Lemon Soy Pudding Cake with Blackberry Sauce

Makes 6 servings
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Chef Koetke uses soy flour, silken soft tofu and vanilla soymilk to make this version of the old-fashioned pudding cake. Attendees at this year's International Association of Culinary Professionals Conference (IACP) enjoyed this wonderfully smooth dessert at a soyfoods luncheon.

Cake:
2 tablespoons grated lemon peel
1 cup sugar, divided
3 egg yolks
1 teaspoon vanilla
2 1/2 tablespoons soy flour
1/2 cup all-purpose flour
6 ounces silken tofu
4 tablespoons butter, melted
3 egg whites
3/4 cup vanilla soymilk
7 tablespoons fresh lemon juice

Sauce:
3 cups fresh blackberries or raspberries, divided
1/4 cup sugar

Preheat oven to 350°. Arrange 6 (8-ounce) custard cups or ramekins in a 9x13-inch baking pan. In small mixing bowl, combine lemon peel, 3/4 cup of the sugar, egg yolks, vanilla, flours, tofu and melted butter and beat or whisk until smooth. In large mixing bowl, beat egg whites to soft peaks. Gradually add the 1/4 cup sugar and beat until stiff peaks form. Gently fold beaten egg whites into tofu mixture. Gently stir in soymilk and lemon juice. Spoon mixture into custard cups in baking pan. Carefully pour hot water into baking pan around custard cups to depth of 1 inch. Bake until knife inserted into top of cake comes out clean, about 45 minutes. Let cool briefly, then serve in custard cups or spooned into individual bowls. Top with Blackberry Sauce.

Blackberry Sauce:
In food processor, blend 2 cups of the blackberries and sugar until smooth. Strain. Stir remaining berries into sauce.
Note: substitute thawed frozen sweetened or unsweetened blackberries or raspberries.

Calories 378 (27% from fat); Fat 11.4g (sat 5.7g,mono 3g, poly 1.3g);
Protein 8.6g; Carbohydrate 63g; Fiber 0g; Cholesterol 122mg; Iron 1.8 mg;
Sodium 179 mg; Calcium 111mg.

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