| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | English | Sauce | 16 | Servings |
INGREDIENTS
| 2 | c | Cooked whole grain rye (make that well cooked) |
| 2 | c | Skim milk |
| 4 | tb | Sugar |
INSTRUCTIONS
Date: Sat, 20 Apr 1996 17:15:45 CDT From: "Lu Bozinovich " <U33754@UICVM.CC.UIC.EDU> This is good when recipes call for whip cream to be stirred into soups. It would probably also work in an English trifle with fruit. I don't know whether it would hold up in a cake, but I intend to try. Chill all ingredients before starting (especially the grain). Process the rye with a little of the milk until the grains have been ground down well. Add milk gradually and continue to process. At the same time, add sugar gradually. This makes about 4 cups. The grain will not get completely ground down, but flavor is good and texture is quite reminiscent of whipped cream. It can be flavored with a little extract and sugar can be added if it suits your tastebuds. Lu <Mock Whipped Cream from Rye is copyright 1996 Lu Bozinovich> Can be put in the archives, however. FATFREE DIGEST V96 #110 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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