Soy Caramel Sauce

[Guest guest]

I seem to remember the book saying this would be good to top the Macadamia Apple

Pie-

 

 

* Exported from MasterCook *

 

Soy Caramel Sauce

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup sucanat

1 cup lowfat vanilla soy milk

1/2 cup brown rice syrup (see note)

1 teaspoon vanilla extract

1 pinch sea salt

1 tablespoon arrowroot

2 tablespoons soy margarine

 

In a small, heavy-duty saucepan, combine the sucanat, soy milk, rice syrup,

vanilla, and salt. Bring to a boil, then reduce the heat and simmer for 3

minutes, whisking to prevent burning.

 

In a small bowl, mix together the arrowroot with 1 tablespoon of water and add

to the sauce. Simmer for an additional 2 to 3 minutes. Remove from the flame

and whisk in the margarine. Store in your refrigerator for up to 2 weeks in an

airtight container.

 

Note: If you want to substitute the brown rice syrup with maple syrup, add an

extra 1/2 tablespoon of arrowroot.

 

Description:

" To make a Soy Banana Split, slice bananas into a serving dish and add

to 2 scoops of your favorite soy ice cream. Drizzle the caramel sauce

over the top. "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 244 Calories; 23g Fat (85.3% calories

from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

384mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Fat.

 

 

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