We offer a step-by-step recipe with a photo of the ideal dessert for all those with a sweet tooth who are worried about their figure and cannot afford to eat their favorite sweets again. Sambuca made from apples is uniquely tender and very low in calories. This dessert tastes very much like the well-known marshmallow, but differs in consistency and structure. Apple sambuca is not only amazingly tasty, but also does not cause any harm to the body, only benefit. If you want, you can experiment with the recipe. For example, add not only apples, but some other fruits and berries. And if you want to get a very light dessert, then you don’t have to add sugar at all. The main thing is to choose fruits that are sweeter and riper. The cooking process does not take much effort and time. Even the most inexperienced housewives can do it. And the result will definitely please you and your guests.

Ingredients:

• apples – 500 g;
• sugar – 50 g; (if the apples are sweet, you can reduce the amount of sugar);
• white (egg) – from 2 eggs;
• gelatin (quick-acting) – 10 g.

How to cook apple sambuca - a very tasty dietary dessert

Wash the apples, remove the skins and cores and cut into slices. Place the chopped fruit in any baking dish.

Pour a couple of tbsp on top. l. plain water and cover the top with a piece of foil or a lid. Place the apples in the oven, preheated to 180 degrees.

Bake the apples until they become soft. This will take approximately +/- 30 minutes.

During this time, let's take care of the remaining components: pour the gelatin into a bowl, add water (100 ml), mix and leave for 10 minutes. Next, dissolve the gelatin in a water bath and leave to cool.

Blend the baked apples using a blender/mixer, add granulated sugar and blend a little more.

After the sugar crystals have dissolved, add two egg whites and beat for another five minutes.

Until the sambuca turns white and becomes thick.

At the very end, add gelatin and continue beating for a couple more minutes.

The dessert will increase in size and turn white.

Pour the finished dessert into vases or bowls. If desired, apple sambuca can be decorated.

Sambuca is a delicate airy dessert based on whipped egg whites, fruit and berry puree and gelatin. The taste is very similar to marshmallows, only softer in structure and softer in taste. You can make sambuca from one type of fruit, it will be delicious, but you can also use it as a fruit and berry mix: add the juice of brightly colored berries (for example, black currants) or make several layers of different colors.

Apple sambuca is especially good in the summer heat, when you want something light and refreshing. Dessert is low-calorie, and even if you get carried away and allow yourself a large portion, it will not affect your figure in any way. Sugar is an optional ingredient; you don’t have to add it, but then choose non-acidic apples.

In preparation, sambuca is simple and original: first we prepare the apple base - bake the apples in the oven (or stew in a frying pan), blend, and then gradually add all the ingredients: first sugar (beat), egg whites (beat), and finally gelatin. Cool the apple sambuca and serve.

Yield: 4 servings

Ingredients

• fresh apples – 500 g
• sugar – 50 g or ready-made applesauce
• egg whites – 2 pcs.
• instant gelatin – 10 g

Cooking Large photos Small photos

Cut the apples into quarters, remove the skin and seeds. Place in a baking dish, pour in 2-3 tablespoons of water, cover with a lid or cover the dish with foil.

Place in the oven, preheated to 180 degrees, and bake until soft (35-45 minutes, depending on the type of apple).
Pour 150 ml into gelatin. water at room temperature, stir, leave for 10 minutes. Then place in a water bath and heat slightly until the gelatin dissolves.
Stir the gelatin so that it dissolves faster and more evenly. Cool.

Remove apples from oven. They will become very soft, some of the slices may soften almost to a puree.

Place them in a deep bowl and beat with a mixer or blender.

When the apples become a homogeneous mass, add sugar and continue beating until the sugar grains dissolve.

Divide the eggs into whites and yolks. Add only the whites to the apples.

Beat the egg white mixture with a mixer for about five minutes. The applesauce should increase significantly in volume, become airy and turn white.

Pour in the pre-dissolved and slightly swollen gelatin. Continue whisking vigorously for another 1-2 minutes.

The finished mass will be very fluffy. Place it in bowls or glasses, cups and put it in the refrigerator for at least three hours.

After hardening, the finished sambuca will have a very delicate, porous, airy structure.

Sambuca should be served chilled. It does not need any additions, but if desired, the sambuca can be decorated with chocolate figures, poured with berry syrup or sprinkled with grated chocolate.

I'm hooked on sambuca, and that's why I'm sharing several options. And I promise I won't stop at them, but will bring more!
Sambuca with strawberries

Wash the strawberries, cut off the stems and give dry off! The berry must be dry!
Pour 200 ml of cold water over the gelatin, let it swell (it is better to take gelatin that is not quickly soluble, or plates), add sugar, put on low heat and heat, stirring constantly until the sugar and gelatin dissolve (do not boil!). Cool to room temperature.
Beat the whites until stiff, gradually add, whisking constantly, gelatin, 1 tablespoon of lemon juice and the zest of 1 lemon. Continue whisking until the mixture begins to thicken.

Add the molds to the end. You can also put the mixture into bowls.

Let set in the refrigerator for at least 2 hours.
Remove from the molds, decorate as you wish, you can sprinkle with chocolate and mint.

Strawberry (raspberry) sambuca
300 k strawberries, raspberries (can also be frozen),
2 egg whites,
0.5-1 tbsp sugar,
10 g gelatin,
50 ml for soaking gelatin.
Wash the berries and add sugar in a blender until they become puree. Here, “the collective farm is a voluntary matter”! You can boil the puree, especially if the berries are frozen. I have fresh strawberries

and I didn't boil it.
Our gelatin is soaked, and we “dissolve” it in a micro or in a water bath if the puree is berry we don't heat, and if the puree is boiled, then we dissolve the gelatin in it.
Beat the egg whites gradually adding the berry-jelly mixture until they reach peaks.
Place into molds or bowls. Let it harden.

Sambuca is a dessert made from applesauce. This dessert is cold, airy and tender. And it's also low-calorie. Children really like him. Prepare it, I’m sure you’ll love the dessert!

To prepare apple sambuca, you will need the products indicated in the list. The protein was frozen.

Peel the apples and remove the seeds. Cut into large pieces, place in a baking dish, cover with foil and place in an oven preheated to 200 degrees for approximately 40 minutes. The apples should become soft.

After 40 minutes the apples look like this.

We punch them with a blender.

Pour gelatin with cold water, stir and heat, without bringing to a boil. Gelatin should completely dissolve.

Add sugar to the applesauce and beat with a blender until the sugar dissolves.

Add egg whites and beat until the mixture doubles in size.

Add gelatin and beat for another 5 minutes.

Pour into bowls, garnish with mint and place in the refrigerator.

After 4 hours in the refrigerator, apple sambuca looks like this.

Dessert is ready!

Bon appetit!

Sambuca is a very light, healthy and low-calorie dessert based on whipped proteins and fruit or berry puree. It can be prepared from various fruits or berries, such as apples, plums, strawberries or raspberries. However, traditionally sambuca is prepared from fresh aromatic apples, preferably sweet and sour varieties. The main reason for this is that applesauce contains a lot of pectin, so it whips well into a fluffy mass on its own, and in combination with whipped egg whites, this dessert acquires an unusually light, airy and porous consistency. That is why while eating you feel as if you are absorbing the most delicate sweet and sour fruit cloud.

In addition, apple sambuca is also an excellent dietary dish, that is, ideal for those who watch their figure and care about their health. It contains a minimal amount of calories, but there are more than enough benefits. Apples contain a variety of vitamins and microelements, fiber and a very useful substance - pectin. They strengthen the immune system, regulate the functioning of the gastrointestinal tract and remove harmful cholesterol from the body. Egg whites are a source of valuable animal protein. Gelatin strengthens bones and joints, improves the condition of hair, skin and teeth, and also prevents cardiovascular diseases. So eat to your health and enjoy the excellent taste of apple sambuca!

Useful information How to prepare apple sambuca - a recipe for a low-calorie dessert with apples and whipped egg whites with step-by-step photos

INGREDIENTS:

• 4 medium apples (600 - 700 g)
• 2 egg whites
• 3 tbsp. l. Sahara
• 10 g gelatin
• 3/4 tbsp. cold water

COOKING METHOD:

1. In order to prepare apple sambuca, you should first soak the gelatin in advance. To do this, pour gelatin into a small saucepan, add cold water, stir and leave to swell for 40 - 50 minutes.

2. Core the apples, leaving the peel, and place them in a glass dish in one row, cut side down.


3. Bake apples in the oven or microwave. I prefer to bake apples in the microwave because it's faster. To do this, set the pan with apples on maximum power for 6–8 minutes and wait until the apples are completely softened.


4. Cool the apples and scrape out the pulp with a fork.


5. Grind the pulp with a blender into a smooth, homogeneous mass without lumps.

6. Beat chilled egg whites with sugar until stiff peaks form. The yolks that remain unused can be used to prepare tasty and healthy.

Heat the gelatin slightly until it is completely dissolved. Under no circumstances should it be boiled, otherwise it will lose its gelling properties, so it is recommended to dissolve gelatin in a water bath. However, to simplify this procedure, I prefer to heat the pan with it over very low heat, stirring all the time and making sure that it does not boil, and if necessary, quickly remove the pan from the heat and stir until the granules are completely dissolved. If small lumps of gelatin remain in the pan after dissolving, it can be passed through a fine sieve.

7. Add applesauce to the whites and beat at high speed until the mass greatly increases in volume.


8. Without stopping whisking, pour in slightly cooled gelatin in a thin stream.



9. Divide the apple-white mixture into bowls and refrigerate for 1.5 – 2 hours until hardened.


Delicate, airy and very healthy apple sambuca is ready!