Lemon Raspberry Parfait

Recipe Ingredients

1		Hinoichi soft tofu - drained
1		Unflavored gelatin - (1 tbsp.)
1/4 cup	59ml	Cold water
1/2 cup	118ml	Boiling water
6 tablespoons	90ml	Sugar
1 1/4 teaspoons	6.3ml	Coconut extract
3 tablespoons	45ml	Fresh lemon juice
2 teaspoons	10ml	Grated lemon peel
4		Fat-free cookies
1/4 cup	49g / 1.7oz	Reduced sugar raspberry preserves - melted
1 cup	237ml	Fresh or frozen - (defrosted) raspberries

Recipe Instructions

Drain Tofu on paper towels; set aside. Sprinkle gelatin over cold water in a small bowl; let stand for 5 minutes. Add boiling water; stir until gelatin dissolves.

Place Tofu, gelatin mixture, sugar, coconut extract, lemon juice and lemon peel into a food processor bowl. Process mixture for 2 minutes or until velvety smooth.

In each of 4 parfait or 6 custard cups, place a cookie into the bottom. In each cup drizzle a half tablespoon of melted preserves over cookie, followed by 1 or more layers of tofu mixture, preserves and raspberries. Serve chilled.

Serves 4-6

Nutrition per Serving: 203 Calories 16% Calories from Fat 36 gm Carbohydrates 8.4 gm Protein

Source:
Cooking Light, June 1994, page 100

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