To eat sweets without flavors and dyes, it is not necessary to hang around in the kitchen for long or look for a rare ingredient in the stores. The preparation of these desserts will take a minimum of time.

Baked apples with walnuts, raisins and honey

Ingredients

  • 100 g of peeled walnuts;
  • 6 green apples;
  • 100 g of raisins without pits;
  • 3 tablespoons of honey;
  • 1 lemon;
  • pinch of ground cinnamon;
  • 100 ml of 33% cream;
  • 1 egg.

Preparation

  1. Cut the apples in half, remove the cores and put the fruit baked in a preheated oven for 140 ° C for 40 minutes.
  2. Whisk the whisk in a large bowl of cream and egg. Add lemon zest, finely chopped nuts, cinnamon, raisins and honey.
  3. Fill the mixture with a part of the halves, close them with the rest. Wrap each apple with foil.
  4. Put in the oven and bake for half an hour.

Courage

Ingredients

  • 160 g of wheat flour;
  • 40 g of powdered sugar;
  • 1 egg white;
  • 1 vanilla pod;
  • 100 g of butter;
  • 100 g of apple jam.

Preparation

  1. Mix the soft butter with the powdered sugar. Add protein, flour and seeds from the vanilla pod.
  2. Transfer the dough into a pastry bag and squeeze round biscuits about 5 cm in diameter on the baking tray. In the center of each cookie, make a groove with your finger and put jam there.
  3. Bake the cookie for 12 minutes at 220 ° C.

Chocolate truffles in cocoa

Ingredients

  • 500 g of dark chocolate;
  • 25 g of butter;
  • 210 ml of 35% cream;
  • cocoa powder.

Preparation

  1. Pour the cream into the saucepan and put on medium heat. When the cream is warmed up, add butter, stir with a spoon, bring to a boil and immediately remove from heat.
  2. Break the chocolate bars and throw them into the saucepan with hot cream. Stir the mixture until the chocolate is completely dissolved. Cool the contents of the saucepan.
  3. Roll balls from the resulting frozen mass the size of a walnut. So that the mass does not stick, moisten the spoon and fingers with water.
  4. In a clean dry bowl, pour in the cocoa powder, roll the balls in it and place them on a dish or baking sheet covered with baking paper.
  5. Ready truffles put in the refrigerator: at room temperature, the chocolate mass can not freeze. Before serving, truffles again sprinkle with cocoa powder and place on a plate.
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