Dessert Toppings

Cashew Cream

Any time a recipe calls for heavy cream, cashew cream is the ideal non dairy substitute. This recipe makes a cream that is similar in thickness to heavy cream. It is not a whipping cream.

2 cups raw cashews
water

1. Rinse cashews.
2. Place in a large jar, cover with water, double the volume of the cashews, about 4 cups. Cover and let soak overnight. 3. Drain water, rinse cashews and put in blender. Pour water in the blender, enough to just reach the level of the cashews, not more. For a very thick cream use less water. Blend until smooth.
4. If cream is for a savory dish, do not add sweetener or vanilla. If using for a dessert, add sweetener to taste. Maple syrup and agave with give this cream an ivory cover. For a really white cream, use sugar and add vanilla.
5. Pour in a container and place in the refrigerator until ready to use. Lasts 3-4 days. Cashew cream may be frozen.

Raspberry Pear Compote

Compotes are so easy to make and are a wonderful alternative to sugary syrups for topping pancakes and waffles. I keep frozen berries in the freezer to add to fresh fruit for a beautiful compote. Serve over Buckwheat Pancakes.

2 ripe Bosc Pears, cut into small cubes
1 package frozen raspberries
1/4 cup water

In a saucepan, cook pears, raspberries and water over low heat, covered. Stir occasionally. Cook until the pears are soft and the raspberries break apart making a sauce. Remove from heat and serve over Buckwheat Pancakes.

Apple Ginger Compote

I love fresh apple compote and a little bit of fresh ginger gives it a spicy twist.

1 tart crisp apple, cut in small pieces. (If organic, leave on the peel)
1/2 apple sauce (unsweetened)
1/4 cup water
2 tablespoons raisins
1/2 – 1 teaspoon freshly grated ginger

In a small saucepan combine all the ingredients. Cook over low to medium heat, covered, stirring occasionally until the apple pieces are soft. Serve warm over Coconut waffles.

Raspberry Coulis

Raspberry Coulis is a wonderfully fresh, flavorful topping from waffles to decadent desserts.

Place 1 package (2 cups) frozen or fresh berries in a saucepan over medium heat. Watch and stir occasionally as berries “melt” into a sauce. Add sweetener to taste.

Tofu Banana Cream

Indulge yourself with this simple, luscious tofu banana cream.

1 ripe banana
4 oz silken tofu
Agave to taste

Peel banana, place in a small baking dish and roast at 350F for 30 minutes. Banana will get brown and bubbly. Remove from oven and let cool. In a blender, mix banana with tofu until smooth. Add agave to sweeten. If the mixture is too thick to blend add a little water. Serve on top of waffles.

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Dessert Toppings

Cashew Cream

Any time a recipe calls for heavy cream, cashew cream is the ideal non dairy substitute. This recipe makes a cream that is similar in thickness to heavy cream. It is not a whipping cream.

Raspberry Pear Compote

Compotes are so easy to make and are a wonderful alternative to sugary syrups for topping pancakes and waffles. I keep frozen berries in the freezer to add to fresh fruit for a beautiful compote. Serve over Buckwheat Pancakes.

Apple Ginger Compote

I love fresh apple compote and a little bit of fresh ginger gives it a spicy twist.

Raspberry Coulis

Raspberry Coulis is a wonderfully fresh, flavorful topping from waffles to decadent desserts.

Tofu Banana Cream

Indulge yourself with this simple, luscious tofu banana cream.

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