Fruit Desserts Diet

Fruit gelatin

Ingredients

half a litre of semi-dry sparkling wine
70 g sugar
6 apricots
100 g raspberries
20 gr of isinglass
2 tablespoons rum
a few mint leaves and orange zest

Preparation

Start stirring in sparkling wine 3 tablespoons sugar, a bit of orange zest and heat until the sugar has dissolved. Soften the isinglass in cold water, squeeze it and dissolve it in boiling wine. Mix and refrigerate. Cut the apricots and place them in a bowl with the raspberries, washed remaining sugar and rum, stir and let stand. Remove the orange zest, pour a bit of gelatin in 4 cups from champagne and let it firm up in the refrigerator, then add the drained fruit and gelatin. Finally you firm up in the refrigerator and decorate each cup with the remaining raspberries and mint leaves.

Tropical desserts

Ingredients

a papaya, mango
a small pineapple
sugar
Rum
a slice of coconut
320 g of mango or papaya ice cream
100 gr of whipped cream

Preparation

Peel all the fruit, Peel, depriving them of kernels and seeds. After cut them all into small pieces, put them in a bowl, spray them with rum and sprinkle with 2 tablespoons sugar, then let them marinate for about an hour. Leaf cut the coconut, perhaps using the peeler. Mix the fruit with the juice and divide it maceration in 4 cups, made earlier in the freezer to cool. Distributed over the ice cream and decorated with whipped cream and sliced coconut.