Dessert Recipes from a Pastry Chef

windycitycupcake

hey guys!

i decided to use my MFP blog to start posting recipes for soy based, dairy free, clean eating, even raw food desserts!!!
I will try to add the nutritional info and serving size for each one. I hope you enjoy it. The first recipe I shared is Tofu Key Lime Tartlets:

http://www.myfitnesspal.com/blog/windycitycupcake/view/tofu-key-lime-tartlets-411119

I take requests!!

:flowerforyou:

Tofu Key Lime Tartlets

Calories 184, Protein 5.5g, Carbs 22 g, Fat 8.5, Fiber 1 g, Cholesterol 0g, sodium 155mg

makes 6 tartlets
1. Prepare tart shells, or use store bought shells. Or use one 9" pie pan.

1 1/4 cups (one package) Low-fat graham cracker crumbs
6 TBsp Earth Balance, or any soft, soy based margerine

Process Graham Crackers in food processor on high speed until they are finely ground.
Add the soft margerine and pulse until the mixture reaches the consistency of coarse crumbs
Pat the mixture into a thick layer in the bottom of the tartlet pans. Refrigerate, or you can pre-bake the crusts for 10min in a 350 degree oven and let cool. It's your choice.

2. Prepare Filling.
12 oz firm tofu
1/3 cup powdered sugar
2 TBsp Lime Juice
Zest of 2 Limes

In a food processor, puree the tofu until smooth, about 3 minutes.
Add the powdered sugar, key lime juice, and 1/2 of the lime zest.
Pour into individual tart shells and garnish with other 1/2 of lime zest
Refrigerate

windycitycupcake

Creamy Brown Rice Pudding

http://www.myfitnesspal.com/blog/windycitycupcake/view/creamy-brown-rice-pudding-411133

Creamy Brown Rice Pudding

8 servings, 197 calories, 3g Fat, 40g carbs, 2g fiber, 19g sugar, 5g protein, 0mg cholesterol, 11mg sodium, 221mg potassium

1 LB (16 oz) silken Tofu
3/4 cup Maple syrup
2 tsp Vanilla Extract
1 1/2 tsp cinnamon
2 cups cooked Brown Rice (short grain or Basmati)
1/2 cup Raisins
3/4 cup Apple Juice


To cook rice: Put 1 cup rice with 2 cups water in a saucepan and bring to a boil. Lower heat, cover, and simmer for 45 minutes.

While rice is cooking, place apple juice in small pan and bring to a boil. Add raisins, cover, and simmer for 5 minutes. Remove from heat and allow to soak until you are ready to add them to pudding.

Place tofu in food processor and process until smooth, scraping down sides of processor as necessary.

Add sugar, vanilla, and cinnamon and process until smooth.

Pour into bowl. Add rice and raisins. (discard apple juice)

stir to combine. sprinkle with more cinnamon.

Refrigerate until cold.

Rachelle_Ohh

CHEESECAKE!!!

I made the most disgusting "sorta clean eating" cheesecake a couple of days ago. I honestly swapped sugar for brown rice syrup and vanilla protein powder......disgusting!

Please post a recipe on here.

windycitycupcake

try this, orange chocolate chip cheesecake

http://www.myfitnesspal.com/blog/windycitycupcake/view/orange-chocolate-chip-tofu-cheesecake-411150



Orange Chocolate Chip Tofu Cheesecake

12 servings, Calories 293, Protein 6g, Carbs 36 g, Fat 14, Fiber 0 g, Cholesterol 0g, sodium 138mg, makes one 9" springform

1. Pre heat oven to 350 degrees. Prepare one 9" springform pan
1 1/4 cups (one package) Low-fat graham cracker crumbs
6 TBsp Earth Balance, or any soft, soy based margerine

Process Graham Crackers in food processor on high speed until they are finely ground.
Add the soft margerine and pulse until the mixture reaches the consistency of coarse crumbs
Pat the mixture into a thick layer in the bottom of the tartlet pans. Refrigerate.

2. Make Filling.
1 1/2 LBs soft tofu
1 cup sugar or granulated cane juice
8 oz soy cream cheese (i like tofutti)
3 TBsp orange extract
1/4 cup semi sweet chocolate chips
Zest of one orange for garnish
1/4 cup semi sweet chocolate chips for garnish

In a blender or food processor, puree the tofu until smooth. Add the sugar, soy cream cheese, and orange extract; process until smooth. Add the chocolate chips.
Pour the tofu mixture into the prepared crust and bake for 50 minutes.
Turn oven off, leaving cake in the oven for 1 hour. Remove and cool.
Refrigerate cheesecake over night and serve at room temperature.
Garnish with orange zest and Chocolate chips

windycitycupcake

Cappuccino Cinnamon Tofu Cheesecake

http://www.myfitnesspal.com/blog/windycitycupcake/view/cappucino-cinnamon-tofu-cheesecake-411153

Cappucino Cinnamon Tofu Cheesecake

12 servings, Calories 258, Protein 6g, Carbs 29 g, Fat 13, Fiber 0 g, Cholesterol 0g, sodium 134mg, makes one 9" springform

1. Pre heat oven to 350 degrees. Prepare one 9" springform pan
1 1/4 cups (one package) Low-fat graham cracker crumbs
6 TBsp Earth Balance, or any soft, soy based margerine

Process Graham Crackers in food processor on high speed until they are finely ground.
Add the soft margerine and pulse until the mixture reaches the consistency of coarse crumbs
Pat the mixture into a thick layer in the bottom of the pan. Refrigerate.

2. Make Filling.
1 1/2 Lbs soft Tofu
1 Cup sugar or Granulated Cane Juice
8 oz soy cream cheese (i like toffuti)
1/3 cup fresh brewed espresso or strong coffee, cooled
1 tsp ground cinnamon

In a blender or food processor, puree the tofu until smooth. Add the sugar, soy cream cheese, espresso, and cinnamon and process until smooth.
Pour mixture into the prepared crust and Bake for 50 minutes
Turn oven off, leaving cake in oven for 1 hour. Remove and cool.
Refrigerate cheesecake overnight and serve at room temperature.
Garnish with chocolate covered Espresso beans if desired.

windycitycupcake

all of the recipes are vegan btw

MudDancer

anything with lemon

Rachelle_Ohh

I'm not one for Orange and Chocolate together (never understood that), but the Cappuccino one sounds amazing.