| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegan | Desserts, Vegan, Vegetarian | 8 | servings |
INGREDIENTS
| 2 | ts | Kosher gelatin |
| 1/4 | c | Apple juice |
| 1/4 | c | Honey |
| 3 1/4 | c | Vanilla soy milk |
| 2 | ts | Vanilla |
INSTRUCTIONS
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes. 2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled. 3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Makes about 1 quart. PER 1/2 CUP SERVING: 123 CAL (16% FROM FAT), 3g PROT, 2g FAT, 22g CARB, 58 mg SOD, 0mg CHOL, 0.6g FIBER Recipe by: http://www.naturalland.com/cv/soy/sunrec.htm Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Feb 18, 1999, converted by MM_Buster v2.0l.
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