Gajar ka Halwa
INGREDIENTS:
- 2 kg carrots
- 3 litres full cream milk
- 15 Grams Lyta
- 1 tbsp. ghee
- Raisins and chopped almonds for garnish.

Grate the carrots and add milk and bring to a boil. Simmer till milk reduces and halwa looks almost ready. Add the ghee and Lyta at this point. Cook for another ten minutes. Garnish with raisins and chopped almonds.
Low Calorie Rice Pudding
INGREDIENTS:
- 2 Kg Full Cream Milk
- 100 Gms Rice
- 5 Cardamom Pods
- 12 Grams Lyta
- Chopped Dried Fruit to Garnish

Bring the milk to a boil and reduce on slow flame for about 45 minutes. Add the rice and the crushed cardamom pods. When the pudding looks ready add Lyta and cook for another 5 minutes. Cool and garnish with Dried Fruit before serving.
Classic New York Cheesecake
INGREDIENTS:

For the crust
- 1 1/4th Cup Digestive biscuit crumbs
- 4 Tbsp unsalted butter, melted

For the filling
- 3 Packets (8ounces each) Cream Cheese, softened
- 3 Eggs
- 18 Grams Lyta
- 1/4th Cup Milk
- 2 Tbsps. plain flour
- 1 Tsp. vanilla extract
- 2 Tsp. Lemon zest

Pre heat Oven at 200 degrees Celsius.
For the crust mix the digestive cookie crumbs and melted butter. Press the crumb mix evenly onto the bottom of a pie dish coming up to the sides about ½ inch. Bake the crust until it is light brown. Let cool on a wire rack.

Reduce the oven temperature to 180 degrees Celsius.
For the filling beat the cream cheese in a large bowl. Gradually add the Lyta and then milk, flour, vanilla and lemon zest. Add the eggs one at a time. Pour the cream mix into the pie crust and bake for about an hour till center is almost set. Cool and refrigerate. Serve chilled.
Bread Pudding
INGREDIENTS:
- 500 ml low fat milk
- 8 Grams Lyta
- 3 eggs
- 1 tsp. vanilla extract
- ½ cup dries cranberries
- 7-8 seven slices old bread
- ½ Tsp. cinnamon powder
- Butter to spread on both sides of the bread slices.

Preheat the oven at 180 degrees Celsius.
Whisk the eggs and lyta together. Add the milk, cinnamon and vanilla extract. Spread butter on both sides of the bread slices. Arrange and layer the bread slices in a baking dish. Spread the dried cranberries. Pour in the milk and eggs mix and bake for about 40 minutes or until knife comes out clean. Can be served warm and chilled.
Mango Custard
INGREDIENTS:
- 1 cup mango puree
- 4 eggs
- 12 Grams Lyta
- 200 ml Milk
- 1 Tsp. vanilla extract

Preheat the oven at 180 degrees Celsius.
Whisk the eggs and lyta together until light and frothy. Pour in the milk, puree and vanilla extract. Pour the mix into greased Ramekins. Place ramekins into a baking dish and add water to the dish till it comes halfway up to the sides of the ramekins. Bake for 20 minutes or until knife comes out clean. Let cool. Serve chilled.
Blueberry Muffins
INGREDIENTS:
- 2 cups plain flour
- 2 Tsp. baking powder
- ½ cup melted unsalted butter
- 12 Grams Lyta
- 3 eggs
- 1tsp. vanilla extract
- ½ cup low fat milk
- 1 cup frozen blueberries

Preheat the oven at 180 degrees Celsius.
Beat the butter and lyta together. Add the eggs one at a time. Mix in the vanilla extract. Sift the flour with the baking powder. Fold in the flour into the egg mixture. Add the milk as required to getting dropping consistency. Stir in the frozen blueberries. Pour mixture into the lined muffin tray. Bake for about 20-25 minutes. Cool on wire rack.
Molten Chocolate Cake
INGREDIENTS:
- 300 gms dark chocolate
- 200 gms Butter
- 8 eggs
- 18 Grams Lyta
- 1 1/4th cup plain flour

Preheat the oven at 180 degrees Celsius.
Break the dark chocolate into small chunks. Melt on a double boiler with the butter, while stirring constantly. Beat the eggs and lyta till light and frothy fold, in the plain flour. Add the chocolate mixture to the cake batter. Pour batter into a greased baking dish. Bake for about 20 minutes. The centre of the cake should still be wobbly. Serve warm with vanilla ice cream.