteins were pasteurized in the micron, but they remained wet.

They also settled down.
But they rose evenly and settled smoothly.

settled exactly.

To the original level?
Does it taste different from just whipped raw protein? In addition, you have it without stevioside, even, but with salt. I still associate dessert with sweet taste.

It seems to me that the baking powder retains porosity,

And it seems to me that the whipped proteins are airy (not porous) due to air bubbles. But what if the baking powder miraculously gives us the desired result?

To the original level?

Nearly.

I still associate dessert with sweet taste.

I sprinkled the fruit with stevioside, and the summer apple and berries ... are much sweeter.

But what if the baking powder miraculously gives us the desired result?

So it is written - you must try

I tried it. I found 2 bored squirrels in the freezer, thawed them. Beat it without salt, with a few drops of liquid stevioside. I added baking powder, mixed with a mixer at low speed. I tried it - the taste of soda. But I'm experimenting))). I put it in the micra at the penultimate power level (the maximum I have like 800) for 3 minutes. I pulled it out after 2 minutes - the hat that had risen to the top dropped before my eyes. It tastes like a dense omelet with a baking powder flavor. Conclusion: without sugar, while proteins have not obeyed me as a dessert.

[Podmosvichka]

Podmosvichka, I’m wondering why not cook it right on the plate. So lay everything in layers. After all, there are plates suitable for microwave ovens. Why bother with the form. And then shift it, eh?
I'll try with fructose.
(We do not use Stevia and others like them. Without trust in these powders)
IMHO. Moreover, it is stable.

[Anna]

Anna, for the sugar dessert I was making, cooking only 30 seconds at maximum power... During this time, the proteins do not have time to cook into an omelet, but are simply pasteurized and partially changed. After cooling and holding in the refrigerator, this egg foam becomes like a delicate soufflé.
Here, in the recipe, fresh fruits are used, which must be brought to a clond that is in harmony with the protein soufflé. This is probably why cooking takes longer and at a lower power.

Cook at 600 watts for 3 minutes.

To beat off the egg taste, you can use both cooling, and flavoring additives, such as vanillin or chocolate for example, or decorative sprinkles, gently mix into the whipped whites.

It makes sense to fix the whipped foam. I don't think stevioside can do that. Legend has it that the whipped egg whites can be fortified with salt or lemon juice. Usually the composition of the baking powder is soda, acid and flour / starch.

why not cook right on the plate. So lay everything in layers. After all, there are plates suitable for microwave ovens. Why bother with the form. And then shift it, eh?

Rita, you can do it in portions

(We do not use Stevia and others like them. Without trust in these powders)

Podmosvichka is guided by the principles of Sibarite, which does not imply any sweeteners, except for the only natural one. And fructose is even worse in terms of weight gain than sucrose. And this is not a category of "trust-distrust", but the principles of evidence-based medicine. But to each his own.

portioned

Natasha, well, the PLATE is my portion!
I find myself at home alone for the most part, and when my husband indulges himself in the sea with sweets, and then ... for a run!

principles of evidence-based medicine.

They are not proof to us!
1. I do not accept orthodox medicine.
2. Do not eat fructose in buckets.
3. I am not gaining weight.
But thanks for your concern!
(In general, I wrote IMHO, and even deeply personal.)
I didn’t give you any advice, sorry, if it seemed so to you.

And even more so for the author of the recipe.
Thanks to her for the recipe.

Here, in the recipe, fresh fruits are used, which must be brought to a clond that is in harmony with the protein soufflé. This is probably why cooking takes longer and at a lower power.

I experimented without fruit, only with proteins and baking powder. The experiment failed. Maybe lemon juice will be better. Although it is used to strengthen raw proteins when whipping, and when heated, it must be tried again. Perhaps, indeed, 1 minute at maximum power will be optimal. Fruit berries can be pre-cooked, and proteins can be added after a couple of minutes.

Natasha, well, the PLATE is my portion!

And, I usually do it for my family and it is more convenient for me in glasses, then they take up less space in the refrigerator
Rita, but if you do, pay attention that ... the plate ... must be deep, because the soufflé is raised with a hat and can "escape" from your plate dropping slippers dirtying both the plate and the microwave

Perhaps, indeed, 1 minute at maximum power will be optimal.

Anya, when I was cooking, understood clearly: the longer the cooking time, the denser it turns out and dries up. 30 seconds on high = gentle moist soufflé. Larger = drier and denser.

escape "from your plate by dropping your slippers and soiling both the plate and the microwave

Yeah, I'll follow, I'll take a straight plate!) I promise!)))

I am not gaining weight.

Rita, this is the most important thing. Unfortunately, I can not gain weight only on Sybarite. Therefore, stevioside. And as far as I know, no one consumes food in buckets. It's about grams.

the longer the cooking time, the denser it turns out and dries. 30 seconds on high = gentle moist soufflé. Larger = drier and denser.

This is an important addition, thank you. Is it for 2 proteins? And then in a micron, time depends on the volume.

Is it for 2 proteins?

Yes, for about 80 grams of protein.

I put it in the micra at the penultimate power level (the maximum I have like 800) for 3 minutes. I pulled it out after 2 minutes - the hat that had risen to the top dropped before my eyes. It tastes like a thick omelet with baking powder

First, the proteins are thawed, the structure is different.
Power 800 instead of 600
And stevia is added to the protein.
Stock of deviations from the recipe, the result is predictable.

Rita, but if you do, pay attention that ... the plate ... must be deep, because the soufflé is lifted by the cap and can "escape" from your plate by dropping the slippers, soiling both the plate and the microwave

It may very well be
The author of the recipe was instructed to do it in the form.
Probably not just like that.
I also have a lot, I divided it by half. Was in the refrigerator for 24 hours, it did not affect the taste.
I already thought about doing it in bowls for 1 protein next time.
But it is imperative to cover.

Podmosvichka is guided by the principles of Sibarite, which does not imply any sweeteners, except for the only natural one. And fructose is even worse in terms of weight gain than sucrose.

Everyone chooses the best substitute for himself. I've almost completely eliminated stevioside. If there is fruit or dried fruit, I don't need any more sweets.
And instead of stevia, you can sprinkle it with sugar, again a matter of taste.
And it's better not to put raspberries. It gives a lot of juice, it turns out wet.
There will be ownerless proteins, I will make it with peach or nectarine.

Power 800 instead of 600

Flax, no. I wrote that the max was 800, and I did it on the penultimate, that is, clearly less, perhaps 600. Squirrels thawed, yes, but before I had no differences from fresh ones. Stevioside - yes, I did, but for me the savory version doesn't work. Maybe just not my recipe. Although the goal of the experiment (whether it is necessary to add baking powder to the whipped protein structure) has been achieved for me.

I've almost completely eliminated stevioside.If there is fruit or dried fruit, I don't need any more sweets.

I envy. This is far from me.

And instead of stevia, you can sprinkle it with sugar, again a matter of taste.

But this is not clear. You write that the recipe is from a diabetic site.

So the recipe is not in Healthy food, but in desserts and sweets.
I indicated the author's version, and what to add - stevia or sugar, then as your heart desires.
Added sugar to the recipe.

I indicated the author's version, and what to add - stevia or sugar, then as your heart desires.

Well, I don’t know, with sugar, it seems to me, there’s just unlimited possibilities for making desserts. The soul of a diabetic, of course, wants sugar, but the possibilities are limited. Well, in short, the reason for the misunderstanding is clear.