Here’s Our Low-Calorie Mango Cheesecake Recipe

Preparation time: 20 minutes
Makes 6 pieces

Ingredients
For the biscuit base
• 3/4 cup crushed digestive biscuits
• 2 1/2 tbsp melted low fat butter

For the cream cheese mixture
• 1 cup low fat paneer
• 1 tbsp low calorie mango-flavoured drink mix
• 4 tbsp low fat milk
• 1/4 cup mango cubes

Method
For the biscuit base
• Combine the biscuits and butter in a bowl and mix well to form a crumbly mixture.
• Spread this mixture on the bottom of a 150 mm. (6") diameter loose-bottomed cake tin and press well to form an even layer.
• Refrigerate till set.

For the cream cheese mixture
• Blend the paneer in a blender till it is smooth and free of lumps, adding some milk if required. Keep aside.
• Combine the drink mix and remaining milk in another bowl and mix well.
• Add the blended paneer and mangoes to the above mixture and stir well.

How to proceed
• Pour the cream cheese mixture over the set biscuit base and refrigerate for 2 to 3 hours till set.
• Cut into 6 equal pieces and serve chilled.

Healthy Cake: Fat-free, Sugar-Free, Cake Recipe

Ingredients:

• Buttermilk : 1 ½ cups
• Oats : 1 cup
• Banana : 1 
• Honey : ¼ cup
• Flour : 1 cup
• Baking Powder : 1 tsp
• Dalchini Powder : ½ tsp
• Raisins : ¼ cup
• Flour : 1 tsp

Method:

Put some buttermilk into a mixing bowl.

Add a cup of oats and soak it for 5 or 7 minutes, until the oats swell up.

Now slice a banana and add it to another bowl and then beat it.

Then add the honey and oats and blend all the ingredients.

Now add a cup of flour.

Add the baking powder and baking soda.

Then add the cardamom powder and raisins.

Now take the mixture from the first bowl and beat it again so that both the mixtures blend well and the dough is prepared.

Grease the baking tray and put the batter in the tray.

Dust the raisins with flour and spread them over the batter.

Bake at 180 degrees for 30-40 minutes.

Your fat free, sugar free cake is ready to eat.

Red Velvet Cup Cake with A Healthy Twist

Ingredients:

 1 cup egg white

 3/4 cup sugar

 1-cup red beets, no salt, pureed

 1 cup whole wheat pastry flour

 1/2 cup ground almonds

 2-teaspoon baking powder

 2-teaspoon cocoa powder

 1/3 cup buttermilk

 1/4 teaspoon salt

Method:

1. Preheat the oven to 175° C. Fill 24 muffin cups with cupcake liners.

2. Combine the egg whites and sugar in a bowl, then beat at medium speed with a hand mixer for 2 minutes. Add pureed beets and buttermilk, stir to combine. 

3. In a separate bowl, combine the baking powder, whole-wheat flour, ground almonds, salt, and cocoa powder. Add to wet ingredients and mix to combine. 

4. Divide the batter among the muffin cups and bake until a toothpick inserted in the middle of a cupcake comes out clean, this takes 18 to 20 minutes.

5. Allow to cool in the pans for 10 minutes, then remove and cool completely on a wire rack. 

Calories in Cheesecake Versus Regular Cake

Cheesecake	Regular Cake
A 250gms baked cheesecake contains 804 calories from 436 amount of fat.	A 100gms of chocolate cake contains 358 calories
A 250gms of no bake cheesecake contains 684 calories from 285 amount of fat.	A 100gms of Black Forest cake contains 264 calories
Nutritional value of Cheesecake: Besides the fattening cream cheese, cheesecake is a good source of vitamin A, followed by selenium, riboflavin, phosphorous and calcium. It also contains small amount of iron.	Nutritional value of cake: Since regular cakes are largely made with maida and sugar, there are not many nutritional values attached to it. But cakes do contain small portions of protein, calcium, iron and carbohydrates.
Benefits of Cheesecake: Baked Cheesecake uses natural or healthy products like cream cheese, crackers and eggs with far less sugar than a regular cake. But if you compare baked cheesecake and no bake cheesecake, the later contains less fat, therefore lesser calories.	Benefits of Regular cake: Generally cake is a great comfort food to soothe anger, get you out of sadness and cake is a good mood booster. But there are interesting recipes that use healthy ingredients for the healthy conscious folks.
Healthy Version of Cheesecake: There are several recipes that use low-fat hard cheese like ricotta, curds, coconut cream, tofu or paneer to prepare cheesecake. You can also use pumpkin or sheep's milk yoghurt.	Healthy Version of cake: Carrot cake is extremely common, if you want to make a healthy cake. You can toss in some dried fruits, dates, nuts. Banana cake is also popular with the healthy conscious.

Black Forest Cake Preparation

Ingredients

1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk

1 tsp-Vanilla Essence

1 tsp-Soda Bicarbonate

1 tsp-Baking Powder

3-4 heaped tbsp (25g)-Cocoa Powder

175g (1¾ cup)-Maida (Flour)

100g-Butter

50g-Milk Chocolate

200ml-Aerated Soda

200g-Fresh Cream

1 small tin-Tinned Cherries

2 tsp-Icing Sugar / Powdered Sugar

How to make

1. Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.

2. Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while.  Loosen sides of cake, using a knife if necessary.  Turnout over a wire rack or plate  and cool slightly before cutting horizontally into 2.

3.Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries. Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve.

Cheesecake Recipe without Cream Cheese

Ingredients

200g of walnuts

100g of cashews

200g of dates

600ml coconut cream

200g unrefined sugar

2g of agar-a 5cm X 7cm piece

400g of tofu

250ml of soy milk

500g of bananas

1 tsp cinnamon

1 tbsp vanilla essence

date syrup

Method

For the base

Grind the nuts into a fine powder. Chop the dates finely and kneed them with the nuts. Press this into the base of a spring-form cake tin approx. 30cm in diameter.

For the filling

Heat the coconut milk and sugar in a heavy based saucepan. When it nearly reaches boiling point add the agar broken into bits or powder if available and simmer for 10 minutes. Turn off the heat once all the agar dissolves and allow it to cool slightly while preparing the rest of the ingredients.

Blend the tofu into a paste by putting it into the blender and adding the soy milk in small amounts at a time until the tofu forms a smooth cream. Similarly blend the bananas with the cinnamon and vanilla and a bit of soy milk into a cream and then combine this with the tofu. Whisk the coconut milk into the mixture well. In order to check if the amount of agar is ok, place a spoonful of the mixture into the freezer for a few minutes and see if it sets. If it does not, add some more agar in a bit of soy milk or coconut milk by heating the mixture and then this can be added to the original mixture, until the right consistency is obtained. Pour this into the cake tin. Refrigerate for at least 12 hours.

With Sugar on Top @ Orderyourchoice.com

“I’m not from Italy or Spain, where you can talk about the food for hours,” Jasmina Bojic said, her cooks darting into the refrigerator beside her. She’s the executive pastry chef at the Four Seasons Hotel in New York, where she makes extravagant cakes fit for oligarchs, but, she said, “my country is small. It’s homey, nothing fancy about it, so I’m nervous to tell you about our food.” She was referring to Montenegro, a rough diamond set on the Adriatic, surrounded by Croatia, Bosnia and Herzegovina, Serbia, Kosovo and Albania — more borders than I thought a country the size of Connecticut could have.

Jasmina came to New York when she was 17, on vacation, and fell in love with an American boy. Her parents brought her back the following year for the wedding, return tickets to Yugoslavia nestled in their luggage with their finery. But this was the summer of 1991, when civil war erupted. The family decided to wait here, to see what happened. They heard about the violence. They heard about the new borders. They never went home.

Over a lunch of juicy kebablike cevapi in Astoria, where Croatians, Bosnians, Serbians and Montenegrins have settled for generations, Jasmina told me all those new borders have never meant much for her community here. For proof, she asked me to talk to her friend Anita Boneta, who was a resident of Astoria for four decades.

“A lot of people in Belgrade and Dubrov-nik, husband and wife, would break up,” Anita, a Croatian, said. “I thought, This is crazy! Everybody here, they were O.K. with each other. When I was working at a restaurant, there was a captain from the area where Jasmina is from. He said, ‘You know, we shouldn’t even be friends!’ But he was one of my best friends.”

So many immigrant stories are marked by loss, by what people miss. Yet, talking to people from a country that no longer exists, I also realized that sometimes they have a chance to reconnect what’s severed when they get to their new home. Without the baggage of borders, the estranged can become bedfellows — Indians and Pakistanis buying the same spices in Jackson Heights, or Ukrainians and Russians eating the same fish in Brighton Beach.

It’s a lesson Jasmina showed me in the hotel’s kitchen. Sampita, a treat she has been making since she was a girl, is a plank of yolk-rich cake piled with glossy meringue, a kind of open-faced marshmallow sandwich. At first glance, it could be any white-topped European layer cake, until you cut into it and see that it’s mostly a riot of rich sugar. It’s a simple pleasure, sweet and gooey and compelling with strong coffee and rigorous dental hygiene. When I asked why we were making this dessert in particular, Jasmina said: “Well, our country is big on things like baklava, but when I was talking with my mom, she said that’s not really us. But this, I know, is our creation. I haven’t seen it anyplace else.”

Jasmina poured hot syrup into the egg whites, whipping them to a spectacular height. I had noticed that she used much more sugar than called for in a typical meringue. When we ate it, she noted how moist the cake gets after you let it rest; the extra syrup in the meringue slowly seeps into the base. This is crucial, she said.

It’s an unusual technique, and something about it kept nagging at me, until I went back to the map. Yugoslavia — with Montenegro near its center — sat directly between Central Europe and the Mediterranean. Or, in dessert terms, precisely between the lofty cakes of Austria and the syrup-soaked baklavas of Greece and Turkey. Jasmina’s sampita might be “nothing fancy,” as she put it, but it speaks to her people, undivided by borders.