Avoiding excessive consumption of sweets can be a challenge around Halloween! or famous halloween it is coming and, with it, pumpkins, skulls and stuffed bags that, to the desperation of the parents, promise to invade even the children’s routine.
Indeed, it is a fact Too many sweets don’t go with a healthy diet, but it is possible to make some concessions to enjoy the party without worries! To do this, just follow some instructions, for example:
- Separate the sweets to eat gradually, in small portions, during the week;
- Share the goodies with other children and adults;
- Don’t release sugar every day, portion throughout the child’s routine to avoid exaggeration.
Oh, and don’t forget: bad sugars aren’t just in candy. There are, for example, sugars disguised as yogurt, ketchup, and everyday cookies that are just as bad as candy. So how about enjoying Halloween with healthier alternatives to avoid overconsumption of sweets?
Avoid excessive consumption of candy on Halloween with these recipes!
Whip the cocoa truffle
Time: 40min (+ 1h in the fridge)
Performance: 20 units
Difficulty: easy
Ingredients:
- 1/2 cup dates (chopped)
- 1/3 cup chopped skinless almonds
- 1/2 cup chopped apricots
- 200 g of chocolate 70% cocoa, chopped
- 1/2 cup (tea) of light cream
- Cocoa powder for ironing
Method of preparation:
In the food processor, beat the dates, almonds and apricots, using the pulse button. Transfer to a bowl and set aside. Melt the chocolate in a double boiler and stir in the cream. Add to the dried fruit and mix gently until you get a homogeneous mixture. Refrigerate for 1 hour or until they are solid. Shape into balls with your hands, dip them in bitter cocoa, arrange them in paper cups and serve.
Sweet potato pie with apples
Time: half past one
Performance: 10 units
Difficulty: easy
Ingredients:
Pasta
- 1 cup sweet potatoes (cooked and juiced)
- 1/4 cup butter (melted)
- 1 egg
- 1 1/2 cups (tea) of wheat flour
- 3/4 cup milk (tea)
- 1 cup (tea) of whole wheat flour
- 2 tablespoons of baking and hob sweetener
- flour into flour
- margarine to grease
- 1 yolk for brushing
Filling
- 4 apples, peeled and seeds, chopped
- 3 tablespoons of oven and hob sweetener
- 1 teaspoon (s) of ground cinnamon
- 1/2 cup seedless black raisins
- 2 tablespoons of water
Method of preparation:
For the filling, in a pan, put all the ingredients over low heat for 10 minutes, stirring occasionally, or until the apple is soft. Let it cool down. In a bowl, mix the ingredients until a homogeneous mass is formed. on a floured surface, roll out the dough with the help of a rolling pin and a medium round pastry cutter to cut out some circles. Place a portion of the filling in the center of each circle, fold in half and close with a fork, pinching the edges. Put in a greased form, brush with the yolk and take it to a medium oven, preheated, for 20 minutes or until golden brown. Serve hot.
composed of orange peels
Time: 2h (+ 24h soaking)
Performance: 6 servings
Difficulty: medium
Ingredients:
- Peel 8 sweet oranges without the white part
- 1 teaspoon of baking soda
- 2 cups (tea) of sugar
- 2 cups of water (tea)
- 2 cloves
- 1 piece of cinnamon stick
Method of preparation:
Soak the peel in water in the refrigerator for 24 hours, changing the water 3 times. Drain. Cook the peel in boiling water with baking soda for 20 minutes and drain. Let it cool and cut into strips. Dissolve the sugar in the water and pour it into a pan. Cook over low heat, without stirring, for 20 minutes. Add the peel and spices and cook for 20 minutes. Allow to cool and pour into a bowl. Serve with fresh cheese or ricotta and refrigerate.
jellied watermelon
Time: 1h30 (+ 4h30min in the fridge)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1/2 small watermelon, cut lengthwise
- 2 sachets of colorless, unflavored gelatin powder
- 2 cups of water (tea)
- 1 sachet of watermelon-flavored refreshing powder
Method of preparation:
Remove half of the watermelon pulp with a dancer, forming balls or cutting them into seedless squares. Put the other half of the pulp in the blender and blend. Reserve 3 cups (tea). Place the balls or squares inside the watermelon peel. Dissolve gelatin according to package directions. Transfer to blender, whisk with water, refreshment powder and reserved juice.
Pour into a bowl, refrigerate for 30 minutes, or until it starts to get an egg white consistency. Put the watermelon inside and mix with the watermelon pulp balls. Refrigerate for 4 hours or until it solidifies. Cut into slices with a sharp knife carefully and serve.
Functional banana and apple muffins
Time: 1 hour
Performance: 15 servings
Difficulty: easy
Ingredients:
- 1/2 cup (tea) of soy milk
- 1 cup (tea) of oil
- 2 eggs
- 1 cup (tea) of brown sugar
- 1 cup (tea) of potato starch
- 2 apples, diced
- 1 cup of rice flour
- 1 teaspoon (s) of ground cinnamon
- Chia to dust
- 1 tablespoon of baking powder
- 2 tablespoons of black seedless raisins
- 1 chopped banana
Method of preparation:
In a blender, beat the milk, oil, eggs and sugar until smooth. Turn off, transfer to a bowl and mix the starch, rice flour, cinnamon and baking powder until smooth. Add the raisins, apple and banana. Arrange them in cupcake molds lined with paper cups up to halfway. Sprinkle with chia and place in a preheated medium oven for 30 minutes or until golden brown. Remove from the oven, let cool, unmold and serve.
Guava smear
Time: 3:30
Performance: 18 servings
Difficulty: easy
Ingredients:
- 2 kg of ripe red guava
- 5 cups of sugar (approx.)
- margarine to grease
Method of preparation:
Wash the guavas well and dry them. Cut in half and remove the seeds with a spoon. Sieve the seeds and set aside. Cut 2 guavas into thin strips and set aside. Chop the rest and blend in a blender until you get a paste. Add the sieved seeds and mix.
Measure the obtained dough into small cups and add the same quantity of sugar cups. Place in a pan and cook over low heat, stirring occasionally, for 2 hours or until thick and red. Add the chopped guava and cook for another 50 minutes.
To check if it’s ready, dip a knife into the water and put it in the guava. The guava paste that sticks to the knife, put it back in the water and then remove it by hand. If it gets tough, it’s because it’s ready. Pour into 2 greased 27cm x 12cm pans and allow to cool. Remove from the mold and serve immediately or refrigerate until ready to serve.
light lemon ice cream
Time: 15min (+ 6h in the freezer)
Performance: 12 servings
Difficulty: easy
Ingredients:
- 2 cups of yogurt (yogurt)
- 1 cup (s) of lemon juice
- 2 tablespoons of lemon zest
- 1 cup of milk powder (powder)
- 1/2 cup (tea) of skim milk
- 1 cup (tea) of sugar
Method of preparation:
Blend all the ingredients in a blender, adding one by one. Place in a container and place in the freezer for five hours or until solidified. Remove from the oven and blend the mixer quickly. Place in the freezer for another 1 hour. To taste, garnish with mint leaves and serve.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
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