2 cups pumpkin or squash, cooked
1/4 cup fructose
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon agar agar
1 rice milk
Simmer ingredients in a 4-quart pot. Stir until mixture is
well blended. Pour into pyrex cups, then refrigerate. If used
as a pie filling, you do not need to simmer the mixture –
add to pie crust.
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