Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

While I think it's important to enjoy food, including desserts from time to time (except when a medical condition dictates otherwise)...I think you are misleading people about the "virtuousness" of fat-free sweets. Although they may have fewer calories, many would tell you that that baked goods without fat have higher carbohydrate/sugar content. Sugar without fat causes greater spikes in blood sugar. There is quite a lot written about problems caused by the whole "fat-free" movement. Just FYI for any readers predisposed to diabetes or blood sugar fluctuations.

Oh my goodness!! That looks great. Fat or not, I don't care, I just want those recipes. :) I don't think you are misleading anyone! Regardless of whether or not sweets and treats have fat in them, they are still sweets and treats. You have to eat them in moderation. Please do keep us updated. I love ricemellow creme, but it is expensive, and your version looks much prettier. Yum!!

Anonymous #1-- I am not trying to mislead anyone. As those who read this blog often, or my books, will know, I don't eat sweets very often. I do not normally eat fat-free food, either, but I try to balance foods so that the fat level is not too high. For instance, there is fat in the shortcake biscuit, but I'm not smothering it in saturated-fat- laden cream or artificial cream or coconut creme, so, to my way oif tghinking, this is a balanced dessert. Sometimes I don't care and just eat a smaller piece if it's a rich dessert!

In addition, with this recipe, there is so much air in the creme, that the sugar level is low, too!

Super fun! I'll be in on the experimenting soon as well! I love the marshmallow fluff, yum yum.

I'm awed. This stuff looks like a dream.

If it's non-dairy, then I wonder... could it perhaps mix well with acidic flavorings like lemon, orange, or grapefruit? I tried to make a grapefruit mousse once years ago, but I had to use egg whites and the stuff curdled anyway. Yecch.

Might a variation be used as an egg replacer in recipes that require the foamy volume of beaten eggs? Savory as well as sweet?

I know you're still working... but these are the questions that popped into the top of my head.

you and julie are driving me nuts with this!! i can't wait. i see italian buttercream in the near future.

xo
kittee

The suspense is killing me! I can't wait to hear more about this stuff!

It is non-dairy, for sure! But we are working in the dark with this right now and it's taking quite a bit of experimentation!

I keep wanting to stick my finger in there when I see the pics. Okay, fine, I wanna stick my whole hand in.

Omgoodness, I can't wait til you guys have finalised the recipe and share it with us all :)
xox

My kitchen aid is waiting and willing to try this recipe out! I can't wait for more info. You two are amazing!!!!

Wow, I can't wait for this and your seitan cookbook. Am I going to become addicted to this stuff? You mention the calories and lasting fluffiness but what about the taste. Does it taste great?
Ruth

I am waiting also. I am sure that it can be used to frost birthday cakes and make shells too (judging by the pictures). It's so great Bryanna and Julie! I love you both, you ,kitchen divas. The suspense is kiling me!
I have many recipes to try from your blogs, Julie's, and your newsletters, too.

How fun it is to be in vegan world!

I read this on Julie's blog - it's so exciting! Is it true that it's tofu-free too? That would just be the best. Oh, do you think July 4 is too early to expect a recipe?

Bryanna, you and Julie are certainly building up a lot of excitement about this sensational recipe ... I'm very curious as well about what you've come up with. You're having us lying awake at night thinking "Hmmmm ... I wonder how they did it".

Do you need more testers? My MIL and I have been trying to figure this out forever. And it's gotta be better than Soyatoo :P

Seriously, I am totally game... erins dot blogemail at gmail dot com.

Oh mon dieu!!!!!!!

I am very intrigued by the possibilities! It must be fun to play with too.

wow. is this the result of the experimenting with the versawhip that was mentioned in this post?

http://www.vegsource.com/talk/beginner/messages/149390.html

is versawhip really that great?! so exciting! please share.

whoa!
What fun!
That's looking great. How fun to experiment with something new and exciting - especially with a cooking buddy. Awesome.

Can't wait to see what comes of it and get some of that action in my own kitchen!!

Amey

What a great experiment/development! I love traditional marshmallow fluff, and to have a vegan version, that is just great! I hope you put up the recipe soon, like before Thanksgiving, wink wink!
-syLVIA
Padron

Where can I get the recipes??? Thanks!!

Where can I get the recipes??? Thank you!!!!!

Stephanie, I posted the Marshie Fluff recipe at a later date and have just (with your reminder!) added the link to this post! I have never posted the whipped topping recipe so far, but you have persuaded me to do so, so stay tuned later today!

AWESOME!!!!! Thank you so much!!! :-D