Recipe - Vanilla Soy Cream

1 cup Unfiltered apple juice
3 One half tablespoon Agaragar flakes
1 tablespoon Kudzu
2 cup Vanilla soy milk
3 tablespoon Maple syrup
2 tablespoon Vanilla extract
2 teaspoon Alcoholfree almond extract
2 tablespoon Almond butter
One fourth teaspoon Sea salt
One fourth teaspoon Ground cardamom

MAKES 3 CUPS DAIRYFREE

With its firm yet creamy consistency, this versatile cream can be piped
through a pastry bag and used as a dessert topping. It also can be spread
as a icing on muffins and cakes.

IN SMALL SAUCEPAN, combine juice and agar flakes and allow to sir 10
minutes. Bring to a simmer over medium heat and cook 10 minutes.

In small bowl, dissolve kudzu in One fourth cup soy milk. Add remaining soy milk,
maple syrup, vanilla, almond extract, almond butter, salt and cardamom.
Whisk kudzu mixture into apple juice and cook 12 to 15 minutes, stirring
often. Transfer mixture to shallow dish, bring to room temperature, then
refrigerate until set, about 1 hour. Blend mixture in food processor until
smooth. Refrigerate until ready to serve.

PER 1/4CUP SERVING: 76 CAL.; 2G PROT.; 3G TOTAL FAT (0 SAT. FAT); 11G
CARB.; 0 CHOL.; 26MG SOD.; 0 FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 64

Converted by MM_Buster v2.0l.