Ingredients:
500 gms Sugarfree dark chocolates
1 L Almond milk
100 gms Fresh raspberry
250 gms Cream cheese
100 gms Icing sugar
200 gms Oats
150 gms Dry berry powder
Method:
Blend all the aforementioned ingredients till it becomes smooth. Garnish with fresh raspberry and icing sugar, and serve it in a glass. The recipe is for a minimum serving of five portions.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
A beautiful fall-to-winter dessert that will add the right amount of color and indulgence to your table
Many cyclists have indulged in this dessert, which is a favourite of Lance Armstrong and his friend “College.”
The crème brûlées are ready to serve immediately or in two to three hours.
Add remaining milk, mix well and cook, stirring continuously, till the mixture thickens. Transfer the phirni into a serving bowl and serve warm.