| 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.
A Message from our Provider:
“The real God: don’t settle for substitutes”