Does it ever seem like your willpower to say no to unhealthy treats like chocolate cake and junk food is often weak? Blame — or credit — your brain, a new study says. You can fool your brain into thinking that it’s getting a sinful treat without breaking your diet with these simple do-it-yourself low-calorie desserts.
Frozen yoghurt
Ingredients: 3 cups of non-fat yoghurt; 2 to 3 cups of white sugar and 1 tsp of vanilla extract
Method: Mix all the ingredients and blend until the sugar dissolves. Cover and refrigerate for one hour. Pour the chilled mixture into an ice cream maker and churn until it reaches a soft, fluffy consistency. Transfer to a container with a lid and keep aside overnight or for at least two hours.
Sweet potato halwa
Ingredients: 3 sweet potatoes (medium-sized), 3 to 4 cups of low-fat milk, 1 tbsp of sugar substitute, 1 tbsp of ghee, 1/4 tsp of cardamom powder, a little saffron, 2 tbsp of almonds and pistachios (chopped)
Method: Cook the washed sweet potatoes in a pressure cooker till you hear three to four whistles. Alternately, heat them in a microwave on high power for five to seven minutes. Once they have cooled down, peel and mash the sweet potatoes. Heat some oil in a non-stick pan and sauté the mashed sweet potatoes for a couple of minutes. Add milk, the sugar substitute, cardamom powder and half-a-cup of water, leaving the mixture to simmer for a few minutes. Be careful not to dry the contents out. Serve hot after adding saffron and dry fruits.
Kele ki barfi
Ingredients: 3 raw bananas, 1/2 tsp of turmeric powder, 2 tsp of cumin seeds, 2 tsp of split black lentils (urad dal), 4 dried red chillies, 12 curry leaves, 1/4 tbsp of asafoetida, 2 tbsp of freshly grated coconut, 2 tsp of oil and salt to taste, 1/4 cup of chopped coriander
Method: Add the chopped bananas to a pan with 1/4 cup of water, turmeric powder and salt. Cook this mixture till the bananas become tender and the water dries up. Heat some oil in a pan and add cumin seeds and urad dal, allowing the seeds to crackle. Add the dried red chillies, curry leaves, and asafoetida, stirring for a few seconds. Now add the cooked bananas and coconut to the mixture and cook over a low flame for five to seven minutes. Garnish with coriander and serve hot.
Ragi sheera
Ingredients: 1 tbsp of ghee, 1/2 cup of ragi flour, 2 tsp of sugar substitute, 1/4 tsp of cardamom powderMethod: Heat ghee in a broad non-stick pan and sauté the ragi flour for about three minutes. Add 1 1/2 cup of hot water to the mixture and use a whisk to remove lumps, cooking for two minutes.
Add the sugar substitute and cardamom powder and mix well before serving.
Abhay Sharma, COO, Menchie's