Raw for Dessert Easy Delights for Everyone by Jennifer Cornbleet

By Jennifer Cornbleet

You can now have your cake and consume it too! you could remain vegetarian, vegan, gluten-free, or simply simple health-conscious and nonetheless consume scrumptious truffles, pies, compotes, crumbles, custards, sorbets, ice lotions, cookies, and candies!
Jennifer Cornbleet, writer of the simplest promoting uncooked foodstuff Made effortless for 1 or 2 humans, stocks her favourite effortless no-bake treats. find out how to:
Avoid white sugar, white flour, dairy items, trans-fats, saturated fat, and processed foods
Make easy-to-follow recipes quick and affordably
Enjoy cakes for each social gathering: summer time Berry Compote, Caramel Apple Stacks, Creme Brulee, Pineapple the wrong way up Cake, Chocolate Cupcakes, Coconut Cream Pie, Tropical Ambrosia Tart, Pine Nut Caramels, harmony Grape Sorbet, Cookies n Cream Ice Cream, Knockout Brownie Sundae

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Extra resources for Raw for Dessert Easy Delights for Everyone

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Add the banana, mango, and pineapple and toss gently to combine. Chill in the refrigerator for at least 1 hour before serving. Stored in a sealed container in the refrigerator, Tropical Ambrosia will keep for 24 hours. This combination makes a fine finale to a fall or winter meal, served plain or with Brazil Nut–Vanilla Ice Cream (page 57). apple compote with golden raisins and pistachios YIELD: 4 SERVINGS INGREDIENTS 2 Gala or Granny Smith apples, or a combination, peeled and thinly sliced 2 tablespoons light agave syrup 1 tablespoon freshly squeezed lemon juice � cup golden raisins � cup raw pistachios (unsoaked), finely chopped EQUIPMENT cutting board chef’s knife peeler measuring cups and spoons citrus juicer or reamer medium mixing bowl rubber spatula Place the apples, agave syrup, and lemon juice in a medium mixing bowl and toss to combine.

Raspberry coulis YIELD: 1 CUP INGREDIENTS 2 (10-ounce) packages frozen raspberries, thawed in the packages � cup light agave syrup EQUIPMENT measuring cups food mill or fine-mesh strainer medium mixing bowl whisk Set a food mill fitted with the medium-fine disk over a medium mixing bowl. Pour the berries and their juice into the food mill. Turn the handle to produce a purée. Discard the seeds. Alternatively, place a fine-mesh strainer over a bowl and pour the berries and juice through it. Then use a rubber spatula to press down the pulp that’s caught in the strainer.

Innovative, because we need an alternative to the past. We can eliminate animal products (including milk, cream, butter, and eggs), processed foods (white flour, white sugar, corn syrup, trans fats, and chemicals), and even the age-old tradition of baking itself. No more rolling a piecrust into a ragged attempt at a circle; no more burning the cookies or failing to boil candy to the elusive soft-ball stage. Instead we can practice the art of substitution—to create traditional-tasting cakes, cookies, pies, creamy desserts, ice creams, and candies.

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