Alpro Soya Cream and Custard

Alpro's cream and custard contain much less saturated fat than their dairy counterparts but we found they taste just as good.

The cream tastes like cream, the custard is sweet and very yummy plus my fan of custard neat Conor deemed it really tasty. This is high praise he is growing up to be a lover of puddings and happy to criticise different acompaniaments. I did wonder if he would like this healthier version.

Its a lovely light smooth taste very creamy and was lovely over a piece of apple pie.

I like this as for me maintaining my target weight recently I can still have a treat, this blend of water and soya beans contains calcium and vitamins but only 81 calories per 100g.

 It is cholesterol-free and low in fat, with only 1.7g of fat of which only 0.4g is saturated

For Slimming World readers 100g is a nice low 4 syns.

Alpro cream alternative has around 45% less saturated fat than standard single cream yet can be used in all of the same ways, so you can still indulge over the holidays, this will make a lovely healthy treat over the christmas for all your desserts and not forgetting creamy turkey bakes.

Try pouring over this sherry trifle for that extra treat.

Individual Sherry Trifles

• 260g Madeira cake cut into 2cm cubes
• 450 g pack raspberries
• 6 tbsp sherry
• 2 x Alpro soya raspberry and vanilla alternative to yogurt
• Alpro soya dairy free custard

 

Place the madeira cake cubes into the bottom of 6 individual serving dishes, scatter over the raspberries and sherry.
To make the custard, pour the Alpro soya alternative to milk into a heavy-based saucepan. Split the vanilla pot in half, scrape out the seeds and add the seeds and pod to the pan. Heat gently to just below boiling point.
Combine the egg yolks, caster sugar and cornflour into a smooth paste. Add the hot Alpro soya alternative to milk, stirring constantly, then pour back into the saucepan and bring to the boil, stirring, until the custard has thickened.
Allow to cool completely, then remove the vanilla pod and pour the custard over the base of the trifle.
Cool and place in the fridge to chill for approximately 1 hour.
Spoon the Alpro soya yogurt alternative over the custard and serve.

Festive Fish and Leek Pie

Serves 4

900g potatoes, peeled and cut into even-sized pieces
6tbsp Alpro soya dairy free alternative to cream
¼ tsp fresh grated nutmeg
250g skinless, boneless cod fillet
250g skinless, boneless smoked haddock
600ml Alpro soya dairy free alternative to milk
225g spinach leaves
75g dairy free margarine
2 leeks, trimmed and thinly sliced
50g plain flour
1tbsp chopped fresh parsley
salt and fresh ground pepper

1. Cook the potatoes in a large pan of lightly salted water for 20minutes until
cooked through. Drain and mash with the Alpro soya cream and nutmeg.
Put to one side

2. Preheat the oven to 190˚C, Gas Mark 5. Place the fish and Alpro soya
dairy free alternative to milk in a large pan and simmer for 5 minutes until
the fish flakes. Remove the fish using a slotted spoon and sieve the soya
milk into a jug

3. Gently cook the spinach in a large pan until just wilted, drain well

4. Melt the margarine in a clean pan, add the leeks and gently fry for 5
minutes. Stir in the flour and cook for 1 minute. Remove from the heat and
gradually beat in the hot Alpro soya dairy free alternative to milk. Return
to the heat and slowly bring to the boil, stirring constantly. Simmer for 2
minutes. Flake the fish and add to the sauce with the chopped parsley.
Season to taste

5. To assemble the fish pie, place the fish sauce in a large ovenproof dish.
Arrange the spinach in a layer on top. Spoon the mashed potato over to
cover and bake the dish for 25-30 minutes in the oven until golden and
bubbling. Serve immediately.

http://www.alprosoya.co.uk