Sunday, August 02, 2009

English Trifle

English Trifle

Berry Filling:

1 cup water
6 oz. white grape/raspberry (frozen 100% juice concentrate)
1 tsp. vanilla
1/2 cup water
1/4 cup cornstarch
2 cups fresh blueberries

Combine 1 cup water, juice concentrate and vanilla and bring mixture to a boil. Combine 1/2 cup water and cornstarch and stir until dissolved. Stirringconstantly, add cornstarch-water to the boiling juice and continue stirringuntil mixture thickens and 'clears'. Add the berries and remove from heat. Set aside to cool.

Cream Filling:

10.5 oz. box Mori-Nu tofu, firm
1/4 cup fructose
1 cup Better Than Milk, lite
1 tsp. vanilla
1/4 tsp. salt
1/4 cup Instant
Clear Jel

In a blender, combine tofu, fructose, milk, vanilla and salt and process untilsmooth. Turn blender speed down to lowest setting, remove the lid and addInstant Clear Jel food thickener. Replace lid, increase speed to highestsetting and process briefly until mixture is thick.

Crunchy Filling:

2 cups gluten free granola or gluten free cookies, crumbled

Procedure: Layer above ingredients into parfait glasses in the following order:

1. Granola or cookie crumbles
2. Berry filling
3. Cream filling
4. Repeat. End top layer with granola or cookie crumbs and a dollop of berry filling or vegan whipped cream.

Adapted from Tastefully Vegan

No comments:

Sharing My Favorite Recipes with You!

Health-Supportive Cooking

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

Occasionally a recipe may be shared that is not BOTH vegan and gluten free. All gluten free recipes are designated with a tag below the recipe post.

Yum! Let's get cooking!

*If you are looking for a specific type of recipe, scroll to the left of the page where titles are listed by recipe category. *

*Recipes and photos copyright@LaTeaDah 2005 - 2012