|photo from laughing1wolf.blogspot.com|
This dandy recipe, which provides you with 7 grams of protein for each serving, btw, is found in the January 2011 issue of Clean Eating. Recipe serves 6.
1 cup 1% milk
3 chai tea bags (or equivalent in bulk placed in a tea ball)
3 whole cloves
1 cinnamon stick, broken into pieces
2 cardamon pods
8 oz. firm tofu (Tofu Yu tofu is already firm and drained), drained of all water
2 egg whites
1/3 cup plus 2 Tbs. organic evaporated can juice, divided
Preheat oven to 325 F.
In a small saucepan, heat milk to a simmer over medium heat. Revmoe from heat and add tea bags, cloves, cinnamon, and cardamom. Cover and let stand for at least 5 minutes.
Meanwhile, in a food processor fitted with a metal blad, combine tofu, egg, egg whites, and 1/3 cup cane juice; process until very smooth.
Remove tea bags (or tea ball) and spices from milk. With food processor running, slowly pour milk through feed tube until combined. Divide mixture equally among 6 ramekins. Place ramekins in a baking dish and fill dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in over for 18-22 minutes, until set. Remove from oven and chill until serving time. To serve, top each creme with 1 tsp. cane juice and place under preheated broiler until crystals melt and become brown.
Total Fat: 3g.
Sat. Fat: 1g.