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Cooking with almond milk is a great way to use a non-dairy substitute when your friends and family require it. I was excited to learn it can be used cup for cup when replacing milk. It has such a rich and creamy taste, you will not be sacrificing flavor. I am pretty excited to try out new almond milk recipes for the whole family.
Summertime always has me dreaming about berries! So what better to make that a cool Blueberry Parfait! I like cooking with almond milk because my husband has always been lactose intolerant. But recently he has also found out he is gluten sensitive. Which means we have been tweaking our favorite recipes. I like that Silk Almondmilk has 50% more calcium than regular milk. That means it is a great substitute for us to use in our cooking experiments. We usually just make smoothies but I wanted to try something a little more adventurous. I often use sugar substitute for my desserts and I could have easily with this one, but I was making it for my husband and kids so I used sugar.
I decided to try making a Vanilla Almondmilk Pudding with Almond Coconut Blend Whipped Cream and a Blueberry Sauce with some fresh fruit garnish and put it all together in a parfait over some graham cracker crumbs. (The kids and I had the crumbs, the hubby’s did not)
I initially made a large parfait, which was great for my husband, he really enjoyed it. But for the kids I wanted to do something a little bit different. I have seen several small cakes in mason jars. Such a cute idea and I thought the kids would get plenty in the smaller size. I also wanted to make sure there was a little bite of graham, blueberry sauce, pudding and whipped cream in each bite. The kids ate it up!! My ten year old and resident taste tester said “Yum, it’s super rich and sweet” and gave it two thumbs up.
I like to smooth rich flavor of the pudding with the sweet and slightly tart flavor of the blueberry and the light airiness of the whipped cream.
2 Cups Blueberries
2 Tbsp Orange Juice (no pulp)
1/2 Cup Water
1/2 Cup Sugar (more if preferred, this was not too sweet)
2 Tbsp of Cornstarch whisked smooth with 2 Tbsp of cold water
1 Tbsp of Vanilla Extract
Heat Blueberries, water, orange juice and sugar on medium heat while stirring frequently. While that is heating up mix the cornstarch & water in a bowl until smooth. Then slowly add the mixture into the blueberries. Sauce will start to thicken up, remove from heat when thick and add orange zest and vanilla extract.
Silk Almondmilk Pudding – Vanilla
3 Cups of Silk Almondmilk – I used Protein + Fiber
3/4 Cup Sugar
2 tsp Vanilla Extract
1/4 tsp Salt
1/4 Cup Cornstarch
3 Tbsp Butter
Add sugar, Salt and Cornstarch in a sauce pan, put on medium heat, slowly add Almondmilk while whisking continuously in order to prevent lumps. As you pour in the Almondmilk ensure you are whisking in all the dry ingredients. Lower heat to let simmer for about 8-10 minutes. Then remove from heat and stir in butter and vanilla. Pour into a dish, cover and let chill in refrigerator for at least an hour. I found that the cooler the better to work with.
Silk Almond Coconut Blend – Whipped Cream
1 Cup of Cold Silk Almond Coconut Blend
1 1/2 Tbsp of Sugar
1 tsp Xanthan Gum
1 tsp Vanilla Extract
I have a kitchen aid mixer, which worked perfect for this. It needs to be mixed at a med-high setting and whipped for about 8-10 minutes. I also set mine in the freezer for a few minutes and then whipped again for another two minutes in order to gain the right consistency for my recipe.
Putting together the Parfaits!
This part was fun, all you do is layer the ingredients in a glass serving dish as desired. I like putting a little scoop of each in lots if layers so when you dig the spoon down you get a bite of each flavor.
I found the Silk Almondmilk Protein + Fiber and Silk Almond Coconut Blend at my local Safeway in the Dairy section. They actually had a wide variety. I think we will be trying a chocolate mocha next time.
Have you cooked with Almondmilk? Tell me about it.