SOY FOR THE REST OF US

Lighten Up Dessert

IF YOU'VE BEEN YEARNING TO ADD A LITTLE TOFU TO YOUR DIET AND YOU
want to start with something easy and delicious, search no more. Our cold lemon soufflé has a creamy texture and rich lemon flavor that belie an interesting detail: this recipe uses silken tofu in place of one cup of heavy cream. We've lightened one of our favorite desserts with nutritious soy, and no one will know unless you tell. The result is a light, tangy dessert with less fat, fewer calories, and less guilt. We think it's the perfect way to end a meal. Enjoy a dish of this luscious treat with a ginger cookie.

soy archive
back
top
home

LEMON SOUFFLÉ

Serves 8

2 packages unflavored gelatin
½ cup water
½ cup heavy cream
1 cup silken tofu, drained
6 fresh egg yolks
1½ cups sugar
1 tablespoon grated lemon rind
2/3 cup lemon juice
Lemon slices for garnish

1. Sprinkle gelatin over water in small saucepan. Let stand 10 minutes to soften. Stir over low heat until gelatin is dissolved; remove and cool slightly.
2. Blend the tofu in a food processor until smooth. Set aside.
3. Beat ½ cup heavy cream in large bowl of electric mixer until very light and thick; refrigerate until needed.
4. Beat egg yolks and sugar in large bowl of electric mixer at high speed until very light and thick.
5. Stir lemon juice and rind into gelatin and pour into egg mixture. Add silken tofu and beat until blended at low speed of electric mixer.
6. Chill lemon mixture in refrigerator, stirring occasionally, until it mounds softly with a spoon (it should not be stiff). This step takes approximately 20 minutes.
7. Fold chilled lemon mixture into whipped cream until there are no stripes of white; pour into a soufflé dish. Chill several hours before serving.
8. Garnish with thin lemon slices and fresh mint leaves.

© 2002 by Claudia Pillow and Annalise Roberts

printer–friendly version
soy archive
back
top
home