2 T balsamic vinegar
2 T maple syrup
1 28 oz cans pear halves, juices drained
1/3 cup raw cashews
1 tsp corn starch or potato starch
1 T vanilla
1 T confectioners sugar (optional)
- Defrost strawberries, and place in a container with balsamic vinegar and maple syrup
- Mix well and store in the fridge
- Place pears, cashews, corn starch, and vanilla in blender, blend for about 3 min, and refrigerate
- Spoon cashew cream sauce into small bowls, and top with strawberries.
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