Dessert Recipes |
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Pumpkin "Cheesecake" with Raspberry Sauce
Serving: Serves: 10
Ingredients |
Directions:
- Heat oven to 350 degrees F. Lightly oil bottom and sides of a 9-inch springform pan. To make crust, combine graham-cracker crumbs, Sucanat, and oil in small bowl, stirring to blend. Pat mixture evenly in bottom of pan.
- To make filling, combine tofu, soy sour cream, and pumpkin puree in food processor; process until smooth. Add eggs, Sucanat, lemon juice, cinnamon, cloves, and nutmeg; process until well combined. Pour mixture over crust and spread evenly. Bake 45 to 50 minutes or until center is set; cool to room temperature. Cover and refrigerate several hours overnight.
Red-Raspberry Sauce
Directions:
- Thaw a 10-ounce package of frozen red raspberries.
- Combine with 1/4 cup honey in food processor and
- Process to a smooth puree.
- Pass mixture through a fine strainer to remove seeds.
- Serve or refrigerate until ready to serve.
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Raspberry Sherbet
This recipe takes a little longer but is worth the wait.
Serving: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Ingredients |
Directions:
- Blend all ingredients and freeze in an ice cream maker or in the freezer (directions below).
Ice Cream Maker: Freeze according to manufacturer's recommendations. This recipe fits a one-pint ice cream maker. You may double the recipe for larger machines.
Freezer: Pour into shallow pan and freeze until fairly firm but not totally frozen. Cut into necessary chunks and process in a food processor or blender until smooth. Pour into a container and freeze again. Let soften before serving. If necessary, process again briefly just before serving.
Nutritional Info: Based on individual serving. Calories: 90 |
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Peach Salsa
Stirring in just a bit of peach or apricot jam brings out the fresh sweetness of the peaches.
Serving: 6 cups
Total Time: 20 minutes
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Ingredients |
Directions:
- In large bowl, toss ingredients until combined. Cover and refrigerate until ready to serve or up to two days.
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Nutritional Info: Calories: 40 |
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Creamy Soy/Vanilla Pudding
A creamy treat, perfect for dessert or as an afternoon snack.
Serving: 3
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Ingredients |
Directions:
- Stir the sugar and cornstarch together in a medium saucepan. Whisk in the soymilk.
- Cook, stirring, over medium heat until mixture comes to a boil and thickens. Remove from heat, stir in vanilla and pour into 3 individual serving dishes. Chill well before serving.
Nutritional Info:
Calories: 210 |
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Chocolate Soy Brownies
Sneak nutrition into these chocolate desserts with soy. They taste so good that you won't be able to tell the difference.
Serving: 16
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
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Ingredients |
Directions:
- Preheat oven to 425.
- Grease an 8x8inch square pan or line with parchment paper.
- In a large bowl, combine the flour, baking soda, sugar and cocoa and set aside.
- In a food processor or blender, mix the yogurt, soy milk, oil, and vanilla until smooth.
- Pour the yogurt mixture into the dry ingredients, stirring until well combined.
- Pour the batter into the greased pan and bake for 25 minutes, or until the brownies spring back when touched.
- Cool the brownies to room temperature before slicing.
Nutritional Info:
Calories: 113 |
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Banana Bread Pudding (with Soy Milk and Tofu)
This is a lowfat version of America's favorite comfort dessert, guaranteed to make any dairy-free skeptic a believer. Serve with Soy Whipped cream.
Serving: 8
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
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For Banana Bread: |
For Soy Whipped Cream: |
- Preheat the oven to 325 F. In a saucepan, heat the soy milk over medium heat, but do not boil.
- Add the sucanat and egg whites, and stir. Add the bananas and raisins and stir. Remove from the heat.
- Cube the bread and place in a mixing bowl. Pour the soy milk mixture over the bread. Place the mixture in a nonstick loaf pan. Sprinkle with the cinnamon.
- Bake for 50 minutes. Serve warm. Store in your refrigerator for up to 3 days in an airtight container.
For Soy Whipped Cream:
- Cut the tofu in small pieces and place in a food processor. Add the soy milk, salt and maple syrup. Process until smooth.
- Refrigerate for 1 hour before serving. Store in the refrigerator for up to 3 days in an airtight container.
Calories: 492 |
Sodium: 785 mg |
Protein: 9 g |
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