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Quick Non-Dairy Milk Cream

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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

Ingredients

1/2 tsp tapioca flour/starch 2 g
1/2 cup almond beverage, unsweetened, fortified 125 mL

Method

  1. Dissolve the tapioca flour in a little milk.
  2. Heat the remaining milk in a bain-marie or in a non-stick pan over low heat.
  3. Add the tapioca flour and stir constantly until it thickens slightly.

Nutrition Facts Table

per 1 Serving (30g)

Amount

% Daily Value

Calories

10

Fat

1 g

1 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

1 g

0 %

Fibre

0 g

1 %

Sugars

0 g

Protein

0 g

Vitamin A

1 %

Vitamin C

%

Calcium

6 %

Iron

0 %

Servings of Canada's Food Guide

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

Claims

This recipe is :
Free  :
Cholesterol, Saturated Fat, Sugar, Trans Fat
Low  :
Calories, Fat, Sodium
Source of  :
Calcium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0

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Members' Reviews

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This recipe is in the following categories

Sauces & Dips | Vegan | Low Saturated Fat | Vegetarian | Kosher | Low Sodium | Low Calorie | Low Cholesterol | Low Fat | Halal