10 delicious dessert recipes for those on the Dukan diet

Dukan diet rules

Losing weight with this diet includes 4 stages:

• Attack;
• Alternation (“Cruise”);
• Consolidation;
• Stabilization.

At the same time, Dukan cottage cheese is allowed at any stage. The main thing is to adhere to the basic rules of the diet:

1. Taboo on sugar. It is better to switch to natural substitutes for this sweet substance. In this way, you will be able to reduce calories and improve your body’s well-being.
2. Use products with 0% fat content. Such products contain more calcium, which, in turn, accelerates the removal of fats and also strengthens human bones.
3. Consume 2-3 tablespoons of oat bran per day. They will enrich the body with vitamins and improve intestinal function.
4. Avoid animal fats. They negatively affect cardiovascular health because they increase cholesterol levels. To compensate for the lack of fat, it is better to add a couple of drops of vegetable oil to your food.

   
   Diet rules

Description of preparation:

Dukan jelly is a delicious and healthy dessert that you can eat as much as you want without adding inches to your waist.
On the contrary, the treat will only bring benefits, since gelatin contains collagen, which is necessary to improve the condition of the skin and joints. Making jelly is easy, follow the step-by-step recipe. Purpose: For an afternoon snack Main ingredient: Dairy products / Milk / Gelatin Dish: Desserts / Jelly / Sweet Diet: Diet food / Recipes for weight loss / Low-calorie

Recipes for cottage cheese casseroles according to Dukan

Dukan cottage cheese dishes are prepared depending on the stage of the diet using various heat treatment options.

In the oven

Ingredients:

• vanillin;
• 2 tbsp. spoons of corn starch;
• skim milk - 1 glass;
• 600 gr. cottage cheese;
• 8 sweetener tablets;
• 2 chicken eggs.

Preparation:

1. Separate egg whites from yolks.
2. Grind the yolks together with the cottage cheese.
3. Add milk and mix thoroughly.
4. Add the remaining ingredients and mix until smooth.
5. Beat the whites separately until they form a strong foam. Afterwards, combine them with the curd mass, mixing everything.
6. Place the dough in a baking dish previously lined with special paper.
7. Cook in the oven at 180°C for an hour.

We recommend video recipe:

In a slow cooker

Cottage cheese dishes according to Dukan attack are not prepared in a slow cooker. It is better to make the casserole during the “alternating” period. If desired, add a couple of tablespoons of bran. To distribute the sugar substitute evenly throughout the dough, the tablets should first be crushed.

Ingredients:

• 500 gr. 0% cottage cheese;
• 100 gr. 0% milk;
• 5 eggs;
• Add sweetener and coconut flakes to taste.

Preparation:

1. Separate the whites.
2. Mix the yolks with other ingredients using a blender.
3. Beat the whites in a separate bowl until stiff. Add to the resulting mass.
4. Bake for 50 minutes using the “Baking” mode.

Milk chocolate jelly with cocoa

For a change, you can try making milk chocolate jelly. The color of the dessert can be easily changed using regular cocoa powder. In addition, the dish itself will acquire an original chocolate aroma.

To prepare this delicacy yourself, you will need:

• 250 g of milk (fat content no more than 1%);
• 100 ml of drinking water;
• 10 g edible gelatin;
• 14 g cocoa;
• 100 g granulated sugar.

Step-by-step instruction:

1. Soak powdered gelatin in water.
2. Dissolve part of the sugar (about half) in cold milk.
3. Add a little sweet milk to the gelatin and dissolve it completely, slightly heating the mixture (on the stove or in the microwave). Under no circumstances should the mixture be boiled.
4. Add the remaining milk and stir.
5. Lightly heat part of the gelatin milk (about half a glass) separately. Dissolve cocoa powder and all the remaining sugar in it.
6. First pour the chocolate mixture into the molds. Place them in the refrigerator until they harden.
7. Pour the milk mixture on top. Place the molds back in the refrigerator until the mixture has completely hardened.

Before serving, all you have to do is turn the molds over, and a beautiful two-color jelly will appear on the plate. This dessert does not need additional decoration.

Curd cupcakes

Recipes from soft cottage cheese according to Dukan allow you to prepare not only casseroles, but also delicious muffins.

Ingredients:

• 2 tablespoons of oat bran;
• 2 sweetener tablets;
• a teaspoon of baking powder;
• egg;
• 200 grams of cottage cheese.

Preparation:

1. Grind the tablets for even distribution.
2. Mix all ingredients in one bowl until smooth.
3. Grease muffin pans with vegetable oil. Spread the curd mixture over them.
4. Preheat the oven to 200 degrees. Bake for 20 minutes.

Spring pie

500 g low-fat cottage cheese 1 tbsp. l. skim milk 2 eggs 50 g sorrel 50 g basil pinch of cinnamon salt

Finely chop the greens. Using a mixer, beat cottage cheese, milk and eggs. Add herbs, salt and cinnamon. Pour into a baking dish and bake at 180 C for 30 minutes. Serve hot.

Dukan cookies

Dukan curd mass can be used to make healthy cookies. To reduce the calorie content, flour is replaced with bran, fat with 0% cottage cheese, and a sweetener is used.

Ingredients:

• a couple of tablespoons of oat bran;
• one egg;
• 200 gr. cottage cheese;
• 1 PC. baking powder.
• flax seeds, a spoonful of lemon zest.

Preparation:

1. Prepare the mixture by mixing cottage cheese with eggs.
2. Add bran and baking powder.
3. While stirring, add flax and lemon zest.
4. Leave the resulting dough for 2 hours in a warm place, let it brew.
5. Divide the dough into the molds. Bake at 180 degrees for 20 minutes.

Lemon pie

3 eggs 300 ml cold water sweetener 1 lemon pinch of salt

Beat the yolks with sweetener. Add water, juice and zest, cook in a water bath over low heat until the mixture thickens. Remove from heat. Add salt, add egg whites, sweetener if necessary, and beat everything into a thick foam. Combine the whites with the warm mixture. Place in a baking dish (about 25 cm) and bake at 180C until golden brown.

Curd dessert

Ingredients:

• cottage cheese - 400 gr.;
• gelatin - 15 g;
• low-fat milk - 1 tbsp.;
• sweetener;
• vanillin, cinnamon.

Preparation:

1. Prepare gelatin according to package instructions. Mix with milk and sweetener.
2. Heat the mixture over heat (do not bring to a boil). Afterwards, set aside to cool.
3. Using a blender, beat the cottage cheese, adding vanilla and cinnamon.
4. Add the curd soufflé to the cooled milk and gelatin mixture.
5. Pour into containers. Place in the refrigerator to set.

Classic milk jelly with gelatin

It is traditional to prepare milk jelly with gelatin. This option is considered the simplest and belongs to the category of classic recipes.

To work in this case, you need only four components:

• 13-15 g gelatin;
• 750 ml milk (fat content 3.6-4%);
• a little vanillin (literally on the tip of a knife);
• 75-125 g sugar.

Method for preparing milk jelly:

1. Pour the milk into a saucepan (or saucepan).
2. Add gelatin there and leave it for about half an hour. Time is needed for the gelatin to swell. Only after this will it be able to exhibit its gelling properties.
3. Place the saucepan on the fire and heat its contents with constant stirring until completely dissolved. Strain the resulting mass through a sieve.
4. Add vanillin and sugar to the still hot mixture. Mix it all thoroughly.
5. Pour the aromatic mixture into molds and refrigerate for 4 hours.

Before serving, all you have to do is pour the jelly out of the molds onto plates and decorate to your liking. You can use anything for this (fresh berries, pieces of fruit, whipped cream or grated chocolate). This amazing delicacy tastes somewhat like ice cream, which almost all children love so much.

Chocolate mousse

125 g low-fat cottage cheese 0%
3 tbsp. l. water 6 proteins 125 g dietary chocolate pinch of salt 1 tsp.
instant coffee In a small bowl, mix water, chocolate pieces and coffee. Melt in a water bath. Mix with cottage cheese and knead until smooth. Beat the whites with salt into a thick foam. Carefully combine with the chocolate mixture, pour into glasses or vases and leave to set in the refrigerator for at least 2 hours.

Dukan protein dessert

How to prepare an unusual crispy dessert from proteins...

1. Turn the oven on to gradually heat to 105 degrees.
2. At this time, chop 5 sugar-free candies with a knife or grind in a blender.
3. Beat 3 egg whites, adding 5 crushed sweetener tablets. Achieve a stable “peak” consistency of proteins.
4. Place half of the whipped egg whites in small portions on a parchment-lined sheet.
5. Sprinkle the whites with caramel crumbs, and cover them with whites too. To do this, use their second part.
6. Dry the dessert in the oven until light golden brown.
7. Remove the caramel meringue from the sheet when it has cooled.

You can prepare the Dukan desserts we have selected without any problems. The video below will tell you about another sweet according to the famous diet.

Hibiscus - 10 g Gelatin (instant) - 12 g Water - 200 ml Cane sugar (with a slide, Mistral) - 2 tbsp. l. (for DD - sakhzam) Mint (dried) - 1/2 tsp. Melissa (dried) - 1/2 tsp. Rosemary (dried) - 1/3 tsp. Ginger (piece 1.5 cm long) - 1 piece

Pour cold water over the hibiscus.

Spicy airy hibiscus soufflé ingredients Add cane sugar, mint, lemon balm and rosemary.

Spicy airy hibiscus soufflé ingredients Peel the ginger root and cut into thin slices. Add to hibiscus.

Spicy airy hibiscus souffle ingredients Mix thoroughly, bring to a boil and cook covered over low heat for 10 minutes. Remove from heat.

Spicy airy hibiscus soufflé ingredients Strain the drink through a sieve, then add gelatin and stir until completely dissolved.

Spicy airy hibiscus soufflé ingredients Beat with a mixer at high speed for 4-5 minutes until airy foam is obtained.

Spicy airy hibiscus soufflé ingredients Line the mold with parchment and grease with vegetable oil. Pour the whipped mixture into the prepared pan and refrigerate for at least 1-2 hours (if not frozen, leave for a longer time: 4-5 hours). Then cut into small pieces.

Candied pumpkin with cinnamon and orange zest. Author Natalya Vasilyeva

We cut the pumpkin into cubes. Cook the syrup (I made it with Fit Parade and tasted it, so it was very sweet, almost viscous), lower the sticks, let it boil and cook for 5 minutes until translucent, perhaps less or more, depending on the type of pumpkin. Turn off and add orange zest and 2 cinnamon sticks. Leave to cool until morning. In the morning, place the cubes in a colander and let the liquid drain. Place on parchment paper and place in a ventilated oven to dry at a temperature of 50-60 degrees.

Curd soufflé “Dietary”

Ingredients:

1 tbsp. skim milk 250 g. skim cottage cheese 1-2 tbsp. any gelatin (with 2 tbsp the consistency is more like jelly, and with 1 tbsp the consistency is more like a soufflé) 1 tsp. vanillin saxam to taste (if you are not on the Dukan diet, you can add a little sugar) 0.5 lemon (you can do it without it, it will taste milky, like ice cream) 1 tsp. cocoa

Preparation:

1.Put the milk on the stove to heat.

2.Add 1-2 tbsp to cold milk. gelatin and stir everything vigorously with a whisk.

3. While the milk is heating up, place the cottage cheese, sakhzam, and vanillin in a blender and beat well until smooth and creamy, add the juice of half a lemon and blend again.

4. While you were making cottage cheese, don’t forget to mix the milk with gelatin. Don’t bring it to a boil!

6. Pour half of the resulting mass into a bowl and put it in the refrigerator.

7. Add 1 tsp to the remaining portion. cocoa and mix. Pour the chocolate mixture into another bowl and put it in the refrigerator.

8. I made dessert in the evening and enjoyed it in the morning. You can eat directly from the bowl, or you can dip the bowl in hot water for 2-3 seconds and turn it over onto a plate.

du Pavlova

First I came across this post about the Pavlova dessert.

Http://lapatissiere.livejournal.com/25080.html

Well, I was itching: what if... I tried to implement it in a dietary version? I, of course, read more than once that it is impossible to make meringue without sugar, that it crumbles, is fragile, etc. Well, I’m thinking: what if meringue with stevia works? What am I risking? two proteins? It was, it wasn’t! I made “meringue”, or rather something similar to the recipe above, only not with sugar, but with 1 tbsp. stevia. I baked two such cakes, as it is written there, for an hour at 100 degrees.

Of course, they turned out to be fragile; I barely managed to remove them from the paper without breaking them.

Well, then we had to fill them with cream. cream for pavlova - whipped cream. Well, where is Dukan and where is the cream? We are no strangers to this; we have experience with tiramisu. Philadelphia, unfortunately. There wasn’t any, I made do with regular low-fat soft cottage cheese. everything is the same as for cottage cheese soufflé, only smaller quantities. I mixed a teaspoon of gelatin with 100 g of milk, waited a little until it swelled, then heated it in the microwave, not to a boil, until the gelatin dissolved. I put a pack of cottage cheese “village house” (250 g) into a blender, added stevia with vanilla and gelatin milk. I whipped it all together and poured it into the meringues. it turned out a bit runny. The author of the original recipe warns that there is no need to fill the meringues in advance - they will get soggy. but, taking into account some of the defectiveness of the dietary meringue, plus the fact that there is gelatin in the cream, I deliberately did this in advance. I left it in the refrigerator for a couple of hours for the soufflé to set. I ate it with a spoon, nothing was crunchy anymore, of course, but the dessert turned out to be the most tender and absolutely Dukan-esque - pure protein. Real Pavlova should be decorated with fruit. My dessert is decorated with confiture of carrots and goji berries. or jam, I don’t know what to call this spontaneous work that I accidentally created.

Dessert “Floating Island” according to Dukan’s signature recipe

Prep: 5 minutes - Cook: 5 minutes Number of servings: 4 - BW stage - Attack

Ingredients:

4 eggs 1 pinch of salt 1/2 liter skim milk 1 vanilla bean 2 tsp. powdered sweetener

Preparation

"Floating Island":

Break 4 eggs and separate the whites from the yolks (reserve the yolks for the custard). Add a pinch of salt to the whites and beat them into a thick foam. Using 2 tablespoons, form the egg white mixture into balls and place in a microwave-safe dish, leaving even spaces between each ball.

Bake in the microwave: at a power of 900 W - 40 seconds, at a power of 1100 W - 30 seconds. Put it in the refrigerator.

Custard:

Heat ½ liter of skim milk with vanilla bean. In a large bowl, mix 4 yolks with 2 tsp. sweetener. Slowly pour in the hot milk, stirring with a wooden spoon. Pour everything into a saucepan and, without bringing to a boil, heat the mixture over low heat until it thickens. Pour the cream into a bowl or salad bowl and cool. Before serving, pour the cream into champagne glasses. Place islands on top and sprinkle with sweetener.

“Native spaces” according to Dukan

Thanks to Lyudmila Buchenkova: she suggested the idea of ​​​​coating truffles in bran. The resulting candies are very tasty. Using this recipe, you can also make truffles without bran, simply rolling them in cocoa. Important: Make sure that the tofu and cocoa do not have any unpleasant aftertaste, otherwise the taste of the candy may be disappointing.

Tofu truffles a la “native spaces”

First you need to prepare the waffle crumbs. To do this, mix

2 tablespoons oat bran 2 tablespoons liquid milk 1 measuring spoon fitparad (or other sugar) salt on the tip of a knife

The mixture should be left for 10 minutes to swell. Then place a thin layer (no more than 0.5 cm) on a plate, compact it and put it in a micro for 2.5-3 minutes at full power. During this time, the shortbread should set and turn into a “waffle.” Let it cool and remove it from the plate using improvised means. Next, the waffle needs to be crushed; it was more convenient for me to do this first by hand and then with a rolling pin, placing the waffle in a bag.

For the truffle mass

100 g firm tofu 1 tbsp vegetable oil (or Vaseline) 2 tbsp. spoons of skimmed milk powder (can be replaced with whey protein that suits your taste, then you need to reduce the amount of sakhzam) 8 measuring spoons of fitparad (or other sweetener) 2-3 teaspoons with a large heap of cocoa (one such full spoon contains 7 g of powder)

Place tofu and butter in a blender bowl and blend until smooth and creamy. Add COM and sweetener, beat again. Then add cocoa and also beat with a blender - when adding cocoa, the mixture will thicken noticeably. You can mold the candies right away, but if you let the mixture sit for at least 10 minutes, they will be easier to mold. Divide the resulting truffle mass into about 10 pieces and roll in waffle crumbs.

These ingredients make 10 decent sized candies (about the size of Ferrero Rocher).

Pumpkin flan. Stage 2: Alternation

330 g pumpkin puree (it’s convenient to take frozen) 2 eggs 50 g creamy curd 0% 4 tbsp sakhzam powder (or to taste) 45 g corn starch (optional) vanilla bean or 2 drops vanilla aromatic ginger root

Thaw the pumpkin in the microwave for 10 minutes on medium power. Preheat the oven to 200 degrees. dissolve starch in a small amount of milk. Take eggs, sugar, starch, vanilla seeds or flavoring agent, a little grated ginger and cottage cheese. Add pumpkin puree; it will be half-ready. Taste and add ginger if required. Pour into silicone baking pans or oven-safe portion pots. Bake for 30 minutes. Allow to cool and only then remove from the mold or eat directly in it.

Non-melting candies “Boiled cow is not a secret” Yesterday I wanted to make a honey cake, but the honey cake ran out of frying COM... It was sooooooooo suddenly that I took it and made candies.. — See more at: https://iconosquare.com/ p/1013615420550821606_1651919748#sthash.zKv5aB4g.dpuf

I just can’t do everything... 6 tbsp. Fry skim milk powder until golden brown and then grind in a coffee grinder. 1 tsp agar (I tried a lot and I think I found mine! I take it from @ dietguru.ru) seal in 50 ml. cold water (in hot it will form lumps) for about 15 minutes, then heat it on the stove and add about 100 ml of liquid milk, boil. add sakhzam and mix with COM (I did it with a mixer) and put it in molds... Put it in the refrigerator and that’s it :) — See more at: https://iconosquare.com/p/1013615420550821606_1651919748#sthash.zKv5aB4g.dpuf

Curd and creamy clouds from Tanya Lemon Juice This is a hybrid of three recipes at once: my soufflé,

Http://dukandiet.ru/forum/viewtopic.php?p=194383#p194383

Http://laperla-foto.livejournal.com/135900.html

And Sasha’s creamy cream.

Http://dukandiet.ru/forum/viewtopic.php?p=486959#p486959

There was something about all three recipes that didn’t suit me. I'm tired of the soufflé, the clouds... too... clouds:mosking: i.e. They were too airy or something, I didn’t have enough tangibility in them, and I didn’t like the buttercream because it was too... tasty, and it contained 6 spoons of SOM - double the norm. Immediately after cooking, the whole thing was eaten, along with the blender. Well, I compiled my own version impromptu:

250 ml skim milk 10 g instant gelatin (1 sachet of Dr. Otker fits perfectly) Image 1 pack of cottage cheese (200 g) I have Dmitrovsky, just please don’t open my eyes to the fact that it is not natural and harmful, I know me too it doesn't matter. Image 3 tbsp. COM sweetener to taste (I wanted it sweeter, I have 5 g of fit parade) vanilla in any form flavoring (optional) coloring (optional) the tools you need are a good mixer, a container for whipping with high sides, a container into which we will pour the mixture for hardening (I have a silicone mold, you can just line any tray with film).

Pour gelatin into a saucepan, add milk, stir, leave for 5-10 minutes. then turn on the heat and, stirring, bring the gelatin until completely dissolved. do not boil! heat up to 50 degrees. You can check with your finger - it’s quite hot, but you won’t burn yourself yet. add sweetener, vanilla, flavoring and coloring, stir.

Pour the resulting mixture into a mixing container and cool to room temperature.

When it cools down, start beating first at low speed, then at higher speed. In theory, it should all whip into a stable foam. then add cottage cheese and milk powder, continue beating everything together until smooth.

Then continue as usual. transfer (I succeeded - pour) the mass into a mold or molds and place in the refrigerator for several hours or overnight. if it is not a curly shape, but a square one like mine, put the formed soufflé out of it and cut it into cubes with a very sharp knife, rinsing it after each cut. the soufflé turns out to be the most tender and airy, but still more tangible than the original “clouds”.

Irina Kuzovkova “Yellow Miracle” based on marshmallows 250 g pumpkin 150 ml kefir 100 ml milk or water 10 g gelatin (you can take more) Sakhzam Aromik (I have apricot) or vanillin Pour gelatin with milk or water to swell. Cut the pumpkin into cubes, add water (so that it covers it), add sakhzam and cook until tender, so that all the water has boiled away. Puree the pumpkin and cool. Add sakhzam, aromik or vanillin, pumpkin to kefir, mix. Dissolve the gelatin without bringing to a boil, pour into the kefir mixture and beat until the mass almost doubles. To do this, it is better to take a container that is not very wide, but high. I do this in a liter measuring cup. Line the mold with cling film, pour in the whipped mixture, smooth it out and put it in the refrigerator to harden. Then remove from the mold and cut into cubes. When using 10 g of gelatin, it turns out very tender and soft, if you take more gelatin, it also turns out airy, but the mass will be denser.

Soft yogurt ice cream

Ksenia Skrypnik

0.5 liters of homemade yogurt (preferably matsoni) 0.5 tsp. xstatan gum 4 drops of flavoring 0.5 -1 tbsp. fitness parade

Mix all ingredients and place in freezer. After 20 minutes, remove and beat again. Repeat this 4-5 times. It is advisable to eat immediately, do not freeze. It turns out very thick and airy ice cream!)

Anastasia Ostalceva

Http://www.healthway.com.ua/re/lecithin

Lecithin is available in any pharmacy. It imparts a buttery flavor similar to flax seeds in baking. For my ice cream bucket it takes 1 kg of yogurt, sakhzam, a little sweeter than you would like your ice cream, extract, preferably natural. whipped egg white, if you want creme brulee, then take the yolks and make a cream (grind the yolk, milk, and then cook until it becomes jelly). which you add to the ice cream mixture. For those who are wary of raw whites, you can use dry whites, which are completely unsuitable for baking. - 1 tablespoon of lecithin, when grinding the yolk or when whipping the whites. If you choose guar or xanthan, then take 1 tsp.

https://vk.com/search?c%5Bq%5D=%D0%BA%D0%B0%D0%BC%D0%B5%D0%B4%D1%8C%20%D0%B4%D1%8E %D0%BA%D0%B0%D0%BD&c%5Bsection%5D=auto&w=wall-90719194_117

Ice cream according to the Dukan diet

2 eggs 200 g milk ()

Ice cream according to the Dukan diet

2 eggs 200 g milk 1/3 teaspoon guar gum vanillin sweetener (I have 14 tablets)

Crush the sweetener, mix with the yolks, milk, vanillin and gum using a mixer (otherwise the gum will not disperse evenly). heat over low heat with constant stirring until thickened. Do not allow it to boil rapidly (I removed it from the heat at the first bubbles). The mixture will look like a runny custard. Cool completely. Beat the whites until stiff, add the cream and beat again. Place the resulting slightly fluid mass in a container and put it in the freezer. After 2-3 hours, soft ice cream is ready.

Carrot ice cream with coconut glaze

For 2 servings 200 grams of carrots 1 yolk 5 grams of skimmed milk powder A third of a glass of water or milk (I took water so that the carrot flavor predominated) Half a coffee spoon of xanthan gum (Xanthan, bought here https://ddfood.ru/) Sugar substitute taste

For glaze: 400 ml coconut milk or Sakh zam cream to taste

Boil the carrots, preferably steamed. Grind with a blender. Add the remaining ingredients and beat with a mixer until fluffy, 5-10 minutes. You can do without gum, but then you won’t be able to beat it until fluffy. Pour the mixture into molds and freeze for 3-4 hours. Mix coconut milk or cream well, sweeten to taste and pour into a tall glass into which you can freely dip the ice cream. After 4 hours, remove the frozen ice cream from the molds, dip it into the coconut mixture, take it out, let it drain a little and put it in the freezer to harden. This procedure can be repeated as many times as desired. I had very thin, low-fat milk, so I did this about ten times. If you take coconut cream (just mix it very well, since the butter often separates from the milk in the jar), it has a high fat content, one or two times is enough to cover the ice cream with a thick layer of glaze. I also sprinkled with carrot pieces. It's so sunny-orange inside!

Basil ice cream with honey

Ever since I ate basil ice cream in Rome, it has been on my mind. It was something so incredible that words cannot describe it. And so I repeated it... Of course, in my own healthy version. But when a piece of this ice cream melts on your tongue, you close your eyes and find yourself there again, on Via della Maddalena...

Serves 4

2 yolks 100 g soft cottage cheese 25 g fresh basil leaves 150 g milk 3.5% 10 g skim milk powder 50 g honey (sakhzam + aromatic honey) Half a coffee spoon of xanthan gum (optional)

Beat the yolks, cottage cheese and basil in a blender until smooth. Add the rest of the ingredients, beat until fluffy. Add sah deputy if desired. Pour into molds and freeze for at least 4 hours.

PUMPKIN JELLY (alternating, can be used as a layer in a cake)

Cut the pumpkin into small cubes, place in a saucepan, add 2 tbsp. water, 3-5 tablets of sugar, juice and zest of half a lemon. Boil the pumpkin for 5 minutes over low heat under the lid, the main thing is not to overcook it so that the cubes keep their shape (I checked with a toothpick). Next, pour in the pre-soaked gelatin and heat until it is completely dissolved. Try it so that the taste is pleasant, rich, sweet and sour. Cover the prepared pan with cling film, pour out the mixture, cool and put in the refrigerator until hardened.

Thousands of people have followed Dr. Pierre Dukan's diet over the past decades. Two steps to lose weight, and two steps to maintain the result - this is how a protein diet works flawlessly. Forbidden desserts are what many people find most challenging about giving up all carbs and fats. We have selected 10 dessert recipes that can be included in the menu.

Attention, the recipes are suitable for stages 2, 3 and 4 of weight loss, all except stage 1 - “Attack”.

Protein days, recipes can be consumed on any day of any stage, except for “Attack”.

Bread for the Attack phase

These recipes are for those who cannot deny themselves bread (even despite its calorie content) and sandwiches or simply cannot live without buns. If you thought that buns are not the best dish for Attack, then you are wrong.

Bran bun

To make 6 buns you will need:

• 4 tbsp. l. bran
• 1 or 2 eggs
• baking powder - a whisper
• 2-3 tbsp. low-fat milk powder (up to 5%)
• for those who want a sweet option - a couple of sweetener tablets

Preparation : Pour bran and milk powder into a bowl, beat in eggs, add baking powder and mix everything well.
Pour into cupcake molds, it is most convenient to use silicone molds. Bake in an oven preheated to 180 degrees for 15 minutes until golden brown. You can check the readiness of the Attack buns with a toothpick, as with any baked goods. Remove from the oven and let them cool. You can make such buns not only in the form of muffins, but also simply in the form of small pancakes, then they can be used as a basis for sandwiches.

Note: you can eat no more than 2-3 of these buns per day. They can replace your daily consumption of bran.

As for sweeteners, you need to remember that it is prohibited to use glucose, fructose and sorbitol. It is also better not to use synthetic sweeteners, as they can seriously harm the body, at least cause an upset stomach, and some are even toxic. It is best to give preference to natural products. Sweeteners made from stevia (the so-called honey grass) are now popular.

Stevia is considered the sweetest natural product because, unlike sugar, it is low in calories and does not increase blood glucose levels. You can buy it in regular stores, but it’s difficult. It is possible to order directly via the Internet a stevia sweetener specially designed for the Dukan diet - a high-quality 100% natural product. There are enough reviews about it. The link to it is on the left, and you can read about this online store here.

Bread

There is no need to deny yourself sandwiches if you love them. The recipe for bread for the Dukan diet is what you need. You don’t break your diet and don’t deny yourself your favorite foods.

For the bread you need:

• 3 tbsp. bran (remember that in Ataka the daily norm is 1.5 tbsp, which means you can eat half a serving of bread per day)
• 2 tbsp. l. low-fat natural yogurt
• 1 egg or 2 egg whites

How to cook:

Beat the egg in a bowl until foamy, add yogurt and oat bran.

Heat a frying pan (it is better if it has a non-stick coating to fry the bread without oil). Spoon four “pancakes” onto the hot frying pan. Fry the bread on both sides for 3-5 minutes.

These breads can be eaten separately, or you can make toast with them, for example, with soft cheese and salmon or ham.

How to bake oat bran bread: