Soy Whipped Cream

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* Exported from MasterCook *

 

Whipped Soy Cream

 

Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup cold water

1/2 tablespoon agar flakes

or

1/4 teaspoon agar powder

2 tablespoons honey or other liquid sweetener

2 teaspoons lemon juice

1 10.5 oz package reduced-fat firm silken tofu -- crumbled

1/4 teaspoon coconut extract

pinch salt

 

In a small saucepan, soak the agar in the water for 5 minutes. Bring mixture to

a boil, and simmer for 2 minutes. Add honey or other liquid sweetener and lemon

juice. Stir well. Add the tofu and stir the mixture over high heat until the

tofu is heated through. It should heat quickly or the agar will start to jell

before the mixture is blended. Pour the hot mixture into a blender or food

processor and add the coconut extract and salt. Bend or process until the

mixture is smooth and frothy (a blender works best.) Pour it into a bowl,

cover, and refrigerate until it is almost cold. Whip it with a wiire whisk

until smooth and fluffy again. Chill until cold and softly firm like whipped

cream; it will keep for several days. If any liquid separates, beat it in with

a wire whisk

 

Description:

" Whipped cream was always high in fat--until I devised this recipe.

You can use other extracts, but I think coconut gives the mixture a

rich, familiar taste. "

Yield:

" 1 3/4 cups "

 

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Per Serving (excluding unknown items): 3 Calories; 0g Fat (0.0% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 0 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0