Sugar-Free Cherry Cream Pie

Sugar-Free Cherry Cream Pie
1 small box instant sugar-free vanilla pudding
1 can red tart cherries packed in water
1 pie crust
14 packets of Equal
Red food coloring
Cornstarch or flour
Mix the pudding mixes directed on package. Spoon in a baked pie shell. Drain one can of cherries. Add 4 Tablespoons flour or 2 1/2 Tablespoons cornstarch to cherry juice. Cook until thick stirring
constantly. Add a few drops of red food coloring. Remove from heat and add 14 packets of Equal. Spoon cherry mixture on top of pie. Chill in refrigerator.
Makes 1 pie
Nutrition: 1 slice
270 Calories,
3 g Protein, 32 g

Indian Desi Tadka: Summertime Strawberry Gelatin Salad

Indian Desi Tadka: Summertime Strawberry Gelatin Salad
It's as pretty as
it is good, so it's nice for serving at holiday feasts besides.
1 (3 ounce) package strawberry gelatin
1 cup boiling water
1 cup cold water
MIDDLE LAYER
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup cold water
1 cup half-and-half cream
1 (8 ounce) package cream cheese, softened
1 cup sugar
1/2 teaspoon vanilla extract
TOP LAYER
1 (6 ounce) package strawberry gelatin
1 cup boiling water
1 cup cold water
3-4 cups sliced fresh strawberries
In a bowl, dissolve strawberry gelatin in boiling water; stir in cold water. Pour into a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray ; refrigerate until set. Meanwhile, in a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute. In a saucepan over medium heat, heat cream (do not boil). Add softened gelatin; stir until gelatin is dissolved. Cool to room temperature. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Gradually add the unflavored gelatin mixture; mix well. Carefully pour over the bottom layer. Refrigerate until set, about 1 hour. For top layer, dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries; carefully spoon over middle layer. Refrigerate overnight.

Note: This salad takes time to prepare since each layer must be set before the next layer is added

source: looneytunesfan

Indian Desi Tadka: Kesari Jalebis with Rabdi Recipe - Indian Shahi Sweets Recipe

Kesari Jalebis with Rabdi Recipe - Indian Shahi Sweet

Ingredients:

For Jalebis:

200 gms - plain flour (maida)

20 gms - gram flour (besan)

200 gms - sugar

few drops - yellow colour

10 to 12 strands - kesar,

dissolved in 1 tbsp - warm milk

2 tbsp - milk

ghee to deep fry

a plastic easy squeeze bottle

For Rabdi:

1 cup - strawberry pulp

2 litres - full cream milk

1 tsp - rose water

1/2 tsp - strawberry essence

1/4 cup - sugar

1/4 cup - condensed milk

10 to 12 - cardamoms peeled

10 - almonds

Method for Jalebis:

1. Sieve 100 gms. maida and besan together.

2. Make a batter using warm water.

3. Keep aside for 24 hours.

4. Add remaining maida, food colour and saffron and more warm water ifrequired.

5. The batter should fall easily when poured - Not too thick not toothin.

6. Keep aside.

7. Make syrup of the sugar by adding water and boiling.

8. Add the milk and all the scum to form while boiling.

9. Make one string syrup. Strain.

10. Fill bottle with batter. The nozzle should have a hole the thicknessof a knitting needle.

11. Heat ghee well in a shallow frying pan and form jalebis in the formof concentric circles about 2 inches on the outside.

12. Fry till crisp, drop into hot syrup. Drain with a perforated spoon,serve hot.

Method for Rabdi:

1. Fresh grind cardamom to rough powder.

2. Rub with pestle till dissolved.

3. Chop almonds into thin slivers.

4. Pour milk in a large heavy saucepan.

5. Put to boil on high. Continue boiling till half quantity is left.

6. Keep skimming off the top cream every now and then.

7. Collect and keep aside in a separate container.

8. Add sugar, stir till dissolved.

9. Add all other ingredients, including saved top cream.

10. Stir, take off fire.

11. Cool to room temperature.

12. Refrigerate till well chilled.

To Serve:

1. Pour rabdi in the serving plate.

2. Arrange jalebi over it.

3. Garnish with thin slices of strawberries and rose petals.

Rabdi:

Making Time: 1 hour (excluding cooling & chilling time)

Makes: 6 servings

Shelf-life: 1 day refrigerated

Jalebi:

Makes: 30-35 pieces

Shelf life: 2-3 Days

Indian Desi Tadka: Fruited Frozen Yogurt Recipe Ingredients to prepare

Indian Desi Tadka: Fruited Frozen Yogurt Recipe Ingredients to prepare

1/2 cup frozen yogurt

1/8 whole cantaloupe

10 grapes -- sliced

Method to prepare Fruited Frozen Yogurt:

Using a melon baller, scoop the cantaloupe flesh into balls and place on aserving dish. Continue using the melon baller to scoop the frozen yogurt intoballs and add them to the cantaloupe. Top with sliced grapes and serve.

Notes:

The key to this dessert is its eye appeal! Presenting an old favoritedifferently can add variety to your meal plan.

Nutritional Information:

Calories -- 159 Calories from Fat -- 27 Total Fat -- 3gSaturated Fat -- 2g Cholesterol -- 10mg Sodium -- 37mg Carbohydrate -- 32gDietary Fiber -- 1g Sugars -- 26g Protein -- 4g

Desi Tadka: Shahi Paneer - Famous Indian Restaurant Paneer (Cottage Cheese)

Desi Tadka: Shahi Paneer - Famous Indian Restaurant Paneer (Cottage Cheese)RecipeIngredients to prepare Shahi Paneer:

200 gm Paneer (Cottage Cheese)

2 Medium Onions

1" Ginger

3-4 Garlic Pieces

2 Green chillies

1/2 tsp White Pepper Powder

1 tsp Red Chilli Powder

3/4 tsp Turmeric Powder

1 tsp Garam Masala (Mix of spices) Powder

3-4 tbsp Cream

1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)

1/2 cup Milk

8-10 tbsp Vegetable oil

Salt to taste

Method to prepare Shahi Paneer:

• Heat oil in a kadhai (Deep, Thick and Circular Vessel).
• Cut paneer into small cubes.
• Fry over medium heat until light brown.
• Keep the paneer pieces aside.
• Saute the dry fruits in one tablespoon of oil.
• Grind onion, ginger, garlic, green chilli in a blender and make a finepaste.
• Fry the mixture in the remaining oil until golden brown and oil startsseparating.
• Add salt, red chilli powder, white pepper, turmeric powder, garammasala.
• Saute for 1-2 minutes.
• Add milk to make the gravy.
• Bring the gravy to boil.
• Reduce the heat andcook until the gravy becomes thick.
• Put a portion of the dry fruits in the gravy while it is being cooked.
• Keep the rest of dry fruits for decorating.
• Finally add paneer cubes and 1 tbsp cream.
• Heat for 5 minutes.
• Garnish shahi paneer with cream and dry fruits and coriander leaves.
• And serve with Garma Garma Roti, Pratha or Naan...