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48 Recettes
Sucreries, desserts et boissons
4 portions,
environ 429 kJ/103 kcal par portion
Purée de rhubarbe
“Léger et estival”
Ingrédients :
500 g de rhubarbe
300 g de fraises
2 c.s. de sucre
125 ml d’eau ou de jus de
fruit
Récipient :
Préparation :
1. Lavez la rhubarbe, ne pelez pas les jeunes rhubarbes,
pelez les morceaux durs, et découpez la rhubarbe en
morceaux d’environ 2 cm de long. Dégorgez les fraises et
coupez-les en deux.
2. Cuisez les morceaux de rhubarbe et les fraises avec le
sucre et l’eau avec couvercle.
} Four à micro-ondes au réglage max. 5 à 7 minutes.
3. Gardez au frais jusqu’au moment de servir.
4 portions,
environ 873 kJ/208 kcal par portion
Gelée de fruits rouges
“Léger et fruité”
Ingrédients :
150 g de raisins de Corinthe
150 g de framboises
150 g de fraises
150 g de cerises
2 c.s. de sucre
250 ml d’eau ou de jus de
fruits rouges
1 c.s. de sucre vanillé,
2 c.s. d’amidon de maïs
5 c.s. d’eau
2 c.s. de jus de citron
Récipient :
Préparation :
1. Préparez les fruits, lavez-les et enlevez les fleurs et les
noyaux des cerises.
2. Chauez les fruits avec le sucre et le jus de fruit avec
couvercle.
} Four à micro-ondes au réglage max. 4 à 5 minutes.
3. Mélangez l’amidon avec l’eau, incorporez-le aux fruits, puis
portez à ébullition à nouveau.
} Four à micro-ondes au réglage max. 4 à 6 minutes.
4. Remplissez des bols à desserts avec la gelée de fruits et
laissez-les refroidir. Une fois qu’ils sont froids, servez-les
avec de la crème mi-ferme.
} Conseil : Préparez la gelée de fruits au moins quelques
heures avant consommation, la veille si possible.
49


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