Chef Tanya Petrovna
Fruity Shortcake
Category
Dessert
Servings
8 - 10 servings
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Chef Tanya Petrovna
Ingredients
-
¼ cup Soy Margarine (or Corn Oil)
-
1 cup Succanat (dried cane juice) or unrefined sugar
-
3 pints Organic Strawberries, rinsed and sliced (can also use other fresh berries or tree fruit or any combination)
-
2½ cups Flour, unbleached, or whole wheat pastry flour
-
1 cup Sugar
-
1 package Organic Firm Tofu
-
¼ cup Orange Juice
-
1 teaspoon Vanilla
Dry
Directions
Preheat oven to 375°F.
Blend the succanat with the margarine and spread on the bottom of a 9 x 13 inch pan. Spread the berries on top evenly.
Mix dry ingredients in a bowl.
Puree the liquid ingredients in a blender or processor.
Mix the liquid into the dry ingredients and blend well. Spoon this mixture over the berries as evenly as possible.
Bake 30 minutes. Let cool about 15 minutes before serving.
Filed in:
Berries,
Dessert,
Fruity Shortcake,
Organic Strawberries,
Organic Tofu,
Shortcake,
Strawberries,
Tofu,
Vanilla
