Creamy Roasted Butternut Squash Soup

Creamy Roasted Butternut Squash Soup

Eating healthy and delicious food doesn’t need to be complicated. Here is a fresh and easy dairy free Creamy Roasted Butternut Squash Soup made with Tofutti Better Than Sour Cream. Weighing in at just over 100 calories per 8 ounce (1 cup) serving, this light, bright soup is a perfect week night meal that won’t tip the scale on anything other than taste!

Garnish with an extra dollop of Tofutti Better Than Sour Cream, toasted pine nuts and dill.

Who said low calorie can’t be rich and satisfying?

3 pound butternut squash
1 medium onion, peeled and quartered
6 cups fat free vegetable cooking stock
Nutmeg
Salt and freshly ground black pepper to taste
1 container Tofutti Better Than Sour Cream
Fresh dill

Cut squash in half lengthwise, remove seeds and place cut side down on a non-stick cookie sheet. Add quartered onion and bake at 375 degrees until soft to the touch (about 1 hour).

Remove from oven and let cool for 20 minutes. Scrape cooked squash from skin and place in blender and puree. In a large stock pot add puree and Tofutti Better Than Sour Cream to vegetable stock.

Stir to combine all ingredients over low heat until hot. Season to taste with salt, pepper and a touch of nutmeg.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Dairy Free, Sugar Free Apple Pie

Dairy Free, Sugar Free Apple Pie

My friend Charlie called the other day to pick my brain about a dinner party he was planning for some friends.There were some dietary restrictions for a few of the guests, so I was the first call he made when looking for menu suggestions. He knows I enjoy a food challenge and love to cook and bake, so I seemed the likely resource in planning a sugar free, dairy free dinner complete with a double crust apple pie for dessert.

After serving this desert to his guests, Charlie called me to say “That pie was amazing!”

So, I decided to share this recipe. I believe the tenderness of the crust will surprise you, and the best part of this dairy free, low calorie slice is its rich and flaky crust. Yum!

Tofutti Better Than Cream Cheese and a dairy free butter alternative instead of the traditional butter and shortening in the crust. This combination of non-dairy products married well with the whole wheat pastry flour (substitution for white flour) to produce great results. These simple changes created the ground work for a reduced calorie pie, while effortlessly provided the dairy free requirement.

For the filling, I chose to use a frozen all natural apple juice concentrate as a sweetener rather than a sugar substitute. This continued to lower the calories but kept the deep rich apple flavor luscious and satisfying. As you can see from the picture, I sliced the apples thinly (I used a mandolin for consistent uniform slices) and the result mirrored the taste in texture and presentation. I know I have drastically reduced the number of calories in this 1/8 of a pie serving, and I will update you on it as soon as I have calculated it. I was so excited about the results I couldn’t wait to share this healthy alternative for your holiday entertaining. Enjoy!

Prepare filling first to allow cooling before filling pastry shell.

Whole Wheat Pie Crust:

2 cups whole wheat pastry flour
1 teaspoon salt
4 oz. Non-dairy margarine or vegan buttery substitute
8 oz. Tofutti Better Than Cream Cheese
4 to 6 Tablespoons cold water

Wisk together dry ingredients. Cut in dairy free Tofutti and butter substitute in small pieces. Add 2 Tablespoons of water and toss lightly with a fork or your hands until dough begins to come together. Add additional water a little at a time, until the pastry holds together when pressed. The dough should feel slightly moister than white pastry dough. Turn the dough out and gently fold and press together.

Be sure not to overwork the dough, this will cause toughness.

Divide dough in half, and pat each half into a disk about a 1/2 inch thick. Wrap each disk in plastic wrap and chill for 30 minutes before rolling.

Roll out dough on a lightly floured surface. If the dough cracks a part, wet both sides of the cracked area and roll back together. Spray the pie pan lightly with a non-stick cooking spray and place the dough carefully overlapping the edge of the dish to form crust. Set aside to come to room temperature.

Pie Filling

3/4 cup or 6 oz. frozen all natural apple juice concentrate
2 teaspoons cinnamon
1/2 teaspoon nutmeg
6 cups thinly sliced apples (use a combination for best taste and texture)
2 teaspoons cornstarch
1/4 cup water

In large sauce pan, heath undiluted apple juice concentrate and spices. Add apple slices; cook on medium heat a few minutes until partly tender. Transfer apple slice to a small bowl keeping liquid in the pan.

In a small bowl, add the cornstarch to the water until you have a smooth mixture. Add cornstarch mixture to juice in sauce pan; cook on a medium heat until thickened. Remove from heat and add apples back to sauce mixture and coat slices evenly.

Allow mixture to cool slightly and fill the unbaked pastry shell. Roll out top crust; fit it over filled pie and trim pastry to 1 inch beyond rim, forming a high fluted edge. Cut several slits in top of pastry (brush lightly with 1 tablespoon of non dairy butter if you like) and bake at 375 degree for 40 to 45 minutes or until golden brown. Serves 8.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Tofutti Brands Introduces “Plum Krazy”

Tofutti-PlumKrazy-1

Official Press Release:

Leader in Dairy-free Products Adds Sweetness to your holiday season.

This holiday season, most Americans will be hosting holiday meals with friends and family. Many American holiday gatherings include up to 30 people or more. Aromas of delicious dishes like turkey, pastas, sweet potatoes, pumpkin pie with whip cream, custards, puddings and so much more fill the air. But what many don’t realize is that out of 30 guests they will have, at least one won’t be able to enjoy any dessert dishes made with dairy — because they are lactose intolerant.

According to U.S. Department of Health and Human Services, there are currently more than 40 million lactose intolerant Americans and millions of other undocumented cases. Yet, there are limited foods that currently serve this tremendous growing population.

“Tofutti products are innovative dairy-free alternatives to customers who crave the taste and texture of dairy, but have been prohibited from dairy either due to dairy intolerance or other dietary needs,” states David Mintz, Founder, Chairman and CEO of Tofutti, My motto is, if it’s dairy, we can make it dairy-free.”

So what delicious dessert dishes can you make for your lactose intolerant friends and family? Tofutti Brands Inc. has one creative solution -– “Plum Krazy.” David Mintz, CEO and founder of Tofutti has created this delectable dish for this holiday season. “Plum Krazy” uses Tofutti dairy free ricotta, that took several years to make, and oven roasted plums.

This season make “Plum Krazy” at home by following these easy steps:

Plum Krazy:

Tofutti Dairy Free Ricotta Stuffed Oven Roasted Plums

1 Cup Orange or Pineapple Juice
1 Vanilla Bean or ½ tsp. Vanilla Extract
6 Plums Halved Lengthwise and pitted
2 TBSP Brown Sugar
3/4 Cup Tofutti Dairy Free Ricotta
3 TBSP Honey
1 tsp. Cinnamon Sugar Blend
1 tsp. of Fresh lemon zest (optional)

Heat the oven to 400F.

Cut plums lengthwise remove pit and clean. Using 8X8 pan place plums cut side down.
In a separate bowl pour orange juice add ½ tsp. vanilla extract or cut 1 Vanilla bean and scrape. Add zest to juice and whisk.

Pour juice over plums. Sprinkle 2 TBSP of sugar over plums. Bake until plums are slightly soft about 10-12 minutes.

Allow pan to cool to room temperature. Reverse any juices to pour over plums before serving.

Meanwhile blend Tofutti Dairy Free Ricotta with honey until smooth. Set aside to chill.

To serve, turn plums over and spoon Tofutti Dairy Free Ricotta mixture into cavity. Pour remaining juice then sprinkle with cinnamon sugar.

Serve and enjoy!

– RUBENSTEIN PUBLIC RELATIONS –

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest