Indian shrikand (cream cheese dessert)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream Cheese; Fat Free |
| 5 | tablespoons | Yogurt; Plain, Nonfat |
| 4 | tablespoons | Sugar |
| ¼ | teaspoon | Cardamom |
| ⅛ | teaspoon | Lemon Zest |
| 1 | pinch | Saffron |
| 1 | pinch | Nutmeg |
| ⅛ | cup | Almonds; Chopped |
| ⅛ | cup | Pistachio Nuts; Chopped |
Directions
Set out cream cheese ahead, so that it will be at room temperature. With a hand mixer, beat the cream cheese until it is creamy and lump-free. Add all other ingredients except the nuts. Mix well. Mixture should be smooth and creamy You can change the thickness/thinness by varying the amount of yogurt (thinner) and cream cheese(thicker). Garnish with the nuts and refrigerate. Serve with roti.
Posted to Bakery-Shoppe Digest V1 #499 by "Terry Van Kirk" <tvankirk@...> on Jan 10, 1998