Ever wonder why the people over at Kraft foods didn’t expand the JELL-O brand? They make a gelatin, a pudding and a pie filling for cream pies. For three separate desserts. Why didn’t anyone try to combine the qualities of gelatin with the qualities of pudding? Well, tradition never stopped AFC Global from experimenting with a new concept. Here are the results! Combining a juice with the cream produces a gelatin-like cream. You don’t need the actual gelatin nor agar to produce something unique yet familiar and enjoyable!
Oh, and served in a carob cookie cider pie crust! Topped with dairy free whip cream!
Red and green apple slices cooked in bourbon whiskey, Guy Fieri Brown Sugar barbecue sauce and Grade A maple syrup. Spooned over toasted English muffin. Topped with veg whipped cream and a sprinkle of cinnamon! A perfect variation to the traditional strawberry shortcake!
Extra rich – just like old-fashioned ice-cream. Yet, unlike the old-style that was made from fat, this ice-cream contains protein in addition to the fat! The teeny bits of espresso make this fine dessert pop, whether served chilled or frozen!