This sugar-free muhallebi is a light Turkish dessert made by thickening milk with starch and sweetening it with erythritol. Cooked over low heat with constant stirring, it offers the texture of classic muhallebi with fewer calories.
Whisk some of the milk with the starch until smooth, then add the remaining milk.
Cook the mixture in a saucepan over low heat, stirring constantly, for 12 minutes or until thickened. Add the erythritol and vanilla, then stir.
Divide among bowls and let cool to room temperature. Sprinkle with cinnamon and serve.
Stir the mixture constantly to keep it from sticking to the bottom of the pan and forming lumps. Once it starts to boil, lower the heat to prevent it from boiling over. Allergen: contains milk and dairy products.
Karışımı tarifte yazdığı gibi sürekli karıştırmadım, birkaç dakika telefonla uğraştım ve dibi tuttu; tüm tencere yanık kokusuna büründü ve 4 kişilik porsiyonu baştan yapmak zorunda kaldım.
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