There’s nothing artificial about these sugar free sweet treats — they use natural sweeteners and make for any dessert lover’s delight!
Citrus Blackberry mouse
Ingredients
Blackberries, 1 cup Lemon zest, 1 tbsp Lemon juice, 1/4 cup Honey, 1/2 cup Tofu, 2 cups
Method Combine the lemon zest, lemon juice, honey and tofu in a blender. Puree until smooth. Divide this lemon cream evenly among bowls. Garnish each portion with blackberries, chill for an hour and serve cold. Recipe courtesy Gajendra Singh, Unplugged Courtyard
Shahi toast Ingredients Bread slices, 4 Khoya, 50 gm Honey, 30 gm Milk, 100 ml Saffron, a pinch Pistachio nuts, 10 gm Green cardamom powder, 5 gm Kewara essence, a few drops
Method Cut the bread slices into rounds or any other shape and toast in a pan. In another pan, take the milk and honey and boil to a thick consistency. Keep aside and cool, adding a few drops of kewara essence. In a mixing bowl, mix together the khoya, honey and green cardamom powder, and rub till smooth. Fill in between two toasts and place on a serving dish. Drizzle with honey, garnish with pistachio nuts and saffron, and serve warm with rabri. Recipe courtesy chef Atul Sharma, The Royal Plaza
Panacotta with fresh blueberries Ingredients Cold water, 1/4 cup Unsweetened gelatin powder, 1 1/2 tsp Boiling water, 1/4 cup Heavy cream, 2 cups Vanilla extract, 2 tsp Fresh blueberry puree to drizzle Salt to taste
Method Sprinkle the gelatin powder on the cold water and let it soften for a few minutes. Add the boiling water and stir until gelatin is totally dissolved. Combine the dissolved gelatin with the rest of the ingredients. Stir well and mix completely. Adjust the flavours to your liking by tasting. Pour the mixture into custard cups, ramekins or glasses. Chill for 3-4 hours until completely set. Garnish with fresh blue berries and serve immediately. Recipe courtesy The Suryaa
Cranberry strusel cake Ingredients For the topping: Flour, 60 gm Cinnamon, ground, 1 tsp Butter, melted, 14 gm Maple syrup, 30 ml
For the cake: Flour, 210 gm Baking powder, 5 gm Baking soda, 2 gm Cinnamon, ground, 1 tsp Salt to taste Butter, melted, 14 gm Egg, 1 large Vanilla essence, 15 ml Hung curd, 125 gm Maple syrup, 80 ml Milk, 90 ml Cranberries, soaked, 160 gm
Method Preheat an oven to 180 degrees Celsius. To prepare the topping, stir together the flour and cinnamon. Thoroughly mix in the butter and maple syrup. Set aside. To prepare the cake, whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. In a separate bowl, whisk together the butter, egg and vanilla. Mix in the hung curd, stirring until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour mixture, and stir just until incorporated. Fold in the cranberries. Spread the batter into a prepared cake pan and sprinkle the crumb topping over the batter. Bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean. Cool in the pan for at least 10 minutes before slicing and serving. Recipe courtesy chef Arun Sundararajan, The Taj Mahal Hotel
Pumpkin pie Ingredients Pumpkin puree, 2 cups Maple syrup, 1/3 cup Pumpkin pie spice, 2 1/2 tsp Dry milk powder, 1 1/2 cup Nutmeg, grated, 1/4 tsp Eggs, 2 Salt, 1/4 tsp Water, 1 1/2 cups
Method Combine pumpkin puree, eggs, maple syrup, salt, pumpkin pie spice, water and milk powder, and mix until smooth and creamy. Pour into a pie shell. Grate nutmeg over it and bake at 220 degrees Celsius for 13 to 15 minutes. Reduce heat to 175 degrees Celsius and continue to bake for another 40 to 45 minutes. Slice and serve. Recipe courtesy chef Pradeep Jugran, Number 8
Chocolate pudding Ingredients Milk , 2 cups Cocoa powder, 1/2 cup Corn starch, 4 tsp Egg yolks, 3 large Vanilla extract, 1 tsp Cinnamon, ground, 1/2 tsp Dates, pureed, 9
Method In a large saucepan, mix 1 1/2 cups of milk, cocoa powder, vanilla extract, ground cinnamon and pureed dates. Bring to a simmer over medium-high heat. Set aside. Meanwhile, whisk the remaining 1/2 cup of milk with corn starch and egg yolks in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer and continue whisking until thick, for about 2-3 minutes more. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set. Top with fresh fruits, almonds or shaved chocolate and serve chilled. Recipe courtesy chef Bharat Sharma, Sufiaana by Cherish
