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Archive for November 21st, 2007

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This is a versatile concoction that is both creamy and non-dairy. In fact, it does not even have a non-dairy substitute in it. Just three simple ingredients create a big batch of fruit cream that tastes smooth and rich. This tastes great not only as an accompaniment to a dessert in place of whipped cream, but it stands on its own as a pudding or “ice cream.” You can serve this cold from the refrigerator or frozen (it does not get very hard if left in the freezer for about 4 hours). I used raspberries in this recipe, but have also had outstanding results with strawberries, blueberries, peaches, mango . . . let your imagination and palette rule. The recipe calls for fresh fruit, but I have also had the same excellent results using frozen. This recipe has been adapted from Beth Kidder’s, in The Milk-Free Kitchen. Enjoy!

Fruit Cream

1 egg white

1/2 cup sugar

1 cup crushed raspberries (or strawberries, or blueberries, or mango, or peaches . . .)

Using an electric beater at its high setting, beat the egg white until foamy. Then beat in about 1/2 of the sugar, blending thoroughly. Gradually add the rest of the sugar, and then beat in half the fruit. Add the rest of the fruit, continue to beat until the mixture is very thick and creamy (about 5 minutes). It will definitely “grow” in volume while you are beating it. Chill when done.

You can freeze this by placing the fruit cream in a freezing container and freeze for about 4 hours. It thaws quickly, by the way. This will make 6 to 8 servings as a dessert, and about  10 to 12 toppings for a dessert.

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