Neha Ranglani's new book aims to redefine one's relationship with desserts

For those with a sweet tooth and an extra pair perhaps managing weight is a lifelong challenge Every time they break up with sugar the cravings are back with a vengeance Sugar returns like a toxic ex ruining plans for a healthier life Then there is that lure of lsquolowcalrsquo artificial sweeteners that are a farce Anyone who has tried sugarfree versions of mithai knows of that dry aftertaste Luckily several chefs have been experimenting with better natural sugars to come up with healthier versions of dessertsNeha RanglaniWe came across integrative nutritionist and health coach Neha Ranglanirsquos new title Dessert Reboot R599mdashthe third in the Reboot series after Breakfast Reboot and Beverage Rebootmdashwhich aims to redefine onersquos relationship with dessert We liked how Rangnani dedicated the first leg of this handy recipe book with information written in a nonpreachy manner She backs her writing with scientific reasoning explaining addiction sugar alternatives and artificial sweetners and why some are a complete no the side effects of sugar there is an addiction quiz too decoding cravings and how to avoid it Therersquos also a basic baking guide with information on ingredients swap and making basics such as nutseed milk cashew yoghurt unsweetened apple sauce Nutella and condensed milk too This Ranglani says gives you the power to control what goes into the making of a sweet dishThere are more than 75 recipes divided into sections such as Indian desserts baked desserts nobake desserts and frozen desserts The use of desi ingredients such as ragi sattu sama barnyard millet makhana fox nuts in Indian and Western recipes is what made it appealing to us From parfait mousse skillet brookies and the bubble bread to makhanekikheer thandai srikhand paan laddoo and akhrot halwamdashthere is a wide range of choice Here are two for you to try next weekendVegan custard tart serves 4IngredientsFor the tart1 cup rolled oats2 tbsp jaggery syrup1 tbsp coconut oil18 tsp saltFor the filling14 cup cacao butter14 cup coconut cream2 tbsp plant milk2 tbsp jaggery syrup3 tsp arrowroot flour1 tsp vanilla extractPinch of saltTo garnishChopped kiwi berries oranges or any sour fruitMethodPreheat the oven to 175deg C and grease two 3rdquo tart moulds with removable basesFor the tart Grind the oats into a coarse mixture in a blender In a bowl combine all the ingredients and knead till you get a dough not too wet or sticky Using your hands press down the dough at the bottom and up the sides of the tart mould uniformly Bake for 15 minutes Once out of the oven press the bottom down as they will have bulged up a little Allow the shells to cool down completely before removing themFor the filling Melt the cacao butter in a double boiler Then make arrowroot slurry using little water and keep aside In a saucepan combine milk jaggery syrup and coconut cream and cook on low heat Slowly add the slurry whisking continuously Allow it to thicken whisking the entire time Take off the heat Whisk in vanilla salt and melted cacao butter until uniform and smoothHow to assemble Pour the filling into the shells immediately Allow to cool down and then chill in the fridge until setmdashpreferably overnight Garnish with fresh fruit and servePro tip If the mixture splits try whisking vigorously If that doesnrsquot help whisk a teaspoon or two no more of boiling water to bring it backBerry cheesecakeIngredientsFor the base34 cup almonds14 cup hemp seeds34 cup pitted datesFor the filling112 cups cashews soaked400 gm coconut cream12 cup cacao butter12 cup frozen strawberries or fresh13 cup jaggery syrup2 tbsp berry powderJuice of one lemon2 tsp vanilla extractChopped berries for garnishMethodFor the base In a food processor blitz almonds and hemp seeds to a coarse consistency then add dates and blitz to get a sticky dough Add 12 tbsp water if required Press down the mixture evenly in a 7rdquo greased spring form tinFor the filling Melt the cacao butter in a double boiler and add to the food processor along with all the remaining ingredients and blend until smoothHow to assemble Preserve 12 cup of the filling mixture and pour the rest over the base and set in the freezer for about 46 hours Add the berry powder to the preserved filling mixture and spread it on the frozen berry layer Place this threelayered cake back into the freezer to set Once set garnish with chopped strawberries and serveDecode cravingWhile sugar cravings may feel random there are legit reasons why you experience them Poor sleep for instance can mess with appetite regulating hormones increase ghrelin the appetite stimulating hormone and decrease leptin the appetitesuppressing hormone making you crave energyrich food mainly sugar to make up for all the overtime your body and mind served The solution says Ranglani is to prioritise sleep and set a good sleep hygiene routine for every nightSwap these withGelatin with agar agar powderThis plantbased substitute for gelatin is healthy and has higher gelling propertiesCornstarch with arrowroot powder or tapioca starchBoth are a nutritious substitute as they contain more dietary fibreSay NoTo artificial sweetners as they are loaded with a whole bunch of chemicals Generally positioned as zero calories and guiltfree they are 200 to 13000 times sweeter than sugar They are highly addictive and can cause weight gain