This Ramadan, cut down on salt and sugar

The Holy Month of Ramadan is the perfect time to focus on your health and cutting down on sugar and salt intake from your diet will keep you in good health. Keep in mind that sugar is not just about eating sweets. Many of the processed food and drinks contain high amounts of sugar and salt as well. Similarly, reduce the amount of salt from your food. As an alternative use herbs and spices  while cooking. Have plain porridge or whole-wheat cereals instead of the regular ones. If you are having sweet cravings while having your iftar, have dates instead of chocolates and other sweets. Avoid readymade pickles and salted nuts to cut down on salt.

Ramadan Words
He is with you, where you may be; and Allah is seeing your deeds

Iftar Recipe: By Firdaus Noorain

Baked Ricotta Lemon Flavoured Cheesecake

Lotus biscuits:200g
Ground cinnamon: 1tsp
Butter: 100g
Eggs: 4 separated
Cream: ¾ cup
Lemon zest: 2tbsp
Marmalade or honey: ½ cup
Icing sugar for dusting on cake
Sliced almonds or sliver cut
Preheat the oven to 170°C and line the base of a 23cm springform tin.
Whizz the biscuits, cinnamon, and butter in a food processor until finely ground then press into the base of the tin.
Chill in the fridge for 15 minutes.
Using an electric beater, add the egg yolks to a bowl and whisk until fluffy and smooth cream texture, until soft peaks reached.
Now add cream and lemon zest and beat well.
Blend the ricotta, cream cheese, and caster sugar until smooth
Whisk the egg whites until fluffy.
Fold egg whites into ricotta mixture then pour onto biscuit base. Bake for 45-50 minutes or until just set in the center.
Refrigerate for 2 hours and then serve.
To serve, add some sliced almonds over and drizzle some honey or maple syrup to make it glossy over the warm cheesecake.
Alternatively, simply dust with icing sugar and serve.