Danish Dessert - A Delicious Vegan Treat
Danish Dessert - A Vegan Alternative to Gelatin
Did you realize that gelatin is an animal product? It is created from a substance gleened from under pig or cattle skin.
Sorry, did I just ruin your favorite wiggly dessert for you?
Danish Dessert on the other hand is thickened with cornstarch and tapioca flours. It is not as stiff as a gelatin dessert. Danish Dessert cannot be molded. It is not as soft as pudding. It is somewhere between the two. It is very smooth.
Absolutely delicious, it just bursts with a sweet to tart flavor. It comes in strawberry and raspberry. Raspberry is the most common and by far my favorite flavor.
A package of Danish Dessert has the same long shelf life as gelatin and pudding mixes.
You may keep it on hand to whip something special up when needed.
It can be served plain, in a dish or cup, the way you would serve pudding or gelatin desserts. One package makes four 1/2 cup servings.
(140 calories each)
Raspberry Danish Dessert - 12 packages
Twelve packages may seem like a lot, but it's not. Once you taste this and start using it in recipes you will let your imagination run wild.
Then, you will want to share it with your friends, give them a package and let them see how great it tastes.
Danish Dessert Pie With Fresh Raspberries
Traditional Gelatin Desserts Are Animal Based
The gelatinous material used for gelatin desserts is scraped from under the skin of cattle and pigs.
Did you realize gelatin was an animal product?
Danish Dessert Raspberry Pie
The pie is a little on the tart side with sweet undernotes.
This is quick and easy to make and the results are wonderful. When made with a ready made graham cracker crust, this takes only 10 minutes.
It may be served with a dollop of non-dairy whipped topping or whipped cream.
- 1 - package raspberry Danish Dessert
- 1 - graham cracker crust
- 1 half pint package of fresh raspberries
- 1 -3/4 cups water
- whipped topping (optional)
- Wash and drain the raspberries and let dry a little.
- Follow the Danish Dessert package instructions for making pie glaze:
- Add the packaged mix to the water is a saucepan and stir constantly until it boils. Boil 1 minute while stirring constantly. (When they say "stir constantly, they really mean it, otherwise, you will have little globs).
- Remove from heat and let cool a little.
- Arrange berries on graham crack crust. Pour cooled Danish Dessert over berries. Chill for 4 hours.
When I was a child, Danish Dessert was sold in all the supermarkets and grocery stores in the U.S. It was common for us to have it as dessert. Now, it's hard to find.
I have found it in a few specialty grocery stores. It is usually where the gelatin desserts are sold, but above eye level.
Some Scandanavian import stores also sell it, but it's usually higher in price.
I buy the 12 packages off the internet. When my guests enjoy it, I give them a package to take home.
Step by Step Photos of RecipeClick thumbnail to view full-size
Graham Cracker Crust Recipes - And a few other types of crust
If you prefer to make your own Graham Cracker crust -- here are some options
- A Delicious Graham Cracker Crust
Writer Mulberry offers this recipe
- Graham Cracker Pie Crust Recipe - Make Your Own Pie Crust
Dan Harmon offers this recipe
Strict vegans be advised "Honey Grahams" do have honey in them.
Try strawberry Danish Dessert
Make the same recipe but with strawberries rather than raspberries.
Use this as a glaze with strawberries on top of your favorite cheesecake.
What's Your Danish Dessert Experience?
Danish Dessert was introduced in the United States in 1939.
Have you ever had Danish Dessert?
By the way
Danish Dessert is made in the United States not in Denmark.
I do believe there is a version made in Denmark, but that is even harder to find.
Keep in mind the nice bright red color of this dessert.
It adds great color to a Christmas or New Year holiday event.
It can even be a nice end to a romatic Valentine's Day dinner.
Try Danish Dessert Just As a Pudding
Make a Parfait -- Let the Danish Dessert Cool A Little First, Then It With Layer Non-Dairy Creamer
© 2012 Ellen Gregory