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Lemongrass Coconut Fool

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Veglife1 8 servings

INGREDIENTS

3 Inches lemongrass; sliced
3/4 c Water
1 lg Egg
2 tb Cornstarch
1/3 c Lemon juice
3/4 c Honey
Grated zest of 1 lemon
1 tb Butter or margarine
12 oz Lite silken tofu
3/4 c Lite coconut milk
1/3 c Sugar
4 ts Powdered egg whites
1/4 c Warm water

INSTRUCTIONS

In a microwave safe dish or small saucepan, combine lemongrass and 3/4 cup
water and heat to steaming. Remove from heat and steep for 15 to 20
minutes. In a saucepan, whisk egg and cornstarch until smooth. Strain
lemongrass liquid into egg mixture along with juice and honey, whisking to
incorporate thoroughly. Cook over medium heat, stirring constantly, until
mixture thickens and bubbles, about 20 minutes. Remove from heat and stir
in zest and butter. Set aside until cool. Refrigerate to hasten cooling if
desired. In a food processor, combine tofu, coconut milk, and sugar.
Process until smooth. Set aside. In a large bowl, combine powdered egg
white and warm water according to package directions; whip to stiff peaks.
Gently fold whites into tofu mixture. Partially fold in cooled lemon
mixture, leaving unincorporated swirls of lemon in the cream. Pour into a
large serving dish or individual dishes. Chill several hours or overnight.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.

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