This stunning dessert will please all palates at a holiday dinner. Look for soy sour
cream in the dairy or natural food sections of grocery or health food stores.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2008
Ingredients
Ginger Grapefruit Sauce:
Method
In small saucepan, sprinkle gelatin over 1 cup (250 mL) of the soy milk; let stand for 15 minutes. Heat over medium-low heat, stirring often, until gelatin is dissolved; remove from heat.In separate saucepan, bring remaining soy milk, sugar and vanilla to simmer; turn off heat. Cover and let stand on burner for 10 minutes. Pour into large glass measure; whisk in gelatin mixture and sour cream. Pour into 8 lightly greased 6-oz (175 mL) ramekins or custard cups; cover and let stand for 30 minutes. Refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Ginger Grapefruit Sauce: In saucepan, bring sugar, ginger and 1/2 cup (125 mL) water to boil, stirring; boil for 5 minutes. Pour over grapefruit; let stand for 4 hours. Drain into saucepan, reserving grapefruit; bring to boil.
In small bowl, whisk cornstarch with 2 tsp (10 mL) water; whisk into ginger mixture and boil, whisking, until thickened, about 1 minute. (Make-ahead: Cover and refrigerate sauce and grapefruit separately for up to 24 hours.)
Run knife around edge of each ramekin; turn out onto dessert plate. Serve with sauce and grapefruit.
Nutritional facts Per serving: about
- Sodium 67 mg
- Protein 7 g
- Calories 244.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 40 g
%RDI
- Iron 18.0
- Folate 7.0
- Calcium 13.0
- Vitamin A 5.0
- Vitamin C 45.0
