Dairy free dulce de leche (still fatty)
#318327 - 11/10/07 02:45 PM
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From Bon Appetit December 2007
2 14 oz can coconut milk (try lite!)
1 1/2c brown sugar (try organic)
1/2t coarse kosher salt
Whisk ingredients in heavy large skillet. Stir til sugar dissolves. Increase heat to med-high and boil until mixture is reduced to 2.5 cups, stirring occasionally, about 20 minutes. Cool and chill. Lasts one month, chilled.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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dulce de leche cheesecake squares Gourmet ' December 2003
Wheatmeal crackers (sometimes called digestive biscuits) have a flavor similar to graham crackers. For this particular recipe, we prefer Carr's brand wheatmeal crackers, which are available at supermarkets and labeled as "whole wheat crackers." (Don't use Carr's Wheatolos, which are a bit too sweet.)
Active time: 45 min Start to finish: 9 3/4 hr (includes chilling)
Makes 64 (1-inch) petits fours.
Gourmet Entertains
For crust
3 1/2 oz wheatmeal crackers (sometimes called digestive biscuits), crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted MARGARINE
For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
1/4 cup whole milk LITE COCONUT MILK
8 oz cream cheese, softened TOFU
2 large eggs 4 WHITES
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) FROM ABOVE RECIPE
For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces MARGARINE OR SKIP OR?
2 teaspoons light corn syrup
Make
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crust:
Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
Make filling:
Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.
Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
Glaze cake within 2 hours of serving:
Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.
Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.
Cooks' note:
Cheesecake (without glaze) can be chilled up to 3 days.
*Available at specialty foods shops and Cooking.com.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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It is absolutely delicious! It tastes like real caramel sauce but with a slight coconut aftertaste. It would be great on sauted bananas over ice cream and many other things. It is easy to make and so good. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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OMG this sounds AMAZING!!!
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IBS-A since age 12, and fructose sensitive; with the exception of my pregnancy, have been following Heather's diet since Nov. 19, 2007.
Taking 12g of Acacia per day. Relatively stable since March 2008!
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I have a question - could this be made with soy milk instead of coconut milk? The coconut thing kinda freaks me out a little, especially if light is still high in fat. 
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IBS-A since age 12, and fructose sensitive; with the exception of my pregnancy, have been following Heather's diet since Nov. 19, 2007.
Taking 12g of Acacia per day. Relatively stable since March 2008!
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You can make a sort of caramel sauce with soy milk (search for my recipe for coffee cake and you will see how) but not this particular recipe.
The entire dulce de leche recipe with 1 can regular and 1 can lite coconut milk will have less than 100 grams of fat and it makes 2 and a half cups. My guess would be 40 one tablespoon servings. That equals 2.5 grams of fat per tablespoon serving. That would be acceptable on 'ice cream' or an apple or banana. The sauce is thick this way. A sauce made with soy milk and brown sugar would probably still taste good but it would be a different end result.
--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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