1/4 c soy milk
2 T Whey Low® Type D Granular, or equivalent dry sugar substitute
1 tsp cornstarch
1/2 tsp vanilla
1/2 c canola oil
In blender, blend together all ingredients except canola oil. With motor running, slowly drizzle in the canola oil. Blend until smooth and creamy. Chill at least 1 hour before serving.
Yield: 3/4 cup
One tablespoon contains 9g fat.
Recipe adapted from Veggie Life magazine.