Hi Everyone, I hope you’re in very good health and happiness today. One matter that is inseparable in human living is eating. Of course, in inclusion to about the taste, we must likewise attach importance to health. Eating very good and healthy foods which are beneficial with regard to the body so that the body is always in a proper state. Regarding those of you who still including to consume fast food, I advise to stop and start cooking on your own.
You certainly know that the food you consume daily has a great effect on your body health in addition to quality of life. In fact, healthy food can easily come in a simple version in addition to form, at a low price in addition to easy to reach. Healthy food isn’t just focused on expensive organic ingredients that are common in big supermarkets.
The particular rise of popular diet styles and trends has caused a bit associated with confusion on so-called healthy foods. In fact , this trend often distracts from typically the most important basic nutritional principles. In reality, all you need to know is definitely the basic principles and content associated with different forms of foodstuffs and adjust all of them to the needs from the body.
healthy food is a food cook yourself, you can choose ingredients that are suitable body. Cooking is an easy , cook, no need to cooking courses an expert cooking, just know the recipe try to practice it. Today “)] going to make something special, Vanilla and raspberry cakes. This is one of my personal favorite quality recipes, This time I will make it a little more unique than usual.
Contains gluten , milk , egg , wheat and lactose.
Ingredients of Vanilla and raspberry cakes
1 1/2 cups self-raising flour
1/3 cup caster sugar
1 cup reduced-fat vanilla yoghurt
80g light (75% less saturated fat) margarine, melted, cooled
1 egg, lightly beaten
1/2 cup frozen raspberries, roughly crushed
Icing sugar mixture, for dusting
Steps To Make Vanilla and raspberry cakes
Step 1Preheat oven to 190C/170C fan-forced. Grease 36 holes of three 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.
Step 2Combine flour and sugar together in a bowl. Add yoghurt, margarine and egg to flour mixture. Stir until just combined. Fold through raspberry. Spoon mixture into prepared pan holes.
Step 3Bake for 16 to 18 minutes or until golden and cakes spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve dusted with icing sugar.
What do you think? It’s quick, isn’t it? I’m sure everyone can easily make it home including you. Absolutely nothing is impossible if you want to be able to try. Thank you for your time. Also, verify out other interesting recipes on this particular website, Don’t forget to bookmark this particular page inside your browser so you can easily access it faster later, make sure you promote it with your loved ones, good friends, and colleagues. Thanks for listening, Content Cooking!