Imagine eating a guilt-free cake?Well here you have something perfect for every celebratory moment of your life, even when you’re trying to be on the strictest diets.Layers of watermelon are drizzled with some balsamic vinegar and salt – if you’re trying to cut down on salt, you can definitely omit salt here.Then the frosting is a paneer and hung curd mixture, which balances against the sweetness of watermelon and fresh mint beautifully.Garnish with lots of fresh mint leaves, berries, nuts, seeds – whatever you like!Thank me later! The Recipe Serves Ingredients 1 whole watermelon ½ - 1 cup crushed paneer 2 tbsp hung curd pinch of salt pinch of sugar handful fresh mint balsamic vinegar extra salt (optional) nuts, blueberries etc. Instructions Carefully cut a base on the watermelon rind Then cut the peels off Slice lengthwise to create two layers In a separate bowl, mix paneer with hung curd, salt and sugar to make a thick paste Either cut the watermelons into desired diameter equal circles or make as a whole one remove as many seeds as possible without de-shaping the layer Add few drizzles of balsamic on the top of each layer and sprinkle of salt (the salt is optional) Spread some paneer mix on top Add another layer of the watermelon, followed by some more paneer, smoothing it out like frosting Then garnish with fresh mint, blueberries, nuts etc. Serve chilled!

When I came across Bake with Shivesh’s Instagram post of Frozen Yoghurt, it got me go down memory lane. I discovered the joys of fro-yo in Boston during my college years. Close to my campus was this little gyros place that made frozen yoghurt in a variety of flavours that varied from double fudge chocolate, summer fruits, and exotic concoctions. During mid-terms and finals, my friends and I usually walked there for a quick break, and even sometimes during the freezing cold, we managed to gobble down cups of frozen yoghurt – it’s supposed to be healthy thanks to the yoghurt in place of cream and lower sugar quotient. This is my cheat version which is made in a smoothie maker – and yes I bought one just to make fro-yo and not any sort of protein shake! The smoothie mixer is ideal as the blades can cut through ice, and our frozen berries tend to break a normal mixer at times. A few blitz is all it takes for this delicious berry hued sweet treat. When it’s just done, I like to swirl it into a cone as a soft serve, and once hardened, a proper scoop.   The RecipeServes 10 scoops Ingredients 180 g Greek Yoghurt 300 g Frozen Rasberries 1 tbsp Honey Instructions Let the frozen fruit sit for 5 to 10 minutes out. Add the yoghurt, frozen berries and honey in a high-powered blender and blitz for about 30 seconds, until blended and creamy. Careful not to overmix and melt the mixture. You can scoop out immediately to eat as soft serve or place in freezer to firm up before eating.