Shrikhand

Ingredients:

• 1 cup low fat curds
• 1 teaspoon cardamom powder
• a few saffron strands
• 2 tablespoons low fat milk
• 4 sachets sugar substitute (equal)

Method:

• Combine all the ingredients and mix well.
• Chill for at least 2 to 3 hours.
• Serve chilled.

Apple Rabadi

Ingredients:

• 3 cups low fat milk
• 1- 1 ½ cup apple, grated
• a pinch nutmeg (jaiphal) powder(optional)
• 1/4 teaspoon cardamom powder
• 2 sachets sugar substitute

Method:

• Bring the milk to boil in a heavy bottomed pan and simmer it for 10 to 12 minutes.
• Add the grated apple, nutmeg powder and cardamom powder and simmer for another 5 to 7 minutes.
• Cool completely.
• Add the sugar substitute, mix well and put to chill.
• Serve chilled.

Malai Peda

Ingredients:

• 1 lt low fat milk
• a few saffron strands
• 2 level teaspoons corn flour
• ½ teaspoon cardamom powder
• 4 sachets sugar substitute
• For Garnishing
• 1 teaspoon pistachios, chopped (optional)
• a few saffron strands

Method:

• Keep 4 teaspoons of milk aside and boil the remaining milk in a heavy bottomed pan, stirring throughout, until it reduces to half.
• Warm the saffron in a small vessel, add 4 teaspoons of milk and rub until the saffron dissolves.
• Add to the boiling milk.
• Mix the corn flour in the balance 4 teaspoons of milk and add to the boiling mixture.
• Continue stirring till the mixture becomes thick and resembles khoya.
• Add the cardamom powder and mix well. Allow to cool.
• Add the sugar substitute and mix well.
• Shape into 7 small balls and serve, garnished saffron or pistachio.

Carrot soup

Ingredients:

• Carrots 3/4 kg
• Tomatoes 1
• Low fat milk 2 cups
• Water 2 cups
• Black pepper powder 1/2 tsp.
• Sugar to taste
• Salt to taste

Method:

• Cut carrots and tomatoes into small pieces.
• Boil water in a pan. Lower the heat and add carrot and tomato pieces.
• Cook till tender (about 30 minutes). Add black pepper powder.
• Use the blender to mix well with low fat milk, salt and sugar.
• Strain and refrigerate until thoroughly chilled.
• Serve cool. Optional, garnish with sliced almonds.

Notes:

• You can grate carrot and use. This will reduce the time of cooking.

Broccoli Soup

Ingredients:

• 500 gms Broccoli
• 1 medium sized Onion
• 4 cloves Garlic
• 2 inches Celery Stalk
• 4 cups Stock or water
• 1 Cup Low fat milk
• Salt to taste
• White pepper powder to taste

Method:

• Cut broccoli into small florets and wash well.
• Soak in salted water for ten to fifteen minutes and drain.
• Peel and roughly chop onion and garlic. wash and chop celery stalk.
• Heat vegetable stock or water with chopped onion, garlic andcelery.
• Bring to a boil.
• Add broccoli florets and continue to cook without covering the pan.
• Cook for five to seven minutes or till broccoli is tender.
• Remove from fire, cool and puree it in a blender.
• Add milk to pureed broccoli. mix well. bring to a boil again.
• Add salt and white pepper powder to taste.
• Serve hot.

Notes:

• Boil or dry roast almonds on medium heat till almond skin changes its colour slightly.
• Remove from heat, cool it and slice them into slivers.
• Stir in toasted almond slivers and serve hot.