Pat dough into a 6″ circle. Cut into quarters. Place on the parchment-lined baking sheet about an inch apart.
Bake scones until tops are golden brown, about 15 minutes. Make sure scones are cooked all the way through.
Baking with Yogurt
In traditional baking you can very quickly learn to substitute yogurt in place of milk and buttermilk. The blandness of yogurt is a perfect complement to other ingredients such as brown sugars, dried fruits, and molasses, and you'll get feather-light baked goods when you bake with it. Yogurt should become a “staple ingredient” in your LI lifestyle cooking.
Serves 4
Calories: 333.08
Fat: 12.92 grams
Saturated Fat: 2.58 grams
Carbohydrates: 48.05 grams
Calcium: 54.48 mg
Lactose: 0.0 grams
Parchment paper
1½ cups all-purpose flour
2½ tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ stick margarine
½ cup plain yogurt
½ cup fresh coarsely chopped strawberries
Baked Apples
This recipe is an exceptional treat with a dollop of honey-cinnamon yogurt.
Serves 4
Calories: 263.81
Fat: 5.26 grams
Saturated Fat: 3.26 grams
Carbohydrates: 51.57 grams
Calcium: 207.69 mg
Lactose: 0.0 grams
Nonstick cooking spray
4 Granny Smith apples
¼ cup unsweetened apple juice
¼ cup brown sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 cup plain yogurt
1 tablespoon honey
¼ teaspoon cinnamon
Preheat oven to 350ºF. Spray 8″ × 8″ baking dish with nonstick cooking spray. Set aside.
Core and thinly slice apples. Toss apples with apple juice in a medium bowl.
In a small bowl, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well. Sprinkle brown sugar mixture over apples. Stir gently until apples are well coated.
Pour apples into prepared baking dish. Bake until sauce is bubbling and the edges of apples begin to brown, about 40 minutes.
In a small bowl, combine yogurt, honey, and cinnamon. Stir until well mixed. Divide apples into four dessert dishes and top with yogurt topping.
Banana Citrus Trifle
A trifle makes a beautiful centerpiece presentation for a special occasion, and this one is a very easy recipe. If presentation isn' what you need, just use a large plastic bowl to make the trifle and dig in!
Serves 8
Calories: 218.53
Fat: 1.13 grams
Saturated Fat: 0.49 grams
Carbohydrates: 49.95 grams
Calcium: 146.05 mg
Lactose: 0.0 grams
8 ounces commercial angel food cake
1 tablespoon lime juice
3⅓ cups sliced banana
3 oranges
¼ cup sugar
¼ cup water
1½ teaspoons grated orange rind
1½ teaspoons grated lime rind
1½ cups vanilla yogurt
Cut cake into ¼″-thick slices. Set aside. In a medium bowl, pour lime juice over banana slices. Set aside.
Peel and section oranges over a small saucepan, reserving juice. Set orange sections aside in a small bowl.
Combine sugar and water with juice in saucepan. Stir well. Bring to a boil over medium heat. Cook uncovered until mixture is reduced to ⅓ cup, about 5 minutes. Remove from heat. Stir in grated orange and lime rinds.
Pour mixture over banana slices. Toss gently, combining well. Arrange half of cake slices in a 2-quart trifle bowl. Spoon half of banana mixture over cake slices. Spread half of the yogurt over banana mixture; then arrange half of orange sections over yogurt.
Repeat layering procedure with remaining cake, banana mixture, yogurt, and orange sections. Cover tightly. Chill for at least 6 hours.
Berry Pear Clafouti
This combination of pears and raspberries in a fancy-sounding dessert is actually very easy to put together! For the full experience of this dish, serve it warm.
Serves 8
Calories: 192.55
Fat: 4.73 grams
Saturated Fat: 1.10 grams
Carbohydrates: 33.22 grams
Calcium: 35.29 mg
Lactose: 0.03 grams Nonstick cooking spray
2 tablespoons plus
½ cup sugar
½ cup all-purpose flour
4 large eggs
1 cup soy milk
1 tablespoon margarine, melted
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 ripe but firm pears
1 cup fresh raspberries
Powdered sugar for dusting
Preheat oven to 400ºF. Coat a 9½″ round deep-dish pie pan with cooking spray. Sprinkle 1 tablespoon sugar across bottom of pan. Tilt pan to coat as evenly as possible. Set aside.
In a large bowl, whisk together ½ cup sugar, flour, eggs, milk, margarine, lemon zest, and vanilla. Peel, core, and thinly slice the pears.
Arrange the pear slices in prepared pan. Scatter raspberries on top of pears. Pour batter over fruit.
Sprinkle remaining sugar over batter. Bake until clafouti is puffy and firm to touch, about 45 minutes.
Remove from oven and allow to cool slightly. Dust top of clafouti with powdered sugar. Serve warm.
Clafouti Trivia
Can you say “kla- foo- tee”? Clafouti is a baked custard-like French dessert. It's typically prepared with fresh fruit and a batter similar to pancake batter, and it resembles a mouthwatering pudding cake! Originally from the Limousin region, clafoutis apparently spread throughout France during the nineteenth century.
Pumpkin Custard
The tofu and pumpkin combo in this recipe makes it a very smooth custard. The flavorful custard and crunchy gingersnap topping is sure to be a keeper for your LI lifestyle!
Serves 6
Calories: 383.87
Fat: 10.56 grams
Saturated Fat: 2.26 grams
Carbohydrates: 65.54 grams
Calcium: 188.61 mg
Lactose: 0.01 grams
Nonstick cooking spray
12 ounces firm tofu, drained
1 15-ounce can pumpkin
⅔ cup packed brown sugar
1 teaspoon rum extract
1½ teaspoons cinnamon
¾ teaspoon ginger
½ teaspoon cloves
3 egg whites
8 gingersnap cookies
1 tablespoon white sugar
2 tablespoons margarine
Preheat the oven to 350°F. Spray six 6-ounce custard cups with nonstick vegetable spray.
Purée tofu in blender until smooth. Add pumpkin, brown sugar, rum extract, cinnamon, ginger, and cloves to blender. Purée until well blended. Add egg whites. Mix quickly until just blended. Be careful not to over mix. Pour mixture into the six custard cups. Bake for 20 minutes.
While custard is baking, prepare gingersnap topping. Place gingersnaps in a plastic bag and crush with a rolling pin. Stir gingersnap crumbs and sugar together in a small bowl. Cut margarine into small bits and add to the gingersnap mixture. Using a fork or pastry blender, cut in margarine until the mixture resembles coarse crumbs.
After baking for 20 minutes, remove custard cups from oven. Sprinkle the gingersnap topping over pumpkin custard.
Return custard to the oven. Bake until the edges of the custards separate from the cups, about 20 minutes.
Green Tea Tofu Flan
This recipe blends the Asian flavor of green tea with the European texture of flan. As always, you can substitute rice milk if soy isn' your “cup of tea.”
Ser
ves 6
Calories: 189.23
Fat: 5.18 grams
Saturated Fat: 1.32 grams
Carbohydrates: 28.56 grams
Calcium: 74.53 mg
Lactose: 0.04 grams
1½ cups plain soy milk
1 bag green tea
7 ounces firm tofu, patted dry
4 eggs
¾ cup sugar
1 teaspoon vanilla extract Boiling water
Preheat the oven to 350°F.
Bring soy milk just to bubbling around the edges in a small saucepan over medium-high heat. Don' allow it to boil. Remove from heat. Add green tea bag. Steep for 6 minutes. Remove tea bag.
Place tofu in blender. Purée until smooth. Add eggs and sugar to blender. Process until smooth.
Add the tea-infused soy milk and vanilla to blender mixture. Process until well combined. Pour mixture into six 8-ounce custard cups.
Place cups in 1″ boiling water on a baking pan. Bake until just set, about 45 minutes. Cool flan to room temperature. Chill. Invert on small plates to serve.
Green Tea Is Qi-Boosting!
The Chinese refer to green tea as “liquid jade.” Green tea is considered a drink of longevity. Containing minimal caffeine, it gives your mind and spirit a gentle lift. Green tea, with its polyphenol compounds, appears to act as an antioxidant in the prevention of cancer.
Creamy Apricot Mousse
It's like an apricot cloud! And it's floating right into your LI lifestyle with a ton of calcium benefits for you!
Drain apricots. Reserve juice in a clear measuring cup. Set aside apricots. If apricot juice does not measure up to 1 cup, add enough water to equal 1 cup.
Pour apricot juice into a heavy 1-quart saucepan. Sprinkle gelatin over top. Let sit and soften for 5 minutes.
Over medium heat, stir constantly to dissolve gelatin. Do not allow mixture to boil. Remove from heat. Cool for 5 minutes.
Purée apricots, almond extract, vanilla extract, and gelatin in blender until smooth.
Place yogurt cheese in a large bowl. Gradually whisk in the apricot purée. Pour into four individual dessert dishes. Refrigerate until firm, at least 60 minutes, before serving.
Serves 4
Calories: 231.79
Fat: 5.52 grams
Saturated Fat: 3.50 grams
Carbohydrates: 27.27 grams
Calcium: 433.57 mg
Lactose: 0.0 grams
1 16-ounce can apricots, packed in juice
1 envelope unflavored gelatin
¼ teaspoon almond extract
½ teaspoon vanilla extract
2 cups yogurt cheese
Chocolate Brownies
You can make these already healthy brownies a tad healthier by substituting whole wheat pastry flour for some of the all-purpose flour, which will make the texture even smoother!
Yields 24 brownies
Calories: 127.74
Fat: 1.35 grams
Saturated Fat: 0.52 grams
Carbohydrates: 29.41 grams
Calcium: 20.32 mg
Lactose: 0.0 grams
Nonstick cooking spray
2¼ cups sugar
1½ cups all-purpose flour
1½ cups unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
⅛ teaspoon salt
1 cup unsweetened applesauce
1 cup soft tofu
¾ cup chocolate soy milk
2 teaspoons vanilla extract
Preheat oven to 350°F. Coat a 9″ × 13″ baking dish with cooking spray.
In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a blender, combine applesauce, tofu, soy milk, and vanilla. Process until well blended.
Add tofu mixture to dry ingredients. Mix well. Scrape batter into prepared pan.
Bake until top is dry, about 45 minutes. Leave in pan to cool. Cut into bars.
Cocoa Rocks!
There have been many studies linking cocoa and dark chocolate with health benefits. Cocoa and chocolate contain a large amount of antioxidants that may keep high blood pressure down, reducing the risk of heart attack and stroke. The darker chocolate with the most concentrated cocoa proves to be the most beneficial.
Blueberry Yogurt Crumble
This lactose-free delight is comparable to old-fashioned blueberry buckle. It's yummy served warm, but it's also tasty as it cools down!
Serves 12
Calories: 379.74
Fat: 10.94 grams
Saturated Fat: 5.75 grams
Carbohydrates: 67.81 grams
Calcium: 58.78 mg
Lactose: 0.0 grams
1 cup sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
2 tablespoons margarine
1 stick butter
1½ cups brown sugar
1 egg
1 teaspoon baking soda
2½ cups flour
1 cup plain yogurt
1 teaspoon vanilla
½ teaspoon lemon zest
2 cups fresh blueberries (frozen may be substituted)
Preheat oven to 350°F. Grease and flour a 9″ × 13″ baking pan.
Combine sugar, cinnamon, and nutmeg in a small bowl. Blend margarine into sugar mixture with a fork. Large crumbs will form.
In a medium mixing bowl, cream butter and brown sugar with electric mixer. Add egg, mixing well. Stir baking soda into flour in a measuring cup.
Reduce mixer speed, adding flour gradually, scraping sides of bowl as necessary. When flour is well blended, add yogurt, vanilla, and lemon zest. Mix well at medium speed for 4 minutes.
Pour batter into prepared pan. Sprinkle fresh blueberries over top, pressing them very lightly into batter. Sprinkle crumbly topping across top. Bake for 45 minutes. Cool on a rack. Serve warm.
Zucchini Yogurt Cake
Zucchini does wonderful things to baked goods. In this recipe it provides an oh-so-natural moistness.
Serves 12
Calories: 404.36
Fat: 21.61 grams
Saturated Fat: 1.97 grams
Carbohydrates: 48.37 grams
Calcium: 51.54 mg
Lactose: 0.01 grams
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 eggs
1¼ cups packed brown sugar
¼ cup honey
¾ cup oil
½ cup plain yogurt
1½ cups shredded unpeeled zucchini
1 cup chopped walnuts
½ cup finely diced banana
1 teaspoon grated orange peel
Powdered sugar for garnish (optional)
Grease and flour 10″ fluted tube pan. Set aside. In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt. Set aside.
In large mixing bowl, beat eggs with electric mixer until light. With mixer running, gradually add sugar and honey until mixture is light and fluffy. Slowly beat in oil.
Reduce speed to low. Fold in flour mixture alternately with yogurt, scraping bowl as necessary. Fold in zucchini, walnuts, banana, and orange peel.
Turn batter into prepared tube pan. Bake for 50 minutes or until cake begins to crack on top. Don' allow to get too brown!5. Invert on a rack to cool. Remove from pan while still warm. Cool completely. Sprinkle with powdered sugar, if desired.
Zucchini's Kissing Cousin
Zucchini is related to pumpkin. Zukes happen to be the most popular of summer squash. Being about 94 percent water makes zucchini one of the lowest calorie veggies. With its unobtrusive taste, zucchini complements other ingredients that it's paired with in tasty recipes!
Chocolate Layer Cake
Cooking with coffee is becoming quite the rage, so here's a recipe with cold coffee. You won' even know the tofu is there; it soaks up t
he coffee flavor and adds to the smooth texture of this chocolate delight!
Preheat oven to 350°F. Grease and flour two 8″ round cake pans.
In a large bowl, whisk together tofu, syrup, coffee, and vanilla until well blended and smooth. Sift together cocoa powder, flours, baking powder, baking soda, and cinnamon.
Add dry ingredient to tofu mixture in mixing bowl. Beat with electric mixer until smooth, about 3 minutes. Divide batter between cake pans. Bake until cake springs back to touch, about 15 minutes.
Cool in pans on wire racks for 10 minutes, then invert cakes onto racks. Cool completely. Frost with Tofu Chocolate Frosting recipe (page 274).
Serves 12
Calories: 142.85
Fat: 2.09 grams
Saturated Fat: 0.80 grams
Carbohydrates: 31.06 grams
Calcium: 72.71 mg
Lactose: 0.0 grams
1 cup puréed firm tofu
1 cup maple syrup
¾ cup brewed strong coffee, cold
2 teaspoons vanilla extract
1 cup unsweetened cocoa powder
The Everything Lactose Free Cookbook Page 27
