Healthy chef Akasha Richmond shows how to save money by making dessert toppings from scratch. It's also a great way to control the sugar and preservatives that typically go into the toppings and it's far less expensive.
Mixed Berry Topping
Ingredients:
1 pint strawberries (or 12 oz. frozen berries)
3 to 4 Tbs. honey
1 Tbs. fresh lemon juice
1 tsp. vanilla
Preparation:
Blend ingredients in a food processor or blender to the desired consistency.
Homemade Hot Fudge
Ingredients:
1/3 cup soy creamer (or evaporated milk)
2 Tbs. sugar
1 Tbs. unsalted butter
1 Tbs. corn syrup
4 oz. semisweet chocolate, chopped
1/2 tsp. vanilla
Preparation:
Combine creamer, sugar, butter and corn syrup in a saucepan. Bring to a boil. Turn heat off, add chocolate and whisk together. Allow to sit for several minutes. Stir in vanilla and serve.
Maple Butterscotch Sauce
Ingredients:
1 cup light-brown sugar
1/4 cup maple syrup
1/2 cup soy creamer (or evaporated milk)
1 Tbs. unsalted butter
1 Tbs. corn syrup
1/2 tsp. vanilla
pinch of salt
Preparation:
Combine brown sugar, maple syrup, creamer, butter and corn syrup in a saucepan. Bring to a boil and allow to boil for three minutes. Remove from heat, stir in vanilla and salt, then serve.
Resources The Art of Tofu: Celebrated Vegetarian Recipes from Around the World, Vol. 1
by Akasha Richmond
Morinaga Publications, 1997
Order this title from Amazon.com.
Guests Akasha Richmond
Author / Healthy Chef / Owner Akasha's Visionary Cusine
Los Angeles, CA
Phone: 323-939-1099
E-mail:
chefakasha@aol.com
Website:
www.chefakasha.com Also in this Episode
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