My recipes often arise from a desire to take a delicious (but possibly unhealthy) dish and turn it into something I can enjoy without the nagging guilt. Substitutions are my speciality and this is something I will be writing on a little more often and in length.
Making substitutions in recipes can have a profound impact on the taste and texture of a dish. When swapping out ingredients, for whatever reason, it's important to remember that you will often need to add an equivalent item back in. Recipes, though often treated loose and free, are a complex balance of flavours resulting in "umami" or the perfect flavour. A meal is very much the sum of its parts.
Today's recipe uses a simple substitution to remove most of the fat from our dish. A twist on the Asian style fruit pudding you find in most Dim Sum places. This simple dessert is light and refreshing!
Pudding Love
1 package soft or silken tofu
1 1/2 cups Almond milk
1 package of Flavoured Jello (I used peach)
1 Ripe mango
2 Tbsp Sugar
2 Large strawberries
Peel and slice the mango and add it into a saucepan with the milk, jello, sugar, and cubed tofu. Heat on medium until the fruit is tender and the jello has dissolved. Using a blender, puree the mixture until is smooth and creamy in texture.
Wash and core the strawberries and thinly slice them, the will have a natural "heart" shape to them when sliced correctly. Using your preferred mould (I used a deep silicone muffin tray) place a slice of strawberry on the bottom of each section. Pour your mixture into the moulds, cover, and chill for 4 or more hours (over night is best). Once set, use a knife or a quick dip in hot water to help turn out your puddings. Eat and enjoy!
For this dish I substituted all dairy with soy and almond milk. The two ingredients work well together here to provide the creamy taste and texture of condensed milk without the fat. If your craving a big slice of cheesecake, this recipe may be your answer!
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