Recipe by Vegetarian Network Austin
This recipe was featured in our February/March 2010 newsletter. It was submitted by guest author Mary Olivar, Healthy Eating Specialist for the Whole Foods Market flagship store. She says that this appealing easy no-bake cake rivals strawberry shortcake.
Top Review by Elise and family
What a great find! I'm always hunting for delectible and not-too-sweet snack foods for my seven-year-old daughter. This was a winner! I used a dessertspoon of cornstarch as no kudzu was to be found here, and would double the amount of fruit next time. Delicious!! And so easy.
- 1 cup couscous
- 1 1⁄2 cups vanilla soymilk (original recipe called for almond amasake)
- 1⁄2 cup water
- 1⁄4 cup apple juice
- 1 pinch sea salt
- 1 teaspoon vanilla extract
- 1 cup halved strawberry
- 2⁄3 cup apple juice
- 1 tablespoon kudzu (heaping)
- 1⁄2 teaspoon grated lemon peel
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- In a saucepan, combine couscous, amasake, water, juice, and salt. Heat and stir for 10 minutes, or until couscous swells and becomes soft. Add vanilla. Pour into cake pan, smooth the surface, and add topping.
- Arrange strawberries on top of cake artfully. Dissolve kudzu in juice, add lemon peel, heat and stir until it thickens. Add vanilla. Pour over strawberries and cake. Let cool for an hour in the refrigerator before serving.