A Varied Dessert Variety

who does not like to miss dessert or likes to eat something sweet , Find here nineteen delicious recipes, which are not only for pregnant women, but for the whole family a healthy plus. And the special: They all come from our BabyCenter colleagues from India!

Apple and strawberry puree

Ingredients

1 large apple, without casing, peeled and diced

100 g strawberries (cleaned)

Preparation

Cook the apple on a low heat for about 5 minutes long until it is soft. Then add the strawberries and cook briefly. Purée everything and pass it through a sieve to remove the seeds.

Serve the puree warm.

Tip: For a larger meal, serve it with vanilla sauce or crumbled biscuits.

The puree is healthy and contains no preservatives. It can be used instead of jam or jelly. It is a good source of vitamin C and iron.

Walnut Burfi

Ingredients

130 g walnuts, finely ground

100 g sugar

1/2 tsp cardamom seeds, finely ground

Preparation

Heat the sugar and a little water in a pan. Make a viscous syrup. Let the syrup cool down. Add the finely ground walnuts and cardamom. Spread it on a thali (round metal tray) or a chopping board with baking paper and cut it into pieces when it gets stuck.

Fruit Kheer

Ingredients

2 tablespoons rice soaked in water for half an hour

250 ml whole milk

2 tablespoons fresh fruit puree (mango, peach, strawberry)

1/2 to 1 teaspoon of sugar

1 pinch of cardamom powder

Preparation

Drain the soaked rice and grind it into a coarse paste in a blender. Add 1-2 tbsp of cold milk and dissolve the paste in it, then add the remaining milk and mix well. Heat the rice and the me in a pot with heavy soil. Let everything simmer for 8-10 minutes, stirring constantly, so that no lumps form. When the rice is cooked, add the sugar and the cardamom powder and cook for a minute. Take it off the stove, chill it and add the fresh fruit puree and serve it.

Variation: To make simple kheer, just leave the fruit away.

You can add some saffron threads to get the special taste and the yellow color.

This dessert is a good source of potassium, calcium, B vitamins and vitamin C.

Pear dessert

Ingredients

1 ripe pear, peeled and sliced ​​

1 tablespoon apple juice

1 tablespoon fresh cream

1 pinch of cinnamon powder (as you like)

Preparation Cook the pear in apple juice for 5 minutes until cooked. Chill it, pass it through a sieve and add the fresh cream. Sprinkle a pinch of cinnamon over it and serve the fruit dessert.

This dessert is a good source of calcium and potassium.

Chocolate Banana Dish

Ingredients

1 teaspoon cornmeal

1 teaspoon chocolate powder

100 ml whole milk

1 small banana

Preparation

Mix the flour, the chocolate powder and the milk and put it in the microwave for 1-2 minutes until it is thick. Chop or crush the banana and serve with the prepared sauce.

Alternatively, you can dissolve the flour and chocolate powder in 1 tablespoon of milk and then add the remaining milk. Gently heat the milk with constant stirring for 5 minutes until the mass has thickened. Remove from the heat, cool and add the chopped or crushed banana and serve with the sauce.

This dessert is a good source of calcium and B vitamins.

Strawberries with crumble

Ingredients

200 g strawberries (cleaned)

1 teaspoon sugar

2 tbsp wholemeal wheat flour (Atta)

1 tbsp oatmeal

3 tbsp butter

1 EL soft brown sugar or jaggery

1 tbsp fresh cream or plain yoghurt

Preparation

Mix the strawberries with the sugar and place in a container suitable for the oven. Knead the butter with the flour, add the oatmeal and the brown sugar and spread all over the strawberries. Bake at 180 degrees C. Allow to cool slightly before serving. Cover everything with the yogurt or fresh cream.

This strawberry dish is a good source of folic acid, iron and vitamin C.

Fruit Shrikhand

Ingredients

125 g Quark (see Preparation)

3 tbsp Puree fresh fruit puree (mango, apricot, Peach)

1 tsp powdered sugar

1 pinch of cardamom powder (as you like)

Making the quark

Tie 500 g of yoghurt into a muslin cloth and hang it up for 2-3 hours until the water drips out and you get thick quark (shrikhand).

Preparation

Mix the quark with the sugar and cardamom powder. Stir in the fruit puree and serve.

This quark dessert is a good source of calcium and beta carotene.

Peach and Grape Jelly

Ingredients

1 tsp. Gelatin

1 tbsp. Hot water

150 ml grape juice

1/2 ripe peach, peeled and diced

Preparation

Give Add the hot water to a bowl and add the gelatin. When the gelatin is dissolved, add the grape juice and stir well.Put the peach pieces in a bowl and pour the jelly over it. Make everything cold until it settles.

This jelly is a good source of beta carotene.

Layers of almonds and fruits

Preparation

20 g of finely ground almonds

2 small wholegrain biscuits, crumbled

10 g of butter

Diced soft fruits such as cinnamon. B. Peach, Kiwi, Mango, Papaya

Preparation

Roast the almonds and the biscuit crumbs in the butter until lightly browned. Put it on a paper towel to absorb the excess butter. Layer a layer of fruit in a glass bowl, then a layer of almond mixture and repeat until everything is used up. Make the dessert cold before serving.

This food is a good source of Vitamin C, Magnesium and Vitamin E.

Coconut Cold Dish

Ingredients

1 egg

100 ml coconut milk (can also be supplemented with whole milk if no coconut milk is available stands)

1 drop vanilla flavor

1 tablespoon apricot puree

Preparation

Blend all ingredients together. Pour the mixture into two teacups or prepared molds and cook in the water bath for 10 minutes until it has settled. You can heat the mixture in a water bath in the microwave or on the stove. Make them cold before serving.

This cold peel contains potassium and beta-carotene.

Apple and apricot dessert

Ingredients

50g soft dried apricots, roughly chopped

100ml water

1 apple, peeled and chopped

2 crackers (cream crackers) or plain butter biscuits

Preparation

Pour the water into a small saucepan and cook the apricots on a low heat for 5 minutes. Add the apple and continue cooking at low temperature until the apple is cooked. Cool the mixture and then puree it. Serve with crackers or plain butter biscuits.

Variation: You can heat the pureed mixture and pour over a slice of sponge cake. Serve everything at room temperature.

This dessert contains vitamin C and beta carotene.

Grape-Cheese-Banana Dessert

Ingredients

50 g grapes

50 g cream cheese (Paneer)

50 g fresh cream

1/2 banana

Preparation

Put all ingredients in a blender and puree everything until smooth. Serve it chilled or at room temperature.

This dessert is a good source of Vitamin C and Calcium

Sago Kheer

Ingredients

15 g starch (sago / sabudan)

250 ml whole milk

1/2 to 1 teaspoon sugar

1 teaspoon pureed raisins (as you like)

Preparation

Soak the starch in water for 10 minutes, wash it and let it drain. Heat the milk in another pan, add the starch and bring it to a boil, stirring constantly. Add the sugar and let it boil until the milk thickens.Cool and serve it.

Sprinkling pureed raisins is a small variation.

This vegetarian food contains calcium and carbohydrates.

Semolina Pudding (Sooji Ka Halwa or Rawa Kesari)

Ingredients

20 g semolina (semolina or sooji)

250 ml whole milk

60 ml water

1 teaspoon sugar

1 tsp Butter lard (ghee / substitute oil)

1 tbsp puréed raisins

1/2 tsp almond slivers

A few saffron threads (as you like)

Preparation

Heat the fat in a non-stick pan. Add the semolina and fry on low heat. Stir it constantly until it turns evenly brown. Add milk, water and sugar and stir constantly to prevent lumps. (You can also add some saffron threads to get the special taste and a yellow color). Garnish everything with the chopped raisins and almond slivers. Cook everything on a low flame.

You can change the consistency by adding more or less water and milk.

This pudding contains calcium, proteins and carbohydrates.

Carrots Halva

Ingredients

1 medium carrot, washed and grated

250 ml whole milk

60 ml water

1 teaspoon sugar

1 teaspoon butter lard (ghee / substitute oil)

1 tbsp puréed raisins and almond slivers

1/4 tsp freshly ground cardamom powder (to taste)

Preparation

Boil water in a saucepan or pressure cooker and add the grated carrot. Cook for about 5 minutes. Add the milk and cook on a low flame with occasional stirring for 15 minutes. Add the sugar and cook until the milk is completely boiled. Add the lard, cardamom powder, pureed raisins and almonds above. Serve everything at room temperature.

This dessert contains calcium and beta-carotene.

Moong dal halwa

Ingredients

40 g split yellow munglenses or peeled yellow lentils

250 ml whole milk

60 ml water

1 teaspoon sugar

1 teaspoon butterfloss ( Ghee / substitute oil)

1 tbsp pureed raisins and fine almonds

1/4 tsp freshly ground cardamom powder (as desired)

Preparation

Soak the lentils in water overnight. Wash the lenses and let them drain. Mash the lentils with some water to make a paste (coarse and not very smooth). Heat the fat in a coated pan or Kadhai (Indian wok) and add the lentils. Stir constantly until the lentils turn golden brown. Add milk, sugar and a little water and cook everything on low heat until well mixed. Add pureed raisins and almonds above. Serve it at room temperature.

This food contains carbohydrates, proteins, iron and calcium.

Gourd Kheer

Ingredients

60 g peeled gilled squash or squash (Gourd, Doodhi, Lauki), without seeds

250 ml whole milk

60 ml water

1 tablespoon sugar or powdered sugar

1 tsp lard (ghee, alternatively oil)

1 teaspoon blanched fine almonds

1/4 teaspoon freshly ground cardamom powder (as desired)

Preparation

Heat the fat in a non-stick pan fry the pumpkin until it becomes transparent and separates from the fat.Add milk and sugar and bring everything to a boil. Boil everything for 5 minutes until the mixture is thick - stir constantly so it does not burn. Cool the mixture, garnish with cardamom powder and almonds and serve at room temperature.

This pumpkin dish contains calcium and vitamin C

bread pudding

ingredients

2 slices of bread

240 ml of milk - to soak the slices of bread

240 ml of milk to boil

1 teaspoon of sugar or Powdered sugar

1 EI

A few drops of vanilla flavoring (as you like)

1 pinch of cardamom powder (as you like)

Preparation

Cut the bread crust and soak the bread in the milk. Boil 240 ml of milk in a pot with the sugar for about 5 minutes. Beat the egg well and pour it into the boiling milk. Add a pinch of cardamom powder and a few drops of vanilla flavor when needed. Add the soaked slices of bread, stirring constantly. Stir the mixture well over a low heat until thick (such as oatmeal). You can cook the mixture in a water bath on the stove or in the microwave. It is important that the container with the pudding is closed so well that no steam can get in it. Boil it for 15 minutes. Take it out and cool it. Turn the jar over and let the pudding gently slide into the bowl. You can serve it warm, cold or at room temperature.

This pudding contains carbohydrates, proteins and calcium.

Vermicelli Pudding

Ingredients

120 ml vermicelli (Vermicelli or Seviyan), broken into 2 cm pieces

250 ml whole milk

60 ml water

1 teaspoon sugar

1 TL butter lard (ghee / substitute oil)

1 tablespoon fine almonds

1/4 teaspoon freshly ground cardamom powder (as desired)

1/4 teaspoon rose water (as desired)

Preparation

Heat grease in a non-stick pan and fry the noodles until golden brown. Add milk, sugar and the almonds and bring everything to a boil. Boil everything ten minutes until the milk thickens. Cool it and serve it with the rose water and a pinch of cardamom powder.

Variation: This dessert can be warm in winter and eaten chilled in summer. You can change the consistency by adding more or less water and milk.

This pudding contains calcium, protein and carbohydrates.

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