A low cal cheese cake, the cream has been replaced by freshly

Serves 6

10 digestive biscuits (Britannia)
1 tsp dried ginger powder (sonth), 2 tsp honey, 3 tsp milk

1 kg milk, 1 tsp citric acid crystals

1 cup yogurt – hang for 1 5-20 minutes
1 large mango – chopped (1 cup), 1 slice of mango – cut
into 1%” pieces
3 tsp gelatine
3 tbsp honey
2 tbsp thin cream (optional)
1 mango – cut into neat slices or scooped to get balls
Cherries – fresh or tinned

For the crust, crush biscuits with a rolling pin (belan) to get coarse biscuit crumbs.

Place the crushed biscuits in a bowl. Add dry ginger powder, honey and milk. Mix well, Press the mixture at the bottom of a small shallow dish. Cover and place the dish in the freezer compartment of the fridge for 15 minutes to set.

Hang the curd in a muslin cloth for 15-20 minutes. Squeeze to drain extra water to get about ½ cup thick curd.

To make the cream cheese, place the milk in heavy bottomed pan and bring to a boil. Remove from heat.

Add citric acid to the hot milk. Return to fire and boil for 1-2 minutes, stirring till milk curdles well. Drain in a muslin cloth or a strainer. Sprinkle ½ cup chilled water on it (this will keep the cream cheese soft).

Blend paneer in a blender alongwith hung curd, chopped mango and honey to a smooth puree. Remove the puree to a bowl.

Soak gelatine in ¼ cup water. Heat on low flame until dissolved. Remove from fire. Mix 2 tbsp paneer-mango mixture into the gelatine.

Add dissolved gelatine, cream and pieces of 1 slice of mango to the mango-paneer, mix.

Pour it over the set biscuit crust. Place in the fridge to set for 2-3 hours. Do not keep it in the freezer.

Decorate with a border of biscuit crubs, cherries and mango slices.