Cookies can be tasty, aromatic and low-calorie at the same time – many chefs are absolutely sure of this. And they are absolutely right, because there are many “lightweight” recipes, sometimes even healthy baked goods for those who count calories.
Low-calorie cookies: recipe
Low Calorie Lemon Cookie Recipe
Although these small cookies contain butter and sugar, they only contain 60 calories per serving. For those who monitor the fats in food, it is important to know that such cookies contain only 2 g of fat, of which half are saturated. Take: – 100 g unsalted butter; – ½ glass of sugar; – 1 chicken egg; – 1 ½ tablespoons of grated lemon zest; – 1 ½ tablespoons and 4 teaspoons of lemon juice; – ½ teaspoon baking powder; – ½ teaspoon of baking soda; – ½ teaspoon of fine salt; – ½ teaspoon of vanilla extract; – 1 ¼ cup wheat flour; – ½ cup powdered sugar.
These cookies can be made without lemon glaze, they will lose a little in beauty and taste, but they will become even less high in calories.
Preheat oven to 170 ° C. Whisk in softened butter and sugar, add chicken egg, lemon zest and 1 ½ tablespoon lemon juice, vanilla extract, baking powder, baking soda and salt. Beat on a slow speed until smooth. Add wheat flour in a thin stream. Put the resulting dough on a baking sheet lined with baking parchment using a teaspoon. Bake 10 to 12 minutes until light golden brown. In a bowl, combine the icing sugar with the remaining juice until smooth and smooth. Cool the cookies and cover them with icing.
These bright yellow cookies from cornmeal contain only 39 calories per serving. They also contain 2 g of fat, of which 1 g is saturated. You will need: – 100 g unsalted butter; – ½ glass of sugar; – 1 yolk; – 10 ½ teaspoons of grated lime zest; – 5 ½ tablespoons and 4 teaspoons of lime juice; – 1 cup wheat flour; – ½ cup corn flour; – ½ cup powdered sugar.
You can add a few drops of food coloring to the frosting.
Whisk softened butter and sugar in a large bowl with a mixer on medium speed until fluffy, lightweight. Add yolk, zest and tablespoons of lime juice. Switch mixer to low speed and add wheat and corn flour in portions.
On a lightly floured surface, roll the dough into a thick plate. Wrap it in cling film and freeze it for one hour. Preheat oven to 170 ° C. Cut the dough into slices lengthwise, cut each slice diagonally. Place the cookies on a parchment-lined baking sheet. Bake the cookies for 10-12 minutes, until slightly brown around the edges. Cool it down. Use the icing sugar and leftover lime juice. Cover the cooled cookies with it. Pastries can be stored in a closed, airtight container for up to a week.
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