Guest guest Posted May 25, 2001 Report Share Posted May 25, 2001 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. Quote Link to comment Share on other sites More sharing options...
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