A simple and light vegan dessert, without added sugars, perfect for those looking for a healthy and tasty dessert.
Step 1 of 4: In a saucepan, mix the soy milk with the cornstarch until you obtain a smooth mixture.
Step 2 of 4: Place the saucepan over low heat and stir continuously until the mixture thickens.
Step 3 of 4: Pour the mixture into molds and let it cool at room temperature.
Step 4 of 4: Once cooled, transfer to the refrigerator for at least 2 hours before serving.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Soy
| Average values | Per serving85 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 237 kJ57 kcal | 279 kJ67 kcal |
| Fat | 1.43 g | 1.68 g |
| of which saturated fatty acids | 0.16 g | 0.19 g |
| Carbohydrates | 9.3 g | 10.94 g |
| of which sugars | 0.75 g | 0.88 g |
| Protein | 2.2 g | 2.59 g |
| Salt | 0.03 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
