| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Silken tofu |
| 1/3 |
c |
Pure maple syrup |
| 1/3 |
c |
Unsweetened cocoa powder |
| 1 |
ts |
Vanilla extract |
| 1 |
ds |
Ground cinnamon or to taste |
INSTRUCTIONS
I'm familiar with the book you've mentioned but haven't tried any of the
recipes. I am presently working with the recipes from "The Complete Soy
Cookbook" by Paulette Mitchell. I recommend this book highly--most recipes
are also low-fat. Here is one of her dessert recipes.
Put all ingredients into a food processor or blender; process until smooth
and creamy. Transfer the mixture to a medium bowl or individual dessert
cups. Cover and refrigerate for at least 1 hour. Covered and refrigerated
this pudding will keep for 2 days.
Cal 140/Pro. 6.6 gms./Carb 22.2 gms./Fat 2.8 gms./Chol 0/Sodium 58 mg.
Posted to EAT-LF Digest by "bill pawelko" <billjr1@bellatlantic.net> on Jun
1, 1998
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