- February 1st, 2013UnfeaturedWeekly Recipe:NonWeeklyMakes: 2 servings
2 cups unsweetened calcium-fortified soy milk
1 tablespoon rice flour
1 tablespoon cornstarch
1/4 cup sugar
1/4 teaspoon vanilla essence
In a small bowl, mix about 1/2 cup of soy milk with rice flour and cornstarch. Stir well to keep lumps from forming. Set aside. In a nonstick pan, boil the rest of the soy milk on medium heat. Add sugar and stir. Gradually stir in the soy milk, rice flour, and cornstarch mixture and add the vanilla essence. Reduce heat to low. Continue stirring until the soy milk mixture thickens. Remove from heat and let it cool. Pour into individual dessert glasses and chill in a refrigerator for about five hours. The mixture will thicken in the refrigerator. Sprinkle cinnamon powder just before serving. Recipe courtesy of Lauren Ho and photo courtesy of Joyotee
- November 1st, 2008Unfeatured
4 cups cubed, day-old whole-wheat bread
1 cup cranberries, chopped
1/2 cup sliced toasted almonds
2 egg whites
2 cups evaporated skim milk
3 tablespoons butter, melted
1/2 cup agave nectar
1 teaspoon vanilla
1 teaspoon almond extract
1. In a 13- by 9- by 2-inch baking dish coated with cooking spray, mix bread cubes, cranberries, and almonds.
2. In a bowl, beat together eggs, egg whites, milk, butter, agave nectar, vanilla, and almond extract. Pour over bread mixture.
3. Cover, and refrigerate for at least an hour (or overnight). Bake at 350 degrees for 40 minutes.
Nutrition info per serving (12): 220 calories; 6 g fat; 3 g saturated fat; 10 mg cholesterol; 5 g protein; 52 g carbohydrates; 2 g fiber; 414 mg sodium
- January 1st, 2008Unfeatured
2 1/4 cups hemp milk, divided
(plain, vanilla, or chocolate)
1/2 cup sugar, divided
1/8 teaspoon salt
2 tablespoons cornstarch
2/3 cup unsweetened cocoa
1 large egg
1 teaspoon vanilla
Fresh strawberries or
raspberries for garnish,
1. In a medium saucepan, combine 2 cups hemp milk, 1/4 cup sugar, and the salt; bring to a boil.
2. In a medium bowl, mix cornstarch, cocoa, and remaining 1/4 cup sugar. Whisk in remaining 1/4 cup hemp milk. Whisk hot-milk mixture into the cocoa mixture, and pour into saucepan. Bring to a boil, stirring constantly. Boil two minutes.
3. In a small bowl, beat egg with a fork. Gradually whisk 1 cup hot mixture into egg, and then whisk back into hot mixture. Cook, stirring over mediumlow heat, without boiling, two minutes. Stir in vanilla.
4. Pour pudding into serving glasses. To prevent skin from forming, place plastic wrap directly on surface of pudding. Refrigerate until thoroughly chilled, about four hours. Garnish with berries, and serve.
Nutrition information per serving (4): Calories 228; Protein 7 g; Carbohydrates 41 g; Total Fat 7 g; Saturated Fat 2 g; Cholesterol 53 mg; Sodium 147 mg; Fiber 5 g