Title: Fruit Sweet and Sugar Free - Ingredients #11
Categories: Info Diabetic
Yield: 1 Servings

Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch

Ingredients (cont'd) ********************

Soy Milk: ********* Rich in protein and low in fat, soy milk is a nondairy alternative to cow's milk. Increasingly popular, it is available in natural food stores in a variety of flavours, although plain or vanilla flavoured are preferred for cooking and baking. Once opened, soy milk must be stored in the refrigerator and will keep for up to a week.

Strawberries: ************* Wash fresh strawberries very quickly by placing them in a colander and dipping them in water. This is usually sufficient to remove any soil or leaves clinging to them. Immediately place the wet strawberries on a pan covered with a clean, dry kitchen towel. Shake the pan so that the berries roll around and dry themselves. If the berries are to sit a while before you use them, keep the berries from softening and bruising by separating them so that they do not touch one another. As strawberries are fragile and delicately flavoured, do not remove the hulls until after the strawberries are washed. Use the point of a sharp knife or the tip of a vegetable peeler to remove the hulls. Remove only the hull, do not cut off the top of the berry with a knife in order to remove the hulls. A strawberry is heart-shaped not triangular.

Tahini: ******* Tahini is made from hulled roasted or hulled unroasted sesame seeds. It is rich in calcium, phosphorus, lecithin, iron, Vitamins B and E, and protein. Unroasted or raw tahini can be purchased in natural food stores, whereas roasted tahini can be purchased in either natural food stores or major supermarkets. Maranatha Foods and Westbrae Natural Foods manufacture and nationally distribute both roasted and raw tahini. Once opened, tahini is best stored in the refrigerator to keep it from becoming rancid. Roasted tahini is called for in most recipes.

Whipping Cream: *************** Whenever you need stiffly whipped cream, heavy cream is recommended. It has a higher percentage of butterfat than regular cream, which makes it whip up more easily and hold a firmer texture longer than regular cream. This is especially important when preparing frostings or whipped cream using fruit sweeteners.

Zest: ***** Zest refers only to the coloured part of the citrus peel, not to the white portion, which can be quite bitter. There is a heavy concentration of oil in the coloured portion of the peel, which gives it its intense flavour. The zest of fruits is much easier to remove when the fruit is whole, before it is cut in half and juiced. The zest can be grated with a hand held grater or removed in strips with a vegetable peeler, according to the individual recipes.

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