Watching what you eat can be a challenge during festivals. It is easy to pile on kilos with all the rich food around you !  Here are some low calorie options that you can try out, so you can have a guilt free festival !

1.) APPLE CRISP PUDDING

Ingredients

• 6 medium sized apples, peeled and sliced
• 100 gms brown sugar
• 55 gms whole wheat flour
• 55 gms quick cooking rolled oats
• 3/4 tsp cinnamon (dalchini) powder
• 3/4 tsp nutmeg (jaiphal) powder
• 3 tbsp low fat soft butter

Method

Mix half the sugar to the peeled and sliced apples. Grease a dish and spread the apples in the dish. Mix the whole wheat flour, oats, cinnamon powder, nutmeg powder and low fat butter. Spread it on top of the apples. Bake in a hot oven at 200 degree C (400 degree F) until the top is golden. Serve warm.

2.) BANANA PAYASAM RECIPE

Ingredients:

•  2 large ripened bananas 
•  2 cups milk 
• 1/2 cup water 
• 1/2 cup powdered jaggery 
•  1/2 tsp cardamom 
•  2 pinch saffron 
• 3 tsp low fat butter 
•  a few finely sliced almonds  and raisins

Method: 

Mash the ripened banana’s to form a rough paste. Heat and melt 1½ tsp butter in a pan. Add the banana paste to it. Fry till it turns slight brown. Add jaggery and stir thoroughly to mix the jaggery uniformly. Add milk and water to this. Allow to simmer and cook. Add saffron and bring it to boil. Add cardamom powder and roasted dry fruits to it. Mix all the ingredients properly and bring to boil. Enhance the flavor by increasing the heat and cook them again

3) FRUITY SHRIKHAND

Ingredients

• 2 cups Plain low fat yogurt
• 1 tsp Honey
• a pinch Grated nutmeg and Cardamom powder
• ¼ cup Pomegranate
• ¼  cup Kiwis
•  few Strands of saffron

Method:

Line a large sieve or colander (chhalani) with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2-3 hours in the refrigerator. Discard the water (or whey.) Turn the yogurt into a bowl and mix in the honey, nutmeg and cardamom.Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate and with your fingers, finely crush the strands. Cut kiwi into small pieces and remove the seeds from the pomegranate.Layer yogurt, fruit and saffron in dessert cups.

4) FRUIT SANDESH

Ingredients

For the sandesh

• Low fat paneer (cottage cheese)
• 4 tsp sugar
• 2 tsp skimmed milk powder
• 1 tbsp low fat milk
• For the garnish
• 1/4 cup chopped mixed fruits
• For the orange sauce
• 1/3 cup fresh orange juice
• 1/4 tsp cornflour
• 1 tsp sugar
• 2 to 3 drops lemon juice

Method

Blend low fat paneer, skimmed milk powder, low fat milk and sugar into a smooth paste in a blender. Spread this mixture (sandesh) evenly in a serving dish. Chill it for at least 30 minutes. Mix fresh orange juice, corn flour, sugar and lemon juice in a pan. Cook this orange sauce till the sugar has dissolved. Cool completely. Garnish the sandesh with the chopped fruits.  Cut the sandesh into squares and serve with the orange sauce.

5)  FRUIT SNOW

Ingredients:

• 6 heaped tablespoons mixed chopped fruits (apple, banana, pomegranate, orange)
• ½ litre skimmed milk
• 6 bread slices
• 4 tsp sugar
• 1 tsp mixed chopped nuts
• 1 tablespoon cornflour to thicken (Add cornflour to cold water and mix it into a smooth paste)

Method:

Boil milk, add sugar and thicken it with cornflour paste .  Keep aside.   Finely chop fruits .  Wet bread slices slightly, put 1 tablespoon of chopped fruits on it and shape it into a ball.  Make small round balls with other bread slices in the same way.  Drop them into the cold milk, top with nuts and refrigerate .  Serve cold.