1 cup cooked pumpkin
1/2 cup - 2 cups ricemellow
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of allspice
1/4 teaspoon of ginger
1/4 teaspoon of salt
Heat the evaporated milk. Stir in seasonings and pumpkin. Take off heat and place in a bowl in the fridge. Chill. Once cooled, mix in ricemellow. Freeze overnight.
This is quite possibly the best snack I've made from pumpkin. I took a bite this morning to see how it turned out--all the flavors came firing out at once. It's vegetarian and gluten-free with no refined sugar. The sweetness all comes from the ricemellow. For those of you unfamiliar wtih ricemellow, it's vegan fluff made from rice and rice syrup, naturally sweet from the rice.
(More Photos coming!)
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2 comments:
Just here checking out your blog. It looks very useful. My mom is lactose intollerant. Her life seems much better since they came out with the pills she now takes.
Good luck with your nanowrimo effort!
Rich
Where does one get this ricemellow?
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