Five super-delicious desserts made without flour or sugar

All people are divided into two types: those who like dessert, and those who love dessert. But there are also those poor people who struggle against excess kilos.

Bright Side has investigated what desserts are safe for your waistline, and selected five of the most incredibly delicious. Why not try making them yourself?

Candies with raisins, orange zest and honey


  • 1 glass of raisins
  • 1 glass of shelled walnuts
  • The zest from 1 orange
  • 2 tablespoons of honey
  • Sesame seeds, shredded coconut, or cocoa powder for coating

How to make it:

Grind the nuts in a blender and place them in a bowl or on soup plate to help mix the ingredients together easily. Grate the zest using a fine grater. Shred the raisins in a blender or food processor then add the honey and grated zest to it; mix until you get a smooth paste. Add the paste to the bowl of walnuts and mix together with a fork. With wet hands, roll it into candy balls and coat each piece of candy in coconut, cacao powder or sesame seeds. Refrigerate your candies for two or three hours until they are firm.

Tip: if you toast the walnuts in a skillet or frying pan before cooking, they will have a richer flavor. 

Fruit salad with yogurt


  • 2 bananas
  • 1 big orange
  • 1 kiwi fruit
  • 1 persimmon
  • 2 sweet apples
  • 1 cup of yogurt
  • 1 tablespoon of lemon juice
  • A few fresh mint leaves for garnishing

How to make it:

Wash and dry all the fruits properly, peel them and cut them into equal-sized cubes. Before adding the apples, sprinkle them with lemon juice. Place the fruit in bowls, making colorful piles, then pour on the yogurt, and garnish with mint leaves.

Tip: to give the dessert a celebratory look, just serve it in ice-cream bowls. 

Multicooker brittle


  • 200 g of shelled sunflower seeds
  • 4 tablespoons of honey

How to make it:

First prepare a place for your brittle. Line a plate with parchment paper and moisten it a bit. Put the honey in the multicooker bowl and select 'Bake'. Stir it until it's completely melted. When it starts caramelizing, add the sunflower seeds and cook, stirring for 15 minutes. Put the hot paste on the plate, smooth the surface and cut slightly to break the now-firm brittle easily. Let the brittle get cool for half an hour.

Tip: the sunflower seeds will be more delicious if you toast them in a dry multicooker bowl or skillet before cooking.

Almond apple roll


  • 1 kilo (1,000 g) of apples
  • 15 g of gelatin
  • 3 egg whites
  • 5 eggs
  • 225 ml of water
  • 110 g of honey for the batter, 7 g for the filling
  • 140 g of peeled almonds
  • a dash of salt

How to make it:

Peel the apples, slice them into small pieces and bake in the microwave for five minutes. Put the gelatin into a pan and pour over some cold water. Bring it to the boil and let it cool down room to temperature. Blend the baked apples in a blender and add the gelatin, honey and three egg whites. Blend the paste to make a light batter. 

Refrigerate the filling for at least an hour. Grind the almonds into flour using a coffee-grinder. Separate five egg yolks from their whites, whip them together with honey and add almond flour. Separately whip the egg whites with a dash of salt and add it to the paste. Stir it thoroughly to make a light batter.

Heat the oven at 190°C.  Line a baking sheet with parchment paper, put the batter on it and smooth the surface. Bake the batter for ten to 12 minutes, then take it out, put it on a towel and remove the paper carefully. Spread the filling over the cake, make a roll and put it in the fridge.

Tip: to peel the almonds easily, put them into boiling water for ten minutes then cool in cold water for one minute.

Chocolate cake without flour, sugar and honey


For the cake

  • 4 tablespoons of  'Dr Oetker' pudding
  • 6 eggs
  • 4 tablespoons of baking powder
  • A dash of salt
  • Sugar substitute

For the cream

  • 400-500 g of fat-free sour cream
  • 50 ml of low-fat milk or yogurt
  • a dash of vanilla
  • Sugar substitute

For the icing

  • 2 egg yolks
  • 1 teaspoon of fat-free cocoa
  • 1 tablespoon of fat-free milk powder
  • 1 tablespoon of cream cheese
  • Sugar substitute

How to make it:

Separate the egg yolks from their whites and mix them with the other ingredients. If you have sugar substitute tablets, mash them between 2 tablespoons until you get powder. Whip the egg whites with a dash of salt to make a dense mass (your spoon should be able to stand up in it).

Add the egg whites to the batter carefully - they shouldn't fall in. Put it in a mould and bake for 30 minutes at 180°C. Test the cake with a wooden stick or toothpick to see if it's done. Then split the cake. Whisk together all the ingredients for the cream and put the mixture in the middle of the cake. 

Then mix all the ingredients for the icing and garnish the top of the cake. Put the cake in the fridge to let it soak up the cream. 

Tip: a sugar substitute is used instead of sugar or honey in this recipe. Choose this ingredient carefully. It's better to use a natural one.

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