Today I’m talking about this eighteen-year-old blogger, Foodie Fiasco, who manages to make desserts below 50 or 100 calories, and also very tasty: she is the recipe for the Mars mini bars you find here. This talented girl has come up with a very good and healthy

pumpkin pie without shortcrust pastry , which has less than 60 calories per slice and a total of 350 calories for the whole pie. You can eat it freely for breakfast, as a snack, instead of the sad low-fat yogurt and even for a treat after dinner.

Contains the pumpkin which is diuretic and the proteins of the egg whites, and allows us to eat a dessert to our fill. If nervous hunger and especially the hunger for sweets is your nemesis when you are on a diet and every time you try to limit yourself, cooking with substitutions and cooking low-calorie desserts will help you a lot.
Plus the recipe is very simple. Here she is.

HUNGRY FOR SWEETS? TRY THIS PUMPKIN CAKE

Ingredients:
450 grams of pumpkin puree (you should cook 500 grams of pumpkin by boiling it, then drain it very well, blend it and weigh 450 grams, or the equivalent of about two table glasses plus a quarter of a glass or 3 jars and a half abundant 125 g yoghurt)
1/2 cup semi-skimmed milk or Alpro-type coconut drink
2 large egg whites (+ 10 g rice flour, optional)
90 g erythritol or alternatively stevia (not 100 g, try first with 3 level teaspoons and then adjusted, or any sweetener that holds up the cooking: erythritol is still the recommended option)
cinnamon, clove powder and ginger powder to taste, plus a pinch of nutmeg.

Method.
Very simply, once you have the puree, pour it into a container with the erythritol, egg whites, milk, spices, rice flour. Pour the mixture into a 20 cm pan, level well and cook at 170 ° for about forty minutes, then let it cool and keep it in the fridge for at least two hours to make it compact better.
You can sprinkle it with bitter cocoa or cinnamon or a very light veil of fruit jelly.

The cake has about 350 calories: one sixth therefore has less than sixty.