This pudding-like dessert is made with reduced-fat tofu. It's light as a feather and truly silken on the tongue. If you share my love for citrus flavored desserts, you might want to consider adding this recipe to your repertoire. The dessert starts with a really tart lemon curd. The curd is cooled to room temperature and then blended with a reduced-fat tofu to produce a creamy custard that's as easy on the eyes as it is smooth on the tongue. This is really easy to do and it has the makings of a great company dessert - especially when garnished with candied lemon peel.
Lemon Cloud
Ingredients:
Lemon Cloud:
1-1/2 cups granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
2-1/2 cups water
4 egg yolks
1 tablespoon butter
1 tablespoon fresh lemon zest
1/2 cup lemon juice
2 (12.3-oz.) packages reduced-fat silken tofu (i.e. Mori Nu)
Candied Lemon Zest:
2 lemons
3/4 cup water
1/2 cup granulated sugar
Directions:
1) To make lemon cloud, combine sugar, cornstarch and salt in a medium (2-quart) saucepan. Gradually add water and stir to combine. Cook over medium heat, stirring constantly, until mixture bubbles and thickens. Cook for 1 minute longer; remove from heat and set aside. Beat yolks in a small (1-cup) bowl; beat in 1/2 cup of cornstarch mixture. Stir back into saucepan. Cook over low heat, stirring constantly, for 2 minutes. Remove from heat; stir in butter and lemon zest and juice.. Allow to cool to room temperature, about 20 minutes. Place curd and tofu in jar of a blender or food processor; process until smooth. Spoon an equal potion of mixture into six (8-oz.) or eight (6-oz.) glass mugs or parfait glasses. Cover and refrigerate for at least 1 hour.
2) To make candied lemon zest, scrub lemons and remove zest in thin strips with a citrus zester. Place zest in a small (1-quart) saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to low and simmer for 5 minutes. Drain. Combine sugar and water in the same saucepan; bring to a simmer over medium-high heat, stirring occasionally, to dissolve sugar. Add lemon zest, reduce heat to low and simmer until zest is just tender, about 8 minutes. Drain and set aside.
3) To serve, top each lemon cloud with a small amount of candied zest. Yield: 6 to 8 servings.
I have some tofu in my pantry and will probably try some this week.
ReplyDeletecooking with tofu what a great idea i have to try that
ReplyDeleteI have never used silken tofu before. Your cloud looks like a dream, I just want to lay down in it!
ReplyDeleteThis would be good for my daughter who has some trouble with dairy. I will definitely look for silken tofu next time I am shopping.
Thanks!
(oh, and I agree, citrus is the best! I love it so much more than chocolate!)
Alright, I will admit that tofu has never been on the top of my tasting list. It just seems so strange. But, having said that, this is definitely something I will try and sneak past the husband!!
ReplyDeleteMMM. This looks like a refreshing slice of heaven! I bet it was just wonderful, and the fact that it is a bit healthy, yay!
ReplyDeleteI'm not a big tofu fan but I do love lemon desserts -- hmmmm?
ReplyDeleteI must admit, I'm not one to cook with tofu, but this recipe looks great! Especially as I'm trying to find dairy-free dessert recipes for passover. I think this will work great (with a slight modification, of course for the butter and corn starch)!
ReplyDeleteI'm always looking for other ways to use tofu I bet no one would guess it's in there. Thanks for passing this recipe along!
ReplyDeleteI've only had tofu in Oriental soups, I didn't realize that you could use it in puddings. And I LOVE anything lemon. So, this will be something I try to be sure.
ReplyDeleteMary I can't wait to share this recipe with my Vegan daughter she is always making anything with tofu. Looks yummy.
ReplyDeleteThat looks so creamy and divine! And healthy, I LOVE IT!
ReplyDeleteWow! We must be on the same wave length. I made tofu ice cream yesterday that I will post today.
ReplyDeleteI need to try your recipe. I made a lemon cloud recipe from Bon Apetite years ago and just loved it. Since this is a little mroe healthy I think it needs to go on my dockett!
These look wonderful. I don't use tofu very often but I might have to make these.
ReplyDeleteDrop by my kitchen when you get a chance. I have an award for you.
Sam
I've never used tofu in anything but stir fry but your recipes always deliver, Mary, and its fun to try something new.
ReplyDeleteHmmm, I wouldn't be able to tell my family it's tofu but it looks delicious.
ReplyDeleteThe funny part of this is that unless your families have exquisitely sensitive palates or they see the tofu wrappers they won't know it has tofu in it.
ReplyDeleteThis looks fantastic, creamy, lemony goodness. Yum!
ReplyDeleteTessa/Ruth...thanks for stopping by. I'll hope you'll continue to visit on a regular basis.
ReplyDeleteWow! Nice use of silken tofu. I really enjoy firm tofu in savory dishes and have even found that I enjoy some tofu as is, but silken tofu has always been a challenge to me. This citrus blend sounds like a fantastic complement to the flavor and texture of the tofu. I just might try it!
ReplyDeleteTofu Tofu!!
ReplyDeleteLight as a feather!! Beautiful could Mary!
Very much like the use of the tofu here. Excellent idea.
I love the idea of using tofu in this way. Sounds delicious!
ReplyDeleteA big thank you to Fin's Mom for stopping by to visit with us.
ReplyDeleteThat looks nice and creamy and good!
ReplyDeleteI just made this, and it's quite tasty, but definitely has a subtle soy flavor (like a lemon soymilk). I made half a recipe, with a full recipe's-worth of lemon juice, and still could have added more juice. I'd definitely make this again, but with a few more lemons on hand.
ReplyDeleteHi Cat. I'm glad you gave the recipe a try. I'd be interested to hear how many lemons you use the next time you make it.
ReplyDelete