http://www.thedailyspud.com/2011/04/17/potato-bakewell-tart/
58g wbf
1/2 cup oat flour
50g silken tofu
4g sugar
-combine n press into 9 inch pie pan
-bake lightly
3 tbsp sugar free jam(50g)
-spread over crust
100g silken tofu
13g sugar
1 eggs
2 egg whites
1 cup Textured Soy Protein [134452]
2 tbsp plain flour
pinch of salt
0.25 tsp vanilla extract
grated rind of half a lemon
150g pumpkin-steamed n mashed
-combine, pour over jammed pie crust
-180-20-25mins
x2; 545/74/36/9
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