Ricette light per Halloween tutte da gustare

Ricette light Halloween gustare

L’ingrediente segreto per le ricette di Halloween, dolci o salate che siano, è la zucca, colorata e ricca di sostanze nutritive importanti. Quest’ortaggio, infatti, è povero di calorie (17 Kcal ogni 100 g di prodotto), è una fonte eccezionale di betacarotene, vitamine A, B ed E e Sali minerali quali calcio, potassio, fosforo e rame. Oggi, vi proponiamo un primo, un secondo e un dessert assolutamente deliziosi e rigorosamente light!

Lasagne light alla zucca

Per la sfoglia

  • 300 g di farina 0
  • 1 cucchiaio di amido di mais o fecola di patate
  • Acqua fredda q.b.

Per la besciamella

  • 1 litro di acqua
  • 5 cucchiai di farina di riso
  • Un pizzico di sale
  • Noce moscata q.b.

Per il condimento

  • 500 g di polpa di zucca

Preparazione

  1. Per prima cosa preparate l’impasto delle lasagne mescolando all’interno di una ciotola la farina, con l’amido di mais e l’acqua quanto basta per ottenere un composto omogeneo ed elastico.
  2. Poi stendete una sfoglia con il matterello e con un coltello ritagliate dei rettangoli, che lascerete riposare su un vassoio infarinato con la semola di grano duro, senza sovrapporli.
  3. Ora preparate la besciamella portando ad ebollizione l’acqua.
  4. Versate la farina di riso e aggiungete un pizzico di sale grosso e la noce moscata.
  5. Mescolate fino a quando la besciamella non si sarà addensata.
  6. A questo punto pulite la zucca e cuocetela in un pentolino con un po’ d’acqua, in modo che si ammorbidisca. Con l’aiuto della forchetta riducetela grossolanamente.
  7. Condite la lasagna versando sul fondo della teglia un po’ di besciamella e fate il primo strato di lasagna, poi mettete la zucca e di nuovo la besciamella. Procedete in questo modo fino all’ultimo strato.
  8. Lasciate cuocere il forno a 180°C per mezz’ora circa e servite.

Polpettine di zucca light

Ingredienti per 12 pezzi

  • 700 g di zucca
  • 1 albume
  • Un pizzico di sale
  • Erbetta cipollina q.b.
  • Pepe q.b.
  • 2 cucchiai di parmigiano
  • Pangrattato

Preparazione

  1. Eliminate la buccia della zucca e tagliatela a fette spesse. Disponete su un tegame rivestito di carta da forno e fate cuocere per circa mezz’ora a 200°C.
  2. Riducete la zucca in purea in una ciotola aiutandovi con la forchetta e aggiungete un pizzico di sale, il pepe, l’erbetta cipollina, il bianco dell’uovo, il parmigiano e qualche cucchiaio di pangrattato.
  3. Mescolate il tutto e se notate che l’impasto non tiene aggiungete un altro cucchiaio di pangrattato.
  4. Formate delle polpettine e adagiatele su una teglia rivestita di carta da forno.
  5. Fate un giro d’olio e lasciate cuocere per 20 minuti circa a 170-180°C.

Il suggerimento in più

Potete accompagnare le polpettine di zucca con della misticanza condita con un filo d’olio e del succo di limone. Si tratta di un misto di varie verdure domestiche e selvatiche crude da consumare in insalata.

Torta di zucca light

  • 500 g di zucca
  • 225 g di farina
  • 100 g di zucchero
  • 1 vasetto di yogurt alla vaniglia
  • 2 albumi
  • 1 bustina di lievito per dolci
  • Buccia grattugiata di limone
  • 1 bustina di vanillina
  • Zucchero a velo (facoltativo)

Preparazione

  • Pulite la zucca, tagliatela a cubetti e fatela bollire in po’ d’acqua. Poi frullatela con il mixer.
  • In una ciotola sbattete gli albumi con lo zucchero sino ad ottenere un composto liscio e spumoso.
  • Aggiungete la farina, il vasetto di yogurt, la buccia di limone grattugiata, la zucca frullata, la vanillina e il lievito per dolci.
  • Versate il composto in uno stampo di silicone o in alternativa in una teglia rivestita di carta da forno e fate cuocere a 180°C per 20 minuti circa.
  • Infine spolverizzate con un po’ di zucchero a velo.

Se cercate altre ricette a base di zucca leggete anche

Photo Credit| Thinkstock

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