Rice Kheer (With Bengali touch)

Yummy Mixture of Rice Milk and dry fruits


Ingredients:

1. Rice - One Handful.
2. Milk - 1/2 litre.
3. Sugar - 6 tsp.
4. Cardamom - 2
5. Bay leaf - 01 big or 02 small.
6. Almonds - Few for garnishing.
7. Cashew nuts - Few for garnishing.
8. Raisins - Few for garnishing.

Serves:
4-5 People.
Preparation Time:
30 Min .
Directions...

1. Boil milk in a pan.
2. Add cooked rice to the boiling milk and keep stirring for around 10 -15 mins till it starts becoming thick, like kheer.
3. Now add crushed cardamom and Bay leaf. Stir for 2 mins.
4. Add sugar and keep stirring. Stir for another 2-3 mins.
5. Remove the pan from flame and keep aside the kheer to cool.
6. Garnish with raisins, cashew nuts and almonds. Serve cool.

Desserts

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 Carob sandwich cookies, crushed
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.

MIX crushed cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Offer to Krishna!

Store leftover in freezer.

P.S - Pic in display

Crunchy Yogurt Sundaes

A "berry" sweet way to start or end the day, since this yummy vitamin- and mineral-packed yogurt sundae is both a stupendous breakfast and an extraordinary dessert!



Prep Time:10 min
Start to Finish:10 min
Makes:2 servings

8 medium strawberries
1 cup Cinnamon Toast Crunch® cereal
1 1/3 cups Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)

1. Cut 6 of the strawberries into 4 slices each. Place 6 strawberry slices in each of 2 parfait glasses. Sprinkle 1/4 cup cereal over strawberries. Pour about 1/3 cup yogurt over cereal.
2. Make another layer of strawberries, cereal and yogurt. Top each sundae with whole strawberry. Serve immediately.
High Altitude (3500-6500 ft): No change.
Substitution
You can use 2 (6-oz) containers of Yoplait® Original 99% Fat Free strawberry yogurt or Yoplait® Thick & Creamy strawberry yogurt instead of the yogurt in the recipe if you like.
Make It Your Way
Blueberry Yogurt Sundaes: Substitute 1/2 cup blueberries for the strawberries and blueberry yogurt for the strawberry yogurt. Peach Yogurt Sundaes: Substitute 1 peach, peeled and cut up, for the strawberries and peach yogurt for the strawberry yogurt.

Easy Raspberry Trifle

Not only is this divine dessert easy to make, but it’s almost fat free!



Prep Time:15 min
Start to Finish:4 hr 15 min
Makes:16 servings

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait® Original red raspberry yogurt

1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.
Substitution
You can use two 4-serving-size packages of raspberry-flavored gelatin instead of one 8-serving-size package. Or replace the sugar-free raspberry gelatin with regular raspberry-flavored gelatin.
Variation
If you are serving a smaller group, you can easily cut this recipe in half. Bake cake as directed on package for two 9-inch loaf pans and freeze one cake for later. Use half the ingredients, and layer them in a 1 1/2-quart serving bowl.

Berry Angel Delight

It's the berries - and the angel food cake - that create this impressive, easy dessert.




Prep Time:15 min
Start to Finish:4 hr 15 min
Makes:10 to 12 servings

1 cup whipping (heavy) cream
2 tablespoons sugar
2 cups Yoplait® Thick & Creamy vanilla yogurt (from three 6-ounce containers)
1 round angel food cake (8 inches in diameter), cut into 1-inch pieces
1 cup fresh blueberries
1 cup quartered fresh strawberries
1 cup fresh raspberries

1. In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
2. Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
3. Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
4. Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.
Success
Bake a foolproof Betty Crocker® angel food cake mix and cut half of the baked cake into 1-inch cubes for this recipe.
Special Touch
Just before serving, lightly dust fruit with powdered sugar sprinkled through a small strainer. Garnish with fresh fruit and mint.

Heavenly Chocolate-Raspberry Torte

Dark chocolate is the perfect complement to subtle raspberry in this luscious dessert.



Prep Time:20 min
Start to Finish:1 hr 50 min
Makes:12 servings

1 bag (12 oz) dark chocolate chips (2 cups)
1 container (6 oz) Yoplait® Original 99% Fat Free raspberry yogurt
6 Nature Valley® roasted almond crunchy granola bars (3 pouches from 8.9-oz box), finely crushed (heaping 1 cup)*
1 cup egg whites (about 7)
2 tablespoons plus 1 teaspoon fat-free half-and-half
2 teaspoons raspberry-flavored syrup (for coffee drinks) or red raspberry syrup (for pancakes)
1/4 cup powdered sugar
Fresh raspberries, if desired
Fresh mint leaves, if desired

1. Heat oven to 350°F. Lightly spray bottom of 9-inch round cake pan with cooking spray; line bottom with parchment paper. Spray paper and side of pan with cooking spray.
2. Reserve 1/2 cup of the chocolate chips for glaze; place remaining chips in medium microwavable bowl (or place in top of double boiler). Stir in yogurt until chips are coated. Microwave on High in 1-minute increments, stirring after each, until chips are completely melted (or heat in double boiler over simmering water, stirring frequently, until melted). Stir in crushed granola bars and egg whites until well blended. Pour batter into pan.
3. Bake 20 to 30 minutes or until side of torte has risen and center is shiny but firm when touched (if center rises, torte has been overbaked). Cool in pan on wire rack, about 30 minutes (as torte cools, side will pull away from pan and torte will slightly sink). Refrigerate until chilled, about 1 hour.
4. In small microwavable bowl, microwave reserved 1/2 cup chocolate chips and the half-and-half on High in 30-second increments, stirring after each, until chips are melted. Cool slightly, about 2 minutes.
5. Place wire rack upside down over pan; turn rack and pan over. Remove pan and parchment paper. Pour chocolate mixture over torte; spread over top and side. Slide torte onto serving plate.
6. In small bowl, mix syrup and sugar. Place in small resealable food-storage plastic bag; seal bag and cut tiny hole in one bottom corner. Drizzle over top of torte in spiral pattern; gently run toothpick back and forth through spiral pattern to feather. Refrigerate until glaze is set and firm to the touch, about 20 minutes.
7. Before serving, garnish tray and/or individual dessert plates with raspberries and mint. Cut torte into wedges with warm, dry knife, cleaning knife between cuts. Store torte in refrigerator.
High Altitude (3500-6500 ft): Bake 25 to 30 minutes.

Note:
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Key Lime Yogurt Pie

Key lime yogurt, fresh lime peel and juice give a refreshing tangy taste to a cool pie that’s only 170 calories a serving!



Prep Time:15 min
Start to Finish:2 hr 15 min
Makes:8 servings

2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half 8-oz package) fat-free cream cheese, softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2 cup frozen (thawed) reduced-fat whipped topping
2 teaspoons grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz)

1. In 1-quart saucepan, mix water and lime juice; sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
3. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.
Health Focus
Research shows that eating 3 servings of low-fat calcium-rich dairy foods like yogurt can play an important role in weight loss plans.

Fruit salad in cake n custard

For the fruit salad ( serves 2-3 people)

1) Apples - 2
2) Orange - 1
3) Black grapes (seedless)- 1/2 cup
4) Green grapes (seedless)- 1/2 cup
5)Pineapple - 1/2 a medium sized fruit
6)Bananas - 2
7) Lemon juice - 2 teaspoons (10gms)
8) Honey - 2 teaspoons (10gms)
9) Assorted nuts (almonds, cashews, pine nuts etc) - 1/4 cup (optional)

Cut all the fruits. Add the lemon juice and honey. Refridgerate for 1/2 hour.

For the cake n custard

1) Ready to make custard powder(vanilla) - 2 dessertspoons (20 gms)
2)Milk - 1 litre
3) Sugar to taste
4) Ordinary sponge cake (tea cake) - 1 loaf

Keep 1 cup milk seperately and boil the rest of it. Into the cool milk add the custard powder and make a smooth paste (ensure there are no lumps). Pour this into the boiling milk along with sugar to taste. Keep stirring till it reaches a thick, pourable consistency. Note that we need to make this a little thicker than the ordinary custard. Let cool slightly.

Slice the cake.

Method

In a flat glass dish (you should be able to see the colourful layers of this dish from the outside), place a layer of cake. Top this with a layer of fruit salad. On top add a layer of custard. Again a layer of cake, followed by fruit and then custard. Repeat process till everything is finished.

Note that the topmost layer should be custard. Sprinkle a few cherries or nuts to make the top more colourful.

Refridgerate till its time to serve.

Moong dal halwa

Many people its a very hard dish to cook. I feel its not that hard but yes u need a lot of patience and strength to cook it. But its worth the pain. SO do try it

Ingrediants-
1. Pure Ghee
2. Moong Dal
3. Sugar
4. Milk
5. Mixed Dry fruits
6. Elichi
Procedure-
1. Soak moong Dal in water for four hours.
2. Strain it and grind in mixer.
3. Add ghee to pan
4. then add moong dal paste to it when hot
5. Literally fry in ghee on really low flame. Keep stirring it constantly
6. When the ghee disappers in moong dal (nearly 10-15mins)add 4 tsp milk
7. add 1/2 bowl powdered sugar
8. Then add rosted khoa(mawa) to it
9. Add to it 1/2 bowl of mixeded dry fruits
10. Add elichi powder
11. And ur moong dal halwa is ready to eat
Note-
1. Keep stirring constantly
2. Dont powder the moong dal to fine paste

Copper Kettle....

Ingredients

4 1/2 c. sugar
1 t. salt
1 stick butter
1-12 ounce evaporated milk
12 ounces chocolate chips
4-4 ounce German sweet chocolate bars
1-7 ounce Hershey bar, with or without almonds
3 c. marshmallow crème
2 t. vanilla
4 c. nuts black walnuts, pecans, peanuts, etc.
Directions

In a heavy saucepan, combine sugar, salt, butter and evaporated milk. Bring to a boil. Gently boil for 8-10 minutes. Remove from heat and add, chocolate chips, German chocolate, Hershey bar, marshmallow crème, vanilla and nuts. Mix rapidly with a large spoon until thoroughly blended. Pour into a 9×13 inch pan or 2- 8×8 inch pans. To change flavors, use bittersweet chocolate or add 1/4 c. peanut butter.

Peanut Butter Cream Pie....

1 (9-inch) baked pie crust
1/3 cup creamy peanut butter
1/2 cup powdered sugar
1 (3.5-ounce) package instant vanilla pudding mix
1 3/4 cups milk
1 (8-ounce) container frozen non-dairy whipped topping, thawed


In a small mixing bowl, combine peanut butter and powdered sugar until crumbly; divide mixture in half.
In a separate bowl, mix pudding mix with milk according to directions on package.
Put half the peanut butter mixture in baked pie shell. Pour pudding over and then top with whipped topping. Sprinkle remaining peanut butter crumb mixture on top.
Refrigerate for several hours before serving.
Makes 8 servings.

Fruit Lasagne...

Course Type: Desserts
Recipe Type: Pudding
Serves 6-8
Preparation time: 20-25 minutes
Cooking time: 45-40 minutes

Ingredients:

2 green apples, cored, peeled and sliced
3 green pears, cored, peeled and sliced
2 peaches, peeled and sliced
3 tbsp. butter
3 tbsp. sugar
½ cup water
¼ tsp. ground nutmeg
Lasagne sheets
½ cup walnuts, finely chopped
2 tbsp. icing sugar, sifted
Custard ingredients:
2 cans x 397g Sweetened Condensed Milk
1 tsp. rosewater
1 ½ cups water
2 eggs
2 tbsp. corn flour
1 can x 170g Cream

Preparation:


Place the apples, pears, peaches, butter, sugar and a little water in a saucepan and cook over a medium heat, stirring frequently for 10 minutes or until the fruits are soft. Stir in the nutmeg.
Custard mixture: Mix the Sweetened Condensed Milk with rosewater and water in a saucepan and heat until the mixture simmers. Place the eggs and corn flour in a separate bowl and whisk to combine.
Add ¼ cup of the prepared Sweetened Condensed Milk mixture into the egg mixture and stir until it becomes homogeneous.
Then return this homogeneous mixture in the saucepan and cook, stirring constantly over a low heat for 4-5 minutes or until the custard thickens. Remove from heat and mix with Cream.
Spread 2 tsp. of custard over the base of a shallow ovenproof dish, then layer with lasagne sheets and fruits, and sprinkle with walnuts. Make another layer from lasagne sheets and fruits, and cover with custard and walnuts. Repeat layering.
Bake for 25 minutes. Serve hot or warm, sprinkled with icing sugar.
Tip: Do not boil the custard and egg mix, because this causes them to separate

Cheese Dreams

25 min 15 min prep
8 ounces American cheese or cheddar cheese, grated
3 ounces cream cheese
1/2 teaspoon baking powder
2 tablespoons butter, softened
1 egg, beaten
12 English muffins, cut into halves

1. Mix grated cheese with cream cheese, baking powder, butter, and egg.
2. Beat until very creamy.
3. Toast English muffins; then spread cheese mixture on the cut sides of the muffins.
4. Place these on broiler, broil until browned and puffed.

calories:280

strawberry mousse

Ingredients:
1 box of strawberries
2 1/2 cup castor sugar
5 cups cream
1 cup boiling water
8 spoon gelatin
8 egg whites

Preparation:
Blend strawberries, cream, and sugar and keep aside. then add the boiling water into the gelatin and make a mixture add the gelatim mixture in the strawberry mixture then add the egg whites and refrigerate untill it has settled.

Italian Chocolate Truffles recipe - 2 points

Instead of grated chocolate, you can also roll the truffles in coconut. They will keep for up to 2 weeks in a cool place.
Weight Watchers Italian Chocolate Truffles recipe
Makes 24 balls
Ingredients
6 ounces dark chocolate (or milk chocolate)
1 3/4 ounces grated chocolate
1/2 cup ground almonds
1/2 cup confectioners’ sugar
3 tablespoons sweet butter
2 tablespoons almond liqueur or orange liqueur
Preparation
1. In a double boiler, melt the dark chocolate with the liqueur; stir until well blended.
2. Add the butter and stir until melted.
3. Stir in the sugar and ground almonds.
4. Leave the mixture in a cool place until firm enough to roll into balls.
5. Put the grated chocolate on a plate and roll the balls in the chocolate to coat them.
6. Put the truffles in paper candy cups and chill.
WW POINTS for one ball: 2
Nutritional information for one ball: 79 calories, 7.2g fat, 1.8g fiber

Easy Recipes Panna Cotta with Strawberry Sauce recipe

Fruit is the perfect after school healthy snack for kids. Fruit is colorful and fun to eat. Getting kids to eat fruit is easy when we allow them to create their own fruit treats. The healthful snacks listed below are easy to prepare. Depending on the age of the children, they can use a blender to make their own fruit smoothie snack. The clean up after preparing this snack is also easy.Here is a juicy fruit serv
Easy Recipes Panna Cotta with Strawberry Sauce recipe
Makes 6 servings
Ingredients
2 cups strawberries (fresh or frozen)
1/4 ounce unsweetened gelatin
1 1/2 cups 1% low-fat milk
5 tablespoons sugar
1/4 cup water, cold
1/2 tablespoon honey
3/4 cup fat-free sweetened condensed milk
1/4 teaspoon lemon zest
1/4 teaspoon vanilla extract
Preparation
1. In a small saucepan, sprinkle the gelatin over the water and allow to soften (about 5 minutes).
2. Meanwhile, in a large measuring cup, combine the low-fat milk, sweetened condensed milk, honey and 3 tablespoons sugar.
3. Heat the gelatin over low heat until dissolved (about 5 minutes). Stir in the milk mixture, then remove from heat.
4. Coat six 1-cup ramekins with cooking spray. Fill each ramekin halfway with the milk mixture. Chill until firm (at least 4 hours, or overnight).
5. To make the sauce: In a food processor, puree the strawberries.
6. Pour into the saucepan. Add 2 tablespoons sugar, lemon zest and vanilla extract. Simmer over medium heat for about 15 minutes (until slightly thickened).
7. Cool and keep in the refrigerator until ready to use.
7. To assemble: Run a small knife around the edge of panna cotta to loosen them.
8. Dip the ramekins into warm water for about 30 seconds (be careful not to get water into the ramekins!). Invert onto 6 dessert plates.
9. Top each panna cotta with about 2 1/2 heaping tablespoons sauce and serve.
One serving is approximately 233 grams.
WW POINTS per serving: 2
Nutritional information per serving: 95 calories, 1.1g fat, 1g fiber

Fresh Crustless Strawberry Pie recipe - 0 points

Weight Watchers Fresh Crustless Strawberry Pie recipe
Makes 6 servings
Ingredients
4 cups strawberries
1 (5/8 ounce) box sugar-free strawberry gelatin
1 (1 1/3 ounce) box sugar-free vanilla pudding mix
2 cups water
Preparation
1. Mix together the water and sugar-free pudding mix.
2. Bring to a boil.
3. Remove from the heat and mix in the jello crystals.
4. Place the strawberries in a pie pan.
5. Pour the pudding/gelatin mixture over the strawberries and chill for at least an hour before serving.
WW POINTS per serving: 0
Nutritional information per serving: 38 calories, 0.3g fat, 1.9g fiber

Biscuitwala Kheer

Ingredients :
• Rice - 1 cup
• Cinnamon powder - 4 tbsp
• Biscuits - 10
• Dry fruits and nuts - 1/2 cup
• Fresh Milk - 1 cup
• Milk cream fresh / Creamer – ½ cup [optional]
• Vanilla essence - 2-3 drops. (if served chilled)
• Ghee – 1 tbsp
Method :
• Mash dry fruits and nuts. Keep it aside.
• Mash the biscuits into fine powder and store separately.
• Add 3-4 tsp sugar to milk and boil the rice with it.
• Melt ghee in a pan.
• Fry some dry fruits and nuts.
• Add ground biscuit and fry them for 2-3 minutes.
• Add fresh milk cream/creamer.
• Mix well and add milk to make it a thick mixture.
• Add a pinch of salt.
• Add Cinnamon powder.
• Bring it to a boil till the color changes to faint brown.
• Add rice and allow it to boil.
• Adjust sugar as per taste.
• Brown cream layer will indicate that dish is ready to be served.
• Garnish with nuts and dry fruits.
• If served chilled, add vanilla essence and mix well.

Doughnuts

Ingredients :
• White flour - 4 cups
• Eggs - 2
• Ghee - 2 ½ tbsp
• Cardamom powder - ½ tsp
• Sugar - 1/4 cups
• Baking powder - 2 heaped tsp
• Powdered sugar - 1 ½ cup
• Oil for frying
Method :
• Mix all the ingredients (except grinded sugar &oil), blind into soft dough using water
• Make 6 balls out of of the dough, roll each ball into thick rounds, cut with a big cookie cutter-in that cut centre with a small cookie cutter (to make shape like doughnut).
• Finish all the dough like that and fry it in the oil on medium flame, till golden brown.
• Keep aside to cool.
• Take the grinded sugar in a plate, roll each doughnut in the sugar so that it is covered all with sugar.
• Tip-you can also add toppings of chocolate syrup, honey, or sweet sauce.

FRUIT AND NUT CHOCOLATE BAR

The proportions mentioned are not exact. You can add whatever you want, and in any proportion. This is very approximate.

INGREDIENTS

dry prunes- roughly chopped- 5-6
dry mangoes-roughly chopped- 5-6
almonds- 1/2 cup
pistachio- 1/4 cup
dry banana chips- 1/2 cup
dried apricots- 6-7
cashew-a handfull
dry cereal (any flavour can be added. i added the rasin and bran cereal)
semi sweet chocolate chip- 2cups
butter- 1 tbsp

METHOD
• Roughly chop the prunes and the dry mango.

• Add all the other dry fruits along with the cereal in a food processor and simply pulse for a few mins. Do not powder. There should be pieces of the dry fruits. You can even just chop the fruits individually.

• Melt the chocolate over a double boiler.

• One it has completely melted add the butter. Stir in all the fruits. Mix.

• Line a 13 x 7 baking dish with cling foil.

• Spread the mixture evenly and leave it to set.

• Once cooled down,mark squares with a knife. Refrigerate.

• Store in the refrigerator or outside if its not too hot.

enjoy it any time.