Tofu, Agar, Jam & Chocolate Dessert for Dieters

Name: Tofu, Agar, Jam & Chocolate Dessert for Dieters
Yield: 6 servings
Cuisine: American
Ingredients: 1 block Tofu (silken); 80 grams Jam; 200 grams Soy milk (or regular milk); 30 grams Cocoa (unsweetened); 30 grams Skim milk powder; 5 grams Kanten powder

cookpad.japan @cookpad_jp

I was introduced to agar from another user's baked cake agar recipe. I really came to like the texture of it. This time around I had some half-used jam left over in the refrigerator, so I tried making this using jam as a replacement for sugar.

Use whatever you like for the jam. Both berries and citrus go well with cocoa. I made it with strawberry and blueberry jam. There's no need to drain the tofu. I used a pound cake pan, but you can bake these in a muffin pan. Recipe by CAFE703

cookpad.japan @cookpad_jp

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Ingredients

6 servings

1 blockTofu (silken)
80 gramsJam
200 gramsSoy milk (or regular milk)
30 gramsCocoa (unsweetened)
30 gramsSkim milk powder
5 gramsKanten powder

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Steps

1

Line the pound cake pan with parchment paper. Preheat the oven to 180 ℃. Put all of the ingredients in the food processor and turn it on (there's no need to drain the tofu).
2

It's good if all the ingredients have blended together smoothly.
3

Pour the batter into the pan lined with parchment paper. Bake in the oven at 180 ℃ for about 30 minutes.
4

Once it's baked, let it cool in the pan. Once it's completely cooled, place the whole thing, pan included, in the refrigerator.
5

Cool well in the refrigerator, then cut as desired!
6

If using stick kanten, soak well in water (for about half a day), then drain and shred into small pieces. Add the pieces to the food processor.