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Ingredientes
- 2 1/2 c. whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp baking pwdr
- 1/2 tsp grnd cloves
- 1/2 tsp grnd cinnamon
- 1/2 tsp salt
- 1/2 c. packed brown sugar
- 1/2 c. prune puree
- 2 tsp chopped ginger root
- 2 Tbsp. vegetable oil
- 1 c. dark molasses
- 2 tsp vanilla extract
- 3/4 c. boiling water cooking spray or possibly oil
- 6 x pears, peeled & sliced
- 1 c. sugar
- 3/4 c. water
- 1/4 tsp nutmeg
- 1/4 c. lemon juice
- 2 Tbsp. brandy or possibly cognac
- 12 ounce lite silken tofu
- 1 c. sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3/4 c. soy lowfat milk whipped topping, (optional)
Direcciones
- To make gingerbread: Preheat oven to 375 F. Lightly spray or possibly oil an 8 or possibly 9-inch square baking pan. In a medium bowl, sift together flour, baking soda, baking pwdr, cloves, cinnamon, and salt & set aside. In a large bowl, cream together brown sugar, prune puree, ginger, and oil. Add in molasses and vanilla and beat till smooth. Stir in bowling water, mixing well. Add in dry ingredients and stir till well incorporated. Pour batter into prepared pan and bake about 35 min or possibly till a toothpick inserted in the center comes out clean. Remove and set aside 5 min. Tip out onto a rack to cold. To make the pear sauce: In a large saucepan, combine pears, sugar, water, nutmeg, and lemon juice.
- Bring to a boil, stirring often. Reduce heat slightly and continue boiling, uncovered, about 10 min. Stir in brandy and set aside. To make the cream: In a food processor or possibly blender, puree tofu, sugar, vanilla, and cinnamon till smooth. Add in soy lowfat milk and process till smooth and light. To assemble the trifle: Cut cooled cake into 1-inch cubes. In a trifle dish or possibly large bowl, spread 1/3 of the cream into bottom. Next, arrange half of the gingerbread over top. Spoon half the pears over cake, and top with half of the remaining cream. Repeat with remaining gingerbread, pears, and remaining cream. Cover tightly with plastic wrap and chill several hrs or possibly overnight, for flavors to blend. Just before serving, swirl whipped topping over top, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 12 servings | |
| Calories 477 | |
| Calories from Fat 41 | 9% |
| Total Fat 4.67g | 6% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 363mg | 15% |
| Potassium 836mg | 24% |
| Total Carbs 104.73g | 28% |
| Dietary Fiber 7.1g | 24% |
| Sugars 71.04g | 47% |
| Protein 8.06g | 13% |
