Orange Crème Filling
Here’s a delectable custard-style filling that’s low-fat and dairy-free. It’s delicious piped into the center of a cupcake for a creamy citrus surprise.
Recipe information
Yield
makes 2 cups
Ingredients
12 ounces firm silken tofu
1/3 cup plus 1 tablespoon light agave nectar
4 tablespoons nonhydrogenated butter substitute, melted
Pinch of sea salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon orange extract
1 tablespoon orange liqueur, such as Grand Marnier (optional)
Preparation
In a food processor, blend the tofu with the agave nectar until very smooth and creamy, scraping down the sides of the bowl often. This will take several minutes. Add the butter substitute, salt, vanilla extract, orange extract, and orange liqueur if using. Blend well until completely smooth. Refrigerate to thicken. Store in the refrigerator for up to 5 days.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
