Mango Chia Pudding

This refreshing and healthy dessert or breakfast is layered with creamy chia pudding and fresh mango.

Yields: 2 servings Prep time: 15 minutes Chill time: Minimum 4 hours (or overnight)

Ingredients:

For the Vanilla Chia Pudding:

• 4 tablespoons chia seeds
• 1 cup (240ml) plant-based milk (almond, coconut, or soy work well)
• 1-2 tablespoons maple syrup or other sweetener (adjust to taste)
• 1/2 teaspoon vanilla extract

For the Mango Layer:

• 1 large ripe mango, peeled and cubed (about 1.5 – 2 cups)
• 1-2 tablespoons water or plant-based milk (if needed for blending)
• Optional: 1/2 tablespoon lime juice (to brighten the flavor)
• Optional: 1/2 tablespoon maple syrup or honey (if mango isn’t sweet enough)

For Layering and Garnish:

• Additional fresh mango cubes
• A few mint leaves
• Ice cubes (optional, for serving)

Equipment:

• 2 glasses or jars for serving
• Small bowl for chia pudding
• Blender or food processor for mango puree

Instructions:

1. Prepare the Vanilla Chia Pudding: * In a small bowl or jar, combine the chia seeds, plant-based milk, maple syrup (or sweetener), and vanilla extract. * Stir well to ensure there are no clumps of chia seeds. * Let it sit for 5 minutes, then stir again. This helps prevent the chia seeds from clumping at the bottom. * Cover and refrigerate for at least 4 hours, or preferably overnight, until the mixture has thickened to a pudding-like consistency.

2. Prepare the Mango Puree: * Place about 1 cup of the cubed mango into a blender or food processor. Reserve the remaining cubed mango for layering and garnish. * Add 1-2 tablespoons of water or plant-based milk, if needed, to help with blending. * Blend until smooth and creamy. If you like it extra smooth, you can pass it through a fine-mesh sieve, but this is usually not necessary. * Taste the mango puree. If your mango isn’t very sweet, you can add 1/2 tablespoon of maple syrup or honey. A squeeze of lime juice can also enhance the mango flavor.

3. Assemble the Mango Chia Pudding: * Once the chia pudding is thick, you can start layering. The order of layers is flexible, but a common and visually appealing way is shown in the image: * Bottom Layer: Start with a layer of vanilla chia pudding (about 1/4 of the total). * Second Layer: Add a layer of fresh mango cubes. * Third Layer: Spoon in another layer of vanilla chia pudding (another 1/4). * Fourth Layer: Add a layer of mango puree. * Top Layer: Finish with another layer of mango puree. * Alternatively, you can do: * Layer 1: Chia pudding * Layer 2: Mango puree * Layer 3: Chia pudding * Layer 4: Mango puree

4. Garnish and Serve: * Garnish each glass with additional fresh mango cubes, a few mint leaves, and a few ice cubes if you’re serving it immediately and want it extra chilled. * Serve immediately or keep refrigerated until ready to enjoy.

Tips for Success:

• Ripe Mango is Key: The flavor of your pudding heavily relies on the sweetness and ripeness of your mango.
• Adjust Sweetness: Feel free to adjust the amount of sweetener in both the chia pudding and mango puree to your preference.
• Thicker Pudding: If your chia pudding isn’t thick enough after chilling, you can add another teaspoon of chia seeds, stir well, and let it sit for another 30 minutes to an hour.
• Different Milks: Experiment with different plant-based milks for varying flavors and consistencies. Full-fat coconut milk will yield a creamier pudding.
• Storage: Mango chia pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. The mango layers might oxidize slightly over time, but it will still be delicious.

Enjoy your delicious and healthy Mango Chia Pudding!

Turmeric, Pineapple, Banana, and Ginger Smoothie

This vibrant and healthy smoothie is packed with anti-inflammatory ingredients and offers a delicious tropical flavor.

Yields: 1 serving Prep time: 5 minutes

Ingredients:

• 1 cup frozen pineapple chunks (using frozen fruit makes the smoothie thicker and colder without ice)
• 1 ripe banana, fresh or frozen (if fresh, you might want to add a few ice cubes)
• 1/2 – 1 inch piece fresh ginger, peeled (adjust to your preference for ginger intensity)
• 1/2 teaspoon ground turmeric (haldi)
• 1/4 teaspoon black pepper (essential for turmeric absorption)
• 1/2 cup liquid of choice (water, coconut water, almond milk, or orange juice work well)
• Optional additions:
  • 1/2 teaspoon flax seeds (as seen scattered in the image, adds fiber and omega-3s)
  • 1 tablespoon honey or maple syrup (if you prefer it sweeter)
  • Squeeze of fresh lime or lemon juice (brightens the flavors)
  • A pinch of cinnamon or cardamom for extra warmth and flavor

Equipment:

• Blender

Instructions:

1. Prepare the ginger: Peel the ginger root. You can roughly chop it into smaller pieces if your blender isn’t very powerful, but most blenders can handle it whole.
2. Combine ingredients: Add all the ingredients (frozen pineapple, banana, peeled ginger, ground turmeric, black pepper, and your chosen liquid) into your blender. If using flax seeds, add them now.
3. Blend until smooth: Secure the lid on your blender and blend on high speed until the mixture is completely smooth and creamy. If the smoothie is too thick, add a little more liquid, 1 tablespoon at a time, and blend again until you reach your desired consistency.
4. Taste and adjust: Taste the smoothie and adjust sweetness if desired with honey or maple syrup. If you want more ginger kick, add a tiny bit more.
5. Serve immediately: Pour the smoothie into a glass and enjoy immediately for the best taste and nutritional benefits.

Tips and Variations:

• For a colder smoothie: Use all frozen fruit or add 3-4 ice cubes to the blender.
• Boost protein: Add a scoop of your favorite protein powder (vanilla or unflavored work well).
• Add greens: A handful of spinach or kale can be blended in for extra nutrients without significantly altering the taste.
• Make ahead: While best enjoyed fresh, you can prepare the smoothie and store it in an airtight container in the refrigerator for up to 24 hours. Stir well before drinking.
• Health benefits: Turmeric is known for its powerful anti-inflammatory and antioxidant properties. Ginger aids digestion and can help with nausea. Pineapple is rich in Vitamin C and bromelain, an enzyme with anti-inflammatory properties. Bananas provide potassium and natural sweetness.

Kiwi Banana Chia Smoothie

Ingredients:

• 1 banana (fresh or frozen)

• 2 kiwis, peeled and sliced

• 1 tbsp chia seeds

• ½ cup Greek yogurt (plain or vanilla)

• ½ cup coconut water (adjust to desired consistency)

• ½ cup ice cubes

Instructions:

1. Add banana, kiwi, Greek yogurt, chia seeds, and coconut water into a blender.

2. Blend until smooth.

3. Add ice cubes and blend again until desired texture is reached.

4. Pour into a glass and enjoy!

Pineapple Coconut Oat Smoothie

Ingredients:

• 1 cup pineapple chunks (fresh or frozen)

• ¼ cup rolled oats

• ¾ cup coconut milk

• 1 tbsp ground flaxseed

• 1 date (pitted)

• ½ cup ice cubes

Instructions:

1. Soak oats in coconut milk for 10 minutes (optional for smoother texture).

2. Add all ingredients into a blender.

3. Blend until completely smooth.

4. Serve chilled with an optional sprinkle of flaxseed on top.

Cherry Beet Walnut Smoothie

Ingredients:

• ½ cup cherries (pitted, fresh or frozen)

• ½ cup cooked beetroot (cooled and peeled)

• 1 banana

• ¼ cup walnuts

• ½ cup Greek yogurt or plant-based alternative

• ½ cup water or almond milk

• Ice cubes (optional)

Instructions:

1. Combine all ingredients in a blender.

2. Blend until smooth and creamy.

3. Add ice if you prefer a colder smoothie.

4. Serve immediately.

Spinach Green Apple Hemp Smoothie

Ingredients:

• 1 green apple (cored and chopped)

• 1 cup fresh spinach

• 1 tbsp hemp seeds

• ½ banana (for sweetness)

• ¾ cup almond milk or water

• Ice cubes (as needed)

Instructions:

1. Add spinach, apple, banana, and hemp seeds to the blender.

2. Pour in the liquid (almond milk or water).

3. Blend until smooth.

4. Add ice cubes and blend again.

5. Serve fresh.

This Mediterranean Tomato Basil Garlic Bread is a delicious twist on the classic garlic bread. It combines fresh, juicy tomatoes, fragrant basil, and roasted garlic atop a crispy, golden loaf. Perfect as an appetizer, side dish, or a tasty snack, it’s bursting with vibrant flavors that bring the Mediterranean right to your table.

Total Time:

Prep Time: 15 minutes

Cook Time: 12-15 minutes

Total: 30 minutes

Ingredients:

1 French baguette or Italian bread loaf

4 cloves garlic, minced

3 tablespoons olive oil

2 large ripe tomatoes, diced

1/4 cup fresh basil leaves, chopped

1/2 teaspoon dried oregano (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded mozzarella or Parmesan cheese (optional)

Balsamic glaze (optional, for drizzling)

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Bread: Slice the baguette in half lengthwise and place it on a baking sheet, cut side up.

Make Garlic Oil: In a small bowl, combine the minced garlic and olive oil.

Toast Bread: Brush the garlic oil mixture generously over the cut sides of the bread. Toast in the oven for about 5-7 minutes, until the bread starts to get golden and crispy.

Prepare Tomato Basil Topping: In a bowl, mix the diced tomatoes, chopped basil, oregano, salt, and pepper.

Assemble: Remove the toasted bread from the oven. If using cheese, sprinkle it evenly over the bread now. Then spoon the tomato basil mixture over the bread.

Bake: Return to the oven for another 5-8 minutes, until the cheese melts (if using) and the toppings are heated through.

Finish & Serve: Optionally drizzle with balsamic glaze for extra flavor. Slice and serve warm.

Tips:

Use Fresh Ingredients: Fresh, ripe tomatoes and basil really make a difference in flavor. Cherry tomatoes work great too!

Garlic Intensity: Adjust the amount of garlic to your liking—roasting the garlic before mixing with oil will mellow the flavor.

Crispier Bread: For extra crispy bread, toast the bread a bit longer before adding toppings or broil for 1-2 minutes at the end (watch carefully to avoid burning).

Drain Tomatoes: If your tomatoes are very juicy, drain them slightly to prevent soggy bread.

Serve Immediately: This bread is best served warm and fresh to keep the bread crispy and toppings vibrant.

Variations:

Cheese Options: Swap mozzarella or Parmesan with feta, goat cheese, or provolone for different flavor profiles.

Add Olives: Mix in chopped Kalamata or green olives with the tomato topping for extra Mediterranean flair.

Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño to the tomato mixture for some heat.

Pesto Twist: Spread a thin layer of basil pesto on the bread before adding the garlic oil for richer basil flavor.

Vegan Version: Skip the cheese or use a plant-based cheese alternative to make it vegan-friendly.

Herb Mix: Experiment with other herbs like thyme, rosemary, or parsley alongside basil.

Q&A

Q: Can I use frozen bread for this recipe?
A: It’s best to use fresh bread for optimal texture and flavor, but you can thaw frozen bread and toast it lightly before adding toppings.

Q: How long can I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep the bread crispy.

Q: Can I prepare the toppings ahead of time?
A: Yes! You can mix the tomato and basil topping a few hours in advance and refrigerate. Just add to the bread before the final bake.

Q: Is this recipe gluten-free?
A: Not as is, but you can use gluten-free baguette or bread as a substitute.

Nutrition (per serving, based on 8 servings, approximate)

Calories: 180-220 kcal

Carbohydrates: 25g

Protein: 5g

Fat: 7g

Saturated Fat: 1.5g

Fiber: 2g

Sodium: 350mg

(Values vary depending on bread type and if cheese is used)

Conclusion

This Mediterranean Tomato Basil Garlic Bread is a quick, flavorful dish that brings fresh Mediterranean tastes to your table. It’s perfect for sharing at gatherings or enjoying as a tasty snack any time. The combination of garlic, fresh tomatoes, and basil on crispy bread creates a simple yet satisfying treat. Feel free to customize with your favorite cheeses, herbs, or spices to make it your own

Zero Point Almond Joy Cookies
Title: Decadence Redefined: 0-Point Almond Joy Cookies

Introduction:

Embark on a delightful journey into the world of guilt-free indulgence with our 0-Point Almond Joy Cookies. A tantalizing fusion of flavors awaits you in every bite, combining the sweetness of coconut, the richness of chocolate, and the nutty allure of almonds. These cookies, not only delicious but also Weight War’s-friendly, provide a satisfying treat that aligns seamlessly with your wellness goals. Join us as we delve into the art of creating these scrumptious delights that redefine the concept of guilt-free indulgence.

Ingredients:

1 cup unsweetened shredded coconut
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup zero-calorie granulated sweetener (like erythritol or Stevia)
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
24 whole almonds (for topping)
Instructions:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients 3. In a large bowl, combine unsweetened shredded coconut, almond flour, cocoa powder, zero-calorie sweetener, and salt. Mix thoroughly

Step 3: Add Wet Ingredients 4. Incorporate unsweetened applesauce and vanilla extract into the dry mixture. Stir until a dough forms.

Step 4: Form Cookie Dough Balls 5. Take spoonfuls of the dough and shape them into small balls. Place them on the prepared baking sheet, ensuring some space between each.

Step 5: Top with Almonds 6. Gently press a whole almond into the center of each cookie, creating a delightful topping.

Step 6: Bake 7. Bake in the preheated oven for 12-15 minutes or until the edges are set. Be cautious not to overbake.

Step 7: Cool and Enjoy 8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information: Per Serving (1 Cookie):

Calories: 30
Protein: 1g
Carbohydrates: 3g
Fat: 2g
Fiber: 1g
Smart W-W Points: 0
Conclusion:

Indulge in the sheer delight of our 0-Point Almond Joy Cookies—a testament to the fact that delicious treats can coexist harmoniously with your wellness journey. Share these delectable cookies with friends and family, offering them a guilt-free escape into the world of delightful flavors. Revel in the satisfaction of savoring a sweet treat that not only tantalizes your taste buds but also supports your commitment to a healthier lifestyle. Embrace the joy of guilt-free indulgence with every heavenly bite of these Almond Joy Cookies.

One-Pot Beef and Cheddar Ranch Pasta
This hearty, cheesy, and flavorful one-pot pasta is a lifesaver for busy weeknights! Ground beef, creamy cheddar, and ranch seasoning all meld together for a dish that’s sure to be a family favorite.

 Ingredients
1 lb ground beef

1 small onion, diced

1 tbsp olive oil

2 cups beef broth

1 cup milk

8 oz pasta (like rotini, penne, or elbow macaroni)

1 packet ranch seasoning mix (about 1 oz)

2 cups shredded cheddar cheese

Salt and pepper, to taste

 Directions
 Cook the Beef:
In a large pot or deep skillet, heat the olive oil over medium heat.

Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened.

Drain any excess fat.

 Add the Base Ingredients:
Stir in the beef broth, milk, ranch seasoning, and pasta.

Bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.

 Mix in the Cheese:
Remove the pot from the heat.

Stir in the shredded cheddar cheese until fully melted and the sauce is creamy and smooth.

 Season and Serve:
Taste and season with salt and pepper as needed.

Serve hot and garnish with chopped fresh parsley or extra cheese if desired.

Cheesy Garlic Breadsticks
Recipe
Ingredients:
1 pound (550g) pizza dough (homemade or store-bought)
2 tablespoons butter, melted
1 teaspoon garlic powder
2 cups (225g) shredded mozzarella cheese
⅓ cup (40g) grated Parmesan cheese
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt (optional)
Directions:
Preheat oven to 425°F (220°C). Lightly grease a baking sheet, pizza stone, or pizza pan.
Roll or stretch the dough into a 12×10 inch rectangle.
Combine the melted butter and garlic powder in a small bowl. Brush the mixture over the shaped dough.
Sprinkle the dough with mozzarella cheese, Parmesan cheese, dried basil, dried oregano, and salt.
Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.
Slice into breadsticks and serve warm with pizza sauce, if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 210 kcal per serving | Servings: 4 servings

Zucchini & Carrot Veggie Pizza (Crustless)

Looking for a healthier pizza alternative that’s packed with veggies and flavor but light on carbs? This zucchini and carrot veggie pizza is just what you need. Made with shredded vegetables, a simple egg and flour batter, and topped with gooey melted cheese, this recipe is perfect for a nutritious lunch, dinner, or even as a snack!

Total Time:

Prep: 10–15 minutes

Bake: 30–35 minutes

Total: 45–50 minutes

Ingredients:

1 medium zucchini, julienned or shredded

1 medium carrot, julienned or shredded

1/2 small red onion, thinly sliced

2 eggs

1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)

1/4 cup milk (optional, for batter consistency)

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp baking powder

1 cup shredded cheese (mozzarella or your favorite mix)

Optional: Fresh herbs (like dill or parsley), chili flakes

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).

Mix Veggies: In a large bowl, combine the shredded zucchini, carrot, and red onion.

Prepare Batter: In a separate bowl, whisk together eggs, flour, baking powder, salt, pepper, and a bit of milk if the batter is too thick.

Combine: Pour the batter over the vegetables and mix until everything is evenly coated.

Bake Base: Pour the mixture into a greased round baking dish or pizza pan. Flatten it out evenly. Bake for 20–25 minutes or until it’s golden and firm.

Add Cheese: Remove from oven, sprinkle cheese and any optional toppings (herbs, chili flakes).

Final Bake: Return to oven and bake for another 10 minutes or until the cheese is melted and bubbly.

Cool & Slice: Let it cool slightly, then slice like a pizza and serve!

Pro Tips:

Remove Moisture: Lightly salt the shredded zucchini and let it sit for 5–10 minutes, then squeeze out excess water using a clean cloth. This helps avoid a soggy base.

Cheese It Up: Mix a bit of cheese into the veggie batter for a cheesier, crispier crust.

Crispy Bottom: Use a cast iron skillet or preheat the baking pan for a crispier base.

Even Spread: Press the mixture down evenly in the pan so it cooks uniformly.

Cooling Matters: Let it rest for 5 minutes after baking before slicing—it helps it set and keeps slices intact.

Tasty Variations:

Add More Veggies: Toss in bell peppers, spinach, corn, or mushrooms for extra flavor and nutrition.

Spicy Kick: Add chopped green chilies, chili flakes, or a bit of sriracha to the batter.

Gluten-Free Version: Use chickpea flour (besan) or almond flour instead of wheat flour.

Protein Boost: Mix in cooked shredded chicken, tuna, or tofu cubes to make it heartier.

Herb Twist: Add Italian seasoning, basil, oregano, or fresh cilantro to enhance the aroma and taste.

Mini Pizzas: Make smaller portions in muffin tins for fun, snack-sized servings—great for kids!

Vegan Version: Use plant-based milk, egg replacer (like flax eggs), and vegan cheese.

Q&A:

Q: Can I make this ahead of time?
A: Absolutely! Bake the base, store it in the fridge (up to 3 days), and reheat with cheese when ready to eat.

Q: Can I freeze it?
A: Yes, slice and freeze. Reheat in the oven or air fryer to keep it crispy.

Q: What if I don’t have an oven?
A: Cook the mixture in a non-stick pan on the stovetop, like a thick pancake or frittata. Cover with a lid to melt the cheese.

Q: Can I use other vegetables?
A: Definitely! Try shredded potatoes, cabbage, sweet corn, or spinach.

Q: Is this kid-friendly?
A: Totally! It’s colorful, cheesy, and a sneaky way to get kids to eat more veggies.

Estimated Nutrition (per slice, based on 8 slices):

Calories: ~120

Protein: ~6g

Carbs: ~9g

Fat: ~7g

Fiber: ~2g

(Values may vary based on ingredients used)

Conclusion:

This zucchini and carrot veggie pizza is a fun, colorful twist on the classic, offering all the satisfaction of a pizza without the heaviness of a traditional crust. Whether you’re low-carb, gluten-free, or just looking for new ways to eat more veggies—this one’s a total win. It’s easy, versatile, and perfect for both family meals and meal prep. Give it a try and make it your own!

These Crispy Chickpea & Sweet Potato Fritters are a wholesome, golden, and savory delight. Packed with protein-rich chickpeas, naturally sweet roasted sweet potatoes, and warming spices, they’re pan-fried to crispy perfection. Whether served as a light lunch, side dish, or veggie burger alternative, these fritters deliver satisfying crunch and flavor in every bite.

They’re naturally gluten-free, easy to make ahead, and excellent with a zesty yogurt dip or tahini sauce!

Prep Time: 15 minutes | Cook Time: 15 minutes | Serves: 4–6

Ingredients:

1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)

1 medium sweet potato, roasted and mashed (~1 cup)

1 small red onion, finely diced

2 garlic cloves, minced

¼ cup chopped parsley or cilantro

1 tsp ground cumin

½ tsp smoked paprika (optional)

Salt & black pepper to taste

⅓ cup chickpea flour or all-purpose flour (to bind)

1 egg (or flax egg for vegan: 1 tbsp flaxseed + 2.5 tbsp water)

Olive oil, for frying

Instructions:

Roast or microwave the sweet potato until fork-tender. Scoop out and mash until smooth. Let it cool slightly.

In a large bowl, mash the chickpeas until chunky (not completely smooth). Mix in mashed sweet potato, onion, garlic, herbs, and spices.

Add flour and egg, and mix until a sticky dough forms. If too wet, add more flour 1 tbsp at a time.

Form into patties or small fritters (about 2 tablespoons per fritter).

Heat oil in a large nonstick skillet over medium heat. Cook fritters 3–4 minutes per side until golden and crisp.

Drain on paper towels and serve warm.

✅ Tips for Success:

Drain chickpeas well to prevent a soggy mixture.

Chill the fritter mixture for 15–30 minutes before forming if it feels too soft.

Use a food processor for easy mixing, but don’t overblend — texture is key.

Serve with Greek yogurt dip, lemon-tahini sauce, or avocado crema.

Add some chili flakes or harissa for a spicy kick.

Serving Ideas:

Tuck inside pita with cucumber and tomato.

Top a salad bowl for added protein.

Add to a grain bowl with tahini drizzle and roasted veggies.

Crispy Chickpea & Sweet Potato Fritters – Nutrition (Per Serving)

Calories: ~220 kcal

Protein: 6g

Carbohydrates: 28g

Dietary Fiber: 6g

Sugar: 4g

Fat: 9g

Saturated Fat: 1g

Cholesterol: 30mg (0mg if vegan)

Sodium: 220mg

Potassium: ~450mg

Vitamin A: 100% DV

Iron: ~10% DV

Calcium: ~5% DV

Savory Oatmeal Pancakes with Mozzarella and Herbs

Refreshing Watermelon Juice with Ginger A Summer Delight for Health and Hydration

Hello, everyone, today we’re going to learn how to make Homemade cheese using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Homemade cheese with 4 ingredients

Learn how to make delicious homemade cheese using just milk, cornstarch, and mozzarella. Perfect for a more affordable and healthier option, this recipe can also be a great source of extra income. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 1 quart of whole milk (can be boxed or fresh)
• 1 ¾ cups cornstarch – (200g)
• 10 ½ ounces mozzarella cheese – (300g)
• 4 heaping tablespoons of butter
• Salt to taste (optional)

Instructions:

Prepare the Initial Mixture: First, using a blender, combine the milk, cornstarch, butter, and salt. Blend for 2 to 3 minutes until the mixture is smooth.

Cook the Mixture: Next, pour the mixture into a large pot, add the chopped or grated mozzarella cheese, and cook over medium heat. Stir continuously to avoid lumps. Continue stirring until the mixture thickens and reaches a smooth consistency. It’s important to cook well to remove any raw cornstarch taste.

Mold the Cheese: While still hot, pour the mixture into the prepared molds. Press and level the top with a spoon to remove any air bubbles.

Cooling and Storage: Allow the cheese to cool at room temperature for a few minutes, then place it in the refrigerator for 2 to 3 hours until it is firm.

Unmold and Serve: Once firm, remove the cheese from the molds, slice, and serve. It’s perfect for sandwiches, snacks, or melting in other recipes.

Additional Tips:

• Adjusting Salt: Add more or less salt according to your taste.
• Cheese Variations: Try different cheeses for unique flavors.
• Proper Cooking: Make sure the mixture is well-cooked to avoid any raw cornstarch taste.

Hi everyone, today we’re going to learn how to make creamy dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.