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Pastry Cream (without milk)

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

Preparation : 5 min Cooking : 10 min Standing : 2 h
70 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

2 cups almond beverage, unsweetened, fortified 500 mL
5 egg yolks
1/3 cup sucanat 70 g
6 tbsp tapioca flour/starch 50 g
1 tsp vanilla extract 5 mL

Method

  1. Mix all the ingredients in a bain-marie or in a non-stick pan.
  2. Cook over medium heat, stirring with a wooden spoon until thickened.
  3. Cover with plastic wrap. Cool and refrigerate for 2 hours before using in baked goods.

Nutrition Facts Table

per 1 Serving (60g)

Amount

% Daily Value

Calories

70

Fat

3 g

5 %

Saturated 0.7 g
+ Trans 0 g

4 %

Cholesterol

90 mg

Sodium

40 mg

2 %

Carbohydrate

10 g

3 %

Fibre

0 g

1 %

Sugars

6 g

Protein

1 g

Vitamin A

4 %

Vitamin C

%

Calcium

9 %

Iron

4 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : ¼ serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Calcium, Folacin, Pantothenic Acid, Selenium, Vitamin B12, Vitamin D

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 0
Other Foods ½

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This recipe is in the following categories

Sauces & Dips | Vegetarian | Low Saturated Fat | Halal | Low Sodium | Kosher