Indulgewithout the calories

Fruity Phirni Ingredients

3 cups low fat milk 3/4 cup beaten rice flakes (poha) 1 tbsp cornflour dissolved in two tsp low fat milk 1 tbsp sugar substitute 1 cup sliced fruits

Method Roast the poha in a non-stick pan till crisp. Make sure that the poha isn’t discoloured while roasting. Remove from the flame. Let it cool. Later grind it coarsely and keep aside. Boil the milk in another non-stick pan and add the poha while stirring continuously. Simmer for five to seven minutes. Add the cornflour, simmer for another two to three minutes and remove from flame. Keep refrigerated for at least one hour. Before serving, divide the fruits and phirni into four equal portions. Place the fruits into four individual bowls and top with a serving of the phirni. Serve immediately.

Apple Rabdi Ingredients 3 cups low-fat milk 3/4 cup grated apples 1/4 tsp cardamom powder A pinch of nutmeg powder 1 tsp sugar substitute

Method Bring the milk to boil in a deep non-stick pan and simmer it for 10 to 12 minutes. Keep stirring in between. Add the grated apple, mix well and simmer for another two to three minutes. Continue stirring and scrape the sides of the pan. Add the cardamom powder and nutmeg powder, mix well and keep aside to cool. Once the rabdi has cooled, add the sugar substitute and mix well. Refrigerate for at least 1 hour. Serve chilled. (Recipe courtesy: Chef Milind Sovani)

Baked Rasgullas Ingredients 8 rasgullas, cut into halves 1 cup low fat paneer (cottage cheese) 1/4 cup low fat milk 2 1/2 tbsp sugar substitute 1 tsp cornflour dissolved in 2 tsp water A few strands saffron dissolved in 1 tsp water A pinch cinnamon powder

Method Soak the rasgullas in water for one minute; drain and discard the water. Repeat the previous step four to five times till the sugar syrup has been removed from the rasgullas. Keep aside. Mix the paneer, milk, sugar substitute, cornflour mixture, saffron and cardamom powder together and blend to a smooth paste in a mixer. Keep aside. Arrange the rasgullas in a rectangular glass-baking dish and pour the paneer mixture on top. Bake it in a pre-heated oven at 150°C (300°F) for five minutes. Serve hot.