Monday, November 2, 2009

Raspberry Glaze

This goes very well with the chocolate zucchini cake.

1/4 cup soy milk powder
2 T. boiling water
1/4 cup raspberry jelly
2 T. agave nectar

Dissolve soy milk powder in water, stirring until smooth. Add jelly and agave nectar and stir until smooth. Drizzle over cake.

yields about half a cup.

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