Baking intensifies the texture of this dessert, and chilling overnight will optimize the flavors.
- 1 cup frozen apple juice concentrate, thawed
- 1 1/2 cups diced fresh strawberries
- 1 Tbs. lime juice
- 2 Tbs. cornstarch
- 2 Tbs. cold water
- 1 12.3-oz. pkg. lite silken tofu
- 1 medium-sized banana, peeled and sliced
- 1 Tbs. lemon juice
- 1 cup evaporated cane juice
- 1/2 cup cocoa powder
- 2/3 cup brown rice syrup
- 1 Tbs. pure vanilla extract
- 2 kiwi fruit, peeled and sliced
- Preheat oven to 350F.
- Heat apple juice, strawberries and lime juice in saucepan over medium heat for 3 minutes, stirring frequently. When mixture boils, reduce heat to low. Combine cornstarch and water in bowl, and add to strawberries. Heat 3 minutes, stirring occasionally. Set aside to cool.
- Place tofu in food processor, and process until smooth. Add banana, lemon juice and evaporated cane juice. Blend until smooth.
- Place cocoa in mixing bowl, and set aside. Heat rice syrup in microwave for 60 seconds or in small saucepan over medium heat for 2 minutes. Whisk hot syrup into cocoa until smooth. Scrape chocolate-rice syrup mixture into tofu mixture, add vanilla and blend thoroughly. Pour into 2-quart, ovenproof baking dish, and cover with single layer of sliced kiwi. Top with reserved strawberry mixture.
- Bake uncovered 25 to 30 minutes. Remove from oven, cool for 20 minutes, cover and refrigerate overnight. Serve chilled.
- Serving Size: Serves 8
- Calories: 282
- Carbohydrate Content: 70 g
- Fat Content: 1 g
- Fiber Content: 2 g
- Protein Content: 6 g
- Sodium Content: 76 mg
- Sugar Content: 53 g