Mocha cream filling

Yield: 10 servings

Measure Ingredient
1 cup Unfiltered apple juice
3½ tablespoon Agar-agar flakes
1 tablespoon Kudzu
2 cups Vanilla soy milk
3 tablespoons Maple syrup
2 tablespoons Pure vanilla extract
2 teaspoons Almond extract
2 tablespoons Almond butter
2 teaspoons Coffee granules
¼ teaspoon Salt
¼ teaspoon Ground cardamom

MAKES 2¼ CUPS DAIRY-FREE

In small saucepan, mix apple juice and agar-agar flakes. Let stand 10 minutes.

Bring mixture to slow simmer over medium heat, whisking occasionally, about 5 minutes. Cook, whisking often, 10 minutes, lowering heat if necessary (do not boil).

Meanwhile, in medium bowl, dissolve kudzu in ¼ cup soy milk. Whisk in remaining soy milk, maple syrup, both extracts, almond butter, coffee, salt and cardamom.

Whisk kudzu mixture into apple juice mixture and cook over medium-low heat, whisking often, about 15 minutes. Pour into shallow dish and cool to room temperature. Refrigerate for at least 1 hour. Transfer to food processor and puree before using.

PER ⅒ RECIPE: 86 CAL.; 3G PROT.; 4G TOTAL FAT (1G SAT. FAT); 14G CARB.; 0 CHOL.; 67MG SOD.; 4G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on May 09, 1999.

Recipe by: Vegetarian Times Magazine, May 1999, page 49 Converted by MM_Buster v2.0l.

Similar recipes