Healthy Baking With Tofutti
Our Tofutti Sour Supreme and Tofutti Better Than Cream Cheese are dairy- and lactose-free vegan alternatives to regular sour cream and cream cheese that look and taste like the real thing. The products are ideal for anyone following a vegan or dairy-free diet. And, they can be substituted one to one in place of regular sour cream or cream cheese in most any recipe.
Here are fresh approaches to some of our favourite baked goods that are perfect for entertaining during the holidays, for after-school snacks or lunch boxes, or for any time that craving for something sweet hits.
Pineapple Cherry Bars
1 cup frozen cherries (preferably Bing cherries)
1 8 oz can crushed pineapple
4 tbsp brown sugar
2 tsp cornstarch
1 1/2 cups flour
1 cup rolled oats
1 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
3/4 cup melted butter, margarine or coconut oil
Heat oven to 350°F (175°C). Lightly spray a 13 x 9 inch glass baking pan with vegetable oil spray.
In a medium pot, add the cherries, crushed pineapple, including the juices, and brown sugar and bring to a boil. In a small cup, mix cornstarch with 1 tbsp of water and stir. Quickly stir cornstarch mixture into pot, continually stirring as mixture thickens. Turn heat down to low and stir for 1 minute. Cover pot with lid and let filling cook for 10 to 15 minutes. Remove from heat and let cool slightly.
To make the base and topping, in a large bowl combine flour, oats, brown sugar, cinnamon and salt. Stir with a fork. Melt butter or margarine in microwave and pour over crumb mixture. Stir again with fork until mixture has coarse crumbs. Reserve 2 cups of the crumb mixture. Pour the remaining mixture into the glass baking pan and press down using your fingers or the bottom of a glass. Spoon fruit filling overtop, and then spoon reserved crumb mixture over filling and pat down lightly.
Bake for 25 to 30 minutes. Cool and slice into bars. Pack into lunch boxes, or serve for dessert with a big scoop of Tofutti Premuim® non-dairy frozen dessert, available in various flavours, including Vanilla, Chocolate and Vanilla Almond Bark®.
Best Banana Bread Ever!
1 cup mashed overripe bananas (about 2 large)
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
1/2 cup Tofutti Sour Supreme
1 tsp baking soda
1/2 tsp salt
2 cups plus 1/2 tbsp all-purpose flour
1 1/2 cup fresh or frozen blueberries
Preheat oven to 350°F (175°C). Spray the bottom of a large loaf pan with vegetable oil spray. You can also make this recipe into 12 muffins using paper muffin liners in a muffin pan.
In mixing bowl of a stand-up mixer, add bananas; mix on low speed until bananas are mashed. Add sugar, oil, eggs, vanilla and Tofutti Sour Supreme. Blend on medium speed until creamy. Add baking soda and salt and blend quickly. Spoon in 2 cups flour and blend on low speed just until combined. Remove bowl from mixer stand.
In a bowl, add blueberries, sprinkle with 1/2 tbsp flour and stir gently – this helps prevent the blueberries from sinking while baking. Add blueberries to banana mixture and pour mixture into prepared loaf pan (or muffin pan).
Bake 45 to 50 minutes for banana bread or 25 to 30 minutes for muffins.
To serve as a dessert, once cooled, spread banana bread or muffins generously with Tofutti Better Than Cream Cheese.
Holiday Favourite Pumpkin Pie
1 large store-bought frozen pie crust
3/4 cup sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 14 oz can pumpkin purée (not sweetened pie filling)
1 can evaporated skim milk
1 tbsp maple syrup
Preheat oven to 425°F (220°C). Place frozen pie crust on a cookie tray.
In bowl of a stand mixer, place all filling ingredients and blend until smooth and creamy. Pour filling into pie shell. Bake for 15 minutes. Reduce heat to 350°F (175°C) and bake an additional 45 minutes. Remove from oven and let cool. Refrigerate until needed.
Meanwhile, in a small bowl mix Tofutti Better Than Cream Cheese with maple syrup. When ready to serve pie, cut into slices and serve with a dollop of the “maple cream cheese” topping.