Recipe - Mock Whipped Cream From Rye

2 cup Cooked whole grain rye (make
that well cooked)
2 cup Skim milk
4 tablespoon Sugar

Date: Sat, 20 Apr 1996 17:15:45 CDT

From: "Lu Bozinovich " U33754@UICVM.CC.UIC.EDU
This is good when recipes call for whip cream to be stirred into soups. It
would probably also work in an English trifle with fruit. I don't know
whether it would hold up in a cake, but I intend to try.

Chill all ingredients before starting (especially the grain). Process the
rye with a little of the milk until the grains have been ground down well.
Add milk gradually and continue to process. At the same time, add sugar
gradually.

This makes about 4 cups. The grain will not get completely ground down,
but flavor is good and texture is quite reminiscent of whipped cream. It
can be flavored with a little extract and sugar can be added if it suits
your tastebuds.

Lu Mock Whipped Cream from Rye is copyright 1996 Lu Bozinovich Can be put
in the archives, however.

FATFREE DIGEST V96 #110

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.