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Ingredients:Low fat milk 2 ½ cupCorn flour 2 tbsp heapedFresh strawberries chopparize 1 cupSugar substitute 4 tbspMethod:Mix 2 tbsp corn flour in ½ cup of cold milk and keep aside, boil the remaining milk add the corn flour mixture, stir continuously simmer on low flame till it thickens, cool completely add 4 tbsp sugar substitute and chopparize 1 cup strawberries, pour into air tight container, freeze for 6 hour, remove blend in a blender till slushy, pour it back into air tight container, freeze till ice-cream set.
Ingredients:Youghurt : 500gmStrawberry : 1/2 cup(crushed)Milk : 1/4 cupHoney : 2 table spoonCustard Powder : 1 table spoonSugar : 2 table spoonFresh Strawberries for GarnishingMethod: Mix milk, custard powder and sugar in a pan. Cook over medium flame while stirring continuously. When the mixture gets thickens and turns creamy, put off the flame. Cool it for some time. Combine the above mixture, honey, yoghurt and strawberry crush into a blender. Blend it into a fine paste, chill. Garnish with fresh strawberries and serve.
