Friday, November 6, 2009

Day 25

Autumn Pumpkin Tofu Custard

Trying to come up with a more seasonal tofu dessert I used pumpkin for this concoction.

Mix together;
1 box soft tofu
1 can pumpkin puree
1/2 cup low fat cream cheese
1/2 cup honey or agave nectureg
1 egg
1 cup raisins
1/2 tbsp nutmeg
1 tbsp cinnamon
1 tbsp vanilla

Combine all ingredients together until smooth, place in small ceramic ramekins. Place ramekins in pan with 1/2 standing water and back for 30 minutes at 375. Can serve with whipped cream or a sprinkle of cinnamon.

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