Tofu & Blueberry Layered Dessert
Most of what has been said about fresh vegetables can be repeated for fruit, with the expection that – fruit is deliciously ‘sweet’. The fresh taste and sweetness of fruit are a real bonus to our diet. Fruits can be seen as the gift to the sweet tooth and has a relaxing influence in the diet.
The sweet taste is an important one; it gives us a great deal of pleasure. When we eat a diet that is filled with simple sugars, we often lose the ability to appreciate the sweentess in natural foods. Fruits are usually eaten raw, but it is also healthy to have some cooked fruit. I constantly make applesauce.
Make the tofu cream as follows
1 pack Clearspring silken tofu
1/3 Clearspring cup rice syrup
1 tbsp olive, sunflower or safflower oil
1 tablespoon soymilk
1 ½ teaspoons vanilla extract
1 teaspoon lemon juice
Whip all ingredients together in a blender until very smooth. Refrigerate at least two hours before serving.
Make the blueberry sauce as follows
4 cups fresh blueberries
1/3 cup Clearspring rice syrup
1 tbsp lemon juice
2 tbsp Clearspring Kuzu
Set aside one cup of the blueberries for topping the dessert. Place the remaining 3 cups of blueberries in a pot with the rice syrup and lemon juice. Dissolve the kuzu in two tablespoons of water and add to the pot. Bring to a boil and simmer on low heat for 4 minutes. Stir in the kuzu and simmer until the mixture starts to thicken. Transfer to a blender and blend to a cream. Pour into a bowl allow to cool. Chill in the refrigerator for at least two hours.
Using pretty glasses layer some blueberry sauce in the bottom and tofu cream on top. Continue this process of layering until the glass is full and then top with some of the blueberry’s to finish and some toasted flaked almonds. Enjoy.
In good health,