Still Crazy for Cranberries
Christmas may be over, but I'm still in the mood for cranberries. For New Year's Eve I made another batch of the Pear Cranberry dessert posted in my last blog entry. It was just me eating raw, so there was a lot leftover. I added almond milk and blended it with the leftover dessert for an amazing smoothie. It was more than I could drink at once, so I added melted coconut oil to make pudding (pictured).
The pudding made me think of cheesecake. I didn't have any cashews to make a standard raw cheesecake, but I did have a jar of soaked Irish moss and a jar of almond milk, both needing to be used up. I used the food processor to make a crust of pecans, almonds, dates, vanilla, and pinch of salt, then blended the almond milk with the Irish Moss, added the leftover pears, cranberry syrup, and ginger cream, and blended it thoroughly. At this point there was exactly 6 cups in the blender. Perfect size for a cheesecake. I blended in a cup of melted coconut oil and 3 T. liquid lecithin. I held out a little of this mixture and added the last of the cranberry syrup, then used this darker red mixture to swirl in the top. The cake is in the freezer. I'm ready for the next potluck.
Happy New Year to ALL!!! Blessing on all you create this New Year!!!