Caramel Cream Pudding

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* Exported from MasterCook *

 

Caramel Cream Pudding

 

Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 tablespoons granulated sweetener of choice or Sucanat

3 tablespoons water

2/3 cup reduced-fat firm or medium-firm regular

tofu -- crumbled

4 teaspoons vanilla extract

pinch salt

2 1/2 cups reduced-fat soymilk or other nondairy milk

1 1/2 tablespoons agar flakes

or

3/4 teaspoon agar powder

 

Bring sweetener and water to a boil over low heat in a small saucepan. Simmer

uncovered for 5 minutes. Working quickly, place tofu, 1 tablespoon of the sugar

syrup you just made, vanilla, and a pinch of salt in a blender. Blend and set

aside. Pour the rest of the sugar syrup evenly into 6 custard molds. Rotate

each one to coat the base and sides with the syrup. Set aside. Into the same

saucepan, place the soymilk and agar and bring quickly to a boil, stirring

constantly, then reduce the heat and simmer for 5 minutes. Continue to stir.

Add this hot soumilk to the mixture in the blender, and blend to a smooth cream.

Stir down the bubbles. Pour the blended mixture into the coated molds, and skim

off any foam. Cover the molds with plastic wrap, and refrigerate them until

serving time.

 

To unmold, dip the bottom of each mold briefly into boiling water, then remove

the plastic wrap, and turn upside down on a dessert plate. The pudding should

slide out easily. Pour any syrup left in the bottom of the mold over the

pudding, and decorate with fruit, edible flowers, mint, or lemon balm leaves,

etc.

 

Description:

" This custard-like dessert makes an excellent ending to a heavy

dinner. Top with fruit for an edible decoration. "

 

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Per Serving (excluding unknown items): 8 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0