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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I try to experiment with soy and tofu since my husband totally refuses to eat it. Ingredients:
1/2 cup brighton falls vanilla-flavored soymilk |
14 ounces nasoya extra firm tofu, cut into 1 in cubes |
1/4 cup honey |
1/4-1/2 cup sugar |
1/2 cup of tropicana's tropic pineapple-orange juice |
2 -3 tablespoons flour |
1 cup strawberry, diced |
2 tablespoons confectioners' sugar (optional) |
whipped cream (optional) |
12 (23 g) keebler ready crust mini graham crackers |
Directions:
1. Take all tart ingredients EXCEPT sugar and flour and blend together. I use a blender to get mixture free of lumps.
2. Add sugar and continue blending.
3. *You can add the 1/4 cup of sugar if you are watching your sugar intake. This is the point where you will need to determine the sweetness of your tarts. I used less because I am watching my weight.
4. Add flour.
5. *Your mixture should begin to thicken somewhat.
6. Set aside in refrigerator for 10 -15 minutes.
7. Prebake the graham crust for 10 minutes on 350. Be careful not to burn.
8. Remove mixture from refrigerator and blend for 30 seconds.
9. Add mixture in equal parts to 12 cups. Make sure not to overfill.
10. Bake at 350 for 60 -75 minutes.
11. *Each oven varies so you want to keep an eye on these. The tarts are done when they are firm to the touch in the center.
12. Remove from oven and place in refrigerator to cool. Approximately 1 hour.
13. Top with fresh fruit.
14. Sprinkle with confectioners sugar and/or whip cream.
15. Serve chilled.
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