ORANGE/ PINEAPPLE SAUCE

ORANGE/ PINEAPPLE  SAUCE:
INGREDIENTS:

200  gm orange flakes ( about 2 oranges) or

                     fresh pineapple

1  tsp gelatin ( dissolved in cup water warmed in a

                                double boiler)

1  tsp  corn-flour

6-8  Sugar Free Pellets or equivalent spoons

                               Sugar Free Powder

METHOD:

• Cook the oranges/ pineapple in their own juices on a very low flame.  Add cornflour ( dissolved in a little orange/pineapple juice) and cook for 2 minutes.
• Blend with a beater. When it forms a thick pulp, add the dissolved gelatin. ( To prepare gelatin, follow the instructions given in the chocolate souffle recipe).
• Add sugar free pellets or equivalent sugar free powder. Stir well. Set in the fridge. Beat with a hand blender to form a smooth flowing consistency.

STRAWBERRY/ MANGO SAUCE

STRAWBERRY/ MANGO  SAUCE:

INGREDIENTS:

200  gm strawberries/ pulp of 2 mangoes
1  tsp  gelatin
1  cup  water
4-5  Sugar Free Pellets or equivalent spoons
                               Sugar Free Powder

METHOD:

• Crush strawberries (or make pulp of 2 mangoes). Dissolve gelatin in 1 cup water ( To prepare gelatin, follow the instructions given in the chocolate souffle recipe) and add to fruit mixture.
• Keep stirring till it forms a thick pulp.  Allow to cool and set in refrigerator for 15-30 minutes. Whip with a fork or beat with a hand blender for a smooth flowing consistency.

APPLE SAUCE

APPLE  SAUCE:

Ingredients:

200  gm apples

4-5  tbsp honey

A  few drops vanilla essence

3-4  Sugar Free Pellets or equivalent spoons

                                 Sugar Free Powder

Method:

• Peel and grate the apples. Cook for 10 minutes.
• Remove from flame.  Add 4 tsp of honey and sugar free pellets/powder, mix with a hand blender.

SOME EXOTIC SAUCES

                                      Stir up some mouth-watering sauces, in a matter of minutes. Serve them on the side with cakes and puddings, or as toppings on ice-creams, fruit salads, souffles, etc.

Chocolate  Sauce:

Ingredients:

200  ml  skimmed milk

20  gm   cocoa powder

10  gm    corn-flour

4-6  Sugar Free Pellets or equivalent spoons

                           Sugar Free Powder

Method:

• Boil milk.  Stir in cocoa powder and boil on low fire for 5 minutes.  Add cornflour dissolved in cold milk.
• Boil for 2 more minutes.  Add sugar free pellets/powder and stir well. Serve hot or cold.

INSTRUCTIONS FOR USE WHILE COOKING

                           You can use Sugar Free in either pellet or powder form, depending on your preference. 1 Sugar Free pellet is equal in taste to 1 spoonful of Sugar Free powder concentrate or 1 teaspoon of refined sugar. While using Sugar Free powder, ensure that you use the measuring spoon ( level and not heaped ) provided with the pack. Always keep the spoon dry.

                            A handy cooking-tip: When you use Sugar Free pellets for semi-solid dessert preparations like custard, jelly, etc., always crush the pellets ( between two spoons) and add the powder to the mixture, stirring well.

                             Add Sugar Free to your preparation only after you have removed the same from the direct heat of the gas stove/microwave, because Aspartame may lose some of its sweetness due to prolonged heating.