The Majority of us love blueberries and I am not alone with this love for them. Especially when dark chocolate is included too. My personal opinion is that not enough of us enjoy regular dark chocolate which is so much better for us than the usual milk.

I have therefore got a recipe for you today of blueberry pecan dark chocolate soy pudding crunch.

Ingredients:

1 1/2 Cups Soy Milk

4 oz Dark/Bitter Sweet Chocolate, Chopped

1/4 Cup Sugar

3/4 Cup Egg Substitute

1 Cup Fresh/Frozen Blueberries

1/3 Cup Chopped Pecans

Whipped Soy Topping

1/4 Cup Textured Soy Protein

Method:

1. In a medium saucepan over low heat, cook soymilk, chopped chocolate, and sugar until chocolate is just melted, stirring constantly. Whisk to blend. Remove from heat and cool 10 minutes. Whisk in egg substitute.

2. Place six 6-ounce custard cups in a large baking pan. Divide the blueberries and pecans among the 6 cups. Divide chocolate mixture among filled cups. Add boiling water to the baking pan about half way up sides of cups. Bake in a 325°F oven 30 to 35 minutes or until knife inserted near center comes out clean. Remove from water and chill.

3. Serve topped with whipped topping and sprinkled with textured soy protein.

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To your food heaven

Dominic

If you are ever fancying a naughty treat that is all dairy free you will love these cranberry cherry freeze pops. They are very easy to make yet good for you at the same time.

Ingredients:

3 oz Soft Tofu

3 oz Soy Cream Cheese

1/3 Cup Light Corn Syrup

1 Can (16oz) Whole Berry Cranberry Sauce

1 Jar (10oz) Maraschino Cherries, Drained, Cut In Half

1 Can (8oz) Crushed Pineapple, Well Drained

Zest Of One Orange

Juice Of ½ Fresh Orange

8 oz Non-Dairy Whipped Topping

15 (5oz) Dixie Cups

15 Popsicle Sticks

Method:

1. Place tofu in strainer, drain excess liquid. In a large mixing bowl, add cream cheese and tofu. Using an electric mixer, cream together. Add corn syrup and cranberry sauce, mix until combined. Stir in cherries, pineapple, zest, and orange juice. Add whipped topping, fold in until combined. Place 15 (5oz) dixie cups on 9 x 13 inch pan. Spoon mixture evenly cups until ¾ of the way full.

2. Place plastic wrap tightly over cups. Make small slits in plastic over middle of cups to snuggly fit in popsicle sticks. Freeze for at least 6 hours before serving. Before serving let sit at room temperature for several minutes, remove plastic wrap, gently twist out of cups to serve. Serve immediately.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

]]> http://simplyfoodndrink.com/silky-cranberry-cherry-freeze-pops/feed/ 0 http://simplyfoodndrink.com/easy-freezer-strawberry-sorbet/ http://simplyfoodndrink.com/easy-freezer-strawberry-sorbet/#comments Thu, 11 Feb 2010 08:45:35 +0000 Dominic http://simplyfoodndrink.com/?p=424

We all love something cool especially as the weather is now starting to pick up in Europe and is still beautiful in Australia. This recipe for easy freezer strawberry sorbet is a delightful recipe and I am sure you are going to enjoy making it as much as I do.

It is a very easy recipe to get to grips with and you will soon be re-using this recipe as it really does taste that nice.

Ingredients:

2 pk Unflavoured gelatin

1 c Sugar

3 c Water

1 qt Pureed strawberries about 3 pints fresh

1 c Cranberry juice cocktail

1/4 c Fresh squeezed lemon juice

Method:

Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves.

Remove from heat leave to cool. Stir in the strawberry puree and remaining ingredients. Pour into a 13×9 pan. Cover and freeze for 8 hours or overnight. Spoon about 1/4 of frozen mixture into the container of a blender or food processor.

Top with lid and process until smooth. Return to pan. Repeat until all the mixture has been processed. Return pan to freezer and freeze for 4 hours or until firm. Let the mixture stand at room temperature for 15-20 minutes before serving.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic