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* Exported from MasterCook *
Orange Icing - Vegan
Recipe By :Mark Foy
Serving Size : 20 Preparation Time :0:10
Categories : Volume 6-07 July 2003
Amount Measure Ingredient -- Preparation Method
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12 1/3 ounces tofu, low-fat silken -- (extra-firm)
1 1/2 tablespoons orange zest -- minced
[from 1 orange]
3/4 teaspoon orange extract
1/4 cup brown rice syrup
1/4 cup light agave nectar syrup -- (or maple syrup)
Blend all ingredients with a small electric hand blender (easier clean up)
or a food processor until smooth.
Refrigerate icing to firm it up and make it easier to spread on a cake.
Spread on cooled cake and if necessary, refrigerate briefly to set the
icing to the cake.
Should have enough icing to cover a double-layered-10-inch round cake.
VARIATIONS : - As the sweetener, any combination of unrefined liquid
sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup
etc) can be used and in varying amounts depending on your tastes (see
"Dessert Notes" for more information about sweeteners).
- "Lime Icing" - Use lime zest in place of orange zest and lime extract in
place of orange extract.
- "Lemon Icing" - Use lemon zest in place of orange zest and lemon extract
in place of orange extract.
Serving Ideas : Excellent on "Carrot Cake" .
NOTES : - If you have time, make this icing a day in advance and
refrigerate it. It will make the icing thicker, and therefore easier to
spread on a cake.
Contributed to the FareShare Gazette by jmsanna in response
to a request; 16 July 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 1 Calories; trace Fat (1.4% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Fruit.
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