No Way Its Fat Free Sugar Free Mango Kulfi Recipes

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NO WAY IT'S FAT FREE SUGAR FREE MANGO KULFI



No Way It's Fat Free Sugar Free Mango Kulfi image

I made this recipe up after searching the internet for Fat Free Kulfi. It is based upon the recipe by Monica Bhide, from her book The Spice is Right- Indian Cooking for Today. You can find the original recipe at fabulousfoods.com.

Provided by Shannon Holmes

Categories     Frozen Desserts

Time 4h5m

Yield 17 pops

Number Of Ingredients 5

3 cups nonfat dry milk powder
1 2/3 cups water
1 1/3 cups Splenda granular, sugar substitute
1/2 cup fat-free half-and-half
1 large peeled diced mango

Steps:

  • Blend all ingredients in blender.
  • Pour evenly among 17 ice cream pop molds and insert sticks.
  • Freeze at least 4 hours.
  • Betcha can't eat just one, I couldn't.

QUICK MANGO KULFI



Quick Mango Kulfi image

Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts. Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned. The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt. This recipe for instant mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream. It's a recipe that has no fixed season, that takes no time to mix up and that comes straight from my mother. She made it all year long when I was growing up, to hold us over in the lonely gaps between trips to see family in India. It's inauthentic - and delicious.

Provided by Tejal Rao

Categories     ice dishes, dessert

Time 10h5m

Yield Serves 12 (more with small-size molds)

Number Of Ingredients 6

1 pint heavy cream
1 30-ounce can Alphonso mango pulp
1 14-ounce can sweetened condensed milk
Zest of 1 lime
1/4 teaspoon cardamom powder
1 pinch salt

Steps:

  • In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins). Place in the freezer, and allow to set for at least 10 hours, until frozen. Dip the outside of the pan in warm water, just long enough to release the kulfi. After you've used the plastic wrap to help you unmold neatly, throw it away. Slice and serve the kulfi immediately. If you're using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 82 milligrams, Sugar 29 grams

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