Rice Pudding

¼ cup (tea) of uncooked rice
3 ½ cup (tea) of skimmed milk
1 raw egg beaten
Vanilla
Sweetener to taste
Cinnamon for sprinkling

In a saucepan, cook the rice with milk over low heat. Remove from heat and add the raw egg beaten. Mix well and bring to the boil again for 3 minutes. Remove and add vanilla and sweetener. 5 Pour into bowls and sprinkle with cinnamon. Serve cold.

Cinnamon Biscuits

1 tablespoon (dessert) ground cinnamon
8 tablespoons (packed) cornstarch
4 tablespoons (packed) culinary sweetener
3 tablespoons (tea) of wheat flour
4 tablespoons (tea) of yeast
4 tablespoons (packed) light margarine
4 eggs

Place all ingredients in a bowl and mix to form a homogenous mass. Grease a form with margarine and flour and make balls hitting them with a fork. Preheat oven and bake the cookies for about 20 minutes.

Brigadier

1 can of condensed milk light
1 can of light cream
1 cup (tea) chocolate slim
1 tablespoon (packed) light margarine
3 whole eggs
chocolate sprinkles diet

Combine all ingredients and knead well. Place the mixture into a glass with a hole, smeared with light margarine and microwave for 10 minutes on high power. When warm, misinform and cover with chocolate sprinkles diet.

Walnut Cake

4 egg
2 spoons (soup / rasa) of light margarine
2 egg
1 cup low-fat yogurt
12 sachets of sweetener powder dietary
1 ½ cup (tea) flour
4 tablespoons (tea / rasa) baking powder
2 tablespoons (packed) ground walnuts
½ teaspoon (tea) vanilla extract

Beat the egg whites and set aside. Beat the margarine until creamy. Add the egg, yogurt and dietary sweetener powder and mix well. Add flour (sifted) with the yeast, nuts and vanilla. Mix well. Next, incorporate the egg whites. Place in a round (No. 22) greased and floured. Bake in preheated 180 º C for about 30 minutes.

Lemon Cheese Cake

4 tablespoons (packed) fresh ricotta
1 package (200gr) of light cream cheese
2 eggs
1 tablespoon (packed) lemon juice
1 tablespoon (packed) grated lemon peel
¼ cup (tea) of powdered sweetener
1 tablespoon (tea) of cracker crumbs cream cracker
12 fresh strawberries

Thoroughly mix the ricotta with cream cheese, eggs, lemon juice, the sweetness and lemon zest. Place the dough in a round, greased, rimmed removable (20 cm in diameter) and sprinkle with crushed cracker cream cracker. Bake for 30 minutes. then move to the refrigerator to chill. Turn out and garnish with strawberries cut in half.

Cream yogurt

1 sheet gelatin
½ teaspoon of tea water
2 bottles of yogurt
2 tablespoons of sweetener
1 cup of milk tea powder
½ cup of tea water

Prepare gelatin according to instructions. Beat all ingredients in a blender and finally adding the gelatine. Place the cream in a form and leave to freeze. Wait 3 to 4 hours before serving.

Chocolate Foam

1 sheet gelatin
½ cup (tea) in hot water
¼ cup (tea) cold water
3 tablespoons (packed) chocolate slim
1 tablespoon (packed) powdered sweetener
1 ½ cup (tea) of crushed ice
½ package of light cream

Prepare the gelatin. Add the cold water, chocolate and sweetener, beat until mixture is creamy. With the blender on, add the crushed ice and cream. Beat again until the cream begins to thicken. Place the cups in the refrigerator for 10 minutes, and serve chilled.

Strawberry Ice

1 / 2 kg strawberries
4 egg whites
Sweetener to taste

Reduce the mashed strawberries. Mix the sweetener and place it in the freezer until it is almost frozen. Beat the egg whites, the puree remove from refrigerator and wrap in clear, until creamy foamy. Re-enter this mixture in the freezer and serve when solidified, but not completely frozen.

Bread Pudding

3 cups (tea) of skimmed milk
4 eggs
1 tablespoon (packed) light cream
50g coconut
½ cup (tea) diet sweetener
10 slices of bread shelled
1 can of pineapple in syrup diet
Cinnamon for sprinkling

Beat in a blender the milk, cream, the sweetener, eggs and coconut. Reserve. In a greased refractory has half of the slices of bread without the shell. Chop the slices into cubes of pineapple drained. Arrange the chopped pineapple refractory on the slices of bread. Place the remaining slices and press well. Pour the reserved mixture and sprinkle with cinnamon. Bake in preheated 180 º C for about 25 minutes.

Chocolate Mousse

1 package light cream (250 grams)
5 Tbsp) cocoa powder
1 tablespoon (coffee) instant coffee
1 spoon (soup) of cocoa liquor or brandy
2 egg whites
4 tablespoons (packed) powdered sweetener

Dissolve in water bath cocoa, cream and coffee. Remove from heat and add the liqueur and brandy. When cold, mix the whites with the sweetener.