Baked Strawberry Custards |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Low sugar, low calorie, vegan and out of this world when it comes to taste. Of course if you do not have any blood sugar worries feel free to use regular maple syrup. Ingredients:
2 cups chopped strawberries, thawed if frozen |
12.3 oz silken lite tofu, diced |
1 tbsp vanilla |
1/2 tsp salt |
1/2 cup sugar-free, maple-flavoured syrup |
2 tbsp unsweetened almond milk |
2 tbsp graham cracker crumbs |
Directions:
1. Preheat oven to 350F, lightly grease 4 ramekins and place in a roasting pan.
2. In a blender, puree strawberries and tofu.
3. Add vanilla, salt, syrup and almond milk.
4. Puree completely smooth.
5. Ladle equal amounts of the mixture into each ramekin, and top each with 1/2 tbsp of the graham cracker crumbs.
6. Pour hot water into the roasting pan, around the ramekins, and place in the oven.
7. Bake 25-30 minutes.
8. Cool completely, and chill before serving.
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