Angel Apple-Tapioca Pudding Cake - Veg

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Angel Apple-Tapioca Pudding Cake - Veg

2 cups soymilk

1 cup butterscotch chips

2 Tbs. egg replacer

3 Tbs. instant tapioca

I tsp. vanilla extract

½ cup applesauce

1 10-oz. premade angel food cake

1 apple, skin on and diced plus apple slices for garnish, optional

 

1. Combine the soymilk, butterscotch chips, egg replacer and tapioca

in a large saucepan. Let the tapioca soak for about 5 minutes.

 

2. Heat the mixture over medium heat, and, stirring constantly to

prevent scorching, cook the pudding until the mixture bubbles and the

butterscotch chips are completely melted. Stir in the vanilla and

applesauce, remove from the heat, and set aside to cool and firm for

15 minutes.

 

3. Meanwhile, pull apart the angel food cake in random-sized chunks,

and line the bottom of a decorative 3-quart dish with the chunks,

reserving remaining chunks to form top layer. Sprinkle apple pieces

over bottom cake layer.

 

4. Spoon half of the cooled pudding mixture over the apple pieces.

Add the remaining chunks of angel food cake, and spoon remaining

pudding over top. Refrigerate the dessert until ready to serve.

Garnish with apple slices, if desired, and serve.

 

SERVES 6 30 MINUTES OR LESS

 

With such popular ingredients as apples and butterscotch, this cake

is the perfect way for the family to celebrate fall. Yet the dessert

is light and delicate, a foil for a more robust entrée. Note that if

the pudding sits too long, the cake starts to fall apart because of

the moisture of the pudding.

 

PER SERVING: 370 CAL; 7G PROT; IOG TOTAL FAT (7G SAT. FAT); 66G CARB;

OMG CHOL; 300MG SOD; IG FIBER; 42G SUGARS

Vegetarian Times. Oak Park: Oct 2004. , Iss. 325; pg. 25, 4 pgs

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