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Squash Custard

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Vegetarian, Low-Fat Squash Custard

 

Vegetable cooking spray

1 Tablespoon maple syrup

1 Tablespoon Sucanat or brown sugar

1 medium Delicata Squash, baked until soft, to equal 1-1/2 cups

3-5 Tablespoons maple syrup

1 teaspoon vanilla

1/2 teaspoon freshly ground nutmeg

1 teaspoon cinnamon

15 ounces silken lite tofu (1-1/2 boxes) *

3 Tablespoons apple juice concentrate

1/4 cup vanilla rice drink

1 teaspoon agar agar powder

 

Spray 6 ramekins or custard cups with vegetable cooking spray.

Mix 1 tablespoon maple syrup with Sucanat. Spoon 1/6th of this mixture into

each ramekin.

Preheat oven to 350 degrees. Put 1/2 inch water into a large baking pan and

set ramekins in this.

Scoop out squash to equal about 1-1/2 cups. Put into food processor. Blend

with 3-5 tablespoons maple syrup, vanilla, nutmeg, cinnamon, and tofu until

smooth.

In a small saucepan, combine apple juice concentrate, rice drink, and agar

agar over medium heat. Bring to a simmer, stirring often, and simmer for 2

to 3 minutes.

Combine hot agar mixture with tofu mixture and process well.

Spoon 1/6th of the mixture into each ramekin, smoothing the top with a

spoon.

Bake 40 to 50 minutes until custard is set. Let cool slightly before

serving.

If you'd like, garnish with fruit such as kiwi or raspberries. * This type

of tofu is found in aseptic cartons and does not need to be refrigerated

before it is opened.

Makes 6 servings.

Calories..114....Fat...2 g...Fiber...1 g.

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