Blueberry couscous cake

12 Servings

Ingredients

Quantity Ingredient
6 cups Apple juice -or- sugar and water
1 tablespoon Vanilla
3 cups Couscous
SEE DIRECTIONS FOR VARIATIONS
1 pint Blueberries; strawberries, raspberries

Directions

From: ellen@...

Date: Tue, 2 Jul 1996 15:00:08 -0400 Recipe By : FF MailList:Vegetarian Gourmet, 1992 (Dave Garland) Pick over bb's, wash and set on paper towels to dry. Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. Cook, stirring constantly until thickened & all juice absorbed. Remove from heat.

Gently fold the bb's into hot mix. Rinse but don't dry a 9x14 (inch) cake pan & pour the mix into it. Chill until set, about 2 hours. Cut into squares, and devour WITHOUT GUILT.

Notes on variations: Try Chinese sweet rice or A variation invented out of desperation when I ran out of couscous was to use 1 c. McCann's noninstant oatmeal (I think same as steel cut oats) + 2c. couscous. I liked it even better this way! Also different juices (I keep running out of stuff) mixed in w/the apple juice makes it interesting. [Aiko Pinkoski] Variations: Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration.

Per serving: 2948 Calories; 6g Fat (2% calories from fat); 73g Protein; 643g Carbohydrate; 0mg Cholesterol; 117mg Sodium NOTES : Use white couscous and real vanilla. Double the blueberries, or use at least 50% more.

Digest eat-lf.v096.n086

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes