Silken Cashew Cream

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* Exported from MasterCook *

 

Silken Cashew Cream

 

Recipe By :Fran Costigan - Great Good Desserts Naturally! Secrets of

Sensational Sin-free Sweets

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup cashews -- very lightly toasted, cooled

1/4 teaspoon sea salt

1/3 to 1/2 cup rice syrup -- warmed

1 tablespoon vanilla extract

1/4 teaspoon almond extract

1/4 to 1/2 cup filtered water

 

Grind nuts to a fine meal in a food processor. Add salt. Add rice syrup in 2

additions and continue to process until smooth. Stop processor a few times and

scrape down the sides. Add extracts and smaller amount of water; process until

nut cream is absolutely smooth. Add more water as needed.

Refrigerate nut cream in a covered container. Stays fresh up to 2 weeks but

thickens when cold. Thin with water as needed.

Rich in taste and texture only, this indispensable rice- syrup sweetened nut

cream transforms simple fruit into stylish desserts, enlivens shortcake, and

elegantly finishes cobblers, crisps, puddings, and jells.

Tips and variations: Other roasted nutes, including blanched almonds, skinned

hazelnuts, and pecans make beautiful creams. I have found walnuts bitter.

Keep a container of nut cream in your freezer, it will stay fresh for up to 1

month. Spoon what you need out of the container. Nut cream defrosts very fast.

 

Source:

" 3 x 5 cards received in mail "

Yield:

" 1 1/2 cups "

 

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Per serving: 788 Calories (kcal); 63g Total Fat; (69% calories from fat); 21g

Protein; 41g Carbohydrate; 0mg Cholesterol; 492mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0