Presently, many electrolyte sports drinks are available in the market. Amongst all the marketing and publicity, it can become perplexing to know which sports drinks are the best and what you should be searching for when selecting the right sports drink, and when and why you should employ one. Athletes and non-athletes both type of individuals have the same basic nutrient requirements. For adequate calorie and energy replenishment, they require minerals, vitamins and over 40 other nutrients. The only difference for sports and exercise nutrition is in the quantities and the timing of the nutrient and food intake for balanced eating.

Why use sports drinks?

Sports drinks help in rapid replacement of fluid and electrolytes that lost during sports, exercise training or hard physical labor. Also, they help with muscle recovery and soreness, preventing dehydration, and supplying stamina and raised endurance during strenuous exercise. After ingestion during exercise, these sports drink provides a source of carbohydrate fuel to supplement the body’s limited stores and also water and electrolytes to replace losses that incurred through sweating.

Types of sports drinks:

Sports drinks are mainly of three types:

• Isotonic sports drinks: They contain similar concentrations of salt and sugar as in the human body.
• Hypertonic sports drinks: They contain a higher concentration of salt and sugar than the human body.
• Hypotonic sports drinks: They contain a lower concentration of salt and sugar than the human body.

Among all sport drink most sports drinks are fairly isotonic, having 4 to 5 heaped teaspoons of sugar per five ounce (13 and 19 grams per 250ml) serving. They never have a pH similarity with carbonated soft drinks.

Sports drinks nutrition:

Mostly, sports drinks are water, essential for any active individual whether a competitive athlete or fitness hobbyist. However, the additional ingredients (typically sodium, potassium and sugar, and, in so-called recovery drinks, protein) requirement in the drinks, varies depending on how hot the weather is outside and how long and how intense a workout is.

Typically, sports drinks supply about 15 to 18 grams of sugar in every 8-ounce serving. However, for the average workout, people who are eating three square meals a day don’t require extra calories those provided by carbs. Sodium and potassium minerals help to keep a body hydrated however during a moderate workout, most people don’t become depleted either of mineral.

Most people who work out for fitness (as opposed to professional competition) lose 500 to 1,000 mgs of sodium per hour. For example, a32-ounce bottle of Gatorade G2 supplies 440 milligrams of sodium. Generally, sports drinks which are specifically marketed for recovery (such as Gatorade’s G3) contain protein additionally to carbohydrates and electrolytes. After a workout, a combination of protein and carbs is a key for rebuilding muscle. Sometimes, sports drinks also contain an overlooked ingredient, flavoring. Several studies have suggested that children who play sports don’t be inclined to drink as much water as their bodies require unless that water is flavored.

During playing of sports, sweating occurs which tends to cause loss of fluids and electrolytes (minerals such as chloride, calcium, phosphate, magnesium, sodium and potassium), resulting in dehydration of body. Dehydration can also cause circulatory collapse and heat stroke if not treated. At this time, sports drinks benefits can be very well understood. Loss of fluid in the body can cause impaired performance and declined capacity for performing muscular work. Definitely, these sports drinks help to improve the performance level of an athlete by acting as energy booster.

Functions of electrolytes in the body:

For the functioning of many vital processes in the body, magnesium, calcium, potassium, sodium, chloride and phosphate are the important electrolytes. They regulate the fluid balance between body compartments and also help to maintain an acid-alkaline balance necessary for normal cellular activities, and bring electrical currents which make easy the control of hormone and neurotransmitter secretion required for nerve and muscle function. Also, they are necessary as cofactors for enzymes which manipulate a number of functions in the body including digestion.

Magnesium is an important mineral required for oxygen delivery to working muscles during training. Exercise is related with increased magnesium excretion from the body through sweating and magnesium depletion may decrease physical performance and reduce exercise capacity. For correct functioning of nervous and muscle tissue and the flow of fluid in and out of cells, sodium and potassium are important electrolytes. Calcium plays an important role in blood clotting, neurotransmitter release, maintenance of muscle tone and excitability of nervous and muscle tissue along with contributing to hardness of bones and teeth.

Facts about sport drink:

Sports drinks are very different products rather than imagination of many people. Sports drinks can offer endless energy during exercise, sports, or just a typical day, many of these sports drinks are simply a blend of simple carbohydrate in the form of glucose, and complex carbohydrate in the form of maltodextrin. This resulted in an increased sugar level into bloodstream. And to respond to this, body is enforced to generate insulin and raise the acidity of blood pH levels. The excess of glucose is stored in fat cells, and the spike in blood sugar and insulin inhibit the discharge of fats. Simply, sports drinks decrease weight loss.

Most sports drinks contain artificial sweeteners such as aspartame and acesulfame K, and they have been associated with nausea, migraines, muscle weakness, fatigue, memory loss, and more. Also, acesulfame K has been shown to stimulate insulin response and thus decreasing the blood sugar level. So, don’t reach for high street sports drinks when you require an energy boost as they are more harmful than beneficial.

As an alternative:

To satiate thirst before, during and after a workout, drinking water is one of the best ways. It is recommended by experts to drink an additional two to three cups of water within two hours of finishing your workout. Then, you should keep drinking water regularly; as though you don’t feel thirsty it’s still quite probable to be dehydrated. Nowadays, natural sports drinks are also available in market that supports the body through physical activity and supply more energy.

The first ice cream soda recipe came in to existence accidently at the Philadelphia Exposition in October of 1874. After that, Robert M. Green invented the familiar ice cream soda. “Cream soda” was called as very well liked by soda fountain regulars, it became related with the first ice cream soda recipes. Plain soda water, flavored syrup, a small amount of cream or milk, and ice cream are the required ingredients for ice cream soda recipe.

Ice Cream Soda Recipe:

Ingredients:

• Whipped cream
• Maraschino cherry
• Half & Half
• Club soda or seltzer water (cold)
• 2 shots or pumps chocolate syrup or fruit-flavored syrup
• 2 scoops of vanilla or chocolate ice cream

Preparation:

• Add small amount of soda water and syrup in a tall glass 20 to 22 oz and stir well.
• Then, add 1 shot of half & half and mix lightly.
• Add 2 scoops of vanilla ice cream, (or chocolate if making a Chocolate Ice Cream Soda). Fill the glass with soda water leaving 1/2 inch from top.
• Finally, top it with a cherry, whipped cream and a long straw.

Strawberry Ice Cream Soda with Cream Soda:

Ingredients:

• 3/4 cup cold cream soda
• Whipped cream
• Strawberry halves for garnish, if desired
• 1/4 cup frozen strawberries in syrup, thawed
• 3/4 cup strawberry ice cream (3 small scoops)

Preparation:

• Squash strawberries until well blended with the syrup.
• Mix together strawberry syrup, 1 small scoop (about 1/4 cup) of ice cream, and about 2 tablespoons of cream soda in the bottom of a tall glass (14 to 16 ounces).
• Then, add remaining 2 scoops of ice cream.
• Finally, fill glass with enough soda and top with whipped cream and a strawberry half if desired.

Orange Ice Cream Soda:

Ingredients:

• 1 cup chilled cream soda
• 4 cups orange juice
• 4 scoops vanilla ice cream

Preparation:

• First divide 1 cup of orange juice into each of 4 glasses.
• Then, garnish with a scoop of vanilla ice cream.
• Finally, fill it with 1/4 cup cream soda.

Variations in Ice Cream Sodas:

Bodacious Black and White Ice Cream Soda:

Add some Kahlua and some butterscotch schnapps.

• French vanilla ice cream
• Seltzer
• Chocolate syrup

Strawberry Soda Ice Cream Soda:

• Seltzer
• Vanilla or strawberry ice cream
• 1/4 cup strawberry syrup
• A splash of milk

Black and White Ice Cream Soda:

Add some instant coffee and make it a mocha ice cream soda.

• Vanilla ice cream
• Chocolate syrup
• Seltzer

Canary Island Special Ice Cream Soda:

• Chocolate ice cream
• Seltzer
• Vanilla syrup

Black Cow:

• Vanilla ice cream
• Root beer soda

Brown Cow:

• 1 tablespoon chocolate syrup
• Vanilla ice cream
• Coca cola soda

Ice Cream recipes: How to Make Ice Cream Soda video from Youtube:

How to Make an Ice Cream Soda video from Youtube:

Red grapefruit contains a large amount of vitamin C as it comes under the category of citrus fruits. Aside from this, the red grapefruit is a good source of other essential nutrients and minerals which help to prevent as well as treat a host of diseases, and thus it is necessary for leading a healthy life. The taste of a red grapefruit can be bitter and sour but the health rewards of the fruit are sweet. This small fruit delivers big health benefits from warding off the common cold to helping to prevent cancer. Let us look at nutritional value and some health benefits of red grapefruit.

Nutritional Value of Grapefruit:

• Protein
• Fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Saturated fat
• Carbohydrate
  • Dietary fiber
• Sugar
• Minerals
  • Calcium
  • Phosphorus
  • Magnesium
  • Copper
  • Iron
  • Potassium
  • Sodium
  • Zinc
  • Manganese
• Vitamins
  • Vitamin C
  • Riboflavin
  • Thiamin
  • Pantothenic acid
  • Niacin
  • Vitamin A
  • Vitamin K
  • Vitamin B 12
  • Folate
• Amino acids
  • Tryptophan
  • Lysine
  • Methionine

Health benefits of Red Grapefruit:

Lowers Cholesterol:

Red grapefruit is rich in pectin, a soluble form of fiber that reduces cholesterol level in the body. Studies have suggested that red grapefruit lowers LDL, or bad cholesterol, as well as triglycerides. The study titled as “Changes in Plasma Lipid and Antioxidant Activity in Rats as a Result of Naringin and Red Grapefruit Supplementation,” published in 2005, found that participants who consumed grapefruit showed a 15% reduce in their cholesterol in a period of 30 days.

Good Source of Vitamin C:

As red grapefruit comes under citrus fruit, it is an excellent source of vitamin C. One half of a medium grapefruit supplies 40 milligrams of vitamin C per serving. The immune system of the body is greatly supported by vitamin C. So, consuming foods rich in vitamin C has proved helpful in decreasing symptoms related with the common cold.

In Certain Cancers:

Researches have shown that red grapefruit provides protection against both colon and lung cancer.  The fruit proved successful in laboratory test to reduce enzymes that trigger chemicals that responsible for the cancers.

Acidity:

Though grapefruit has a sour taste, its juice really has an alkaline reaction after digestion.  In the treatment of acidity in the digestive system, this has a profound effect.

Atherosclerosis:

Pectin content of the fruit has been found to be effective in decreasing the accumulation of arterial deposits. Also, the vitamin C of the fruit helps to strengthen and maintain the elasticity of arteries.

Diabetes:

A diabetic patient can safely eat a grapefruit.  Actually, more eating of this fruit will help to decrease the starches and sweets in the body system.  If you have a propensity towards diabetes, drink more red grapefruit juice to prevent it.

Insomnia:

Before going to bed, a drink of grapefruit juice helps to promote sleep and alleviates insomnia.

Weight-loss:

The fruit contains fat-burning enzyme and can help to absorb and decrease the starch and sugar in the body. People who are trying to lose weight widely consume this fruit.

Fatigue:

To dispel all fatigue and tiredness, drink a glass of red grapefruit juice with lemon juice in equal parts with a little honey at the end of a long and tiring day.

Digestive disorder:

Red grapefruit increases the flow of gastric juices and thus helps to promote digestion. For their extra fiber that aids bowel movements, consume the fruit together with its albedo and pith.

Blood Pressure:

Red grapefruit is a good source of potassium. Due to the presence of potassium, regular consumption of grapefruit is good for controlling high blood pressure.

Almond milk is a healthy and nutritious alternative to cow’s milk which has proven to be extremely beneficial for those who lactose intolerant. It is an extract of protein rich almonds and loaded with vitamins, minerals and antioxidants. It is a great for those who have lactose intolerance and those who are on a strictly vegan diet. Also, it has a pleasant almost neutral taste which makes it perfect for milkshakes. Commercially, almond milk is available in a variety of flavors like chocolate, vanilla and plain.

Nutrition Facts of Almond Milk:

• Almond milk is good source of magnesium. It can help to break down the food into energy. It can also help in the functioning of the parathyroid glands, which produce hormones that are known to be good for bone health.
• Also, almond milk is loaded with manganese, selenium and Vitamin E. Vitamin E is an antioxidant that protects the cell membranes. Selenium is good for our immune system; it helps in reproduction, and in the metabolism of thyroid. It also prevents cell damage as well as tissue damage.
• It is packed with unsaturated fat, which means that it can reduce the risk of heart disease.
• As almonds are rich in protein, they help the body with growth and repair. It is also a great way to boost your daily carbohydrate intake. An ounce of this nut can provide the body with about 12% of its protein needs.
• Almond skins are a good source of flavonoids, which are good for cardiovascular health. They can protect your heart from various heart diseases.
• Manganese can activate the enzymes in the body. Manganese and phosphorous can keep teeth and bones healthy.
• Almonds are rich source of potassium which can help to improve heart function and to maintain normal blood pressure.
• Almonds milk does not contain cholesterol and saturated fats. It has high levels of vitamin E and unsaturated fats.
• Almond milk has zero fiber.
• 8 oz (237ml) of almond milk contains 70 calories, 2gm protein, 10gm carbohydrates and 2.5 gm fat: 2.5g

Almond Milk Recipe:

Ingredients:

• Raw almonds, 1½ cups
• Filtered water, 4 cups

Preparation:

For minimum six to eight hours, soak almonds in water. Then, drain the water and blend the almond with 4 cups of water until it reaches milk like consistency. After that, strain the mixture to remove almond skin and granules. You can store almond milk in an air-tight jar in the refrigerator for four to five days. If you want it to be sweeter, then you can blend it with a few soaked dates as well.

Benefits of Almond Milk:

Lactose Free:

One of the major health benefits of almond milk is that it is lactose free. Lactose is a type of sugar which is present in cow’s milk. When lactose intolerant patient drinks milk, it causes abdominal discomfort, bloating and diarrhea. If you suffer any of such symptoms after consuming milk products, almond milk can give you the chance to enjoy the taste of milk symptom free. Almond milk is an extract of almonds, a nut. As these nuts are plant derived and lactose free, they can be easily substituted everywhere where one might use cow’s milk which makes this one of the most important almond milk benefits.

Nutritionally Rich:

Almonds are rich source of protein, and full of vitamin E, magnesium, selenium, manganese, zinc, potassium, fiber, iron, phosphorus and calcium. Most commercial almond milk preparations are fortified with additional calcium. Almond skins are also a rich source of heart healthy flavonoids which help to protect the heart. Studies have shown that almond milk helps to lower LDL cholesterol and protect the heart against heart disease and cholesterol. Additionally, they are good source of vitamin E, ensure powerful antioxidants in the body. High levels of Antioxidants inhibit the growth of free radicals that are responsible for cancer. Low in calories and no cholesterol and saturated fats makes this nut milk beverage very healthy and good for those people who are trying to lose weight.

Homemade and Pure:

You can easily extract the milk at home without much effort. Also, you can store it without using preservatives and additives. It would be right to say that consuming almond milk means to consume health, 100 percent.

Antibiotic and growth hormone free:

People are increasingly worried about the injections of antibiotics and growth hormone that are given to cows to boost milk production. Studies have already been proved that these antibiotics and growth hormones lead to allergic reactions and toxic side effects, some as bad as certain types of cancers. In addition, antibiotic usage in milk cows contributes to the problem of antibiotic resistance which has become a worldwide problem. Growth hormone in the milk supply is considered to increase levels of IGF-1 in humans which can promote the growth of certain cancers. Almond milk is completely free of these harmful additives.

Low in Calories:

Almond milk is low in calories and carbohydrates. So, it is very advantageous for those trying to lose weight. According to Discovery Health, one serving of unsweetened almond milk has 40 calories and one glass of sweetened almond milk has 70 calories.

Side Effects of Almond Milk:

Almond milk has endless praises but few side effects are also there, including high amounts of sugar and the status as a goitrogenic food.

Thyroid:

Almond nuts are goitrogenic food, means they contain chemicals that can harm thyroid gland. Almonds can cause the thyroid to expand when consumed on a large level, and so cause goiters to form because one of the prevalent chemicals found in goitrogens blocks the intake of iodine. Though goitrogenic foods are harmful in large consumption but at the same time they are healthy and beneficial to the human immune system. Almond milk contains levels of goitrogenic toxins produced from almonds and so people who are at risk of low thyroid function should avoid consuming this. Daily drinking of moderate amount of almond milk will have no negative side effects to the thyroid for people who have healthy thyroid function.

For Babies:

It is trend in people to replace cow’s milk with soy milk in baby’s bottle. However, the replacement with almond milk is equally dangerous as it is not an adequate source of nutrition for a baby. The baby will suffer from malnutrition and likely develop health complications for life if either breast milk or formula is replaced with almond milk.

Sweetness:

Almond milk has higher percentage of sugar as compared to cow’s milk which is one of the most obvious disadvantages of it. Naturally, almond milk does not contain sugar but most manufacturers add sugar to it during processing to improve the taste. Most commercial almond milks contain about 20 grams of sugar per serving. Luckily, now unsweetened brands of almond milk are on the market which contain as little as 1 gram of carbohydrate per serving.

How to make almond milk video from Youtube:

Caramel Popcorn Balls:

Ingredients:

• 10 cups of popcorn
• 1 tablespoon of butter
• 1 tablespoon water
• 1/2 bag of Kraft caramel pieces (about 25 – 30)
• A dash of salt
• extra butter for greasing up hands

Directions

Take a large bowl, place the popcorn in it. Take a medium saucepan, place caramel pieces, butter, water, salt and put it over a medium-high heat, and melt the caramel. Mix it continually with a silicone spatula to keep it from burning on the bottom of the pan. Slowly put the melted caramel mixture into the bowl with the use of two large forks, keep tossing the popcorn like a salad. When the caramel has been incorporated into the popcorn, take a large piece of butter and rub it all over your hands to make them nice and buttery.

Now you are allowed to shape the balls without the popcorn sticking to your hands. It also adds a nice coating of butter to the popcorn that adds tremendously to the flavor, but is not enough to make them greasy. Pick up a handful of the popcorn mixture and shape it into a ball. Press lightly to shape them into spheres. You should have plenty of time to do this before all the popcorn cools, as when warm it will shape easily, but if you leave it to cool first, you will have a tough time shaping it into balls. Now this recipe is ready to eat, serve and enjoy it.

Caramel Graham Popcorn Balls:

Ingredients:

• 32 Kraft Caramels
• 2 qt. (8 cups) popped popcorn
• 2 Tbsp. Water
• 2 Tbsp. Multi-colored sprinkles
• 16 Honey Maid Honey Grahams, coarsely broken (about 2 cups pieces)

Method:

Take a saucepan, place caramels in it. Add water and cook on low heat until caramels are completely melted, mix it occasionally. Take a large bowl, Mix popcorn with graham pieces and sprinkle in it. Drizzle with caramel mixture; toss to coat. Cool slightly. Take mixture and shape popcorn mixture evenly into 12 balls. Cool completely. Wrap in colored plastic wrap; tie closed with ribbon. Store it at room temperature up to 1 week.

Classic Molasses Popcorn Balls Recipe:

Ingredients:

• 1 C. granulated sugar
• 1/4 C. molasses
• 2 tbsp. butter
• 3/4 C. light corn syrup
• 1/2 tsp. salt
• 8 quarts (1 gallon) popped popcorn, unpopped kernels removed

Instructions:

Take a heavy saucepan, put sugar, corn syrup, molasses, butter, and salt. Bring to a simmer, and cook over medium for about 3 1/2 minutes. Put mixture over popcorn and mix well with a wooden spoon or spatula. Make popcorn balls with greased hands. Let them to cool on greased baking sheets or waxed paper.

Kraft Kitchens Tips

• Use your microwave
• Place caramels and water in microwavable bowl to melt the caramels in the microwave, put caramels and water in microwavable bowl. Microwave on HIGH 2 to 3 minutes or until caramels are completely melted, stirring every minute.

Tips on How to Make Popcorn Balls

• Keep a bowl of cold water handy to cool your hands if hot popcorn mixture starts to burn.
• If using add-ins, add them after you combine the popcorn and caramel-syrup recipe of your choice. Stir well, then form into balls.
• It is easiest to form popcorn balls while mixture is hot– get helpers to make the process move along quickly.
• Resist the urge to over-pack your popcorn balls. Tightly packed popcorn balls are hard and not very tasty.
• Taking out the unpopped kernels is key– unless you want to break a tooth. An easy way to do this is to use your hands to scoop the popped popcorn into another container. All of the unpopped corns will fall to the bottom.
• For colored popcorn balls, pour a few drops of food coloring into the caramel or marshmallow mixture before adding to popcorn. Make the color brighter than you need, as the pale-colored popcorn will dilute any coloring.

Popcorn Ball Recipe Decorations and Add-Ins:

Popcorn balls can be decorated for any occasion: Halloween, Christmas, birthdays… you name it.

Popcorn Ball Decoration Ideas:

• Food coloring for colored popcorn balls
• Edible glitter
• Candies, such as candy corns, jelly beans, red hots, etc.
• Black licorice for “spider legs”
• Melted white, milk, or dark chocolate (drizzled)
• Melted peanut butter or butterscotch chips (drizzled)
• Gummy “body parts”
• Gummy worms

Popcorn Ball Add-ins:

• Nuts (peanuts, walnuts, hazelnuts, pine nuts, etc.)
• Chocolate or white chocolate chips
• Peanut butter or butterscotch chips
• Mini or regular M&M’s
• Graham cracker pieces
• Dried fruit
• Toffee bits
• Melted peanut butter (add to caramel/marshmallow mixture)
• Sprinkles
• Cocoa powder or baking chocolate (add to caramel/marshmallow mixture)
• Sweetened flaked coconut
• Alternative flavoring extracts: coconut, almond, rum, maple, peppermint, etc.

Many people do not want to add eggs in their diet. Mostly, all style of French ice cream contain eggs. Philadelphia style ice creams are mostly prepared without eggs so it is an ultimate option for vegans. Philadelphia style ice cream only requires milk, cream, sugar and vanilla. In addition, they are very easy to prepare. Here is provided some recipes for homemade vanilla ice cream without eggs.

Vanilla Ice Cream I:

Ingredients:

• 6 cups milk
• 1 cup white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 2 tablespoons vanilla extract
• 1 pinch salt

Method of preparation:

• Mix condensed milk, evaporated milk, vanilla, salt and sugar in freezer can of ice cream maker, and then stir well.
• After that, add enough milk to bring mixture to the fill line on canister.
• Freeze the mixture according to manufacturer’s instructions.

Vanilla Ice Cream II:

Ingredients:

• 1 cup milk
• 2 teaspoons vanilla extract
• Pinch of salt
• 1/2 cup half and half
• 2 cups whipping cream
• 3/4 cup granulated sugar

Method of Preparation:

• Mix sugar, milk, and half and half in a medium size bowl. Then, whisk them together until sugar dissolves in the mixture.
• Stir in whipping cream, vanilla extract and salt.
• Then, transfer whole mixture into the ice cream maker and mix for about 20-25 minutes or as per the directions mentioned by the manufacturer.
• After all this, tasty homemade vanilla ice cream is ready.
• You can top the ice cream with slices of fresh fruits while serving.

Vanilla Ice Cream III:

Ingredients:

• Milk (one gallon)
• One large packet of vanilla instant pudding
• One can of sweetened condensed milk
• Half a cup of sugar

Method of Preparation:

• In a large mixing bowl, combine half a gallon of milk, one large packet of vanilla instant pudding, and one can of sweetened condensed milk, and half a cup of sugar.
• Then, blend the mixture thoroughly with an electric mixer.
• After blending, pour the contents of the bowl into an ice cream maker.
• Then, add up to half a gallon of additional milk to fill the ice cream maker to capacity.
• After that, follow the instructions of the ice cream maker to freeze.

Vanilla Ice Cream IV:

Ingredients:

• 4 teaspoon custard powder (vanilla flavor)
• 1 teaspoon vanilla essence
• 50 ml fresh cream
• 1 cup (200 ml) milk
• 7 tablespoons sugar
• 1/2 cup boiled and cooled milk

Method of Preparation:

• First of all, boil 1 cup milk with sugar.
• Then, add custard powder in cooled milk and make a smooth solution.
• Mix custard – milk solution to boiled milk and stir continuously on a very low heat for 25 minutes until it thickens (stir continuously and do not let to boil, or the mixture will curdle. To prevent curdling of the custard use a very low heat).
• Then, keep mixture aside for cooling.
• Add vanilla essence and fresh cream. Mix well.
• Finally, transfer this whole mixture into a mixer and beat well.
• Set aside in a freezer for 4 – 6 hours or till it freeze.

Lollipops are available in many colors, flavors particularly fruit flavors like pineapple, apple, strawberry, orange, mango, and more in different shapes. Some lollipops contain fillings like bubble gum or soft candy. Lollipops also use as diet aids, even if their effectiveness is untested, and anecdotal cases of weight loss may be due to the power of suggestion. In the Lollipop Cake, Lollipops are used for decoration on Cake which appears beautiful and attractive.

Lollipops Cake:

Ingredients:

• 280g butter
• 280g golden caster sugar
• 6 medium eggs
• 200g self-raising flour
• 50g custard powder or cornflour
• Finely grated zest of 2 lemons or oranges
• 6 tbsp thick lemon curd and extra for brushing
• ½ x 450g pack ready-to-use icing
• Lollipops
• Candles
• Jelly Sweets Or Smarties

Preparation method:

• First heat the oven up to 160C/fan 140C/gas 3. Then Butter and line the bottom of a 20cm round cake tin.
• Take all the cake ingredients in a large bowl and beat for about 2 minutes until to be smooth.
• Until risen and soft to the touch, heat in the oven up to 50 -60 minutes.
• Then keep it in the tin until it to be cold and then turn the cake out and cool on a wire rack. If the cake peaks a bit, slice off the top to level it.
• For the filling, cut the cake in half and sandwich back together with the lemon curd.
• Brush the top of the cake with a little more lemon curd. Roll out the icing and cut into a 20cm round and cautiously put on top of the cake, press down softly with your hands.
• Into the icing, stick the lollipops at different levels, and the appropriate number of candles. Then scatter on some jelly sweets or Smarties.
• After that cake will keep in an airtight container in a cool place for up to 3 days.

Lollipop Garden Cake:

Ingredients:

• Carrot cake
• Buttercream frosting, tinted light green and darker green
• Flower & butterfly lollipops
• Square and round lollipops
• Gummy frogs

Preparation method:

• Prepare 2 layer carrot cake using your favorite recipe.
• Frost with light green buttercream using a flat spatula to get the finish as soft as possible.
• Using darker green buttercream, pipe ‘grass’ vertically around the side of the cake. Hide a few gummy frogs in the grass by pressing them into the frosting.
• Stick the lollipops into the top of the cake to create the “Lollipop Garden” before serving.

Cheesecake Lollipops:

Ingredients:

• 1 – 16 oz. cheesecake
• 22 to 24 lollipop or wooden craft sticks
• Small ice cream scoop (1 to 1 1/2 tablespoon size)
• 1 3/4 to 2 cups Semi-Sweet or milk chocolate Morsels
• 1 tablespoon vegetable shortening
• colored sprinkles or sugars
• 1/2 cup Semi-sweet chocolate Mini Morsels

Preparation method:

• Take a baking sheet with wax paper and cut cheesecake into 22 to 24 small even pieces.
• Then press pieces of cheesecake, with crust into an ice cream scoop and shape it into 1 1/2″ balls. Stick lollipops into each cheesecake ball. Put on prepared baking sheet and freeze for one hour.
• Microwave semi-sweet pieces and shortening in dry, medium, uncovered, microwave-safe bowl on high (100%) power for stirring 1 minute.
• Pieces may keep some of their original shape. Then if necessary, microwave at other 10- 15 second intervals, stirring just until melted.
• Dip frozen cheesecake pops into melted chocolate; shaking off excess.
• Decorate it with colored sprinkles, sugars or mini morsels, if desired before chocolate hardens.
• The remaining cheesecake pops place on prepared baking sheet; freeze until ready to serve. Set aside to soften for 5 to 10 minutes before serving.

German Chocolate-Cheese Cake Lollipops:

• Servings: 32
• Prep time: 1 hr
• Cook time: 30mins
• Total time: 1 H 30 Mins

Ingredients:

• For the Cheese Cake-Truffles:
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1/3 cup whipping cream
  • 1 pinch salt
• For the Dipping:
  • 12 ounces milk chocolate, melted
  • 10 ounces semisweet chocolate, melted
  • For the Drizzling
  • 10 ounces white chocolate, melted (optional)

Method of preparation:

• First preheat oven to 350. Line an 8 or 9inch square pan with parchment paper; spray with non-stick cooking spray and set aside.
• By using blender mix the cake ingredients until smooth and then pour into prepared pan.
• Heat it in oven about 30 minutes until cake should be firm, but not dried or curling around the edges then cool it in fridge.
• Then the cake is chilling, it line a baking sheet with parchment paper and set aside.
• Cut cake into 24 or 32 small squares and put on lined baking sheet. For 1-2 hours place it to freeze.
• The time of the freezing is near to end, when melt dipping chocolates (separately).
• Using a fork dip each square in the melted chocolate on all sides and put on parchment lined baking sheet until set. These can be dipped in another chocolate or drizzled with the white chocolate and freeze briefly to set.
• Transfer to small confectionary paper cups (optional) and seal truffles in a zip-top freezer bag for up to two months.
• Serve frozen or slightly thawed.

Method of making the lollipops:

• To make the lollipops add coconut to act like glue then crumbled the baked cheese cake and shape into balls. After that put a stick in the middle and froze it on wax paper on a cookie sheet. Dipped in German Chocolate and rolled in toasted pecans.

Kulfi, an Indian ice cream has its own allures due to its slightly chewy texture and sweet, creamy taste. It is flavored frozen dessert made from condensed milk. Kulfi is originated in South Asia and is popular throughout neighboring countries in the Middle East. In taste, texture and preparation, it is similar to ice cream. However, unlike Western ice creams kulfi is not thrashed , resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. Kulfi takes a very long time to melt which differs it from other ice cream.

Kulfi can be prepared in various flavours, including malai, raspberry, rose, mango, cardamom  (elaichi), saffron (kesar) or Zafran, pistachio, the more traditional flavours, as well as newer variations like apple, orange, peanut, and avocado. Generally, it is considered as a distinct category of frozen dairy-based dessert. Kulfi condensed milk is loved by people who are follows vegetarian diet. Also, it is great for people who like sweet food. You can substitute ground toasted saffron threads and rose water for pistachios for more traditional style. You can find different flavored kulfi condensed milk recipes here. It is very easy to prepare, so enjoy it.

Mango kulfi:

• Preparation Time: 15 minutes
• Servings: 2 persons

Ingredients:

• 10 cardamom pods
• 2 Cans sliced mangoes drained (or 3-4 Fresh mangoes)
• Double Cream
• Condensed Milk (sweetened)

Method of preparation:

• First of all remove seeds from the cardamom pods and crush them. Put them to one side.
• Then blend the mango until smooth using a blender/liquidizer. If you use a fresh mango then use it after removing the skin.
• Pour condensed milk into a large bowl. Add cardamom and stir it to combine.
• Take cream in another bowl and whip it until it forms soft peaks.
• Gently, fold the cream into the condensed milk. Do not over mix you just want them to blend together gently.
• After that, swirl through the mango puree, gently. Pour this mixture into 8-10 individual freezable bowls or into one big container and freeze for at least 6 hours.
• Transfer to the fridge half an hour before serving.

Kulfi Flavoured Frozen Ice Cream:

Ingredients:

• 75mL 1/4 can (150mL 1/2 can) Condensed Milk
• 185mL 1/2 can (370mL 1 can) Evaporated Milk
• 2 tbsp (4 tbsp) Ground Almond
• 1 tsp (2 tsp) Ground Cardamom
• 500mL 1/2 tub (1L 1 tub) Whipped Cream Cool Whip
• 1 tsp (2 tsp) Saffron
• 1 tsp (2 tsp) Sugar
• Handful sliced pistachios
• Handful sliced almonds

Method of preparation:

• Mix sugar and saffron and grind them together with the use of mortar and pestle. Then, add some of the sugar on it.
• Grind it using the pestle until sugar and saffron have become one powder.
• Repeat this until you have gotten through all the sugar and saffron. Then, place this mixture on side.
• Mix evaporated milk, condensed milk and whipped cream in a bowl and blend until no lumps remain, using a hand blender.
• Then, add ground almond, ground cardamom and saffron powder into the mixture.
• Pour this mixture into individual serving cups and garnish it with the sliced almond and pistachio.
• Put into the freezer to freeze for about 5-6 hours.

Kesar Kulfi

Ingredients:

• 1 tin condensed milk
• 4 cups milk
• 100 gm khoya
• 1/2 tsp kesar powder
• 1 tbs maida flour
• 12-15 chopped and blanched almonds

Method of preparation:

• Combine together condensed milk, milk, maida and khoya. Then, bring it to boil with constant stirring.
• After that, slow down the heat and cook for 5 minutes, stirring constantly.
• Then remove from fire and cool it.
• Mix almonds and kesar dissolved in 1 tsp of water.
• Fill into kulfi moulds and freeze it overnight.

Matka Kulfi:

Ingredients:

• 3-4 Alphonso mangoes
• 1 liter milk
• ½ can condensed milk
• 4-5 tbsp sugar
• ¼ cup milk powder
• ¼ cup pistachios, chopped
• ¼ cup almonds, chopped

Method of Preparation:

• Place milk in bowl and boil it. Let it simmer at low flame. Add sugar, milk powder and condensed milk.
• Let the milk cook till it becomes thick (approximately 15-20 mins) while stirring continuously.
• Turn off the heat and let the milk cool.
• Peel the mangoes and detach the pulp. Blend in a mixer.
• Then, add the almonds, pistachios and mango puree to the milk.
• After that pour in the matkas and cover it with aluminium foil and tie with a rubber band or a thread.
• Chill it for 4-5 hours till kulfi is set. Serve it when chilled.

Chocolate has a wonderful taste and can make lovely and tasty desserts. Chocolate can help to add color, texture, smell and flavor to whatever you are making, some cookies or a large cake. Chocolate desserts are loved by many people since they are simply irresistible. Chocolate provides delight, pleasure, nourishment and energy to those people who eat it. Also, it promotes the secretion of endorphins which helps to make positive feelings and enhance good emotions. Moreover, chocolate can help to enhance mental alertness and battle tiredness. It is very easy to make chocolate desserts when you have a recipe for this. Enjoy following chocolate dessert recipes.

Chocolate Zucchini Cake Recipe:

Ingredients:

• Raw zucchini, shredded (1/2 pound)
• Unsweetened cocoa (1/4 cup)
• Cinnamon (1 tsp), salt (1/4 tsp)
• Vegetable oil (½ cup)
• Coarsely chopped pecans (1 cup)
• Granulated sugar (1 ½ cup)
• Buttermilk (3/4c)
• Baking powder (1 tsp)
• All purpose flour (2 cups)
• Baking soda (1 tsp)
• Eggs (3)
• Vanilla extract (1tsp)
• Confectioners sugar

Method of preparation:

• First preheat the oven to 350 degrees F. Take a Bundt pan of 10-inch, then grease it and flour it.
• Mix flour, cocoa, baking soda, baking powder, salt and cinnamon in bowl and sieve them.
• Take eggs and beat it in a large mixing bowl with hand electric mixer at high speed until it gets fluffy and light in color. Then add granulated sugar and oil in it and beat it slowly.
• Add the sieved dry ingredients in egg mixture and beat it at low speed. Then mix buttermilk in it.
• Now, drain zucchini and add it to the flour mixture with pecans and vanilla and mix it properly.
• Pour the mixture into the Bundt pan and then place the pan in oven.
• Bake this mixture for about 55 to 60 minutes until the tooth pick inserted in the center comes out clean.
• Take out the pan from oven and place on the rack for about 10 minutes to cool.
• Now, take out the cake from pan and cool it totally.
• Finally, dust the confectioner sugar over the cake and serve it.

Chocolate Marshmallow Refrigerator Dessert:

Ingredients:

• 1/4 cup melted butter
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 cup heavy cream, whipped
• 2 squares (1 ounce each) semisweet
• 8 ounces marshmallows
• 1/2 cup milk
• chocolate, coarsely grated

Method of Preparation:

• Mix graham cracker crumbs, sugar, and butter. Then, press it in to bottom and up sides of pie plate or refrigerator tray.
• Press into bottom and Melt marshmallows in the milk over low heat.
• Stir them frequently and cool. Add vanilla; fold in cream and chocolate.
• Pour into crumb crust; chill it thoroughly.

Chocolate Cream Cake Recipe

Number of Servings: 16

Ingredients:

• Devil’s food cake mix (1package about 18.25 ounce)
• Milk (3/4c)
• Shortening (1/2c)
• Vanilla extract (1tsp)
• Softened (1/2c)
• Sugar (1 1/4c)
• Butter

For Glaze:

• Baking cocoa (1/3c)
• Cornstarch (3tbsp)
• Cold water (1c)
• Sugar (1c)
• Vanilla extract (1tsp)
• Butter (3tbsp)

Method of preparation:

• Take a baking pan of 13*9*2-inch and grease it and flour it.
• Bake the cake according to the instructions on the package of cake mix.
• To cool, keep the cake in pan for 10 minutes and then place on wire rack to cool wholly.
• Take a large mixing bowl to prepare filling. Add butter, sugar and shortening in it and then cream the mixture until it becomes light and fluffy.
• Heat milk in a saucepan to 140 degrees F and then add it to the creamed mixture.
• Beat the mixture until sugar gets dissolved and then mix vanilla in this mixture.
• Horizontally cut the cake into two layers. Spread the filling over the bottom layer and then place the other cake layer on the top.

Preparation of glaze:

• Take a large saucepan, mix cornstarch, cocoa and sugar in it and then add water in it.
• Keep it to boil and then cook it for about 2 minutes by stirring until the mixture gets thickened.
• Then, take the pan off from heat and mix vanilla and butter in it until it becomes smooth.
• Keep it to cool slightly.
• Finally, spread it over the top of the cake. Keep it until it gets set and then serve it. Place the leftover cake in the refrigerator.

For possible side effects and to evaluate safety, a number of scientific organizations have done analysis of aspartame. An Acceptable Daily Intake value was established, and it is 40 mg/kg body weight per day. While in Europe, the consumption of aspartame is between 2.8 and 10.1 mg/kg body weight per day. Aspartame is stable in dry or frozen form but it breaks down and loses its sweetness over time when stored in liquids at temperatures above 30°C.

Side effects of Aspartame:

With aspartame consumption, over 92 different health side effects are associated. By dissolving in the solution, Aspartame travels throughout the body and deposit within any tissue. The body digests aspartame and so it has many side effects. These side effects indicate your genetic individuality and physical weaknesses. A number of health problems are associated with the components of aspartame. Side effects can occur steadily, can be instant, or can be acute reactions.

There is a massive population who suffers from side effects related with aspartame, yet they have no idea why drugs, supplements and herbs don’t relieve their symptoms according to Lendon Smith, M.D. Some people suffer from immediate reactions but they do not appear. Even these individuals are vulnerable to the continuing damage caused by excitatory amino acids, phenylalanine, methanol, and DKP.

Adverse reactions and side effects of aspartame are as follows:

Ear:

• Severe intolerance of noise
• Marked hearing impairment
• Tinnitus – ringing or buzzing sound

Eye:

• Decreased tears
• Blindness in one or both eyes
• Trouble with contact lenses
• Pain in one or both eyes
• Bulging eyes
• Decreased vision and/or other eye problems such as: blurring, bright flashes, squiggly lines, tunnel vision, decreased night vision

Neurologic:

• Headaches, migraines
• Confusion, memory loss, both
• Epileptic seizures
• Dizziness, unsteadiness, both
• Severe hyperactivity and restless legs
• Severe drowsiness and sleepiness
• A typical facial pain
• Severe tremors
• Paresthesia or numbness of the limbs
• Severe slurring of speech

Psychological/Psychiatric:

• Irritability
• Personality changes
• Aggression
• Anxiety
• Severe depression
• Phobias
• Insomnia

Chest:

• Recent high blood pressure
• Palpitations, tachycardia
• Shortness of breath

Gastrointestinal:

• Abdominal pain
• Pain when swallowing
• Nausea
• Diarrhea, sometimes with blood in stools

Skin and Allergies:

• Lip and mouth reactions
• Hives
• Aggravated respiratory allergies such as asthma
• Itching without a rash

Endocrine and Metabolic:

• Marked weight loss
• Gradual weight gain
• Aggravated low blood sugar (hypoglycemia)
• Severe PMS
• Loss of control of diabetes
• Menstrual changes
• Marked thinning or loss of hair

Other:

• Increased susceptibility to infection
• Frequency of voiding and burning during urination
• Excessive thirst, fluid retention, leg swelling, and bloating

Additional Symptoms of Aspartame Toxicity include the most critical symptoms of all:

• Suicidal tendencies
• Hyperactivity in children
• Severe depression
• Aggressive behavior
• Aspartame addiction and increased craving for sweets
• Irreversible brain damage
• Birth defects, including mental retardation
• Peptic ulcers
• Death

Aspartame may mimic, or cause the following diseases:

These are diseases and disease syndromes but not allergies or sensitivities. Aspartame poisoning is generally misdiagnosed because aspartame symptoms deride textbook ‘disease’ symptoms, for example: Grave’s Disease.

• Alzheimer’s Disease
• ALS
• Lyme Disease
• Grave’s Disease
• EMS
• Hypothyroidism
• Epilepsy
• Lupus
• non-Hodgkins
• Chronic Fatigue Syndrome
• Epstein-Barr
• Post-Polio Syndrome
• Meniere’s Disease
• Lymphoma
• Attention Deficit Disorder (ADD)
• Multiple Sclerosis (MS)
• Mercury sensitivity from Amalgam fillings
• Fibromyalgia

The ratio of amino acids in the blood is changed by aspartame. Also, it blocks or lowers the levels of serotonin, tyrosine, dopamine, norepinephrine, and adrenaline. So, it is characteristic that aspartame symptoms cannot be diagnosed in lab tests and on x-rays. As a result of aspartame poisoning, textbook disorders and diseases may be a toxic load.