Guest guest Posted April 26, 2006 Report Share Posted April 26, 2006 Lemony Soymilk Pudding 6 tablespoons cornstarch Zest of 2 grated lemons 1 pinch salt 1 c. sugar 4 1/4 cs. soy milk juice of 2 lemons (or more, to taste) In a large pot mix the cornstarch, the grated lemon zest, salt and sugar. Slowly mix in enough soymilk to make a smooth paste. Mix in the soy milk, stirring to keep the mixture smooth. Cook over medium heat, stirring constantly, until thickened. Stir in the lemon juice (use a little more or a little lest, depending on your taste). Let cool, then garnish with fresh raspberries or blueberries. Makes 8 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2006 Report Share Posted April 26, 2006 Yum! This sounds so refreshing and delicious. i wonder if it would work making this with almond milk? Hm.... maybe it isn't thick enough though. What brand of soy milk did you use, AJ? ~ pt ~ Teaching kids to count is fine, but teaching them what counts is best. ~ Bob Talbert ~~~*~~~*~~~> , " AJ " <coolcook wrote: > > Lemony Soymilk Pudding > > 6 tablespoons cornstarch > Zest of 2 grated lemons > 1 pinch salt > 1 c. sugar > 4 1/4 cs. soy milk > juice of 2 lemons (or more, to taste) > > In a large pot mix the cornstarch, the grated lemon zest, salt and sugar. Slowly mix in enough soymilk to make a smooth paste. > Mix in the soy milk, stirring to keep the mixture smooth. > Cook over medium heat, stirring constantly, until thickened. Stir in the lemon juice (use a little more or a little lest, depending on your taste). Let cool, then garnish with fresh raspberries or blueberries. > Makes 8 servings. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2006 Report Share Posted April 26, 2006 I use the So good soy milk pt AJ - " ~ PT ~ " <patchouli_troll Wednesday, April 26, 2006 4:22 PM Re: Lemony Soymilk Pudding recipe, vegan > Yum! This sounds so refreshing and delicious. > i wonder if it would work making this with almond milk? > Hm.... maybe it isn't thick enough though. > What brand of soy milk did you use, AJ? > > ~ pt ~ > > Teaching kids to count is fine, > but teaching them what counts is best. > ~ Bob Talbert > ~~~*~~~*~~~> > , " AJ " <coolcook wrote: > > > > Lemony Soymilk Pudding > > > > 6 tablespoons cornstarch > > Zest of 2 grated lemons > > 1 pinch salt > > 1 c. sugar > > 4 1/4 cs. soy milk > > juice of 2 lemons (or more, to taste) > > > > In a large pot mix the cornstarch, the grated lemon zest, salt and sugar. Slowly > mix in enough soymilk to make a smooth paste. > > Mix in the soy milk, stirring to keep the mixture smooth. > > Cook over medium heat, stirring constantly, until thickened. Stir in the > lemon juice (use a little more or a little lest, depending on your taste). Let cool, > then garnish with fresh raspberries or blueberries. > > Makes 8 servings. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2006 Report Share Posted April 26, 2006 I haven't tried it, but I don't imagine the type of milk would be critical. Your thickener here is the cornstarch. > I use the So good soy milk pt > AJ > > - > " ~ PT ~ " <patchouli_troll > > Wednesday, April 26, 2006 4:22 PM > Re: Lemony Soymilk Pudding recipe, vegan > > > > Yum! This sounds so refreshing and delicious. > > i wonder if it would work making this with almond milk? > > Hm.... maybe it isn't thick enough though. > > What brand of soy milk did you use, AJ? > > > > ~ pt ~ > > > > Teaching kids to count is fine, > > but teaching them what counts is best. > > ~ Bob Talbert > > ~~~*~~~*~~~> > > , " AJ " <coolcook@> wrote: > > > > > > Lemony Soymilk Pudding > > > > > > 6 tablespoons cornstarch > > > Zest of 2 grated lemons > > > 1 pinch salt > > > 1 c. sugar > > > 4 1/4 cs. soy milk > > > juice of 2 lemons (or more, to taste) > > > > > > In a large pot mix the cornstarch, the grated lemon zest, salt and > sugar. Slowly > > mix in enough soymilk to make a smooth paste. > > > Mix in the soy milk, stirring to keep the mixture smooth. > > > Cook over medium heat, stirring constantly, until thickened. Stir in the > > lemon juice (use a little more or a little lest, depending on your taste). > Let cool, > > then garnish with fresh raspberries or blueberries. > > > Makes 8 servings. > > > > > > Quote Link to comment Share on other sites More sharing options...
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