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BerryBerry Couscous Cake
This cake is so easy to make and can be adapted to any fruit of the season.
Couscous Cake  
2 1/2 cups   Water  
1 cup   Couscous  
  Juice of 1/2 lemon  
  Dusting of Stevia Extract  
  Pinch of sea salt  
Berry Topping  
1 1/2 cups   Blueberries, fresh or frozen  
1 cup   Water  
4 to 5 tsp.   Agar agar flakes  
  Dusting of Stevia Extract  
  Pinch of sea salt  
2 to 3 TB   Maple syrup  
1 Bring water to a boil in a saucepan. Stir in couscous, lemon, and stevia. Turn heat to low and simmer for about 5 minutes. Rinse a 9" springform pan or shallow non-aluminum bakiing dish and spread the coucous firmly into it. Allow to set about 1 hour.
Berry Kanten Topping
1 Bring all ingredients except maple syrup to a boil. Lower heat and simmer for 8-10 minutes. Stir in the maple syrup.
2 Set aside at room temperature until the kanten sauce begins to set, about 20 minutes. Then spread it over the cake.
3 Refrigerate until set, about 1 hour.
Servings: 8
Cooking Tips
Instead of water, you can cook the couscous with Stevia GingerLemonade or vanilla soy or rice milk.



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