Berry, Chocolate, And Vanilla Soy Strata

Berry, Chocolate, And Vanilla Soy Strata
Source: The American Diabetes Association Vegetarian Cookbook. Recipe Credit: . Photo Credit: Renee Comet.
Summary

This dessert has layers and layers of guilt-free flavor, creamy texture, and juicy berries. Make this a day ahead to let the flavors melt into one another. Use a clear straight-sided glass bowl for the best visual presentation. Feel free to make a tropical version using layers of papaya, mango, pineapple, and banana. Sprinkle with a bit of coconut as well.

  • Prep time
    5 min
  • Cook time
    5 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 105

  • Total Fat 1.5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 45mg
  • Total Carbohydrate 21g
    • Dietary Fiber 8g
    • Total Sugars 8g
  • Protein 4g
  • Potassium 320mg
  • Phosphorus 120mg

Choices/Exchanges: 1 Carbohydrate, 1/2 Fat

Ingredients

Ingredients

  • unsweetened chocolate soy or almond milk
    1 cup
  • unsweetened vanilla soy or almond milk
    1 cup
  • Splenda (divided in half)
    2 tbsp
  • corn starch (divided in half, each mixed with a tablespoon of cold soy or almond milk)
    4 tbsp
  • raspberries
    1 pints
  • blackberries
    1 pints
  • strawberries (hulled and sliced)
    1 pints
  • cocoa powder (for garnish)
    1
Directions

Directions

  1. Heat the soy milk flavors in separate pots over low heat. Add 1 tablespoon of Splenda and 2 tablespoons of cornstarch mixed with cold soy milk to each pot of simmering soy milk and heat until the milk thickens. Remove from the heat and cool.

  2. In a large glass bowl, layer the chocolate and vanilla soy milk with the berries forming layers. End up with a layer of berries on top and sprinkle with cocoa powder.

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