Sweet‘art’ gets sugarfree

Goat’s cheese, grilled chicken and vegetables salad
Ingredients
Broccoli flowerettes 0.20 gm
Zucchin 0.20 gm
Peppers 0.20 gm
Asparagus 0.20 gm
Grilled chicken 0.4 gm
Tomato 0.20 gm
Cucumber 0.20 gm
Goat cheese 0.40 gm
Mix lettuce 0.95 gm
Lemon dressing 0.15 ml
Salt to taste    
Pepper to taste    

Method
Wash vegetables and cut in triangles and boil in hot salted water. Cool.
Marinate chicken breast with salt, pepper and olive oil and grill on a griddle till cooked well.
For Dressing: Squeeze out lemon juice and pour it in a bowl. Emulsify lemon juice with olive oil by continuously whisking it. Season with salt and pepper
Take a mix bowl, add mix lettuce, cooked vegetables and toss the salad with the lemon dressing. Arrange it on a plate, and top it with sliced grilled chicken.
Garnish the salad with dollops of goat cheese.            

— Recipe courtesy Pradeep Rao, Chef de Cuisine,

Apricot Cranberry Cup Cakes
Ingredients
Butter unsalted  120 gm
Sugar free Natura    10 gm
Eggs, 3 nos
Refined flour 140 gm
Almond powder gm
Baking Soda 2 gm
Baking powder 2 gm
Apricot 50 gm
Cranberry 50 gm

Method
Cream butter and Sugarfree Natura till light and fluffy.
Add eggs one by one and beat vigorously till all are incorporated.
Add refined flour, almond powder, baking soda and baking powder.
Mix well to form a smooth batter.
Chop apricots and cranberries and mix into batter.
Pour batter into cupcake baking cups 3/4th full.
Bake cupcakes at 180 C for 15 minutes.
Cool cupcakes to room temperature garnish and serve.

— Recipe courtesy Chef Durbar Basu Ray., The Ritz-Carlton.