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Prep Time: 20 Minutes Cook Time: 190 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Sitting half way between rice pudding and cheese cake, this treat will make you sing. It's sweet and its filling, it has blueberries. What more could you want? Ingredients:
1 egg |
1 (14 ounce) package soft tofu |
1/4 cup flour |
1 tablespoon margarine |
1 tablespoon strawberry preserves |
1/2 teaspoon baking powder |
1 tablespoon brandy |
1/2 cup brown sugar |
1/3 cup milk |
2 teaspoons cinnamon |
1 tablespoon honey |
1 tablespoon vanilla |
1/2 cup frozen blueberries |
Directions:
1. Preheat the oven to 350 degrees F and grease a 9x9 inch cake pan.
2. blend the egg in a medium sized bowl.
3. drain and empty the package of tofu into the bowl.
4. mash well, and mix thoroughly with the egg (the consistency should be thick but the tofu should form little globules that look like cottage cheese balls).
5. pour the vanilla, brown sugar and honey into the mixture, mix well.
6. pour the milk evenly over the contents, mix.
7. add the baking powder, cinnamon and flour.
8. Mash in the margarine and combine with the brandy.
9. spoon in the preserves and make sure the batter is consistent.
10. Pour mixture into cake pan.
11. Throw handfuls of blueberries into the mixture or decorate the surface with them.
12. Bake at 350 F for 90 minutes.
13. Place cake pan straight into refrigerator for 2h.
14. serve cold or warm.
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