Koldskål Milky Danish Dessert Vegan Version Recipes
KOLDSKåL
I found this recipe on the IVU website and throughly enjoyed it and spent some time trying to find it again for ZWT 6. I have now made it public and realised that IVU seems to be copying recipes from Zaar... I am attempting to get this one taken down so that the rightful owner can keep their claim to fame :)
Provided by KristinV
Categories Dessert
Time 15m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- *NOTE* - all kinds of silken tofu can be used. Just add more/less to adjust consistency.
- Blend all ingredients in a blender/food processor till creamy and foamy. Taste.
- Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- ).
- Variations: use orange juice, pineapple juice etc. instead of lemon juice (or use a combination). It's also great with frozen berries (add before blending).
Nutrition Facts : Calories 98.3, Fat 1.6, SaturatedFat 0.2, Sodium 3.1, Carbohydrate 19.4, Fiber 0.1, Sugar 17, Protein 2.9
KOLDSKåL - MILKY DANISH DESSERT (VEGAN VERSION)
This is a traditional Danish summer dish. Some eat it for lunch/dinner, others eat it for dessert/snack. (you can drink it, too...) It's usually served with "kammejunkere" (a sort of crunchy vanilla biscuits) or fresh sliced strawberries. It's originally made with buttermilk, eggs, vanilla and lemon - but here is my vegan version... Enjoy
Provided by Veganized
Categories Dessert
Time 2m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- *NOTE* - all kinds of silken tofu can be used. Just add more/less to adjust consistency.
- Blend all ingredients in a blender/food processor till creamy and foamy. Taste.
- Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- )
- Variations: use orange juice, pineapple juice etc. instead of lemon juice (or use a combination). It's also great with frozen berries (add before blending).
Nutrition Facts : Calories 90.1, Fat 1.1, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 18.9, Fiber 0.1, Sugar 16.8, Protein 2.1
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