Recipe - Indian Shrikand (Cream Cheese Dessert)

8 ounce Cream Cheese; Fat Free
5 tablespoon Yogurt; Plain, Nonfat
4 tablespoon Sugar
One fourth teaspoon Cardamom
1/8 teaspoon Lemon Zest
1 pn Saffron
1 pn Nutmeg
1/8 cup Almonds; Chopped
1/8 cup Pistachio Nuts; Chopped

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 lumpfree. 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 BakeryShoppe Digest V1 #499 by "Terry Van Kirk"
tvankirk@pacbell.net on Jan 10, 1998