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

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