Mango Vanilla Chia Seed Pudding

The Mango Vanilla Chia Seed Pudding

I came across this luscious low calorie dessert a year ago and was looking for one of the ingredients as I did not know what it was. I googled it and saw that it was all the rage and very healthy to boot. Hence I make it every day with my Herbalife Vanilla F1and have half a cup after my session at the gym. Chia seeds are also a source of omega 3 fatty acids and a great way for vegetarians to get some good fat in their daily diet.  Besides it's low calorie and sugarless. What more could you want?

The Recipe:

1 cup low fat milk or sugarless soy milk or coconut milk; 3 scoops Herbalife F1 Vanilla Nutritional Mix; 1 tbsp chia seeds; 1 medium mango cubed.

Warm the milk and add the chia seeds. Whisk gently to mix well. Keep aside for 30 minutes mixing once in a way to avoid clumping.  Add the F1Vanilla powder and gently mix. Place half the mango cubes in a glass jar and pour the Vanilla Mixture over. Top with remaining mixture. Chill in the refrigerator for 3 hours or overnight.  Serves 3.  Enjoy your low calorie, sugarless, guilt free dessert.

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Guilt Free Basil Vanilla Silk

My sister Anu has been cooking up a storm this week and made a delectable Qatari Hissu Drink which she shared on her Facebook Page called "FoodPrints."  We all loved it and this is my version of the ever popular sweet basil drink which is good for the respiratory and digestive system.

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Apricot Bread Pudding

An Old Favourite

This is

 An Old Favourite with a twist.  Instead of steaming or baking this bread pudding, I merely drenched it with an extra large Herbalife French Vanilla  Shake and left it to soak overnight in the refrigerator.  The result was stupendous and this is a dessert we have frequently because of it's taste, nutritional content and low calorie count.

The Recipe:

For The Shake:  500 ml low fat milk; 4 scoops (60 gms Herbalife French Vanilla Nutritional Mix; 30 gms almond powder/ meal; 1 tsp vanilla essence.  

Blend together for one minute and keep aside till required.

For The Bread Pudding: 8 slices, brown bread, buttered on one side only; 20 apricots.

Soak the apricots in warm water just enough to cover them, overnight.  Next day stone them and boil apricots in the same water till thick and soft.  Extract the kernels from the seed.  

Heat a large nonstick pan and toast brown bread on medium flame both sides till crisp and golden brown.  Layer in a glass dish.  Pour the shake over and leave to soak in the refrigerator.  When well soaked decorate with the apricots and kernels.  Drizzle the juices over.  It is so delicious, it leaves you wanting for more.