My dismal failure to create vegan ice cream
axlq.rec.food.cooking
myself to create an ice cream with the following qualities:
* smooth and creamy, not crystalline
* sweetened with stevia (no sugar, no artificial sweeteners)
* no animal products (no dairy, no gelatin, no eggs)
My thinking was: smooth ice cream becomes that way in part because
of the butterfat in cream prevents the crystals from getting too
large. So I thought I could substitute something like flax oil or
olive oil for the butterfat, and use soy milk and tofu in place of
cream. My recipe for a small experimental batch of chocolate-mint
ice cream:
1 cup unsweetened soy milk (lowest sugar content found was 2g/serving)
1 cup silken tofu
2 tablespoons flax oil
4 heaping teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon (almost) peppermint oil
1/4 teaspoon stevia
[1/3 teaspon of pure stevia powder is supposed to have the
sweetening power of 1 cup of sugar. I don't find that to be the
case. 1/2 teaspoon seems closer to the power of 1 cup of sugar.]
Blend all ingredients in a blender, chill if not already cold, pour
into ice cream machine and wait until it's done.
Well. The unfrozen mix tasted bit bitter at first from having a bit
too much cocoa. The stevia couldn't simultaneously offset the cocoa
and sweeten the ice cream at the same time (the amount of stevia
probably would have been fine for vanilla ice cream). So I added a
bit more. Then it tasted OK. The consistency was sort of thick yet
runny like melted ice cream. I figured it would produce something
nice.
What came out was something like a chocolate-flavored snow cone.
Very crystalline, not smooth and creamy at all! Tasted bad too -
I learned that the cold numbs your tongue to sweetness but not to
bitterness! It needed a LOT more sweetener. And about half the
mint oil -- talk about a most unpleasantly *cold* feeling in your
mouth, this was it.
Knowing that ice cream comes out "soft serve" until you let it firm
up in the freezer, I left it in the freezer. It sure firmed up all
right; the next morning I opened the container to find a solid block
of brown ice. I couldn't even chip it with a spoon.
After this experience, I hunted around and found
http://www.thesoydailyclub.com/Books/SteveBrill.asp which has a more
complicated recipe for vegan ice cream. The major difference seems
to be the proportion of oil, about 1 part oil to 6 parts liquid
igredients. I don't know the reason for the lecithin granules or
glycerin (a sweetener?). I see other vegan ice cream recipes that
use ground up cashews for some reason I can't fathom (to extract the
oil from the nuts?), but that seems like it would lend a gritty or
mealy texture to the ice cream.
-A
zxcvbob
>
> I'll start out by saying I'm not vegan. I simply set a challenge for
> myself to create an ice cream with the following qualities:
> * smooth and creamy, not crystalline
> * sweetened with stevia (no sugar, no artificial sweeteners)
> * no animal products (no dairy, no gelatin, no eggs)
>
> What came out was something like a chocolate-flavored snow cone.
> Very crystalline, not smooth and creamy at all! Tasted bad too -
> I learned that the cold numbs your tongue to sweetness but not to
> bitterness! It needed a LOT more sweetener. And about half the
> mint oil -- talk about a most unpleasantly *cold* feeling in your
> mouth, this was it.
>
> Knowing that ice cream comes out "soft serve" until you let it firm
> up in the freezer, I left it in the freezer. It sure firmed up all
> right; the next morning I opened the container to find a solid block
> of brown ice. I couldn't even chip it with a spoon.
>
> After this experience, I hunted around and found
> http://www.thesoydailyclub.com/Books/SteveBrill.asp which has a more
> complicated recipe for vegan ice cream. The major difference seems
> to be the proportion of oil, about 1 part oil to 6 parts liquid
> igredients. I don't know the reason for the lecithin granules or
> glycerin (a sweetener?). I see other vegan ice cream recipes that
> use ground up cashews for some reason I can't fathom (to extract the
> oil from the nuts?), but that seems like it would lend a gritty or
> mealy texture to the ice cream.
>
> -A
Lecithin is a powerful emulsifier, so it is probably to hold the oil in
suspension. It may also be there to provide some body, like egg yolks.
Glycerin is an alcohol and perhaps lowers the freezing point. To reduce the
graininess? I don't know. How about adding some bean gum? You also need
to incorporate some air; the technical term for it is "overrun".
I don't think you have a chance without some sugar or corn syrup.
Good luck, and best regards,
Bob
axlq.rec.food.cooking
zxcvbob <b...@area51online.net> wrote:
>Lecithin is a powerful emulsifier, so it is probably to hold the oil in
>suspension. It may also be there to provide some body, like egg yolks.
I guess that makes sense.
>Glycerin is an alcohol and perhaps lowers the freezing point. To
>reduce the graininess? I don't know.
I thought glycerol was the alcohol variant. I read somewhere
that those low-carb candy bars (Met-Rx and the like) use glycerol
as a sweetener. I always considered glycerin to be something I
use in chemistry class, not to be imbibed, treated the same as
trichloroethane or mineral spirits. I never tasted it. It would
have never occurred to me to use it in food. I certainly don't
recall seeing it on a grocery store shelf.
>How about adding some bean gum?
I hadn't thought of that. Good idea.
>You also need
>to incorporate some air; the technical term for it is "overrun".
I thought that's what the blender and the electric ice cream maker
does. At least my ice cream maker manual claims that the machine
beats air into the mix.
>I don't think you have a chance without some sugar or corn syrup.
Why not? Those are just sweeteners. They don't really add anything
physically substantive. I can see the point with cookies, where sugar
will give them an element of crispness where stevia won't, but for ice
cream? The sugar and/or corn syrup dissolve in the liquid ingredients,
just as stevia does.
The stevia is kind of mandatory for me; I'm a hypoglycemic. The
non-dairy bit isn't mandatory but preferable; I don't normally
consume dairy except for ice cream. The part about not using animal
products is just a challenge; I may end up resorting to a raw egg
eventually.
>Good luck, and best regards,
Thanks, I'll keep experimenting.
-Alex
Blacksun21
>After this experience, I hunted around and found
>http://www.thesoydailyclub.com/Books/SteveBrill.asp which has a more
>complicated recipe for vegan ice cream. The major difference seems
>to be the proportion of oil, about 1 part oil to 6 parts liquid
>igredients. I don't know the reason for the lecithin granules or
>glycerin (a sweetener?). I see other vegan ice cream recipes that
>use ground up cashews for some reason I can't fathom (to extract the
>oil from the nuts?), but that seems like it would lend a gritty or
>mealy texture to the ice cream.
>
>-A
You might want to try a commercial almond milk, usually near the soy and rice
milk at the health food store (at least, here in San Francisco). I find it too
rich to drink straight, but it's not gritty and might make a rich, flavorful
base for a chocolate ice "cream." I did see a recipe for a "nectarine nutmilk"
ice cream a while back-- if I can dig it up, I'll post it, as it sounded quite
good (even though I'm not much of an ice cream eater myself).
Jen
San Francisco
Kajikit
written by ax...@spamcop.net (axlq.rec.food.cooking) on 13 Sep 2002
04:29:59 GMT and contemplates it at length before replying:
The beating of the icecream mixture does add air. But when it goes
into the freezer the weight of the mixture (and the expansion factor)
squashes it all out again. Like you I'm hypoglycemic, and last summer
I took up the challenge to try to produce dairy-free sugar-free frozen
desserts, and I too failed dismally. I've still got one my last fruit
boulder sitting in the freezer! I've tried making homemade sorbet
using fruit juice and fruit puree and it just doesn't work. Fruit
juice and pureed fruit freeze solid as a rock if you don't add a LOT
of extra sugar to it.
If you look at the ingredients list for a sugar-free and/or dairy-free
frozen dessert you'll see that it has a lot of extra 'stuff' in it to
make up for the differences in freezing properties from normal
icecream.
One hint. While my ground up fruit (tinned fruit in natural juice,
plus cinnamon, plus unsweetened fruit juice) was a total disaster in a
big tub, it worked extremely well when I froze it in icecube trays.
You just had to be a bit patient and let them half-thaw before you ate
them. They were wonderful on a very hot day.
--
And on the seventh day, God said 'What my world needs is a creature that
will truly appreciate it in all its facets' -
and so He made the kitten.
Karen AKA Kajikit
Come and visit my part of the web:
Kajikit's Corner: http://Kajikit.netfirms.com/
Aussie Support Mailing List: http://groups.yahoo.com/group/AussieSupport
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/
Love and huggles to all!
J Quick
"axlq.rec.food.cooking" <ax...@spamcop.net> wrote in message
news:alrpk7$phu$1...@samba.rahul.net...
> In article <3D81584...@area51online.net>,
> zxcvbob <b...@area51online.net> wrote:
>
> >I don't think you have a chance without some sugar or corn syrup.
>
> Why not? Those are just sweeteners. They don't really add anything
> physically substantive. I can see the point with cookies, where sugar
> will give them an element of crispness where stevia won't, but for ice
> cream? The sugar and/or corn syrup dissolve in the liquid ingredients,
> just as stevia does.
>
You should study a bit more about sweeteners. Sweeteners have many other
properties besides sweetness. Ever notice how drink mixes with sugar have
much greater volume than the sugar-free counterparts such as Crystal Light
or Sugar-free Koolaid? Not only does sugar add a lot of bulk, it also bonds
to water very well to help reduce the size of water crystals when frozen.
Sweetners that add a lot of sweetness but don't provide the bulk and water
bonding as sugar will not produce the same texture and taste for frozen
desserts without adding other ingredients to attempt to compensate for these
properties.
The primary purpose of a home ice cream maker isn't to add air but to keep
the mix in motion as if falls below the freezing point of the water,
preventing large ice crystals from forming. Some air will get trapped by
this process, but that is incidental in this case.
> The stevia is kind of mandatory for me; I'm a hypoglycemic. The
> non-dairy bit isn't mandatory but preferable; I don't normally
> consume dairy except for ice cream. The part about not using animal
> products is just a challenge; I may end up resorting to a raw egg
> eventually.
>
There are many other non-glycemic and low-glycemic sweetners that you should
consider. In fact, stevia is probably one of the worst sweetners for this
recipe because it provides more bad properties than good.
My first recommendation would be to give up your experiment and use a
traditional heavy cream and egg yolk base for the recipe (cooked in a
bain-marie) with high grade flavor ingredients (vanilla beans, cocoa powder,
etc.) The higher fat, protein and starch ingredients of this base will
permit you to reduce the amount of sugar in the recipe, since less "free
water" will be available for crystalization. They also help to slow the
digestion of the sugars and spread the overall gylcemic response over a
greater time period.
If permitted by your doctor, I would suggest that you use about a 10% (by
weight) proportion of fructose, with sucralose (brandname Splenda) added to
bring the result to the desired level of sweetness. Fructose is sweeter
than sucrose and provides the properties of being a sugar with a low
glycemic response. There is mounting evidence that fructose can even reduce
the glycemic response of other foods with a high glycemic response.
Sucralose is a non-caloric sweetner that is much sweeter than sugar but
doesn't have the bitter aftertaste of others.
If you really want a low-sugar vegan recipe, think high fat, protein, and
thickeners with sucralose as the sweetener. Perhaps you could boil down
the soy milk to get it to a cream level of fat content. The problem you
might find however is that these substitutions may actually cause a much
higher glycemic response than the real thing.
JOshiro
> I'll start out by saying I'm not vegan. I simply set a challenge for
> myself to create an ice cream with the following qualities:
>
> * smooth and creamy, not crystalline
> * sweetened with stevia (no sugar, no artificial sweeteners)
> * no animal products (no dairy, no gelatin, no eggs)
You might consider checking out "Rice Dream" or "Tofutti" for their
ingredient list. AFAIK, both are vegan.
> My thinking was: smooth ice cream becomes that way in part because
> of the butterfat in cream prevents the crystals from getting too
> large.
Even regular ice cream gets gritty if it's temperature abused. Ice
crystals are only one source of the grit. Other things can nucleate
and freeze into bigger clumps upon thawing and refreezing, but I
forget what they are right now.
> 1 cup unsweetened soy milk (lowest sugar content found was 2g/serving)
I think the "Silk" brand unsweetened soy milk has no added sugar.
>I don't know the reason for the lecithin granules or
> glycerin (a sweetener?).
Lecithin is an emulsifier. It helps combine oil and water into a
single phase - ie mix a little egg yolk into your vinaigrette (which I
can never spell) amd notice what happens.
Glycerin is the same thing that you put into soap to make your skin
smooth (aka glycerol). It has the same consistency as laundry
detergent. I would guess that it is there for mouthfeel.
Good luck!
-j.
MEow
howling, the moon was full and in a distance I heard ax...@spamcop.net
(axlq.rec.food.cooking) say:
> I'll start out by saying I'm not vegan. I simply set a challenge for
> myself to create an ice cream with the following qualities:
>
> * smooth and creamy, not crystalline
> * sweetened with stevia (no sugar, no artificial sweeteners)
> * no animal products (no dairy, no gelatin, no eggs)
>
Can't help you, myself - But I think that there's someone in
alt.food.vegan who can - If you can ignore the trolls meanwhile, that
is... Or I can ask for a recipe there and post it here, if you want me
to.
--
Nikitta - aa#1759. Apatriot#18.
Remove the obvious to email me
Nikita
1. Have you thought about substituting coconut milk for the cream?
2. Your ice cream came out hard as a rock because of the lack of sugar.
Sugar imparts certain chemical properties that keep ice cream from getting
so hard. I've found that adding a tablespoon or two of alcohol (brandy or
vodka) work just about as well.
I think the glycerin in the vegan recipe you found is used for the same
reason, as well as to help with giving it a texture closer to dairy-based
ice cream.
3. I know you wanted a completely artificial sweetener-free product, but
mixing sweeteners has a synergistic effect - you get a better quality
sweetness, using less overall sweeteners. Stevia gives you more of a sweet
aftertaste. Splenda gives you more of a sweet foretaste. Combine the two
and you get a sweetness that is much closer to real sugar.
I think you're right about 1/2 tsp stevia = 1 cup sugar. I typically use
1/4 tsp stevia in place of 1/2 cup sugar. When subbing for a cup of sugar,
I'll use 1/4 tsp stevia & 1/2 cup Splenda granular.
Cheers,
Nicole
"axlq.rec.food.cooking" <ax...@spamcop.net> wrote in message
news:alrjv6$o16$1...@samba.rahul.net...
Greg Zywicki
This is just a wild guess, but it seems to me that the sugar plays
some important part in an icecream recipe too. Consider the
difference between freezing something like Kool-Aid (which makes an
ice cube with a flavored center) and freezing sugar syrup based
concoctions (which give smoother popsicles.) We know that sugar can
bind water, so the lack of sugar probably is causing you some problem.
I suppose that's what the glycerin is for (although I would think
something like Agar would be more useful to you.)
Greg Zywicki
P Haine
I'll start out by saying I'm not vegan. I simply set a challenge for
myself to create an ice cream with the following qualities:
* smooth and creamy, not crystalline
* sweetened with stevia (no sugar, no artificial sweeteners)
* no animal products (no dairy, no gelatin, no eggs)
My thinking was: smooth ice cream becomes that way in part because
of the butterfat in cream prevents the crystals from getting too
large. So I thought I could substitute something like flax oil or
olive oil for the butterfat, and use soy milk and tofu in place of
cream. My recipe for a small experimental batch of chocolate-mint
ice cream:
1 cup unsweetened soy milk (lowest sugar content found was 2g/serving)
1 cup silken tofu
2 tablespoons flax oil
4 heaping teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon (almost) peppermint oil
1/4 teaspoon stevia
<snip>
-----------------------------------------------
What a great bunch of foodies we are. Everybody's been very helpful, but
I think the problem lies with your basic shopping list -- there's not
much on that's actually food. It's more a list of processed fillers and
substitutes.
It's harvest time. Let's enjoy nature's bounty!
Perhaps it would be better to enjoy a molasses cookie, or some
fresh-peach granite.
Peg
nexis1
> >I don't think you have a chance without some sugar or corn syrup.
>
> Why not? Those are just sweeteners. They don't really add anything
> physically substantive. I can see the point with cookies, where sugar
> will give them an element of crispness where stevia won't, but for ice
> cream? The sugar and/or corn syrup dissolve in the liquid ingredients,
> just as stevia does.
>
> The stevia is kind of mandatory for me; I'm a hypoglycemic. The
> non-dairy bit isn't mandatory but preferable; I don't normally
> consume dairy except for ice cream. The part about not using animal
> products is just a challenge; I may end up resorting to a raw egg
> eventually.
I've found Stevia to be a poor substitute for sugar in frozen products. It
doesn't keep it's sweetness very well at all. Also: Sugar is not just a
sweetener in ice cream, it also changes the texture, since it has a lower
freezing temp. Splenda, which I don't consider to be an artificial
sweetener, since it is made from sugar, works extraordinarily well in frozen
concoctions. I have used it to make ice cream, gelato, and semi freddo. You
may want to consider using it for this.
One more thing: remember that freezing dulls flavors, so your "base" should
seem almost overly sweet and intensely flavored if you want the final
product to have good flavor.
kimberly
nexis1
"Kajikit" <ka...@labyrinth.net.au> wrote in message
news:2lu2oukcit80me0mq...@4ax.com...
.
>
> The beating of the icecream mixture does add air. But when it goes
> into the freezer the weight of the mixture (and the expansion factor)
> squashes it all out again. Like you I'm hypoglycemic, and last summer
> I took up the challenge to try to produce dairy-free sugar-free frozen
> desserts, and I too failed dismally. I've still got one my last fruit
> boulder sitting in the freezer! I've tried making homemade sorbet
> using fruit juice and fruit puree and it just doesn't work. Fruit
> juice and pureed fruit freeze solid as a rock if you don't add a LOT
> of extra sugar to it.
>
> If you look at the ingredients list for a sugar-free and/or dairy-free
> frozen dessert you'll see that it has a lot of extra 'stuff' in it to
> make up for the differences in freezing properties from normal
> icecream.
This is another instance when Splenda will work better than most other
non-sugar sweeteners. Sorbets, even more than other frozen desserts, depend
on sugar for their texture. I have found Splenda to be a good substitute,
and the texture was very close to what I got when I used real sugar. You
measure it the same as sugar, which makes it an easy substitute to use, too.
And before anyone asks, no I don't work for Splenda nor do I have any
association with them other than the fact that it has saved my sanity a
couple times since I was diagnosed with diabetes. I am both hypo- and
hyper-glycemic.
kimberly
Edwin Pawlowski
> news:alrpk7$phu$1...@samba.rahul.net...
>
> > >I don't think you have a chance without some sugar or corn syrup.
> >
> > Why not? Those are just sweeteners. They don't really add anything
> > physically substantive. I can see the point with cookies, where sugar
> > will give them an element of crispness where stevia won't, but for ice
> > cream? The sugar and/or corn syrup dissolve in the liquid ingredients,
> > just as stevia does.
As you have found out, sugars are more that just sweeteners. They do
affect the texture of the finished product. Don't believe me? Mix sugar
and water and freeze. Try different percentagesof the solution and see what
happens. Note: Hard ice cubes do not contain sugar. Think POPSICLE
Still not convinced? Mix milk and sugars.
Ed
e...@snet.net
http://pages.cthome.net/edhome
MARY1313
>myself to create an ice cream with the following qualities:
>
>* smooth and creamy, not crystalline
>* sweetened with stevia (no sugar, no artificial sweeteners)
>* no animal products (no dairy, no gelatin, no eggs)
>
I've made "ice cream" by freezing a few bananas and pulverizing them in the
food processor with some cocoa and a bit of vanilla. You have to stop and
scrape every few seconds for several times, but it's pretty good and fat free.
--Mary
Jill McQuown
> I'll start out by saying I'm not vegan. I simply set a challenge for
> myself to create an ice cream with the following qualities:
>
the operative word, here. As in, dairy cows.
Have a soy shake and forget about it <G>
Jill
MEow
<jmcq...@bellsouth.net> say:
> > I'll start out by saying I'm not vegan. I simply set a challenge for
> > myself to create an ice cream with the following qualities:
> >
> I'll start out by saying, Ice Cream is not vegetarian or vegan. CREAM is
> the operative word, here. As in, dairy cows.
>
> Have a soy shake and forget about it <G>
>
*ahem*
Fist of all: Cream may not be vegan, but it is vegetarian, or
lacto-vegetarian, if you wish to nit-pick
Secondly of all: The *is* such a thing a vegan Ice Cream (or rather
Ice "Cream", if you wish to nit-pick) without any dairy products and
there is recipes on how to make it. There is also vegan cheese, vegan
creme fraishe, vegan soy milk and vegan mayonnaise. Welcome to the
world of substitutes.
Jill McQuown
news:7149ouoj7qh4jk8gr...@4ax.com...
But what's the point?! Ice cream without CREAM is really a nonpareil.
Why bother? It's like pouring powdered non-dairy creamer over fresh
blackberries. It's just not the same. And never will be.
Jill
MEow
howling, the moon was full and in a distance I heard "Jill McQuown"
<jmcq...@bellsouth.net> say:
> > *ahem*
> > Fist of all: Cream may not be vegan, but it is vegetarian, or
> > lacto-vegetarian, if you wish to nit-pick
> > Secondly of all: The *is* such a thing a vegan Ice Cream (or rather
> > Ice "Cream", if you wish to nit-pick) without any dairy products and
> > there is recipes on how to make it. There is also vegan cheese, vegan
> > creme fraishe, vegan soy milk and vegan mayonnaise. Welcome to the
> > world of substitutes.
>
> But what's the point?! Ice cream without CREAM is really a nonpareil.
Some people wish to avoid dairy products for whatever reasons they
might have. Why do you have a problem with that?
>
> Why bother? It's like pouring powdered non-dairy creamer over fresh
> blackberries. It's just not the same. And never will be.
>
Exactly what experience do you have with substitute products? Not
much, if any I imagine. There's some pretty good substitutes being
made today - I suggest, that if you don't have no experience about it
and don't want to either, then all you have is prejudice. Nothing
wrong with not trying it, but as long as you don't - You're really not
qualified to speak about how it is.
MH
"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:k90h9.130258$2L.64...@e3500-atl2.usenetserver.com...
> "axlq.rec.food.cooking" <ax...@spamcop.net> wrote in message
> news:alrjv6$o16$1...@samba.rahul.net...
> > I'll start out by saying I'm not vegan. I simply set a challenge for
> > myself to create an ice cream with the following qualities:
> >
> I'll start out by saying, Ice Cream is not vegetarian
What???? Unless it has MEAT in it, ice cream is most certainly vegetarian.
It would not be vegan, however. There is a difference.
or vegan. CREAM is
> the operative word, here. As in, dairy cows.
Yes, so what, it's still vegetarian. Just because something is vegetarian
doesn't automatically make it healthy. I suggest you study up a bit on what
it means to be a vegetarian.
Martha H.
The Commish
Say there, Miss Bossy, why don't you go toss some rocks at a beehive or something?
MH
"The Commish" <usenete...@msn.com> wrote in message
news:b6216961.02091...@posting.google.com...
heh heh....I must be doing something right if a newbie cross-poster is
telling me what to do.
Martha H.
BOB
BOB
who is having trouble following threads tonight because my server is throwing away posts
blacksalt
>
> I'll start out by saying I'm not vegan. I simply set a challenge for
> myself to create an ice cream with the following qualities:
>
> * smooth and creamy, not crystalline
> * sweetened with stevia (no sugar, no artificial sweeteners)
> * no animal products (no dairy, no gelatin, no eggs)
>
the recipe off veganchef.com, but the site is now missing. I used Silk
vanilla flavoured and apple juice concentrate, and cranked in a
oldfashioned wooden barrel/metal insert ice cream maker.
HTH
blacksalt
3 cups soy milk, rice milk, or other non-dairy milk of choice
1 - 14 oz. can coconut milk (regular or lite)
3/4 cup unbleached cane sugar
1/3 cup apple juice
1 T. vanilla
1 T. cinnamon
1/2 t. ground allspice
1/4 t. nutmeg
In a large bowl, whisk together all of the ingredients. If you have an
ice cream maker, transfer the mixture to the ice cream
maker, and freeze according to the manufacturer's instructions. Or, pour
the mixture into a large shallow pan, and place it
in the freezer. Stir the mixture every hour or so to give it a smooth
texture. When completely frozen, remove it from the
freezer, and allow it to sit at room temperature for 15 minutes.
Transfer the mixture to a food processor, process until
smooth, and transfer the mixture to an airtight container. Return it to
the freeze and freeze until solid. Serve as an
accompaniment to cakes, pies, desserts, or as a refresher.
Victor Sack
> Not sure how to do this with stevia, but this was really a hit. I got
> the recipe off veganchef.com, but the site is now missing.
The recipe is still up at <http://www.veganchef.com/spicedcoconut.htm>.
Victor