A slice of cheesecake or a kulfi? Have both
Indulge your sweet tooth. Go fruity with your desserts…
Fresh or frozen Strawberries - 2 cups
Sugar - 4 tbsp
Corn flour - 1 tbsp
Water - 2 tbsp
Lemon juice - 1 tbsp
For the cheesecake:
Sweetened condensed milk - 400 ml
Cottage cheese - 480 gm
Eggs - 2
Yogurt - 8 tbsp
Vanilla - 1 tsp
Ready to eat cereal, plain - 2 cups, crushed
Melted butter - 1 tbsp
In an eight inch square pan, combine the cereal and the melted butter and spread out evenly.
Bake at 180 degrees C for five to 10 minutes, until golden brown.
Beat the cottage cheese, sweetened condensed milk, the eggs, yogurt and vanilla until it forms into a smooth liquid.
Pour this over the golden base. Bake at 180 degrees C for 35 - 40 minutes, until the centre is soft, but the sides are set.
Cool at room temperature for an hour. Refrigerate for two hours.
For the topping, in a pan, combine the sugar, lemon juice, corn flour, water with a cup of strawberries.
Cook, stirring constantly, over a medium flame.
Let this boil for two minutes or until thick. Remove from heat.
Tip in the remaining strawberries.
Leave to cool in room temperature in a small bowl.
Cover and chill.
To serve, slice the cheesecake into four” into four” squares.
Spoon the strawberry topping. Enjoy, chilled!
Note: You can make a cheesecake from prunes or pineapple or stewed, dried apricots in place of strawberries.
Any flavourful sweet mango pulp - 1 cup
Milk - Half a litre
Milk powder – quarter cup
Sugar - 4 tbsp
Condensed milk – half cup
Place the milk, milk powder, sugar and condensed milk in a pan. Bring to a boil.
Simmer, stirring for ten minutes until it thickens. Cool the mixture completely.
Combine with the mango pulp.
Pour into kulfi moulds. Freeze until it sets.