Baked Strawberry Custards
From jo_jo_ba 15 years agoIngredients
- 2 cups chopped strawberries, thawed if frozen shopping list
- 12.3 oz silken lite tofu, diced shopping list
- 1 tbsp vanilla shopping list
- 1/2 tsp salt shopping list
- 1/2 cup sugar-free, maple-flavoured syrup shopping list
- 2 tbsp unsweetened almond milk shopping list
- 2 tbsp graham cracker crumbs shopping list
How to make it
- Preheat oven to 350F, lightly grease 4 ramekins and place in a roasting pan.
- In a blender, puree strawberries and tofu.
- Add vanilla, salt, syrup and almond milk.
- Puree completely smooth.
- Ladle equal amounts of the mixture into each ramekin, and top each with 1/2 tbsp of the graham cracker crumbs.
- Pour hot water into the roasting pan, around the ramekins, and place in the oven.
- Bake 25-30 minutes.
- Cool completely, and chill before serving.
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