Nutritionists Teach You How to Enjoy Desserts Without Gaining Weight

For women who are in the struggle with fat, they can do nothing but quicken the pace every time they see dessert shop or cake house. It is really a very painful thing for women to suppress their appetite and stop enjoying delicious sweets. Now, let nutritionists teach you a clever way to enjoy desserts without gaining weight.

Almost every woman likes desserts but hates gaining weight at the same time. This is the voice of each woman who wants to maintain the trim figure. If you insist on inhibiting the desire to eat desserts, it can only make you feel more depressed. And once you fail to resist the temptation of desserts, you will eat more than before. In fact, as long as you choose desserts with rather low calories, low fat and low sugar, and control the time for enjoying sweets, you do not have to worry about the weight and figure.

Nutritionists advise us to eat desserts before noon, so that calories will be consumed on that day. Try to enjoy desserts on a day when you do exercise. But please pay attention to the amount! You had better control desserts within 250 calories. Besides, two hours before and after sleep time is the best time for fat to accumulate in the body, so try to avoid eating desserts during that time.

Do you know calories of different cakes? Usually, chocolate cake contains 340 calories per 100 grams. Cheese cake contains 338 calories per 100 grams. Blueberry cake contains 329 calories per 100 grams, while strawberry cake 296 calories.

Among traditional cakes, sugar and whole milk oil are the main ingredients. Therefore, newly-made cakes are usually fragrant and tasty. But their calories are not low. Nutritionists recommend that we can replace whole milk with low-fat milk, which can almost reduce calories by 30%.

Besides, do not believe that sponge cake without any decorations has the lowest calories. In fact, many sponge cakes contain a lot of icing sugar inside, so calories are not so low. Therefore, nutritionists recommend us to buy low-fat and low-calorie cakes in reputable stores.

Banana Split Cake is Very Easily Made

Banana Split Cake Recipe

Ingredients 1 box Duncan Hines Deluxe Yellow (or strawberry) cake mix
1 1-lb pkg. frozen strawberries
1/2 cup sugar
5-6 bananas
1 lg. tub Cool Whip
1 cup roasted pecans, finely chopped

Method:
Cook cake mix according to directions, making 4 layers, let cool completely. Mix strawberries with 1/2 cup sugar. Slice bananas into rings. Stack layers as follows: lay bananas close around the edges of 1st layer, fill in center with strawberries, cover with Cool Whip and sprinkle pecans. Continue to layer each layer the same.

Around the top and down the sides spread Cool Whip and sprinkle with pecans, refrigerate until ready to serve.This banana split cake will keep in an airtight container for 2-3 days, or you can refrigerate for up to 7 days.

Banana Jubilee Pie

ingredients:
1/2 package piecrust mix
3/4 cup sugar
1/3 cup sifted all-purpose flour
1/4 teaspoon salt
2 cups milk, scalded
3 eggs
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium-size firm ripe bananas
JUBILEE SAUCE (recipe follows)

Method:
1. Prepare piecrust mix, following label directions, or make pastry from your favorite single-crust recipe.
2. Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang lo inch; turn under, flush with rim; flute to make a stand-up edge. Prick shell well all over with a fork.
3. Bake in hot oven (425*) 15 minutes, or until golden; cool completely on a wire rack.
4. Mix sugar, flour and salt in a medium-size heavy saucepan; slowly stir in scalded milk. Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute; remove from heat.
5. Beat eggs in a small bowl; slowly stir in a generous 1/2 cup of the hot mixture; stir back into remaining mixture in pan. Cook, stirring constantly, over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat. Stir in butter or margarine and vanilla; cool.
6. Peel 1 of the bananas and slice; place in a layer in cooled pastry shell; pour in half of the filling. Repeat with another banana and remaining lilling. Chill 4 to 5 hours, or until set.
7. Just before serving, peel remaining banana and slice diagonally; arrange slices in a rosette in center of pie. Top with one or two spoonfuls of the JUBILEE SAUCE; serve remaining sauce separately. Nofe-lf you wish tomake a fancy edge on pastry shell, prepare 1 package piecrust mix. Roll out half; fit into pie plate; trim overhang flush with rim. Roll out remaining pastry to a strip, 18x2; trim edges even, then cut lengthwise into four 1/2-inch-wide strips. Moisten rim of pastry shell with water; twist each two strips of pastry together and place around rim; press lightly with fingertip to hold in place. Bake any remaining pastry for nibbles.

khanom mun-sum-pa-lung

Ingredients:

munsumpalung1 kg

sugar 1/3 kg

coconut slice 1 kg

water with flower 41/2 cup

Method:

1.slice and clean mun-sum-pa-lung
2.slice coconut

3.Mixt sugar with flower in water

4.Mixt all of them.Put in cup and cove its by bai-tong and put its in microwave.

Khanom kai

Ingredients:
white of eggs 1 cup
powder cake 1 cup
sugar 1 cup
lemon 1 teaspoonful
baking powder 1 teaspoonful

Method:

1. hits eggs then put sugar in its by mixture
2. added powder cake and baking powder and devide its 2 piece and 1 put in eggs with lemon then 2 put in its again then mixt them
3. paint by oil and put mixt powder in to cup,bring its in to microwave until done.Bring ist out of microwave and put in the tray until cold.

khanom na-nown

Ingredients:

Egg of chicken (Use red of eggs) 4

Sugar 3/4 cup

powder 2 tbsp

Mehtod:

1.Hits egg and put sugar in its and then put powder,mixt them.

2.Bring plant oils or pig oil paint at model then arange its in microwave at 250 F ,when its hot about 2-3 minute,then put out of microwave.

3.Put desserts 3/4 of model by 250 F about 10-15 minute until its cooked bring out of microwave.

4.Until its cold bring its out of model ,keep its in the box.

Notice: Khanom its yellow,when its break will see syrup.We eat with coconut

Ginger Soup

Ingredients
500 g of soybean
12 cups of water
2 tablespoons of Calcium Sulfate
4 tablespoons of tapioca flour
1 kg of old ginger

Method
1. Soak soybean in hot water about 1-3 hours or until it inflate.
2. Take all crust and clean soybean.
3. Blend soybean, while blend add water little by little. Then filter with white and thin fabric.
4. Put soymilk on fire, always stir it. If boil put it down from fire.
5. Burn calcium sulfate then pestle it. Sift it one time before use.
6. Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard.
7. Strongly pour soymilk to pot (ingredient no.6) and do not stir it. Let it hard without move or shake.