Almond Tofu with Fresh Fruit
Sabrina MOK - Accredited Practising Dietitian (Australia), Member of HKDA, said "Compared with its full-cream counterpart, low-fat milk means less calorie and fat intake. Also, since fruit contains natural fructose, no added sugar is needed."
Ingredients (Serve 3):
| Unsweetened soya milk | 88 mL |
| Water | 65 mL |
| Low-fat milk | 73 mL |
| Gelatin | 20 g |
| Almond, powdered | 15 g |
| Almond, sliced | 10 g |
| Mango, sliced | 30 g |
| Strawberries, sliced | 5 g |
| Fresh blueberries | 5 g |
Cooking Method:
| 1. | Soak gelatin in iced water until soften. Set aside. |
| 2. | Pour soya milk, milk and water into to powdered and sliced almonds. Bring to boil. |
| 3. | Once it comes to a boil, pour in gelatin and stir. Strain and pour the liquid into glasses. Chill till set. |
| 4. | Once it is set, put mango slices, strawberry slices and blueberries on top. |
Per Serving:
| Energy (kcal) | 101 |
| Carbohydrate (g) | 6 |
| Protein (g) | 9 |
| Fat (g) | 5 |
| Sugar (g) | 3 |
| Sodium (mg) | 36 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
Cooking Tips:
To make a smooth tofu gelatin, filter the soya milk with a cheesecloth or strainer.
This recipe is provided by Mr. Jack CHUA.
Extract from CookSmart, Issue 16
