Every month we will present low calorie recipes here.

In the month of April, there are absolutely delicious Easter recipes, suitable for Easter

Appetizer: Asparagus soup

Pro portion: Kcal 86 ° fat 8 g ° protein 2 g ° carbohydrates 5 g

  • Ingredients for about 2 people
  • 1 medium onion
  • 1 tsp butter
  • 300 ml vegetable broth
  • 300 g white asparagus
  • milk
  • 1 tsp crème fraîche
  • 1 tsp chopped parsley

Preparation:

  1. Dice the onion. Melt the butter in a saucepan, add the onion and glassy.
  2. Remove the woody ends of the asparagus, peel the asparagus and cut into coarse pieces. Then add the onion to the pot and fry briefly, add the milk and simmer for about 15 minutes over medium heat. If necessary, supplement with broth so that the asparagus is completely covered.
  3. Add some milk at the end and puree with a hand blender. Season with salt and pepper.
  4. Before serving, decorate the soup with a dollop of crème fraîche and some parsley.

Main course: Cod in Spinach-Cream-Sauce

Pro portion: Kcal 388 ° fat 18 g ° protein 32 g ° carbohydrates 20 g

  • Ingredients for about 2 people
  • 250 g of firm cooking potatoes
  • 200 g frozen leaf spinach
  • 300 g cod fillets (without skin)
  • 1 organic lemon
  • 1 small onion
  • 1 tbsp oil
  • 150 ml of cooking cream
  • 100 ml vegetable broth
  • 1 tsp coarse mustard

Preparation:

  1. Peel potatoes, quarter them and cover with salted water, in a saucepan, bring to a boil. Cook over medium heat for about 20 minutes.
  2. Express spinach well. Cut fish into 2 pieces. Rub lemon zest finely and spread on the fish. Dice the onion and fry in a saucepan. Deglaze with cream and broth, bring to a boil and season with salt and pepper. Stir in the spinach.
  3. Salt the fish fillets, place them in spinach and cover, cook for about 10 minutes in a mild to medium heat.
  4. Drain the potatoes and remove the pot from the heat. Season the sauce with mustard, a little lemon juice, salt and a pinch of sugar.
  5. Serve fish with a little sauce and potatoes.

Dessert: Pineapple-Carrot cake

Pro Portion: Kcal 118 ° Fat 7 g ° Protein 4 g ° Carbohydrates 10 g

  • Ingredients :
  • 300 g fresh pineapple
  • 2 carrots
  • 4 eggs
  • 60 g Lifeline Essentials Whey Supreme Vanille
  • 150 g of ground almonds
  • 80 of flour
  • 1 tsp backingpowder
  • 1/2 tsp cinnamon
  • 50 g walnut kernels
  • 50 g plum jam (with sweetener)

Preparation:

  1. Peel pineapple and dice small. Wash carrots, peel and grate on a grater.
  2. Separate the eggs, put the egg whites in a bowl and whip until stiff with a hand mixer. Add 40g of Lifeline Essentials Whey Supreme.
  3. Beat the egg yolks with the remaining Lifeline Essentials Whey Supreme until creamy.
  4. Mix almonds, flour, baking powder and cinnamon in a bowl.
  5. Mix the flour mixture and egg whites alternately with a whisk under the egg yolk mass. Chop walnuts with a large knife, mix with carrots, pineapple and plum jam. Then lift with a wooden spoon under the dough.
  6. Lay out a baking tray with baking paper and spread the dough on it.
  7. In the preheated oven bake 180 ° C (circulating air: 160 ° C) on the middle rail for 20-25 minutes.
  8. Dust with a little powdered sugar and cut into pieces, or cut out with Easter cookie cutters.