Sweet fixes with a healthy twist

Banana split with gur chenna
Ingredients
1 whole bananas, split lengthwise
1/2 cup gur chenna (Bengali cottage cheese sweetened with jaggery)
1/2 cup granola
1/2 cup mixed berries
2 tbsp flaked almonds
honey, to taste
mint leaves, for garnishing

Method
In a small bowl, add the gur chenna and whisk until creamy.
On a plate, lay two slices of banana with the cut sides up.
Scoop the whipped gur chenna over it.
Sprinkle all the granola and berries.
Garnish with mint leaves and serve immediately.

Recipe and photograph courtesy: Chef Swasti Aggarwal, Food Strategist, Foodhall

Matcha waffles

Ingredients
3 whole eggs
1 cup plain cashews
1/3 cup almond milk
3 tbsp pure maple syrup
3 tbsp extra virgin coconut oil
1 tbsp matcha tea powder
1/4 tsp salt
3/4 tsp baking soda
3 tbsp coconut flour

Method
Heat a waffle iron and lightly spray with non-stick cooking oil. You may even brush on a little coconut oil if you don’t have a spray.
Blend together eggs, cashews, almond milk, maple syrup, coconut oil and matcha tea powder until smooth.
Add salt, baking soda and coconut flour and blend again until well-combined.
Spoon 1 to 2 tablespoons of batter into the waffle iron and cook for 1 to 2 minutes, or until done.
Repeat with remaining batter.
Serve the waffles hot.

Recipe and photograph courtesy: Chef Swasti Aggarwal, Food Strategist, Foodhall

Olive chocolate truffle

Ingredients
175 g green olives, sliced
300 g dark chocolate (around 80% cocoa)
3 tbsp butter
1/2 cup cream
1 tsp lemon zest
unsweetened cocoa powder, for dusting

Method
Heat the chocolate and cream together in a double boiler until it melts.
Take off the heat and whisk well. Add lemon zest, butter and whisk well. Add olives and mix.
Cover the chocolate mixture and once it cools down to room temperature, refrigerate for a few hours.
Once the mixture is set, scoop out tablespoons and roll them into small lemon-sized balls. Refrigerate the prepared truffles for another hour.
Dust each truffle with cocoa powder and serve.

Recipe and photograph courtesy: Del Monte India