Have you ever tried soy milk? I have to say – the first time I saw it on the shelves, all I could think of was the soy formula I had to feed my daughter when she was a baby and how HORRIBLE that stuff smelled. I couldn’t imagine anything that smelled so bad could possibly ever taste good. Recently though, I’ve been trying to make over my eating habits and embrace healthier foods. I was given the opportunity to try some Silk Soy Milk and I was pleasantly surprised. I mean, really really pleasantly surprised! At first, I had been considering simply using it as a milk substitute in recipes (where I could mask the taste) but once I tried it, well, let me just tell you – this stuff is DELICIOUS! I’m definitely sold – seriously, go try it and #rethinkwhatyoudrink!
Not only am I hooked on Silk Soy Milk as a beverage though, it really IS a great substitute for milk in my favorite recipes. I started out by putting it to the test in two of my favorite indulgent comfort foods: bread pudding and rice pudding. They are just so warm and comforting on a cold winter’s day – and after what has felt like an extended autumn or maybe an early spring, we are definitely having cold winter’s days here now! I headed off to Walmart to buy some Silk products and the other ingredients I needed for my recipes. You can join me on my shopping trip here.
I ended up purchasing some Silk Soy Milk in the vanilla flavor, some Silk Almond Milk in chocolate, and some of the brand new Silk Soy Latte. I used all three of these in creating the following recipes but you could easily use any one of the flavors – just pick your favorite!
Chocolate Raspberry Latte Bread Pudding (note I used a recipe from my own files and one from the Silk website as my guide in creating this)
6 slices of bread cut into cubes – Challah is really tasty for bread pudding, but I often just use whatever I have on hand that it starting to go stale – good way to use it up!
1/3 cup raspberries (I used frozen)
2 T. chopped walnuts (pecans or almonds are good here too)
2 T. of chocolate chps (I just wanted to add a hint of chocolate flavor)
3 eggs, beaten
1 1/2 cups Silk Soy Milk (I used vanilla – if you use another flavor, you might want to add a tsp. or two of vanilla to this recipe)
1 cup Silk Soy Latte (again I used the vanilla flavor just because it’s my favorite)
1/2 cup Silk Almond Milk (I used chocolate)
2 packets of Stevia sugar substitute
Instructions: Preheat oven to 350 degrees F. Grease or spray a baking dish (about 8 inch square or round will work). Put about 2/3 of the bread cubes into the baking dish and top with the berries, nuts, and chocolate chips. Add the rest of the bread. Whisk together the eggs, Silk products, and Stevia. Pour this over the bread cubes in the baking dish. Make sure that the bread gets really soaked by the wet ingredients – I put a dish over it and weigh it down to make sure it gets really submerged. Let sit for about 20 minutes. Place in oven and bake for about 45 minutes until it is golden brown. It will puff up and should be firm and completely set in the center. If you find it’s cooking too fast on top but not set all the way through, you might want to tent it with foil and bake for a bit longer. I like to put the baking dish on a cookie sheet or in a larger baking pan in case any of it bubbles over. I like it best served warm!
White Chocolate Lemon Cranberry Rice Pudding
2 1/2 cups Silk Soy Milk (I used vanilla)
1/3 cup short grain white rice
Pinch of salt
1 packet Stevia
1 1/2 T. white chocolate chips
1/4 cup lemon juice (I used fresh squeezed so I could add a bit of lemon rind too but bottled is fine as well – you just might want to cut back on the quantity as it can be very concentrated)
1/4 cup dried cranberries
Instructions: In a medium saucepan (I found it best to use a non-stick one), combine the Silk Soy Milk, rice, and salt. Bring this to a boil over medium high heat. I like to stir it frequently to prevent a skin from forming. Reduce heat to a simmer and cook for about half an hour, until the rice is thoroughly cooked. Beat the egg and whisk in a ladle of the hot rice mixture to temper the egg. Add the egg mixture to the pan on the stove and continue to simmer until it thickens, stirring often. This may take about 10 or 15 minutes. Combine the Stevia, chocolate chips, lemon juice, and cranberries. Remove the pudding from the heat and stir in the Stevia mixture. Delicious warm or cold!
What I’ve learned about Silk Soy Milk and other products:
- It’s lactose and dairy free
- Silk soy beans are all natural, non GMO, and grown in North America.
- Silk Vanilla gives you as much calcium as regular milk and 6 grams of soy protein. It is a natural source of omega-3s and antioxidants.
- It is very low in saturated fat and 100% cholesterol free.
- Silk Pure Almondmilk is also a great source of natural antioxidants and has 50% more calcium than a serving of dairy milk. The original flavor is only 60 calories a serving and Vanilla is only 90 calories.
- Silk Soy Latte contains only 100 calories per serving.
For more information on Silk Soy Milk, other products, and more great recipes, check out these links:
Silk Soy Website http://silk.com/
Silk Soy Twitter https://twitter.com/lovemysilk
Silk Soy Facebook https://www.facebook.com/SilkUS?fref=ts
Silk Soy Facebook Recipe page https://www.facebook.com/SilkUS/app_574751085884802
Silk Soy Pinterest Board http://pinterest.com/lovemysilk/
Silk Soy YouTube Page http://www.youtube.com/playlist?list=PLF8BEE1BF34AAFFD5
And be sure to join us for a Twitter party on Thursday, February 7th at 1pm using the hashtag #rethinkwhatyoudrink!
“I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and WhiteWave #cbias #SocialFabric All opinions and ideas are my own”