10 Revenue Manjar Light

10 Revenue Manjar Light

The custard is a light recipe based on coconut milk and shredded coconut very consumed in Brazil. Easy to do, it's a great dessert option, but for those on diet is important to make some substitutions to not make much caloric revenue.

1. Revenue delicacy light

ingredients:

  • 1 liter of skimmed milk;
  • 3 sachets colorless unflavored gelatin;
  • 1 glass of light coconut milk;
  • 1 cup shredded coconut tea;
  • 1 cup culinary sweetener tea.

Method of preparation:

Hydrate unflavored gelatin according to package instructions. In a larger bowl add the coconut milk, milk, sweetener and grated coconut. Finally pour the gelatin and mix well. Beat with a fouet or spoon and transfer to a shape with a hole in it. Cover with plastic wrap and freeze for up to gain firmness for at least two hours. Serve immediately.

2. Revenue light custard with passion fruit syrup

ingredients:

  • 1 liter of skimmed milk;
  • 1 cup shredded coconut tea;
  • 1 glass of light coconut milk;
  • 3 sachets colorless unflavored gelatin;
  • 1 cup culinary sweetener tea.

Syrup

  • 3 passion fruit pulp;
  • 1 tablespoon of corn starch soup;
  • 1 cup of water;
  • 2 tablespoons culinary sweetener soup.

Method of preparation:

Hydrate unflavored gelatin according to package instructions. In a larger bowl add the coconut milk, milk, sweetener and grated coconut. Finally pour the gelatin and mix well. Beat with a fouet or spoon and transfer to a shape with a hole in it. Cover with plastic wrap and freeze for up to gain firmness for at least two hours. Prepare the syrup by placing all ingredients in a saucepan, cook over low heat stirring constantly until thickened. Turn off the heat, allow to cool. Unmold the custard and place on top. Serve immediately.

3. Revenue light custard with orange syrup

ingredients:

  • 1 liter of skimmed milk;
  • 1 cup shredded coconut tea;
  • 1 glass of light coconut milk;
  • 3 sachets colorless unflavored gelatin;
  • 1 cup culinary sweetener tea.

Syrup

  • 3 Orange pulp;
  • 1 tablespoon of corn starch soup;
  • 1 cup of water;
  • 2 tablespoons culinary sweetener soup.

Method of preparation:

Hydrate unflavored gelatin according to package instructions. In a larger bowl add the coconut milk, milk, sweetener and grated coconut. Finally pour the gelatin and mix well. Beat with a fouet or spoon and transfer to a shape with a hole in it. Cover with plastic wrap and freeze for up to gain firmness for at least two hours. Prepare the syrup by placing all ingredients in a saucepan, cook over low heat stirring constantly until thickened. Turn off the heat, allow to cool. Unmold the custard and place on top. Serve immediately.

4. Revenue light custard with lemon sauce

ingredients:

  • 1 liter of skimmed milk;
  • 1 cup shredded coconut tea;
  • 1 glass of light coconut milk;
  • 3 sachets colorless unflavored gelatin;
  • 1 cup culinary sweetener tea.

Syrup

  • 1 cup of lemon juice;
  • 1 tablespoon of corn starch soup;
  • 1 cup of water;
  • 2 tablespoons culinary sweetener soup.

Method of preparation:

Hydrate unflavored gelatin according to package instructions. In a larger bowl add the coconut milk, milk, sweetener and grated coconut. Finally pour the gelatin and mix well. Beat with a fouet or spoon and transfer to a shape with a hole in it. Cover with plastic wrap and freeze for up to gain firmness for at least two hours. Prepare the syrup by placing all ingredients in a saucepan, cook over low heat stirring constantly until thickened. Turn off the heat, allow to cool. Unmold the custard and place on top. Serve immediately.

5. Revenue light custard with syrup of red fruits

ingredients:

  • 1 liter of skimmed milk;
  • 1 cup shredded coconut tea;
  • 1 glass of light coconut milk;
  • 3 sachets colorless unflavored gelatin;
  • 1 cup culinary sweetener tea.

Syrup

  • 1 cup assorted berries;
  • 1 tablespoon of corn starch soup;
  • 1 cup of water;
  • 2 tablespoons culinary sweetener soup.

Method of preparation:

Hydrate unflavored gelatin according to package instructions. In a larger bowl add the coconut milk, milk, sweetener and grated coconut. Finally pour the gelatin and mix well. Beat with a fouet or spoon and transfer to a shape with a hole in it. Cover with plastic wrap and freeze for up to gain firmness for at least two hours. Prepare the syrup by placing all ingredients in a saucepan, cook over low heat stirring constantly until thickened. Turn off the heat, allow to cool. Unmold the custard and place on top. Serve immediately.

6. Revenue light custard with kiwi sauce

ingredients:

  • 1 liter of skimmed milk;
  • 1 cup shredded coconut tea;
  • 1 glass of light coconut milk;
  • 3 sachets colorless unflavored gelatin;
  • 1 cup culinary sweetener tea.

Syrup

  • 3 kiwi pulp;
  • 1 tablespoon of corn starch soup;
  • 1 cup of water;
  • 2 tablespoons culinary sweetener soup.

Method of preparation:

Hydrate unflavored gelatin according to package instructions. In a larger bowl add the coconut milk, milk, sweetener and grated coconut. Finally pour the gelatin and mix well. Beat with a fouet or spoon and transfer to a shape with a hole in it. Cover with plastic wrap and freeze for up to gain firmness for at least two hours. Prepare the syrup by placing all ingredients in a saucepan, cook over low heat stirring constantly until thickened. Turn off the heat, allow to cool. Unmold the custard and place on top. Serve immediately.

7. Revenue light custard with sauce of plums

ingredients:

  • 1 liter of skimmed milk;
  • 1 cup shredded coconut tea;
  • 1 glass of light coconut milk;
  • 3 sachets colorless unflavored gelatin;
  • 1 cup culinary sweetener tea.

Syrup

  • 1 cup prunes;
  • 1 tablespoon of corn starch soup;
  • 1 cup of water;
  • 2 tablespoons culinary sweetener soup.

Method of preparation:

Hydrate unflavored gelatin according to package instructions. In a larger bowl add the coconut milk, milk, sweetener and grated coconut. Finally pour the gelatin and mix well. Beat with a fouet or spoon and transfer to a shape with a hole in it. Cover with plastic wrap and freeze for up to gain firmness for at least two hours. Prepare the syrup by placing all ingredients in a saucepan, cook over low heat stirring constantly until thickened. Turn off the heat, allow to cool. Unmold the custard and place on top. Serve immediately.

8. Revenue light custard with apricot sauce

ingredients:

  • 1 liter of skimmed milk;
  • 1 cup shredded coconut tea;
  • 1 glass of light coconut milk;
  • 3 sachets colorless unflavored gelatin;
  • 1 cup culinary sweetener tea.

Syrup

  • 1 cup apricots;
  • 1 tablespoon of corn starch soup;
  • 1 cup of water;
  • 2 tablespoons culinary sweetener soup.

Method of preparation:

Hydrate unflavored gelatin according to package instructions. In a larger bowl add the coconut milk, milk, sweetener and grated coconut. Finally pour the gelatin and mix well. Beat with a fouet or spoon and transfer to a shape with a hole in it. Cover with plastic wrap and freeze for up to gain firmness for at least two hours. Prepare the syrup by placing all ingredients in a saucepan, cook over low heat stirring constantly until thickened. Turn off the heat, allow to cool. Unmold the custard and place on top. Serve immediately.

9. light custard recipe with blueberry syrup

ingredients:

  • 1 liter of skimmed milk;
  • 1 cup shredded coconut tea;
  • 1 glass of light coconut milk;
  • 3 sachets colorless unflavored gelatin;
  • 1 cup culinary sweetener tea.

Syrup

  • 1 cup blueberry;
  • 1 tablespoon of corn starch soup;
  • 1 cup of water;
  • 2 tablespoons culinary sweetener soup.

Method of preparation:

Hydrate unflavored gelatin according to package instructions. In a larger bowl add the coconut milk, milk, sweetener and grated coconut. Finally pour the gelatin and mix well. Beat with a fouet or spoon and transfer to a shape with a hole in it. Cover with plastic wrap and freeze for up to gain firmness for at least two hours. Prepare the syrup by placing all ingredients in a saucepan, cook over low heat stirring constantly until thickened. Turn off the heat, allow to cool. Unmold the custard and place on top. Serve immediately.

10. light custard recipe with caramel sauce

ingredients:

  • 1 liter of skimmed milk;
  • 1 cup shredded coconut tea;
  • 1 glass of light coconut milk;
  • 3 sachets colorless unflavored gelatin;
  • 1 cup culinary sweetener tea.

Syrup

  • 2 cups sugar fructose diet;
  • 1 cup water.

Method of preparation:

Hydrate unflavored gelatin according to package instructions. In a larger bowl add the coconut milk, milk, sweetener and grated coconut. Finally pour the gelatin and mix well. Beat with a fouet or spoon and transfer to a shape with a hole in it. Cover with plastic wrap and freeze for up to gain firmness for at least two hours. Prepare the syrup by placing the ingredients in a saucepan, bring to low heat, stirring constantly until thickened. Turn off the heat, allow to cool. Unmold the custard and place on top. Serve immediately.

What do you think of these ideas revenue delicacy light? Have you tried any less caloric like dessert? Which would you chose? Comment below!