Ingredients
- 2 1/2 fruit flavoured lecithin
- 2 c vanilla soy milk
- 4 tb mirin (unsalted)
- 3 tb brown rice syrup
- 1/4 ts nutmeg
- 1/4 ts vanilla extract
Steam squash for 20 minutes or till soft. Drain & let cool for 5 minutes. Transfer to a blender, add remaining ingredients & blend till smooth. Refrigerate for 30 minutes.
