2 cups milk
1 tablespoon vegetable oil
3 apples, peeled and cored
2 tablespoons brown sugar
1 teaspoon lemon juice
12 ounces frozen blueberries, thawed
2 vanilla bean sprouts
1/2 cup rice milk
In a blender or food processor, combine milk, oil, apples, brown sugar, lemon juice, blueberries, vanilla beans, and rice milk. Puree until smooth.
Heat warm water in in a small pot; bring to a boil and then gradually reduce heat to medium heat over medium heat. Sprinkle both sides of a serving dish with flour.
Frost drizzles and sticks with cream cheese icing and chocolate icing varnish. Refrigerate left overs until ready to serve. Serve hot.