Vegan Frozen Yogurt With Strawberries And Caramel
- 6 tbsp egg substitute powder
- 1/2 cup sugar + 4 tbsp
- 1 cup soy milk
- 1 1/4 cup soy yogurt
- 3 tbsp lemon juice
- 2 sprigs fresh elderflowers, flowers of 1 sprig stripped from stems (optional)
- 14 oz strawberries, halved or quartered depending on size
- Beat the egg substitute powder and 1/2 cup water with a hand mixer. Add 1/2 cup sugar and beat for 3 mins. In a saucepan, heat the milk until lukewarm (do not allow to boil), remove from the heat and gradually stir into the egg substitute. Place over a hot water bath and beat until thick and creamy. Remove from the bath and stir in the yogurt and lemon juice. Spoon into a freezer safe container and freeze for 2-3 hours. Stir and freeze for a further 4-6 hours.
- Reserve a few flowers for decoration and mix the remainder with the strawberries and 2 tbsp sugar. Chill for 30 mins. In a frying pan, melt 2 tbsp sugar until lightly caramelized. Spread thinly on a piece of parchment paper and press in the whole elderflower sprig. Freeze.
- Cut the frozen yogurt into cubes and break the caramel into pieces. Arrange in dessert dishes with the strawberries. Sprinkle with the remaining flowers.
egg substitute powder, sugar , soy milk, soy yogurt, lemon juice, elderflowers, strawberries
Taken from recipes-plus.com/api/v2.0/recipes/19492 (may not work)