Cranberry Tofu Dessert

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* Exported from MasterCook Mac *

 

Cranberry Tofu Dessert

 

Recipe By : Soyfoods USA December 2000

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Fruit

Tofu

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup flour

1 package slice and bake refrigerated sugar cookie -- (10 oz.)

dough

3 cups fresh cranberries

2/3 cup sugar

1/4 cup water

2 Tablespoons cornstarch

2 Tablespoons unsweetened orange juice

1 package lite/extra firm silken tofu -- (12 oz.)

1/2 teaspoon vanilla

1/4 teaspoon almond extract

1/3 cup sugar

 

(From Favorites from the Heartland, 2nd Edition, published by the

South Dakota Soybean Research and Promotion Council,

sdsoycouncil)

 

Sprinkle 1/4 cup flour onto work surface. Roll out chilled sugar

cookie dough to 1/8-inch thick. Roll dough to an 11-inch circle; fit

dough into a 10-inch or 10.5-inch springform pan. Bake 12 to 14

minutes at 375 degrees F. Cool.

 

Combine cranberries, 2/3 cup sugar, water, cornstarch and orange

juice in saucepan; stir well. Bring to a boil, cook 1 minute,

stirring constantly. Remove from heat; cool.

 

Drain tofu and wrap in paper towel and squeeze out excess water. In

blender, mix tofu, vanilla, almond extract, and 1/3 cup sugar.

Process until smooth. Spread over cooled cookie dough crust. Arrange

cooled cranberry sauce over tofu filling. Chill.

 

Cookie crust may be baked ahead, but add filling no more than 4 hours

before serving.

 

Yield: 16 servings. Per serving: 147 calories, 3 g total fat (1 g

saturated fat), 2 mg cholesterol, 86 mg sodium, 28 g carbohydrate, 1

g fiber, 3 g total protein (1.5 g soy protein).

 

 

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