Here’s to guilt-free indulgence! | india | Hindustan Times
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Here’s to guilt-free indulgence!

india Updated: Jul 26, 2013 03:37 IST
Chahat Guliani

Who says you can’t indulge in sweet treats when you are watching your weight? Treat yourself to some yummy delights that don’t take your diet plans downhill. If you’ve been torturing your sweettooth, fearing weight gain and rising blood sugar, here are some easy recipes of healthy desserts that’ll not sabotage your diet plans. Flavoured with naturally-occurring sugar in fruits, sans any artificial sweetener, they are a refreshing way to finish off your meal. So, indulge, and don’t let guilt spoil your fun.

Lychee Bread Pudding
1/2kg lychees sliced, 2 cups mixed-dried fruit or fresh fruit, 2 cups lychee juice, 3 slices multigrain breads, 1 tsp cinnamon powder, 1 tsp vanilla essence, 1/4 cup grated coconut and fat-free coconut milk
Place dried fruits in a pan with lychee juice and bring to a boil for a minute in the microwave. Pour it in an oven-proof baking dish. Stir in the bread pieces, cinnamon and vanilla, and mix gently. Press in the bread if they start floating. Sprinkle with coconut milk and grated coconut. Bake it for 10 minutes at 200°C. Serve hot or cold.
By food expert Vyom Ghai, Buzz

Apple Pie
4-5 red apples (peeled and sliced in thin wedges), 1/4 cup margarine, unbaked pie crust for a double crust pie
Place the peeled, sliced apples in the pie crust until its about 2/3 full. Then slice the margarine and dot over the pie. Put on the top crust and bake at 325°C in the oven for about one-and-a-half hours or until the crust becomes light brown. Your apple pie is ready to be served.

By food and beverage consultant, Vaibhav Verma, Bubbleteas

Papaya Pop
1 ripe papaya, 1/4 cup honey, 1 tbsp gelatin, 1 cup warm water, a few mint leaves and biscuit crumbs for garnish
Blend the papaya in a mixer and beat it well. Add honey and mix well. Dilute the gelatin in the warm water and mix it well with the papaya and honey mixture. Now, set in a bowl and leave it in the fridge for a couple of hours. When serving, garnish with mint leaves and and biscuit crumbs.
By chef Rakesh Kaul, Radisson Blu Suites

Peachy Pudding
1 sliced peach, 3/4 cup water, 1/4 cup fat-free yogurt (thick and creamy)
Start by boiling water and add sliced peaches to it and continue to boil for a few seconds. Let it cool down. Take a margarita glass and put yogurt in it which has its natural sweetness. Top it with cooled peach slices and for the final touch, garnish it with cherry. Serve chilled.
By chef Nidhi Wadhwa, Zura Bar Bistro Bakery

(with inputs from chef Ramesh Sharma, Coopers Grill and Bar; AS Pundir, food and beverage manager, Wokamama and chef Bhishan Negi, Courtyard by Marriott, Gurgaon)