Soy Dessert Recipes
 Dessert – 1st Place
Soy Butter Torte
Daniel Koble
Sioux Falls, SD
Crust
10 fudge striped cookies, crushed
3 Tbsp melted butter
Mix melted butter and crushed cookies. Divide equally into 4 four-inch torte pans. Bake crusts at 350° F for 10 minutes. Let cool.
Soy Butter Mousse
1 cup soy butter
4 oz softened cream cheese
4 oz soft tofu, drained
1 cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream
Mix together soy butter, cream cheese, tofu, powdered sugar and vanilla. Fold in whipped cream. Keep chilled until crusts are cool.
Chocolate Pudding
1 small box of chocolate pudding (not instant)
1 envelope unflavored gelatin
Cook pudding according to package instructions, adding gelatin to the milk before boiling. Top each cooled torte crust with soy butter mousse and chocolate pudding.
Yield: 4 servings
 Dessert – 2nd Place
Tofu Chocolate Mocha Mousse Brownie Bar
Holly Jansma
Sioux Falls, SD
Brownies
2 cups sugar
1 cup low fat soy flour
3/4 cup all purpose flour
3/4 cup cocoa powder
1 Tbsp ground decaf or regular coffee (can use coffee flavoring)
1½ tsp baking powder
1½ tsp baking soda
2 tsp sea salt
1 cup skim milk
1/2 cup olive oil
2 tsp vanilla extract
1 cup boiling water
1 cup chocolate chips (for garnish)
Soy cream anglaise (for garnish)
Heat oven to 350° F. Spray 13x9x2 inch baking dish. In a large bowl mix together sugar, flours, cocoa powder, coffee, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; blend on medium speed for 2 minutes. Stir in water a little at a time. Note: the batter is supposed to be runny.
Pour batter into baking dish. Bake 30-35 minutes. It will rise and then deflate before done due to nature of soy flour. Remove from oven and cool on rack.
Mocha Mousse
18 oz firm tofu
1 Tbsp finely ground decaf or regular coffee
3/4 cup honey or cappuccino flavored agave
2/3 cup soy nut butter
1/2 cup cocoa powder
1 Tbsp vanilla extract
Combine all ingredients and blend until smooth. Chill in the refrigerator.
Soy Crème Anglaise
10 oz soft tofu
2 Tbsp cappuccino flavored agave
2 Tbsp sugar
2 tsp vanilla
1 tsp sea salt
Combine all ingredients and blend until smooth. Chill in the refrigerator.
Top cooled brownies with layer of chilled mousse and garnish with chocolate chips. Serve each brownie on a dollop of soy crème anglaise.
Yield: 8-12 servings
 Dessert – 3rd Place
Pomegranate & Blueberry Sorbet with a Soy Nut Brule
Jonathan Ricks
Sioux Falls, SD
Pomegranate Sorbet
16 oz pomegranate juice
3 Tbsp honey
8 oz soft tofu
Heat 16 oz pomegranate with honey and reduce until you have 3/4 cup remaining. Chill. Place tofu in food processor, blend with chilled pomegranate reduction until smooth. Place in long pan and put in freezer, stir every 4-8 minutes until mixture reaches desired texture: about 30 minutes.
Blueberry Sorbet
2 pints blueberries
4 Tbsp honey
3 cups water
8 oz soft tofu
Heat 2 pints blueberries, honey and water and reduce until you have 1½ cups remaining. Press liquid through china cap and chill. Place tofu in food processor and blend with blueberry reduction until smooth. Place in long pan and put in freezer, stir every 4-8 minutes until mixture reaches desired texture: about 30 minutes.
Soy Nut Topping
5 oz unsalted soy nuts
1/3 cup brown sugar
Place soy nuts in food processor with brown sugar and blend well.
Place sorbets in desired serving dishes and dust with soy nut topping. Use torch to brule the topping and serve.
Yield: 3 servings
|
