Cranberry Tofu Dessert

Cranberry Tofu Dessert Recipe - Vegetarian Friendly

Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8 |

Vegetarian diet

Introduction

This Cranberry Tofu Dessert is a unique and delicious treat that combines the tartness of fresh cranberries with the creamy texture of silken tofu. It's a perfect dessert for the holiday season or any time you're craving a sweet and tangy treat.

History

This recipe is a modern twist on traditional cranberry desserts, incorporating tofu for a creamy and dairy-free filling. It's a great way to enjoy the flavors of the season in a healthier and lighter dessert option.

Ingredients

0.25 cup of flour
2 tbsp of unsweetened orange juice
1 (10 oz (283 g)) package of "slice and bake" sugar cookie dough
1 (10 oz (283 g)) package of "lite" silken tofu, extra firm
3 cups of fresh cranberries
0.5 tsp of vanilla extract
0.67 cup of granulated sugar
0.25 tsp of almond extract
0.25 cup of water
0.33 cup of granulated sugar
1 tbsp of cornstarch

How to prepare

Sprinkle the flour onto a work surface and roll out the chilled sugar cookie dough to a thickness of 0.13 inches.
Roll the dough into an 11-inch circle and fit it into a 10- or 10.5-inch springform pan.
Bake at 375°F (191°C) for 12 to 14 minutes and allow it to cool.
In a saucepan, combine cranberries, 0.67 cups of sugar, water, cornstarch, and orange juice. Stir well and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat and let it cool.
Drain the tofu and wrap it in a paper towel, then squeeze out any excess water.
Place the knife blade in the food processor bowl or use a blender. Add silken tofu, vanilla extract, almond extract, and 0.33 cups of sugar. Process until smooth.
Spread the tofu filling over the cooled cookie dough crust.
Arrange the cooled cranberry sauce over the tofu filling and chill.

Variations

Swap out the cranberries for raspberries or blueberries for a different flavor twist.
Add a sprinkle of cinnamon or nutmeg to the tofu filling for a warm and cozy flavor.

Notes

Cookie crust may be baked ahead, but filling should be added not more than 4 hours before serving.

Cooking Tips & Tricks

Make sure to drain the tofu well and squeeze out any excess water to ensure a smooth and creamy filling.

- Rolling out the sugar cookie dough to a thin and even thickness will ensure a crisp and delicious crust.

- Allow the cranberry sauce to cool completely before spreading it over the tofu filling to prevent the layers from mixing together.

Serving Suggestions

Serve this Cranberry Tofu Dessert chilled with a dollop of whipped cream or a sprinkle of powdered sugar on top for a festive touch.

Cooking Techniques

Rolling out the sugar cookie dough to a thin and even thickness is key to a crisp and delicious crust.

- Processing the tofu filling until smooth will ensure a creamy and luscious texture.

Ingredient Substitutions

Use regular sugar cookie dough if you prefer a sweeter crust.

- Substitute almond extract with lemon or orange extract for a different flavor profile.

Make Ahead Tips

This dessert can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the dessert with fresh cranberries or a sprig of mint for a festive and elegant presentation.

Pairing Recommendations

Serve this Cranberry Tofu Dessert with a cup of hot tea or coffee for a cozy and comforting dessert experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled straight from the fridge.

Nutrition Information

Calories per serving

Calories: 240 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 7g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This dessert is a good source of vitamin C from the fresh cranberries.

Alergens

This recipe contains wheat and soy.

Summary

This Cranberry Tofu Dessert is a light and refreshing dessert option that is lower in calories and fat compared to traditional desserts. It's a great way to enjoy the flavors of the season without overindulging.

Summary

This Cranberry Tofu Dessert is a unique and delicious treat that combines the tartness of fresh cranberries with the creamy texture of silken tofu. It's a light and refreshing dessert option that is perfect for the holiday season or any time you're craving a sweet and tangy treat.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Cranberry Tofu Dessert. It was a crisp autumn afternoon, and I was visiting my dear friend Margie in her cozy little cottage nestled in the woods. Margie was known for her delicious and inventive recipes, and I always looked forward to our cooking adventures together.

On this particular day, Margie had a twinkle in her eye as she beckoned me into her kitchen. She pulled out a package of tofu from her fridge and a bag of fresh cranberries from her pantry. I raised an eyebrow in curiosity as she explained that she was going to make a dessert unlike anything I had ever tasted before.

As Margie whipped up the dessert, she shared the story of how she had come across the recipe. She had been traveling in Japan and had stumbled upon a tiny little restaurant tucked away in a back alley. The owner, an elderly woman with a kind smile, had graciously shared her secret recipe for Cranberry Tofu Dessert with Margie.

The dessert was a delicate balance of sweet and tart, with the creamy tofu providing a smooth contrast to the burst of flavor from the cranberries. Margie explained that the key to the dish was in the preparation of the tofu, which needed to be blended until silky smooth before being mixed with the cooked cranberries.

I watched in awe as Margie worked her magic in the kitchen, transforming a humble block of tofu and a handful of cranberries into a masterpiece of flavor and texture. The dessert was a revelation, and I knew that I had to learn how to make it myself.

Margie patiently guided me through the steps, teaching me how to cook the cranberries until they were soft and syrupy, and how to blend the tofu until it was velvety smooth. As we sat down to enjoy our creation, I savored every bite, savoring the memories of that autumn afternoon in Margie's kitchen.

After that day, Cranberry Tofu Dessert became a staple in my repertoire. I would make it for family gatherings, dinner parties, and any occasion that called for a special treat. The recipe became a cherished part of my culinary repertoire, a reminder of the friendship and creativity that had inspired it.

Over the years, I have shared the recipe with friends and family, passing on the tradition of Cranberry Tofu Dessert to a new generation. Each time I make it, I am transported back to that cozy kitchen in the woods, where Margie first introduced me to the magic of tofu and cranberries.

As I sit here now, reminiscing about that fateful day, I am filled with gratitude for the friendships and experiences that have enriched my life. And as I prepare to make Cranberry Tofu Dessert once again, I know that each bite will be a reminder of the joy and connection that food can bring.