SUPER-HEALTHY BLUEBERRY ZEPHYR! (LOW-CALORIE, FEATURING BEAUTY INGREDIENTS)

Oh, you’ll love this Healthy Low-Sugar Zephyr recipe! Sweet, satisfying and flavorful – it’s just 9(!) calories a piece! And it’s also a fairly easy recipe! Plus: yes – the beauty ingredients! And although I certainly believe that true beauty is internal – it’s also nice to know that you’re eating the glow-inducing collagen (or the gelatin in the recipe) and the antioxidant-rich blueberries!  …So: all these wonderful things make this one of my most FAVORITE treats make for a snack on when I need a boost of energy and/or positivity, a guiltless dessert or – you can even have it as high-protein, vitamin-rich breakfast!

If you want to get straight to the recipe, please don’t hesitate to use the Jump to Recipe button and jump right to it!

But if you’re interested in a few fun facts about Zephyr is and its origin, here it comes:

The Healthy Low-Sugar Blueberry Zephyr recipes is inspired by a traditional Eastern-European dessert, Zephyr – a meringue-based, marshmallow-like treat shaped as a little cloud!

And although the traditional Zephyr already constitutes a much healthier version of what we know as Marshmallows (let me explain below), the Healthy Low-Sugar Blueberry Zephyr offers an even healthier, updated twist on the traditional Eastern-European recipe by using WAY less sugar without compromising the taste!

WHAT IS ZEPHYR?

So what is Zephyr and how is it healthier than a Marshmallow?

Basically, there are two main ingredients in a Marshmallow (sugar and gelatin, plus some flavors, such as vanilla). There are more ingredients that are used to make Zephyr: Aside from the sugar and the gelatin or agar (a vegan version of the gelatin) there’re also egg whites and some kind of fruit, usually apple, in the Zephyr.

While traditionally Zephyr is made with the apples, there are many other versions featuring other fruit or berries (such as Strawberry Zephyr or Blueberry Zephyr) or Chocolate and Creme Brûlée’s variations where the cocoa powder or another flavoring is added to the apples and meringue base.

So: since Zephyr is NOT JUST SUGAR (like in the marshmallows) I hope that it’s pretty obvious how much healthier this version of a marshmallow is!

THE HEALTHY LOW-SUGAR BLUEBERRY ZEPHYR:

But still, the traditional version of Zephyr employs a LOT of sugar! Way too much for my healthful liking!

This is why I’ve healthy-fied the traditional recipe even further and made it possible to make with even less sugar!

So, if you are someone like me who likes being able to enjoy more than just one piece of such heavenly treat, this recipe will hopefully become your perfect answer!So what do you say: let’s get to whipping it? 🙂

…Oh, and if you like this type of meringue-based desserts (aka totally guiltless desserts!) 🙂 please check out a few other desserts on LA-Liza: (note: they are called Marshmallows, but they are NOT all sugar! They are the Healthy Marshmallows that you can eat for breakfast! Seriously! 🙂 )

Banana Marshmallow Mousse

Apple Marshmallow Mousse

Mango Marshmallows

Low-Sugar Healthy Marshmallows

Enjoy! 🙂

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Healthy Low-Sugar Blueberry Zephyr

Healthy Low-Sugar Blueberry Zephyr is fat-free, low-sugar and high protein! It's easy to make, extra-flavorful, low-calorie, and super-yummy!

Course Dessert

Cuisine Polish, Russian

Keyword Blueberry Zephyr, Healthy Zephyr, Zephyr

Prep Time 10 minutes

Cook Time 5 minutes

Servings 36 servings

Calories 9 kcal

Author Liza

Ingredients

• 1 cup blueberries fresh or frozen
• 2 egg whites pasteurized
• 2 packets gelatin
• 1/4 cup sugar or a sweetener of choice*
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar

Instructions

1. Put the blueberries in a saucepan with a few tablespoons of water and bring to boil over a medium heat. Let boil for a few minutes. Blend the blueberries until smooth and return to the pot.

   NOTE: I use an immersion blender that blends the berries right in the pot. But you may want to cool down the berries before blending if you're using a regular plastic blender. In this case just pour the pureed berries back in the pot)
   

2. In a small dish dilute the gelatin in 2 tbsp of cool water. Add the vanilla extract and stir.
   

3. Heat up the blueberry puree again and add the gelatin mixture. Stir to incorporate the melting gelatin in the blueberries.

4. While the berry mixture is cooling down (NOTE: don't wait for it to cool down to the room temperature because then the gelatin will be set! So, now you do need to move quickly!) begin whipping the egg whites with the cream of tartar. When they froth a bit add the sugar and keep whipping until the meringue is stiff.
   

5. With the mixer still running begin adding the berry mixture to the meringue, a tablespoon at a time. After all the mixture is in, keep whipping for a few more minutes. The mixture will grow in volume as it's being whipped.
   

6. Line a large baking sheet with some parchment paper. Spoon the meringue mixture in a piping bag and pipe little dollops (they'll look similar to the meringue cookies) on the sheet.

   NOTE: the mixture hardens quickly, so you have to move fast!

7. Put the sheet with the zephyr in the fridge. It will harden completely in about 1 hour. 

8. Enjoy within 1-3 days

Recipe Notes

*For a Low-Carb or Keto version of the recipe, substitute the sugar for a natural dry sweetener such as Erythritol  (do NOT use Stevia: you need a sugar-like texture in this recipe for the best result)