Strawberry Frozen Yogurt | Healthy Dessert Recipe

Strawberry Frozen Yogurt

Healthy and delicious strawberry frozen yogurt.
Prep Time: 5 minutes
Total Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Frozen strawberries- 500 gms
2. Greek yogurt / Hung curd- 1 cup
3. Honey / agave nectar - to taste
4. Vanilla extract - 1/4 tsp (optional)

Instructions:

Place all the ingredients in a blender/food processor .Blend until smooth.

Serve immediately or transfer it to an airtight container, place in the freezer until firm.

NEVER FAIL PUDDING / EASY CHOCOLATE LAYER PUDDING

Recipe source: Vanitha
Ingredients

1. Butter( room  temperature)- 1/2 cup
2. Marie biscuit -powdered- 1.5 cups
3. Grated coconut- 1 cup
4. Drinking chocolate powder-3/4 to 1 cup
5. Condensed milk- 1 tin( 400 ml)

Method

• Preheat oven to 180 Deg C.

• In a mixing bowl combine together butter and powdered biscuit.Using a spoon ,press this evenly over the bottom of a pie dish or individual ramekins/small baking dishes.

• Spread grated coconut evenly over the biscuit layer.

• Spread drinking chocolate powder over the coconut layer.

• Carefully pour condensed milk over the chocolate powder layer.
• Bake for about 10 minutes.Allow it to cool slightly (dust with cocoa powder and garnish with chopped cashew nuts if desired.)
• Serve with cream or vanilla /caramel ice cream. 

EGGLESS ICE CREAM BROWNIE SQUARES

Recipe for brownie :www.food.com
You can find the original recipe here

Ingredients

1. All purpose flour- 1 /2 cup
2. Cocoa powder-1/2 cup
3. Brown sugar- 1 1/2 cup
4. Baking powder- 3/4 tsp
5. Baking soda-1 1/2 tsp
6. Salt-1/2 tsp
7. Brewed coffee-3/4 cup
8. Milk-3/4 cup
9. Vanilla extract-1 tsp
10. Vegetable oil- 1/3 cup
11. Finely chopped walnuts-2 tbsp ( optional)
12. Eggless caramel Ice cream -  3/4 to 1 ltr

Method

• Preheat oven to 180 deg C and  line a  baking pan with parchment paper.
• In a large mixing bowl whisk together all purpose flour,cocoa powder, brown sugar,baking powder,baking soda and salt.
• In another mixing bowl whisk together coffee,milk,vanilla extract and vegetable oil.Slowly add this into the dry ingredients and mix until combined.
• Add finely chopped walnuts ,if desired.
• Pour the prepared batter into the pan and bake for 20 to 25 minutes or until a skewer inserted into the center of the brownie comes out clean.
• Let it cool completely.
• Place the brownie on to a work surface and cut out hearts using a heart shaped cookie cutter.Keep aside.

• Place ice cream in a large bowl.Let stand at room temperature ,mashing well with a spoon in between until it is soft enough to stir.
• Line a baking tray with foil or plastic wrap and let it extend over the edges of the pan.Now spread the softened ice cream on the prepared pan .Level it using a spatula.

• Now arrange the brownie hearts over the ice cream layer and press it gently so that the top of the brownie is almost in level with the ice cream layer.

• Cover this with a cling film and freeze until firm.
• Cut into squares using a sharp knife and serve.

NOTES:

• Allow the brownie to cool completely before cutting out hearts from it ,to avoid  cracks on  top of the brownie hearts.
• I halved the recipe for thinner brownies.
• These brownie have more of a cake like texture.

EGGLESS CARAMEL ICECREAM

Recipe Source: www.Cookingchanneltv.com
You can find the recipe here
Ingredients

1. Milk- 1 1/2 cup
2. Light cream- 1 cup
3. Cornflour- 3 tbsp
4. Sugar- 1/2 cup
5. Vanilla pod- 1  or  vanilla essence - 1 tsp
6. Dulce de leche-1 to 2  tbsp ( see note)
7. Salt- 1 pinch

Method

• Mix cornflour with 1/4 cup milk and keep aside.
• In a saucepan add rest of the milk,cream ,sugar and salt .If you are using vanilla pod,cut it into two, lengthwise and scrape the seeds into the milk mixture along with the pod.Cook this over medium low heat until it begins to steam.
• Now remove the vanilla pod and add the cornflour mixture,stirring well as you do so.
• Bring this to just under a boil,stirring continuously.
• Now reduce the flame to low and cook for 5 minutes or until  the milk mixture thickens.
• If you are using vanilla extract ,add it and mix well.
• Transfer the mixture to a wide container .Allow it to cool well.
• Cover and place the container in the refrigerator to chill for 30-40 minutes.
• Take the container out ,now it should have just started freezing from the outside edges.
• Using a wooden spatula or a sturdy whisk( a hand blender works really well),beat the mixture well to make it smooth once again.Put it in the freezer.
• Continue to check every 30- 40 minutes ,stirring well as it is freezing .( repeat this process 3 to 4 times)
• After the final mixing ,once the mixture is soft,add the dulce de leche 1 tsp at a time and fold in lightly for just two or three times.Put it back in the freezer until it is firm.

Note:
Adjust the quantity of sugar according to your taste.
Check this link to see 5 different ways to make homemade Dulce De Leche.

MANGO KULFI

Ingredients

1. Milk-2 cups
2. Cornflour-1 1/2 tbsp
3. Condensed milk-3/4 cup
4. Cardamom powder-1/4 tsp
5. Mango pulp-From one large mango
6. Pistachios ( chopped)-2 tbsp
7. Sugar-(according to taste,depending upon how sweet the mango puree is)

Method

• Dissolve cornflour in 1/4 cup milk and keep aside.
• Pour the remaining milk,condensed milk ,and sugar (if using) into a heavy bottomed pan and bring it to a boil,stirring in between.
• Pour the cornflour mixture into this .Stir well until it turns thick.
• Add cardamom powder and chopped pistachios, Switch off the stove. Allow it to cool.
• Add the mango puree and mix well.
• Pour the milk mixture into kulfi molds or Popsicle molds,cover with a foil and freeze for 3 to 4 hours.,remove from freezer and insert Popsicle sticks and freeze until firm.

HOMEMADE CARAMEL ICE CREAM

Ingredients

1. Milk -1 cup
2. Thick cream-2 cups
3. Cornflour-2 tbsp
4. Sugar-3/4 cup
5. Salt- 1 pinch
6. Egg yolk- 1 no
7. Vanilla essence-2 tsp

For caramel suce

1. Sugar- 3 tbsp
2. Butter- 1 tbsp
3. Milk-1/4 to1/2 cup

Method

• To make caramel sauce,heat a heavy bottomed pan and add sugar and cook till it is completely melted and the colour turns  golden brown(swirl the pan in between if required).
• Now add Butter and mix well,reduce the flame to low and pour in the milk and cook till the sauce thickens.Keep aside to cool.
• Beat egg yolk and vanilla essence together and keep aside.
• To prepare ice cream mix together milk,cream,cornflour,sugar and salt until combined.Cook this for 10 to 15 minutes or until it is almost boiling ,over low heat.
• Gradually pour the hot milk and cream mixture on to the egg mixture,whisking as you do so.
• Return the mixture into a saucepan and cook,stirring constantly with a wooden spoon until the custard mixture thickens sufficiently to coat the back of the spoon.
• Transfer the mixture to a wide container .Allow it to cool well .
• Cover and place the container in the refrigerator to chill for 30-40 minutes.
• Once it is cold add 3 tsp of caramel sauce and mix well and put it into the freezer for 30 to 40 minutes.
• Take the container out ,now it should have just started freezing from the outside edges.
• Using a wooden spatula or a sturdy whisk, beat the mixture well to make it smooth once again.Put it in the freezer.
• Continue to check every 30-40 minutes,stirring well as it freezing.(repeat this process for 3  times)
• After the third mixing cycle,once the mixture is soft add the remaining caramel sauce and fold it in lightly for just two or three times.Put it back into the freezer and keep freezing until it is firm.

ENJOY!!!!

Sending this to Joy of fasting to feasting at kitchen flavours
and Iftar nights at Jabeens corner

MANGO ICE CREAM WITH CARAMELIZED MANGO

Ingredients

For caramelized mango

1. Mango(peeled,pitted and cut into 1" cubes)- 1to 11/2 cups
2. Sugar- 3 tbsp

For mango icecream

1. Mango (peeled and pitted) - 1 medium no
2. Milk- 1 1/2 cups
3. Thick cream-2 cups
4. Sugar-8 tbsp(you can increase or decrease the amount of sugar depending upon the sweetness of the mango that you are using)
5. Egg yolks- 4 nos

Method

For the caramelized mango

• Heat a heavy bottomed pan,add sugar and cook over low heat.
• Lightly swirl the pan in between and cook until it reaches golden brown.
• Add the cubed mangoes and cook for a few minutes.
• Transfer to a bowl and refrigerate.

To make ice cream

• Process the mango in a blender until  smooth .Refrigerate the mango puree until required.
• Beat together the egg yolks ,4 tbsp sugar and 1 cup thick cream  in a mixing bowl until well combined.
• Heat the milk,remaining 4 tbsp sugar and 1 cup cream until it is almost boiling, over low heat.
• Gradually pour the hot milk and cream mixture on to the egg mixture,whisking as you do so.
• Return the mixture into a saucepan and cook,stirring constantly with a wooden spoon until the custard mixture thickens sufficiently to thinly coat the back of the spoon.
• Transfer the mixture to a wide container .Allow it to cool well .
• Cover and place the container in the refrigerator to chill for 30-40 minutes.
• Once it is cold add the mango puree and mix well and put it into the freezer for 30 to 40 minutes.
• Take the container out ,now it should have just started freezing from the outside edges.
• Using a wooden spatula or a sturdy whisk, beat the mixture well to make it smooth once again.Put it in the freezer.
• Continue to check every 30-40 minutes,stirring well as it freezing.(repeat this process for 3  times)
• After the third mixing cycle,once the mixture is soft add the caramelized mango pieces (and the sauce if present) and fold it in lightly for just two or three times.Put it back into the freezer and keep freezing until it is firm.

Serve with fresh diced mangoes.

Enjoy!!!!

Sending this to
Kerala kitchen July event at Magpies recipes
Tutorial Tuesday at Hope studios
Mango event at  My culinary creations
D for Desserts event hosted by Suvidha of Suvidhas kitchen