MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Tofu Custard Cups
Categories: Desserts, Pudding, Vegetarian
Yield: 6 Servings

MMMMM-------------------------NUT CRUST------------------------------
1 c Nuts
8 Medjool dates;
- pitted, soaked
1 ts Cinnamon
1 c Shredded coconut

MMMMM-----------------------LEMON CUSTARD----------------------------
1/2 c Lemon juice (2 to 3); plus:
1/4 c Water
1 tb Agar powder
12 1/4 oz Box Mori Nu Firm Silken Tofu
1 Lemon; zest of
1/2 c Agave syrup -OR-
1/4 c Agave; plus:
1/4 c Almond milk; plus:
30 dr Liquid stevia

MMMMM---------------------FROZEN FRUIT SAUCE--------------------------
14 oz Frozen fruit
1/2 c Sugar
3 tb Corn starch

Total time: 30 minutes

Nut Crust:

Soak dates in boiling water for 5 to 10 minutes. Add nuts, coconut,
and cinnamon to food processor and process until crumbly. Pit the
dates and add to food processor to completely blend with nuts. The
mixture may form a sticky ball. It should at least stick together
when pressed with your fingers. Divide the crust between the 6
ramekins, and press firmly into the bottom, using a spatula or your
fingers.

Lemon Custard:

Zest one lemon into a dish. Squeeze lemons and strain to make 1/2 cup
lemon juice. Heat lemon juice and agar slowly, stirring with a whisk
until it thickens, 3 to 5 minutes. Set aside.

Add the silken tofu, lemon zest, and agave syrup to a food processor
and process until the mixture is smooth, scraping down the sides of
the bowl with a spatula as needed.

Alternate Mixture:

Add silken tofu, lemon zest, 1/4 cup agave, 30 drops of liquid
stevia, and 1/4 cup almond milk. Process until smooth.

If you don't have a food processor, mix with an immersion blender or a
whisk until smooth. Add the lemon and agar mixture to the silken tofu
mixture and blend.

Spoon the lemon tofu custard into the ramekins, on top of the raw
crust. Cover and chill for 4 hours minimum.

Serve garnished with fresh berries. Enjoy!

Tips:

Make this recipe as lemon custard tarts, using a muffin or tart pan,
or as squares using a small glass baking dish, or as a custard pie in
a small glass pie dish. For squares, increase the agar by 1 ts to
make them firmer.

If you can't get fresh berries, you can make a sauce with frozen
fruit such as cherries or blueberries, or serve with a store bought
fruit syrup or preserves, or with coconut whipped cream--or both, or
all three! Why not?

Frozen Fruit Sauce:

Empty a 14 oz package of frozen fruit into a bowl, add 1/2 cup sugar,
stir, and set aside to thaw. Drain off all the juice through a
strainer, into a small saucepan, add 3 tb corn starch, stir, and cook
until thickened. Cool to warm, and gently stir in the drained frozen
fruit.

Per 174 g serving: 400 calories, 61 g carbs, 17 g fat (36% CFF),
64 mg sodium, 5 g fiber, 9 g protein, 51 g Sugars,
low in Sodium and Cholesterol

Recipe by Alexa Krueger

Recipe FROM: <https://web.archive.org/web/20180907081143/
http://www.savvyvegetarian.com/vegetarian-recipes/
lemon-tofu-custard-cups.php>

MMMMM


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