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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Tofu is blended with dates in this hearty, spice-filled dessert that's reminiscent of carrot cake. Because the cake isn't iced, it travels well. Ingredients:
1 1/2 cups chopped pitted dates |
1 cup low-fat vanilla soy milk |
1 cup granulated sugar |
6 ounces soft tofu, drained (about 3/4 cup) |
3 tablespoons butter, softened |
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
cooking spray |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Combine the dates and milk in a small saucepan; bring to a boil. Cover and remove from heat; let stand 5 minutes or until dates are soft. Place date mixture in a food processor or blender, and process until almost smooth, scraping the sides of bowl occasionally. Add the granulated sugar, tofu, and butter, and process until smooth. Spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 6 ingredients (flour through cloves) in a large bowl, stirring with a whisk. Stir in date mixture.
3. Spread the batter into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in dish on a wire rack; remove from dish. Cool completely on wire rack. Sprinkle with powdered sugar.
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