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Tofu Peach Shortcake Recipe
|Canned sugar free peaches||1⁄2 Cup (8 tbs), sliced|
|Firm tofu||3 Ounce (Soybean Curd)|
|Thawed frozen concentrated orange juice no sugar added||1 Tablespoon|
|Firmly packed light brown sugar||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
|Pound cake slice||2 Ounce (2 Slices, 1 Ounce Each)|
Serving size: Complete recipe
Calories 346 Calories from Fat 120
% Daily Value*
Total Fat 13 g20.8%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 54 mg
Sodium 158.5 mg6.6%
Total Carbohydrates 49 g16.2%
Dietary Fiber 2.7 g10.8%
Sugars 32 g
Protein 11 g22.4%
Vitamin A 2.7% Vitamin C 40.1%
Calcium 25.3% Iron 19.1%
*Based on a 2000 Calorie diet
In blender container or work bowl of food processor combine tofu, orange juice, sugar, lemon juice, and vanilla and process until smooth, , scraping down sides of container as necessary.
On serving plate place 1 slice pound cake; spread with half of tofu mixture and top with diced peaches.
Top peaches with remaining slice pound cake and spread remaining tofu mixture over top and sides of "shortcake"; garnish with reserved peach slices.
Cover and refrigerate for at least 10 minutes before serving.