| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Couscous |
| 1 |
c |
Sugar; ( I used 1/2 sugar and half substitute ) |
| 1/4 |
c |
Cocoa |
| 1/4 |
ts |
Salt |
| 2 1/2 |
c |
Water |
| 1/2 |
c |
Sugar |
| 5 |
tb |
Cornstarch |
| 3 |
tb |
Cocoa |
| 2 |
c |
Soy or rice milk |
INSTRUCTIONS
FOR THE CRUST
FILLING
I wanted to share with you a recipe that originally sparked my
interest with the ingredients the crust uses -But after tasting this
one its become an all time favorite of mine and co-workers alike !
Enjoy !
Crust: In a medium saucepan stir together the following :
Bring to a simmer and cook over medium heat until thickened, about 7
min. Spread in the bottom of an ungreased 9 inch springform pan.
Filling: In another saucepan, combine.
Whisk smooth, then cook over medium heat, stirring constantly until
thick (like pudding ). Spread cooled pudding over top of couscous
crust. Refridgerate 2 hours before serving. ( actually you could make
any style pudding - tofu for example blended with honey and cocoa )
that you like and spread over couscous crust and then chill at least
2 hours before serving.
12 servings ( haha) 161 cal, 3 grams protein, 1 gram fat, 106 mg
sodium
Posted to fatfree digest by "Ross, Lynne"
<Lynne.Ross@Den.Galileo.com> on Mar 17, 1999, converted by MM_Buster
v2.0l.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”