Date: Sat, 31 May 1997 11:10:35 -0700
From: "Chad Tackett" (info@global-fitness.com)
Pumpkin Tofu Cake
Makes:
1 cake (10 slices)
Ingredients:
1 1/4 cup oat bran
1 cup apple juice concentrate
2 cups canned pumpkin
1 pound tofu
1 cup fat-free egg substitute or 8 egg whites
1/2 cup maple syrup
1/4 cup flour
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Directions:
Preheat oven to 325 degrees F.
Line a 10-inch cake pan with parchment paper. Combine the oat bran and
apple juice
concentrate. Press into the base of the cake pan.
In the bowl of a food processor, combine the pumpkin, tofu, egg
substitute or egg
whites, maple syrup, flour, vanilla, cinnamon, and ginger. Mix for 1-2
minutes.
Pour this mixture over the oat bran/juice mixture and level the
surface. Set the cake pan
in a large pan, pour in hot water to within 2 inches of the top of the
cake pan, and bake
for 40-50 minutes. Allow to cool for 20-25 minutes and refrigerate for
2 hours before
serving.
Nutritional Information:
Serving size: 1 slice (1/10 of cake)
Calories: 164
Fat: 2.5 g
Cholesterol: 0 mg
Protein: 6 g
Fiber: 2 g
Sodium: 60 mg
kwovo ovo