I was successful in inventing yet another guilt free dessert. We love shrikhand(Indian dessert with strained yogurt) and it occurred to me when at Whole Foods to try soy version of shrikhand. Why not? 10% more calcium and iron than regular yogurt. Also it is vegan which is a plus for dairy intolerances. I go vegan on hot summer days.
I opted for Whole Soy unsweetened yogurt . I added sugar( 1/2 cup raw sugar will do) just right enough to camouflage the distinct soy taste. And whipped with a whisk for about 15 minutes, then hung it with hollow cardamom pods for 8 hours. I did whip in between maybe every 3 hours to get a fluffy texture.
I garnished with dry roasted Spanish Saffron and almond slices and a pinch of cardamom powder(nutmeg will also do).
Refrigerate once it is done and shelf life is about 8 days. I was skeptical initially when I started preparing the dessert , now am glad with the end result.
The strained Soy yogurt pairs well with citrus and tropical fruits, so a dollop of this yogurt can be used as a substitute for custard sauce .
Its not just a dessert but also a synbiotic and aids in digestion.
For more info on alternatives to dairy, look up my friend Georgia 's article at
http://soakmymind.com/2015/05/12/almond-yogurt-and-other-food-tricks/
For more info on alternatives to dairy, look up my friend Georgia 's article at
http://soakmymind.com/2015/05/12/almond-yogurt-and-other-food-tricks/
Last but not least, INDULGE GUILT FREE!!
Ciao for now.
Poonam Bhat
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