Blueberry-couscous Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Apple juice,
1 tbsp: Vanilla,
3 cup: Couscous,
1 pint: Blueberries,
Directions:
~ Pick over bbs, wash and set on paper towels to dry
~ Combine apple juice, vanilla, and couscous in a large saucepan and
bring to a boil.
~ Cook, stirring constantly until thickened & all juice absorbed.
Remove from heat.
~ Gently fold the bbs into hot mix.
~ Rinse but dont dry a 9x14 (inch) cake pan & pour the mix into it.
~ Chill until set, about 2 hours.
~ Cut into squares, and devour WITHOUT GUILT.
Variations:
Use strawberries in place of blueberries, top with unsweetened fruit
jam thinned with a little water, arrange fruit slices on top for
decoration.
Source:
Vegetarian Gourmet, Summer 1992
>From: jdg@ulysses.att.com via Michelle Dick, artemis@rahul.net
Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
~ Combine apple juice, vanilla, and couscous in a large saucepan and
bring to a boil.
~ Cook, stirring constantly until thickened & all juice absorbed.
Remove from heat.
~ Gently fold the bbs into hot mix.
~ Rinse but dont dry a 9x14 (inch) cake pan & pour the mix into it.
~ Chill until set, about 2 hours.
~ Cut into squares, and devour WITHOUT GUILT.
Variations:
Use strawberries in place of blueberries, top with unsweetened fruit
jam thinned with a little water, arrange fruit slices on top for
decoration.
Source:
Vegetarian Gourmet, Summer 1992
>From: jdg@ulysses.att.com via Michelle Dick, artemis@rahul.net
Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp