Mock whipped cream from rye

16 Servings

Ingredients

Quantity Ingredient
2 cups Cooked whole grain rye (make that well cooked)
2 cups Skim milk
4 tablespoons Sugar

Directions

Date: Sat, 20 Apr 1996 17:15:45 CDT From: "Lu Bozinovich " <U33754@...> This is good when recipes call for whip cream to be stirred into soups. It would probably also work in an English trifle with fruit. I don't know whether it would hold up in a cake, but I intend to try.

Chill all ingredients before starting (especially the grain). Process the rye with a little of the milk until the grains have been ground down well.

Add milk gradually and continue to process. At the same time, add sugar gradually.

This makes about 4 cups. The grain will not get completely ground down, but flavor is good and texture is quite reminiscent of whipped cream. It can be flavored with a little extract and sugar can be added if it suits your tastebuds.

Lu <Mock Whipped Cream from Rye is copyright 1996 Lu Bozinovich> Can be put in the archives, however.

FATFREE DIGEST V96 #110

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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