Cold Beverage:

Lemon Ice Cream


  • 5 g                                                       Stevia Sachets

  • 1 cup                                                   milk, (skim or whole milk)

  • 1 cup                                                   whipping cream

  • 1/4 cup                                                fresh lemon juice

  • 1/8 tsp                                                 lemon extract

  • Combine stevia, milk, and cream in a small, deep bowl. Stir to dissolve stevia. Cover it with plastic wrap and freeze it for 1 or 2 hours until it gets solid around the edges.

  • After 2-3 hours, remove it from freezer. Add lemon juice and lemon extract. Beat thoroughly and replace the plastic wrap. Keep it again in freezer.

  • After 2 hours beat it again. Freeze it for some more time until consistency is firm but still soft enough to dip. This entire process requires about 6 hours. Whip again if desired.

Variations: The amount of stevia and lemon extract can be varied according to taste. Equal amounts of lemon extract and vanilla extract can be used.



  • 2 cups                                      Vanilla or Natural Whey Protein Isolate

  • 2 cups                                      water

  • 2 cups                                      skim milk/ almond milk or soy milk (or water)

  • 2 g                                            stevia sachets

  • 5 white eggs

  • 1/3 cups                                   water

  • ¼ tsp                                        nutmeg (optional)

  • 2 tsp                                         vanilla

  • Place first 7 ingredients in blender and blend on medium speed until smooth.

  • Pour it into a 12 cup or larger sauce pan. Put 2 cups water in blender and use spatula to wipe down sides of blender, blend on medium and pour into sauce pan (this step is insure that all ingredients make it into the sauce pan).

  • Cook on low heat stirring regularly for the first 10 minutes and then stirring constantly until the pudding begins to thicken and steam. Be sure not to let any stick to the bottom or sides of the pan. (If this happens then pudding will become lumpy).

  • Remove from heat and add vanilla. Pour into a bowl or storage dish and allow it to cool uncovered at room temperature. Refrigerate uncovered until chilled and then cover it.

  • It can be stored for 3-4 days. And it provides 12 servings.

NOTE: If the pudding does get lumpy, let it cool for 20 min then put it in the blender on high, then into an uncovered bowl or storage dish to cool in the refrigerator.

Make sure to keep stirring as you heat it. Different protein powders react differently. Keep stirring, and if it starts to get too thick, just add more water. If it does get to thick, it still tastes great.

Variations; Add zest from 1 lemon and 1 tsp lemon extract, or 1 tsp banana extract, or 1 tsp peppermint extract, or ½ tsp almond extract and toasted slivered almonds.



  • 1 ½  tsp                                               Unflavored Gelatin

  • 1 tsp                                                    water

  • 3 cups                                                 unsweetened almond orcoconut milk

  • 2 g                                                       stevia sachet powder

  • Pinch of Salt

  • 1 ½ tsp                                                Vanilla extract

  • 1 cup                                                   Low Fat Yogurt

  • Sprinkle the gelatin over the cold water. Let it stand for 5 minutes.

  • In a medium saucepan, warm the almond or coconut milk with the stevia, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until it gets thoroughly dissolved. Take the milk off the heat and cool about 5 minutes.

  • Put the yogurt in a bowl. Gently whisk in the warm milk a little until it becomes smooth. Taste it for sweetness. It may need another 1/8 tsp of stevia.

  • Rinse 8 2/3 -cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the mixture. Chill it for 4 to 24 hours.

  • Serve alone or with fruit, or drizzle each portion with about 1/2 teaspoon vinegar or make a chocolate version by adding 1/4 cup cocoa powder in the second part of step one.

Pumpkin Pie


  • 1 Packet                                                        fat free cream cheese

  • 2 cups                                                            canned pumpkin

  • 2 g                                                                  stevia sachet

  • 4 eggs                                                            slsightly beaten

  • 1 cup                                                               water

  • 1/3 cup                                                            vanilla whey protein

  • 1 tsp                                                                vanilla extract

  • 1 tsp                                                                ground cinnamon

  • ¼ tsp                                                               nutmeg (optional)

  • Preheat oven to 375 degrees F.

  • Prepare the pie crust. Cool on a wire rack.

  • For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined.

  • Add the stevia, egg whites, water, and protein powder. Beat until combined. Add the vanilla, cinnamon, and nutmeg and mix until incorporated.

  • Pour the filling into the prepared pie crust and bake for 50 minutes, or until the center is set.

  • Place the pie on a wire rack and allow it to cool at room temperature. Then refrigerate uncovered until chilled. It gives 12 servings.

Raspberry Cheesecake Mousse


  • 8 oz                                           cream cheese, softened

  • 1 cup                                         frozen and drained raspberries

  • 1 cup                                         heavy cream

  • 1 tsp                                          vanilla extract

  • 2 drops                                      fosstevia liquid

  • In a mixer, combine the cream cheese and blend until smooth texture appears.

  • Add the raspberries and blend until they get combined.

  • Pour heavy cream into cream cheese and raspberries and blend until it becomes whipped in texture.

  • Add the vanilla extract and stevia and blend again. It will serve 3 cups.

Sugar-Free Cinnamon Vanilla
Rice Pudding


  • 1 cup                                         brown rice

  • 4 1/2 cups                                1% milk

  • 1/4 tsp                                       salt

  • 2 drops                                      fosstevia liquid

  • 1 tsp                                          vanilla extract

  • 1 tsp                                          ground cinnamon

  • In a large saucepan, put rice, milk and salt into a boil over medium high heat.

  • Reduce heat, cover and sim it for 45 minutes. Turn heat over, keep it covered and allow it to sit for 10 more minutes.

  • Mix the rest of the ingredients in it and stir well.

  • Taste and pour stevia according to your taste. Transfer pudding to ramekins or glasses.

  • Press plastic wrap onto the surface of each pudding to prevent it from forming a skin. Refrigerate it1 hour or overnight.

  • Serve it with whipped cream and a sprinkle of cinnamon.

Tangy, Tantalizing Cranberry Sauce


  • 4 cups fresh                                          frozen cranberries

  • 1/2 cup                                                  orange juice

  • 1/2 cup                                                  dried cranberries

  • 5-6 drops                                               Fosstevia Liquid

  • Zest of 1 orange

  • Valencia Orange flavor

  • Add all the ingredients to a heavy-bottomed pot and bring them to a boil.

  • Simmer the gas and stir every few minutes until the berries start to burst and the sauce thickens.

  • Add more orange juice if necessary. Do not overcook.

  • Remove from heat and transfer to a shallow dish. Allow it to cool.

Strawberry Soup


  • 1 pint                                         strawberries

  • 10 drops                                   Fosstevia Liquid

  • 1 tsp                                          lemon juice

  • 1 tsp                                          corn starch

  • 4 oz                                           water

  • Mix strawberries, stevia sweetener and lemon juice.

  • Mix the corn starch and water together and add to the first mix.

  • Bring to a boil, strain, and chill.

Minty Green Protein Shake


  • 1/2 avocado

  • 1 cup                                         fresh spinach

  • 1 scoop                                      whey protein powder

  • 1/2 cup                                      unsweetened almond milk

  • 10-12 drops                               Fosstevia liquid

  • 1/4 tsp                                       peppermint extract

  • 1 cup                                         ice

Place avocado, spinach, protein powder and almond milk in a blender and blend until it becomes smooth.

Add the Stevia sweet Drops, peppermint extract and ice and blend until it gets thick.

It will serve only 1.

Minty Green Protein Shake


  • 4 oz                                           tart cherry juice

  • 2 oz                                           vodka

  • 12 drops                                   vinegar

  • 12 drops                                   Fosstevia Liquid

  • Cold Seltzer water

  • Ice

  • Grated dark chocolate for garnish

  • Add cherry juice, vodka, balsamic vinegar, and Chocolate Sweet Drops into a shaker and shake for a few seconds to mix ingredients.

  • Pour into two wine glasses filled halfway with ice.

  • Top off the drinks with seltzer water and garnish with grated dark chocolate.

  • Serve immediately.

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