yolanda 0 Report post Posted October 28, 2004 Yolanda's Better Butter Cook until boiling and frothing: 1 1/2 cup hot water 2 teaspoons agar powder Blend until very, very smooth: Agar water above 1 1/2 teaspoon salt 1 1/2 cup hot, cooked millet 2/3 cup blanched almonds 1 teaspoon unsweetened coconut Enough cooked carrots to make a butter-like color (usually about 3 mini-carrots) Pour into serving dish and refrigerate. This recipe has been developed by Yolanda Leamon Calories: 21 per tablespoon with lots of vitamins and minerals - a real food Calories in butter and margarine: 100 pure fat calories, no vitamins or minerals Use as you would butter. Because this 'butter' is very low fat, you will not find frying with it very satisfactory. Note: Keeps refrigerated for about 2 weeks Share this post Link to post Share on other sites