What Deserts Can Be Made With Soy Milk?

Question

What Deserts Can Be Made With Soy Milk?

Answer 1

Akasha's Chocolate Chip Cookies



Ingredients

1 cup unsalted butter or organic shortening

1/2 cup brown sugar

1/2 cup sugar

1/4 cup Vanilla Silk Soy Milk

1 teaspoon vanilla

2 & a 1/4 cups unbleached flour

1/2 teaspoon salt

1 teaspoon baking soda

12 ounces semisweet chocolate chips

Preparation

Preheat the oven to 350°F.

Cream butter and sugars until light and fluffy. Slowly add Silk®, cream well, then add vanilla. Combine the dry ingredients in a mixing bowl. Add the dry ingredients to the creamed mixture, then fold in the chocolate chips.

Drop by teaspoons on parchment lined cookie sheets. Bake at 350°F degrees for 8-10 minutes. Serve with ice-cold glasses of Silk®.

Banana Cream Pie



Ingredients

3/4 cup white sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups Silk Vanilla or Plain Soymilk

3 egg yolks, beaten (or egg substitute)

2 Tbsp. butter

1 1/4 teaspoon vanilla extract

1 (9 inch) pie crust, baked

4 bananas, sliced

Preparation

In a saucepan, combine the sugar, flour and salt. Add the Silk® in gradually while stirring gently. Cook over a medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove and add the butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice the bananas into the cooled baked pastry shell. Top with the pudding mixture.

Chill for an hour and enjoy!

Country Peach Cobbler



Ingredients

For the Peaches

2 pounds firm but ripe fresh peaches, peeled, pitted and each half cut into 4 pieces

2 tablespoons unbleached flour

1/2 teaspoon cinnamon

1/4 cup sugar

2 teaspoons lemon zest

For the Topping

3/4 cup unbleached flour

1/4 cup cornmeal

1/4 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup Silk Unsweetened Soymilk

4 tablespoons canola oil or melted unsalted butter

1 tablespoon lemon juice

1-2 tablespoons sugar, for the top

Preparation

Preheat the oven to 375°F. In a bowl, combine the sliced peaches, 2 Tbsp. flour, cinnamon, sugar, and lemon zest. Place in a 10-inch pie pan, or round baking dish. Bake for 10 minutes.

In a large bowl combine the flour, cornmeal, sugar, baking soda and salt. In a separate bowl, whisk together the Silk®, canola oil and lemon juice. Pour the wet mixture into the dry and mix together with a spatula, stirring with as few strokes as possible. Drop the batter by spoonfuls on to the peaches. Sprinkle with remaining sugar. Bake for 30-35 minutes until golden brown.

Servings

6-8

Answer 2

Soy ice cream! Yum!

Answer 3

Deserts aren't made of any kind of milk.

Answer 4

I think you mean desserts, don't you?  Anyway, if a recipe calls for cows' milk, you can substitute soy milk in a 1:1 proportion.  So almost any dessert can be made with soy milk.

Answer 5

loads of Soy Milk Pudding Recipes

check this link  http://www.ask.com/web?q=Soy+Milk+Puddin...

Answer 6

Tons!!! Here are a few recipes:

Vegan Yogurt Sundae:

INGREDIENTS

1/4 cup frozen berries

1 tablespoon white sugar

2 tablespoons vegan chocolate chips

1 tablespoon vegan margarine

3 tablespoons soy milk or soy creamer

1 (8 ounce) container vanilla soy yogurt

1 tablespoon chopped nuts

DIRECTIONS

Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed.

Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.

Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.

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Cherry CheezeCake:

INGREDIENTS

2 cups graham cracker crumbs

1/4 cup real maple syrup

  

1 (8 ounce) package firm silken tofu

1 (8 ounce) container nondairy cream cheese

1 tablespoon lemon zest

1 1/2 lemons, juiced

1 cup confectioners' sugar

1 tablespoon cornstarch

2 tablespoons soy milk

1 (21 ounce) can cherry pie filling

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into a 9 inch pie tin. Bake for 5 minutes.

In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. Dissolve cornstarch in soy milk, and add to the blender. Blend until smooth. Pour filling into crust.

Bake for 25 minutes at 350 degrees F (175 degrees C). Reduce heat to 325 degrees F (165 degrees C), and continue baking for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours.

Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.

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Best Lactose Free Blueberry Muffins

INGREDIENTS

1/2 cup margarine

1 1/4 cups white sugar

1 teaspoon salt

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup soy milk

1 tablespoon vanilla extract

1 tablespoon lime juice

2 cups fresh blueberries

1 tablespoon white sugar for decoration

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Line muffin pans with paper liners, and spray the tops with cooking spray.

In a large bowl, mix together the margarine, 1 1/4 cups of sugar, and salt until smooth. Beat in the eggs one at a time until well blended. In a separate bowl, stir together the flour and baking powder. Spoon some of this mixture onto the blueberries, and toss to coat. This will keep them from sinking to the bottom. Stir the remaining flour mixture into the bowl with the eggs, alternating with the soy milk. Gently fold in the blueberries. Spoon the batter into the muffin cups, filling to the top. Sprinkle a little sugar over the tops of the muffins.

Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly. Cool for at least 10 minutes before removing from pan.

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Vegan Chocolate Pudding:

INGREDIENTS

2 tablespoons cornstarch

1 cup soy milk

1 cup soy creamer

1/2 cup white sugar

3 tablespoons egg replacer (dry)

3 ounces semisweet chocolate, chopped

2 teaspoons vanilla extract

DIRECTIONS

In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.

In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.

Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.

Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

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Rum and Chocolate Cheesecake:

INGREDIENTS

1 cup ground almonds

1 cup whole wheat flour

2/3 cup margarine

  

2 (12 ounce) packages firm tofu

1 1/2 cups demerara sugar

7 tablespoons unsweetened cocoa powder

1/4 cup sunflower seed oil

1/2 cup soy milk

1/4 cup dark rum

1 1/2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.

In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.

Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.