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Lemon Raspberry Parfait
1 14 oz pkg Hinoichi soft tofu -- drained
1 envelope unflavored gelatin -- (1 tbsp.)
1/4 cup cold water
1/2 cup boiling water
6 tablespoons sugar
1 1/4 teaspoons coconut extract
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
4 fat-free cookies
1/4 cup reduced sugar raspberry preserves -- melted
1 cup fresh or frozen -- (defrosted)
Drain Tofu on paper towels; set aside. Sprinkle gelatin over cold water in a small bowl; let stand for 5 minutes. Add boiling water; stir until gelatin dissolves.
Place Tofu, gelatin mixture, sugar, coconut extract, lemon juice and lemon peel into a food processor bowl. Process mixture for 2 minutes or until velvety smooth.
In each of 4 parfait or 6 custard cups, place a cookie into the bottom. In each cup drizzle a half tablespoon of melted preserves over cookie, followed by 1 or more layers of tofu mixture, preserves and raspberries. Serve chilled.