Squash Custard

[Guest guest]

Squash Custard

(Serves 6)

The addition of tofu and squash make this a hearty and nutritious

snack.

 

 

Vegetable cooking spray

1 Tablespoon maple syrup

1 Tablespoon Sucanat or brown sugar

1 medium Delicata Squash, baked until soft, to equal 1-1/2 cups

3-5 Tablespoons maple syrup

1 teaspoon vanilla

1/2 teaspoon freshly ground nutmeg

1 teaspoon cinnamon

15 ounces silken lite tofu (1-1/2 boxes) *

3 Tablespoons apple juice concentrate

1/4 cup vanilla rice drink

1 teaspoon agar agar powder

 

Spray 6 ramekins or custard cups with vegetable cooking spray.

 

Mix 1 tablespoon maple syrup with Sucanat. Spoon 1/6th of this mixture

into each ramekin.

 

Preheat oven to 350 degrees. Put 1/2 inch water into a large baking

pan and set ramekins in this.

 

Scoop out squash to equal about 1-1/2 cups. Put into food processor.

Blend with 3-5 tablespoons maple syrup, vanilla, nutmeg, cinnamon, and

tofu until smooth.

 

In a small saucepan, combine apple juice concentrate, rice drink, and

agar agar over medium heat. Bring to a simmer, stirring often, and

simmer for 2 to 3 minutes.

 

Combine hot agar mixture with tofu mixture and process well.

 

Spoon 1/6th of the mixture into each ramekin, smoothing the top with a

spoon.

 

Bake 40 to 50 minutes until custard is set. Let cool slightly before

serving.

 

If you'd like, garnish with fruit such as kiwi or raspberries. * This

type of tofu is found in aseptic cartons and does not need to be

refrigerated before it is opened.