Desserts

1. Line a cookie sheet or jelly roll pan with aluminum foil.  Then peel and slice bananas.  Place banana slices on pan close together (to get them all on one pan).
2. Freeze banana slices for 6 hours.
3. Using a food processor with the sharp blade, place banana slices in the processor.  Process about 3 minutes and then slowly add the soy milk.  Be patient and keep processing, stop occasionally to scrape down the sides.  Once the bananas begin to defrost they will turn into a smooth creamy, ice cream like mixture. 
4. Enjoy plain or with your favorite toppings.

1. Place soymilk, strawberries, yogurt and honey in blender or food processor. Cover; blend on high speed about 1 minute or until smooth. 2. Fill each cup with about 1/4 cup yogurt mixture. Place cups in freezer until partially frozen, about 45 minutes. 3. Insert sticks; freeze until firm, about 1 1/2 hours. To serve, remove cups. High Altitude (3500-6500 ft): No change.

1. In 1-quart saucepan, place 1 tablespoon soymilk and 1 oz baking bar. Heat over low heat, stirring constantly, until baking bar is melted and mixture is smooth. Cool slightly. 2. Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted white baking bar mixture until well blended. Fold in whipped topping. 3. To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with berries; sprinkle with grated white baking bar.

High Altitude (3500-6500 ft): No change.

1. Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix topping ingredients; set aside. 2. In large bowl, beat pie ingredients with wire whisk until smooth; pour into pie plate (pie plate will be full). Sprinkle with topping. 3. Bake 55 to 65 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate until chilled, about 4 hours. Cover and refrigerate any remaining pie.

High Altitude (3500-6500 ft): Bake 60 to 70 minutes.

1. In medium bowl, beat soymilk, pudding mix, ginger and nutmeg with wire whisk until mixture is blended and thickened. 2. To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of nectarine. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

High Altitude (3500-6500 ft): No change.

1. In 3-quart saucepan, heat all ingredients to boiling over medium heat, stirring occasionally; reduce heat to low. 2. Cook uncovered 20 to 25 minutes, stirring frequently, until rice is tender; remove from heat. Cover and let stand 5 minutes. 3. Serve warm or chilled with additional brown sugar and soymilk. Cover; refrigerate any remaining pudding.

High Altitude (3500-6500 ft): In step 1, heat to boiling over medium heat, reduce heat to medium-low. Cook uncovered 28 to 33 minutes.

1. In blender, place soymilk, peaches and honey. Cover; blend on high speed about 1 minute or until smooth. 2. Place paper cups in rectangular pan; pour mixture into paper cups. Cover top of each cup with foil; insert stick through foil into each pop. 3. Freeze 2 to 3 hours or until firm. To serve, remove cups.

High Altitude (3500-6500 ft): No change.

1. Pour soymilk into 1 1/2-quart saucepan. Sprinkle gelatin evenly over soymilk. Let stand 5 minutes. 2. Add 2 tablespoons sugar, the vanilla and salt. Heat over medium-high heat 2 to 3 minutes, stirring constantly, until gelatin is dissolved and mixture just begins to simmer (do not boil). Remove from heat. 3. Pour mixture into 4 (1/2-cup) ramekins or (6-oz) custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set. 4. Meanwhile, make Raspberry Sauce: In 1-quart saucepan, stir together 2 tablespoons sugar, the cornstarch and water. Stir in 1/2 cup of the raspberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup raspberries. Cover and refrigerate at least 1 hour until chilled. 5. When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water 5 seconds. Immediately place serving plate upside down over each ramekin; turn plate and ramekin over and remove ramekin. Panna cotta will flatten slightly. Top with Raspberry Sauce.

High Altitude (3500-6500 ft): In step 2, heat over medium-high heat 4 to 5 minutes (do not boil).

1. In 2-quart stainless steel or nonstick saucepan (do not use aluminum because pudding will discolor), stir together cornstarch and sugar. Gradually stir in soymilk and egg yolks with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla and butter. Cover surface of pudding with plastic wrap to prevent skin from forming. Refrigerate about 30 minutes or until cool. 2. Stir pudding mixture. Sprinkle 1 1/2 teaspoons crumbs over bottom of 4 small shallow individual serving bowls. Spoon 1/4 cup pudding mixture over crumbs; top with 1/4 of the banana slices. Spoon 1/4 cup pudding mixture over banana slices; top with 1/4 cup whipped topping and 1 1/2 teaspoons graham cracker crumbs. Drizzle with topping.

High Altitude (3500-6500 ft): Decrease cornstarch to 2 tablespoons.

1. Place 8- or 9-inch square baking dish in freezer to chill. Meanwhile, in 1-quart saucepan, heat 1 cup of the soymilk and the sugar just to boiling over medium-high heat, stirring frequently. Add tea bags and push into soymilk mixture; let stand 5 minutes. Discard tea bags. 2. Stir in remaining 2 cups soymilk, the orange peel and lemon peel until well blended. Pour into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 3 hours longer, stirring every 30 minutes, until completely frozen. 3. To serve, scoop into individual dessert bowls. Garnish with mint leaves.

High Altitude (3500-6500 ft): No change.