Light and Creamy Frozen Lemon-Lime Mini Fruit Molds
Prep time
Cook time
Total time
Recipe from the August 2009 Issue of the Vegan Culinary Experience, a free online e-zine.
Serves: Serves 6
  • ¼ cup cornstarch
  • 2 cups vanilla dairy-free milk beverage
  • ⅔ cup granulated sugar
  • ¼ cup plus 2 tablespoons lemon and/or lime juice
  • 1-1/2 tablespoons lemon and/or lime zest
  • 1-1/2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • ¾ cup small or sliced berries
  1. Combine the cornstarch with 3 to 4 tablespoons of the soymilk in a medium saucepan and whisk until there are no lumps.
  2. Place on medium heat and whisk in the remainder of the soymilk and all of the sugar.
  3. Cook, whisking often, for about 7 minutes, or until the mixture thickens but does not boil.
  4. Whisk vigorously as it thickens so that the mixture is smooth.
  5. Remove from heat and pour into a medium bowl.
  6. Immediately whisk in the lemon juice, lemon peel, and extracts.
  7. Whisk rapidly until the mixture is smooth with no lumps.
  8. Pour into the mold(s).
  9. Place the berries into the mold, allowing some to submerge.
  10. Freeze for 5 hours to overnight.
  11. Allow to soften for a short while before serving.
  12. Keep frozen.
Time Management: Pay close attention while you are making the sauce as the cornstarch will quickly stick and burn to your pan if you are not whisking the mixture.

Interesting Facts: Most vanilla extracts contain alcohol, though natural vanilla flavoring only contain vanilla bean.
Recipe by Go Dairy Free at