Almond Milk Recipes - Mango Lassi Drinks and Frozen Treats

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser. I had fun creating Mango Lassi treats with #SilkAlmondBlends

Summer has just started in the Kruse household. In fact, it started out with a birthday, and the smiles haven't stopped yet. I have decided  the ultimate recipe for Summer success this year is a line-up of great afternoon snacks. I need cool and refreshing treats to re-energize my kids after a long day of play outside. These little taste testers approved and I am excited to share two of our favorite almond milk recipes, Mango Lassis and Frozen Lassi Cream Pops with Blueberries.

After college I worked and traveled around Asia for 3 years. It was hot, but I quickly learned that every country I visited had it's own treat to help cool off. In Japan I enjoyed Matcha (green tea) shaved ice with sweetened beans and condensed milk drizzled over the top. In Malaysia and Singapore I enjoyed treats such as cold Sugar Cane Juice and Mango Lassis.

I thought it was about time to introduce my kids to the joys of mango.

The only issue is we are a house divided. My husband and youngest son can have dairy, my two older children and myself are dairy free. I decided to explore our lactose-free options with Silk.

Now, if you are looking for a dairy free alternative to milk in your recipes, Silk has you covered. I started drinking the Silk Soymilk in college and really enjoyed the texture and flavor. Over the years people have offered me other products, but my heart (and stomach comfort) belong to Silk products and I definately can't go back to diary since I am lactose intolerant.

There are some new exciting products you may have noticed on the shelf right now. Silk Almond Coconut Blend and Silk Almondmilk Protein + Fiber are both available at my local Safeway and I knew they would be perfect to pair with mango. Almondmilk is definately gaining popularity with the non-dairy crowd and I was thrilled with the taste.

So, while shopping I also grabbed Silk Almondmilk and my mangos.

Mango Lassis are a really fast and easy drink to make. You can think of it like a healthy Mango milkshake... but these are dairy free!

Mango Lassi (Dairy Free)

You Will Need:

• 1 c. coconut yogurt
• 1/2 c. Silk Almond Coconut Blend + additional if needed
• 3 fresh mangos, sliced and peeled
• 1 Tbsp. simple syrup*

Put everything in the blender and puree till creamy. Add additional Silk Almond Coconut Blend to dillute as needed. The Lassi should be thick and smooth.

*Create symple syrup by combining equal parts sugar and water in a saucepan and heating till all the sugar is dissolved.

After making the Mango Lassis my kids declared, "hey this mango stuff is really good, Mom!" So I decided to surprise them for their afternoon snack. Around here we affectionately refer to it as "popsicle 'o-clock" After my kids have been playing in the dirt or running around outside they are hot and thirsty. I usually reward them with fresh fruit popsicles. Today though, I swapped out the seasonal strawberry for Lassi Cream Pops with blueberries.

These are sweet and creamy enough to please the kids... but Mommy gladly snagged the last frozen treat from the popsicle maker when the kids weren't looking...

Of course you can make this recipe with regular popsicle molds, or paper cups and popsicle sticks, but I use a quick freeze maker because it freezes my pops fast. I really don't have time to think hours ahead of time. And my children are rather impatient waiting for their treats.

"Are they done yet, Mom?" Gets old really fast.

Of course, you could throw any fruit peices in these. We just happen to have a whole field full of fresh blueberries to pick. I also happen to think that blueberries and mango go really well together. Both have fresh flavors, but the blueberries add a little hint of tart to the sweetened mango and coconut flavors.

Lassi Cream Pops with blueberries (Dairy Free)

You Will Need:

• 1/2 c. mango puree
• 2 Tbsp. Silk Almondmilk Protein + Fiber 
• 1/4 c. simple syrup
• 1/4 c. coconut yogurt
• 1/4 c. Silk Almondmilk Protein + Fiber
• 2 Tbsp. simple syrup 

In a small bowl whisk together the mango puree, 2 Tbsp. Silk Almondmilk Protein + Fiber and 1/4 c. simple syrup. In another bowl whisk together the coconut yogurt and remaining ingredients. Put a few fresh blueberries in the bottom of your frozen treat mold. Alternate adding the yogurt and mango mixtures to the mold. Add a few more blueberries along the way and freeze till solid.

Enjoy.

My kids are already talking about the next time I make them Lassis. Luckily for them, I wouldn't mind making them again next week. They were really fast to whip up, and tasted so yummy.

And all the Lassi inducing laughter from my kids made my day. Isn't summertime the best?

How do you plan to stay cool this Summer?

Milk Alternative Baking - Silk Vanilla Bean Pastry Cream

I finally realized I was lactose intolerant in college. Every night I was uncomfortable, but I didn't understand why. I grew up drinking milk with meals and never thought much about it.

Making the switch, for me, was hard. I did have to #rethinkwhatyoudrink. Not because I didn't want to feel better, but my options were limited. I tried everything from rice milk to coconut ice cream and soy milk but nothing took the place of familiar dairy. I even tried some products that were just plain bad. Grainy or gritty, some left a bad aftertaste in my mouth.

I was so happy to find Silk Soy Milk. Vanilla became my flavor of choice, though my husband would probably choose Chocolate Silk. It wasn't till my kids were born that we really took the leap and switched.

Now my husband is outnumbered by the soy milk drinkers in the house. He still asks for his milk, but I do tempt him with a little Chocolate Silk from time to time. My kids haven't been raised milk drinkers, but they have been raised Silk drinkers.

I love that Silk is constantly coming out with new products and their line includes Silk Pure Almond, Silk Pure Coconut, Silk Fruit & Protein and now they have added a Silk Iced Latte option for people like me who enjoy coffee, but want a fast and easy option. Now Silk even has a "New Great Taste". If possible, it is even smoother and creamier than before. But, I am already a bit biased. Check out my recent shopping trip to Walmart see all the Silk products I had to choose from.

When I mention to friends that we drink soy milk the conversation usually goes to GMOs and the safety of using soybeans in our diet. One of the reasons I love Silk is that they are Non GMO Project verified. So it isn't genetically modified. We often buy our Silk by the case and choose the organic version, which has no artificial colors or flavors, but I am happy to drink either. I am confident in my choice for my family.

Have you ever baked with a milk alternative? I have a few times with mixed results. I have a bread recipe for my kids that uses rice milk, but when it comes to tasting closer to dairy, Silk has worked better for me. Last year I successfully baked a dairy and egg free pumpkin pie, but haven't done much baking with Silk since then.

So, what would tempt my tummy for a second attempt at a Silk baking experiment? Well, one of my all-time favorite desserts are cream puffs. Simple little pastries filled with whipped cream or decadent pastry cream are always a hit. They were a favorite of mine when I lived in Japan and rarely find bakeries here in the US that make them fresh ... or serve them fresh and warm.

While browsing the Silk Soy website I came across a recipe for Express Pastry Cream and knew that my beloved cream puffs were within my grasp again. If you haven't made pastry cream before it might seem intimidating, but this recipe is really simple. I lessened the vanilla extract the recipe called for and added in some vanilla bean instead because I think everything is better with flecks of luscious vanilla bean.

This recipe only requires a few ingredients. Eggs play a key role and my hens were happy to supply me with enough fresh eggs for both the pastry and the filling.

Ever worry about clumping flour over the stove? I sift mine again, since I buy it in bulk, but the water and butter will help to moisten it all. Just don't let it burn.

The pastry is simply flour, water, butter and eggs. It always amazes me that the cream puffs are so light and crisp. The dough should form a nice ball and come away from the sides of the pan.

Beating in each egg is a nice little forearm workout. It will work, so don't lose hope when the first egg or two  don't mix in easily. It all comes together. Just have faith.

I pour the final batter into a big gallon-sized zip top bag to pipe onto my baking sheet. I don't mess around with my pastry bags for this. Just snip a small corner from one side and pipe little mounds.

It always seems magical when they puff up on the baking sheet. I let them cool a little while I work on the pastry cream. I don't want them to be too hot and melt the filling.

This Silk Vanilla Bean Pastry Cream is brilliant because it uses a blender to combine all the ingredients! Just turn it on and then transfer it to the stove to cook until it thickens.

See those gorgeous little flecks of vanilla bean? They make me smile.

There are two ways to fill your cream puffs. You can grab a filling tip, it is long and tapered to be inserted inside the cream puff, or you can cut the shell in half and spoon some filling inside. Either way, mine are usually overfilled and bursting at the seams. I just can't help myself.

If you really want to go wild, drizzle a little dark chocolate over the top. Oh, yeah... it is so good!

I was so pleased with this pastry cream. It was faster and easier to make than the traditional version I usually make. I also love that it uses the Vanilla Silk I already have in my fridge. Creamy and full of vanilla flavor, this would be lovely as a cake filling, cupcake filling or in your own homemade cream puffs.

Cream Puffs with Silk Vanilla Bean Pastry Cream
adapted from Silk's Express Pastry Cream

You Will Need:

For the Cream Puffs

• 1 c. water
• 1/2 c. butter, unsalted
• 1/2 tsp. salt
• 1 c. flour
• 4 eggs

For the Silk Vanilla Bean Pastry Cream

• 4 eggs
• 4 oz. powdered sugar
• 2 c. Silk Vanilla Soy Milk
• 3 Tbsp. flour
• 1 vanilla bean, split and seeds removed
• 1/2 tsp. vanilla extract

1. Preheat oven to 375 degrees.
2. To make the cream puffs: put the water in a medium saucepan. Bring it up to a boil and add the butter. Once the butter has melted add the flour and salt, reduce the heat to medium. Stir till a ball forms.  Keep stirring as the dough comes together so it doesn't burn. Remove from the heat and mix in one egg at a time till they are all incorporated.
3. Use a pastry bag or zip top bag to pipe 10 - 12 cream puffs onto an ungreased baking sheet. Bake for 25 - 30 minutes. Let them cool slightly as you make the pastry cream.
4. To make the pastry cream: combine all the ingredient in a blender and blend for one minute.
5. Pour the mixture into a saucepan and stirring constantly, thicken over medium heat till it reaches a pudding consistency. Cover the pastry cream with plastic wrap touching the top so it doesn't create a skin. Cool slightly before using or refrigerate for up to 3 days.
6. Pipe into slightly cooled shells or cut cream puff shells in half and spoon pastry cream into the middle. Drizzle with chocolate or serve plain.

Enjoy!

*Disclaimer - 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 experiences are my own.