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| 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.
Ingredients:
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
1 egg
2 egg whites
1/3 cup plus 2 Tbs. organic evaporated can juice, divided
Instructions:
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.
Calories: 126
Total Fat: 3g.
Sat. Fat: 1g.
Carbs: 18g.
Fiber: 0g.
Sugars: 16g.
Protein: 7g.
Sodium: 63mg.
Cholesterol: 38mg.
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