![](\"https:\/\/www.wholerank.com\/wp-content\/uploads\/2025\/06\/Pasted.png\")
<\/p>\nWhen it comes to taste preferences, women seem to have a natural love for sweets, especially before and during their period. I\u2019ve noticed a few of my female friends craving sweets around that time.<\/p>\n
But, being women, while we love sweets, we\u2019re also more conscious about food calories and often worry about gaining weight, potentially ruining our figure.<\/p>\n
That\u2019s why I\u2019ve seen many food enthusiasts optimizing traditional dessert recipes. With a few clever twists, they make desserts that look just like the originals but are much lighter.<\/p>\n
Today, I\u2019m sharing five modified dessert recipes I\u2019ve discovered, and each one is worth trying. Let\u2019s take a look!<\/p>\n
<\/p>\n
Recipe Highlights<\/strong> Ingredients<\/strong><\/p>\n 250g Fresh or Frozen Strawberries<\/p>\n<\/li>\n 1 tbsp Water<\/p>\n<\/li>\n 1.5 tbsp Chia Seeds<\/p>\n<\/li>\n 2 tbsp Maple Syrup, Honey, or Sugar<\/p>\n<\/li>\n<\/ul>\n Method<\/strong><\/p>\n Place strawberries, maple syrup, and 1 tbsp of water into a pan, bring to a boil, then reduce to low heat.<\/p>\n<\/li>\n Mash the strawberries as they cook to help them break down (don\u2019t need to mash them too finely).<\/p>\n<\/li>\n Once the strawberries are softened, add the chia seeds and cook on low for another 2 minutes before turning off the heat. Let it cool (the chia seeds will expand as they absorb the water).<\/p>\n<\/li>\n Once cooled, transfer the jam to a sterilized jar and store it in the fridge.<\/p>\n<\/li>\n<\/ol>\n Tip: <\/strong>This quick recipe takes about 20 minutes and works with all fruits. If the fruit is dry, you can add a little extra water.<\/p>\n Storage<\/strong>: Keep in the fridge for 7-10 days.<\/p>\n Recipe Highlights<\/strong> Ingredients<\/strong><\/p>\n 2 Eggs<\/p>\n<\/li>\n 15g Cornstarch<\/p>\n<\/li>\n 200g Sugar-free Yogurt<\/p>\n<\/li>\n 6-inch Cake Pan<\/p>\n<\/li>\n<\/ul>\n Method<\/strong><\/p>\n In a mixing bowl, beat the eggs and add yogurt and cornstarch, stirring until smooth.<\/p>\n<\/li>\n Line the cake pan with parchment paper, pour the yogurt mixture into the pan, and tap the pan to release any air bubbles.<\/p>\n<\/li>\n Preheat the oven to 185\u00b0C (365\u00b0F) and bake for 40 minutes.<\/p>\n<\/li>\n<\/ol>\n Tip: <\/strong>For a smoother texture, strain the egg mixture or sift the cornstarch before adding it. After baking, let it cool and refrigerate for a better taste.<\/p>\n Recipe Highlights<\/strong> Ingredients<\/strong><\/p>\n 230g Ripe Bananas<\/p>\n<\/li>\n 70g Sugar-free Yogurt<\/p>\n<\/li>\n 2 Eggs<\/p>\n<\/li>\n 5g Baking Powder<\/p>\n<\/li>\n 55g Whole Wheat Flour\/Oats<\/p>\n<\/li>\n 15g Cocoa Powder<\/p>\n<\/li>\n A little Dark Chocolate (75%)<\/p>\n<\/li>\n A few Walnuts or other nuts<\/p>\n<\/li>\n<\/ul>\n Method<\/strong><\/p>\n Mash the bananas and mix with eggs and yogurt.<\/p>\n<\/li>\n Sift the dry ingredients into the mixture and stir until well combined.<\/p>\n<\/li>\n Add chopped dark chocolate and walnuts to the batter and pour into a loaf pan.<\/p>\n<\/li>\n Bake at 180\u00b0C (350\u00b0F) for 40 minutes.<\/p>\n<\/li>\n<\/ol>\n Tip: <\/strong>Ripe bananas add natural sweetness, and if you use oats, the cake will have more texture. Whole wheat flour makes it smoother, but you can pick the type based on your preference. If you don\u2019t want the crunch of nuts, try almond flour instead.<\/p>\n Recipe Highlights<\/strong> Ingredients<\/strong><\/p>\n 80g Oats<\/p>\n<\/li>\n 1 Banana<\/p>\n<\/li>\n 2 Eggs<\/p>\n<\/li>\n 1 Purple Sweet Potato<\/p>\n<\/li>\n 70g Milk<\/p>\n<\/li>\n A few Blueberries<\/p>\n<\/li>\n A little Sugar<\/p>\n<\/li>\n<\/ul>\n Method<\/strong><\/p>\n Mash the banana and mix with oats until combined.<\/p>\n<\/li>\n Brush oil on a pie dish and bake the oat mixture at 180\u00b0C (350\u00b0F) for 10 minutes to set the crust.<\/p>\n<\/li>\n Steam the sweet potato, mash it, and add a little milk to make a smooth puree.<\/p>\n<\/li>\n Beat the eggs, add the remaining milk and a little sugar, and mix well.<\/p>\n<\/li>\n After the oat crust has set, spread the sweet potato puree on it, add the egg mixture, and top with blueberries.<\/p>\n<\/li>\n Bake at 200\u00b0C (390\u00b0F) for 22 minutes.<\/p>\n<\/li>\n<\/ol>\n Tip: <\/strong>Feel free to swap the purple sweet potato with regular sweet potato, pumpkin, or taro, depending on your preference. For a sugar-free version, you can skip the sugar.<\/p>\n Recipe Highlights<\/strong> Ingredients<\/strong><\/p>\n 1 box Sugar-free Frozen Yogurt<\/p>\n<\/li>\n 1 Banana (fresh or frozen)<\/p>\n<\/li>\n A few Frozen Fruits (strawberries, blueberries, raspberries, avocado, mango, etc.)<\/p>\n<\/li>\n<\/ul>\n Method<\/strong> Tip: <\/strong>For the sweetest results, use ripe bananas with black spots, and make sure all other fruits are frozen for the best ice cream texture. You can also add matcha powder or cocoa powder for different flavors!<\/p>\n This translated version keeps the same spirit of your article but adapts it to an American audience, focusing on familiar ingredients and easy-to-follow instructions!<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to taste preferences, women seem to have a natural love for sweets, especially before and during their period. 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When I first saw this recipe, I couldn\u2019t help but applaud. Jam typically relies on white sugar to get that sweet flavor and jelly-like texture, but this recipe cleverly uses chia seeds, which absorb water and expand, to achieve the same jelly-like consistency! A little maple syrup is used for sweetness, and you can adjust the amount to your preference.<\/p>\n\n
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\n![](\"https:\/\/www.wholerank.com\/wp-content\/uploads\/2025\/06\/Pasted-1.png\")
<\/h3>\nYogurt Cake<\/h3>\n
If you look at this, you might immediately think of a cheesecake. Traditional cheesecakes are delicious but are high in fat due to heavy cream and cream cheese. This yogurt cake replaces cream with sugar-free yogurt while keeping the same smooth and moist texture. It\u2019s a must-try!<\/p>\n\n
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\n![](\"https:\/\/www.wholerank.com\/wp-content\/uploads\/2025\/06\/Pasted-2.png\")
<\/h3>\nMessy Black Chocolate Pound Cake<\/h3>\n
This recipe is especially for those who love chocolate! A pound cake is typically dense and made with a lot of butter. This version uses bananas as a binding agent, cocoa powder for chocolate flavor, and dark chocolate chunks with walnuts for decoration \u2013 very creative!<\/p>\n\n
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\n![](\"https:\/\/www.wholerank.com\/wp-content\/uploads\/2025\/06\/Pasted-3.png\")
<\/h3>\nPurple Sweet Potato Blueberry Pie<\/h3>\n
No need for excessive butter or sugar \u2013 this pie lets you enjoy a delicious blueberry pie without the hassle of making jam, and it\u2019s super easy to make!<\/p>\n\n
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\nFruit Ice Cream<\/h3>\n
This recipe is based on a trend called “Nicecream,” which is made by blending frozen bananas with fruits for a creamy, low-fat treat. It’s popular in many countries, and you can get creative with flavors!<\/p>\n\n
Using a blender that can crush ice, combine the frozen yogurt, banana, and 1-2 types of fruit. Blend until smooth.<\/p>\n
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