FOOD – Milky dessert

I’m not lactose-intolerant – rare among the orientals, thanks to my mum feeding me copious amounts of milk right into adulthood. Sadly, my 23-year-old son has problems digesting lactose but tolerates cheese better than milk. Even now I have milk in the morning and at night, but low-fat of course. And yet, a bone scan indicated osteopenia – sigh.

There’s lots of controversy regarding the healthfulness of dairy but those of us who love our milky beverages, ice cream, clotted cream, Brie, paneer and so on are loath to give it up even if it’s believed to be mucus causing.

When I received a 2-litre pack of F&N Magnolia Lo-Fat Hi-Cal Milk, I glugged down half of it and used some to make puddings. With mango and evaporated milk, you get the consistency and taste of the mango pudding served in Chinese restaurants. But to lower calories, substitute low-fat milk for much of the evaporated milk.

If you use only low-fat milk, maybe you can get something that resembles a very light panna cotta. Panna cotta fans will laugh with derision – we know panna cotta requires heavy cream which accounts for the rich smoothness, but dieters can’t be choosers.

 Image

FRUITY Pudding

10g agar powder

100g sugar

600ml water

1 punnet strawberries or 3 ripe mangoes, puree half, chop half

250ml evaporated milk

Method

  1. In a medium saucepan, mix the agar and sugar with 500ml water. Bring to a gentle boil over low heat, stirring constantly.
  2. Gradually add evaporated milk, stirring until well blended. When the mixture starts to boil, turn off heat and add fruit.
  3. Pour into rinsed jelly moulds.

 Image

Lo-Fat FRUITY Pudding

10g agar powder

100g sugar

300ml water

1 punnet strawberries or 3 ripe mangoes, puree half, chop half

100ml evaporated milk

450ml low-fat milk

Same method

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