Baked Strawberry Custards
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups chopped strawberries, thawed if frozen12.3 oz silken lite tofu, diced1 tbsp vanilla1/2 tsp salt1/2 cup sugar-free, maple-flavoured syrup 2 tbsp unsweetened almond milk 2 tbsp graham cracker crumbs
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 86.0
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 93.9 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.0 g
- Protein: 6.0 g
Member Reviews