Baked apples stuffed with puréed tofu and maple syrup, topped with caramelised sugar.
A very healthy variation of «crème brûlée».
5 | apples, Cortland or Lobo | 900 g | |
1 tbsp | lemon | 1/2 lemon | |
300 g | silken tofu | 1 1/4 cup | |
1/4 cup | maple syrup | 65 mL | |
2 1/2 tbsp | sucanat, or brown sugar | 30 g |
Use only firm-flesh apples which keep their shape when baked, such as Cortland.
A blender or food processor will be very useful to blend the syrup and tofu.
The apples can be cooked in advance, then filled with puréed tofu and caramelised just before serving.
per 1 serving (230 g)
Amount % Daily Value |
Calories 170 |
Fat 2 g 3 % |
Saturated
0.3 g
1 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 38 g 13 % |
Fibre 2 g 8 % |
Sugars 32 g |
Net Carbs 36 g |
Protein 3 g |
Vitamin A 1 % |
Vitamin C 12 % |
Calcium 4 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Fruits | 1 |
Meat and Alternatives | ½ |
Fats | ½ |
Other Foods | 1 |
We enjoyed this. I think the recipe as stated makes for a nice presentation touch if you have company coming, but for the 2 year old and just family dinner nights I'll probably just dice apples and bake them and then mix them into the maple tofu like a chunky pudding. I used spartan apples and left about a half inch shell and they kept their shape well even with cooking them about 5 min longer than stated.