MIXED BERRIES CAKE (GLUTEN AND SUGAR-FREE)
200 Kcal per serving (Approx)
Mixed Berries Cake (Gluten and Sugar-Free) by Nita Purohit, founder of a gourmet food kitchen
INGREDIENTS:
Sponge cake: 70 gm of almond flour; 30 gm oats flour; 1/4 tsp baking soda; 1/2 tsp baking powder; 1/8 tsp salt; 83 gm monk fruit sweetener or date powder; 1/2 cup Greek yogurt; 2 tbsp olive oil; 1/4 cup fresh avocado pulp; 1 tsp vanilla extract; few strawberries and blueberries (finely chopped); 1 tsp apple cider vinegar; 1 tsp psyllium husk; 1 tsp flax meal Mixed berries compote: 8-10 strawberries, blueberries, blackberries, mulberries, raspberries (chopped); 2 tbsp monk fruit sweetener, 1 tbsp cornstarch Frosting: 150 gm cottage cheese; 100 gm hung curd; 1 tbsp monk fruit sweetener; 1 tsp vanilla extract Garnish: Fresh mixed berries
METHOD:
Start with sifting almond flour, oats flour, baking soda, baking powder, and salt in a bowl. Set aside. In another bowl, mix all remaining ingredients for the sponge cake. Combine wet and dry mixtures until smooth. To bake the cake, grease two 6-inch cake tins, pour batter evenly, and bake at 180 degrees Celsius for 14 minutes or until a toothpick comes out clean. Let sponges cool completely. To make the compote, cook chopped berries with monk fruit sweetener over low-medium heat until softened. Stir in cornstarch mixed with water and cook until thickened. Let cool. Next, to prepare the frosting, drain cottage cheese, blend with hung curd and monk fruit sweetener until smooth. Chill for 30 minutes, then beat for 4-5 minutes until fluffy. Mix in vanilla extract, transfer to a piping bag, and refrigerate. Next, assemble the cake. Layer it with frosting and berry compote. Garnish with fresh mixed berries. Chill for 30-45 minutes before slicing for the best texture.
Recipe by Nita Purohit, founder of a gourmet food kitchen
GLUTEN-FREE ORANGE CAKE
165 Kcal per serving (Approx)
Gluten-Free Orange Cake by Aditi Garware, a chef and baker
INGREDIENTS:
45 gm of oil; 50 gm jaggery powder; 100 gm Greek yogurt; 50 gm jowar flour; 65 gm rice flour; 1 tsp baking powder; 1/2 tsp baking soda, a pinch of salt; orange juice and pulp of 1 full orange; 1/4 tsp orange essence (optional); 25 gm almond flakes for garnish
METHOD:
Whisk oil, jaggery powder, orange essence, and yogurt until smooth. Add to it jowar flour, rice flour, salt, baking powder, and baking soda. Mix well. Stir in fresh orange juice and pulp for a homogeneous batter. Pour the batter into a lined 6×3-inch loaf tin, garnish with almonds, and bake at 170-180 degrees Celsius for 35-40 minutes. Let cool, then slice and serve.
Recipe by Aditi Garware, a chef and baker
Sweets must be consumed in moderation. Choose quality over quantity. Pick dark chocolate or desserts made with natural ingredients like dates-sweetened chocolate and whole wheat cakes. Share a single portion with your partner to savour the experience together. Balance indulgence with healthy meals during the day to prevent sugar spikes
Shalu Nijhawan, a holistic nutritionist
KUNAFA BERRY BITES
261 Kcal per serving (Approx)
Kunafa Berries Bites by Natasha Nazir, pastry chef
INGREDIENTS:
80 gm of pistachio paste; 40 gm melted white chocolate; 30 gm kataifi; 10 gm unsalted butter; 15-20 strawberries; 70 gm dark chocolate and milk chocolate (each)
METHOD:
Melt butter in a pan over medium heat, add chopped kataifi, and roast until golden brown. Then mix the roasted kataifi with pistachio paste and melted white chocolate. Cut off strawberry tops and scoop out the flesh. Fill the hollowed strawberries with the pistachio mixture, then dip in melted chocolate to coat. Place on parchment paper to set. Once hardened, drizzle with melted white chocolate and let dry completely before serving.
Recipe by Natasha Nazir, pastry chef
SUGAR-FREE VALENTINE POPSICLE
20-35 Kcal per serving (Approx)
Sugar-Free Valentine Popsicle by Dhruvi Jain, chef
INGREDIENTS:
2 cups of fresh berries; 1 cup vanilla Greek yogurt (or any flavour of your choice); 3 tbsp honey; some popsicle sticks
METHOD:
Blend berries into a purée, adding honey for extra sweetness. In a bowl, mix yogurt with honey. Layer popsicle molds with alternating berry purée and yogurt. Insert sticks and freeze for 4 hours until solid. Run molds under warm water briefly to release popsicles. Serve cold.
Recipe by Dhruvi Jain, chef
CHOCOLATE AVOCADO MOUSSE
308 Kcal per serving (Approx)
Chocolate Avocado Mousse by Natasha Nazir, pastry chef
INGREDIENTS:
1 ripe avocado; 100 gm coconut milk; 20 gm honey; 100 gm unsweetened dark chocolate; some strawberries and whipped cream for garnishing (optional)
METHOD:
Blend ripe avocado, honey, and coconut milk until smooth. In a microwave-safe bowl or using a double boiler, melt the unsweetened dark chocolate until smooth. Then mix it into the avocado blend. Whisk the two with a hand beater to add air. Spoon into serving dishes, garnish with strawberries and whipped cream, and serve.
Recipe by Natasha Nazir, pastry chef
