Soybean Milk

Ingredients: (Serves 4)

• 1 cup soybeans, soaked in water overnight, then drained
• 3 to 4 cups water
• Flavoring of your choice (sugar, cocoa, coffee, etc.) 

Directions:

1. Grind soybeans in blender, adding a little bit of water. Mix until the beans are reduced to fine pulp. Add remaining water. Pour into a cheesecloth-lined colander which has been placed over a bowl. Wrap the cheesecloth over the bean pulp and extract all the milk by squeezing and wringing.
2. Pour the milk into saucepan and bring to a boil. Serve hot or cold, flavored with sugar and cocoa or coffee.

Raspberry Frozen Yogurt

Ingredients:(Serves 8)

1 pound raspberries
4 tablespoons seedless raspberry jam
2 tablespoons rose water (optional)
1 pound plain nonfat yogurt
3 tablespoons confectioners’ sugar, or to taste
Raspberries for garnish
Fresh mint for garnish

Directions:

1    Put the raspberries into a saucepan and add the raspberry jam. Warm over a low heat until the raspberries are pulpy, stirring occasionally, about 5 minutes.
2    Press the raspberries and their juice through a sieve into a bowl; discard the seeds in the sieve. Stir in the rose water, if using. Whisk in the yogurt until smoothly blended. Taste the mixture and sweeten with sugar.
3    Pour into an ice-cream machine and freeze according to the manufacturer’s instructions. When you have a smooth and creamy frozen mixture, spoon it into a rigid freezer proof container. Freeze for at least 1 hour. If you do not have an ice-cream machine, pour the mixture straight into a large freezer proof container and freeze until set around the edges, about 1 hour. Beat until the mixture is smooth, then return to the freezer. Freeze for 30 minutes, then beat again. Repeat the freezing and beating several times more until the frozen yogurt has a smooth consistency, then leave it to freeze for at least an hour.
4    If storing in the freezer for longer than 1 hour, transfer the frozen yogurt to the fridge 20 minutes before serving to soften slightly. Decorate with raspberries and mint, if desired.

Per serving: 80 cal, 0 g fat (0 g sat), 18 g carbs, 3 g protein, 4 g fiber, 1 mg chol, 36 mg sodium, 104 mg calcium

White Sangria

Ingredients:
1 cup unsweetened pineapple juice
1/4 cup lemon juice
2 medium oranges, washed and sliced
1 medium lemon, washed and sliced
1 bottle (750 ml) Riesling or other sweet white wine
1 medium tart apple, cut into thin slices
1/4 cup triple sec
2 cups lemon-lime soda, chilled
Ice cubes


Directions:

1. In a large pitcher, combine the pineapple juice, lemon juice and orange and lemon slices; mash gently with a wooden spoon until fruit is partially crushed.

2. Add the wine, apple slices and triple sec. Refrigerate for 2-4 hours. Just before serving, add soda. Serve over ice.