NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!

Ain't tofu grand!

In many of these recipes soy products substitute for eggs & oil as well as dairy. I've used soy flour, although you could use whole wheat flour. Whole wheat flour will give you a Starch dessert though and in most cases you'll notice that the end product is heavier and tastes too "healthy" for most people.

Don't substitute regular tofu for the silken tofu called for in these recipes, it won't puree as well and the end product will be grainy rather than smooth.

I love using unsweetened cocoa powder as a substitute for sweetened chocolate. The end product tastes more sophisticated than a packaged mix & it's less sweet without being bitter. Look for alkali-free cocoa, Dutched cocoa contains alkali, so steer away from that if possible.

Low Carbers can make the appropriate exchanges for sweeteners using the

A Word Of Caution: Don't think that because these desserts are Neutral they can be eaten freely. The unrefined sugars they contain will still raise your insulin level just not as high as refined sugar will. Approach all desserts (even healthy ones) with caution when losing weight, and don't indulge frequently during Weight Loss. The trick with Neutral and Protein desserts is that they will cause less of a rise in insulin as they don't contain Starches, which combined with sugar will give you a double wammy of insulin.

Nutty Betty

This dessert is so easy, delicious, and versatile. I've given you some of my variations, but I'm sure you'll come up with more. Hint: try cleaning out the liquor cabinet.

Preheat oven to 350 degrees.

Place 2 cups unsalted nuts (walnuts, pecans, almonds, cashews) in a freezer bag. Seal the bag and roll a rolling pin over it or repeatedly smack with a heavy pan to crush the nuts to a fine crumb. The reason that you use this method instead of a blender or food processor is that the electronic tools can make the nuts gummy as they start to turn into nut butter. Lightly coat the bottom of a rectangular baking pan with a sprinkling of crushed nuts.

Slice and peel 4 tart apples and spread half over the crumbs in the pan.

Stir 1/2 teaspoon nutmeg or allspice, or 1 teaspoon cinnamon into1/2 cup unrefined sugar. Sprinkle 1/2 this mixture over the apples. Top with half of the reserved crumbs, the remaining chopped apples, remaining sugar mixture, then remaining crumbs. Pour 1/2 cup hot vanilla-flavored nondairy milk over Nutty Betty. Cover and bake for 40 minutes, removing the cover during the last 10 minutes to brown the nuts.


Sesame Crispies

Thanks to Home magazine for their Sesame Florentine's recipe which was the inspiration for the UnDiet's Sesame Crispies.

Since UnDieters try to avoid Starches whenever possible this crispy cookie is made with soy flour, but you can certainly substitute whole wheat , oat or chestnut flour if you have that on hand. There's so little Starch in a serving of four cookies that you could even serve those made with wheat flour with a Protein meal as long as you haven't used any other Starches in the meal.

Preheat oven to 400 degrees.

Oil a 1 x 2 foot sheet of parchment or wax paper.

Stir together with a whisk in a small saucepan, over medium heat

1/4 cup cream
2 tablespoons butter
3 tablespoons unrefined sugar
1 tablespoon honey

Stir until the mixture bubbles. Reduce heat just a tad and continue to stir for 5 minutes or until the mixture turns light brown. Stir in

1/4 cup soy flour
1/3 cup sesame seeds
2 tablespoons minced crystallized ginger ( I haven't found any crystallized ginger that doesn't contain processed sugar.)

Stir constantly for 5 minutes, until the mixture browns a little more. Taste and if it tastes bitter or chalky, brown a little longer. Scrape onto half of the oiled paper, then fold the paper over the cookie mix; being careful as it's still hot. Flatten it with your hands, then with a rolling pin, rolling until it is about 1/8 of an inch thick. Place the dough with the paper onto a cookie sheet and bake for 12 minutes. When it is evenly browned, bubbles, and has tiny holes, it is done. Remove from oven and allow to cool. Break into pieces or cut into shapes with a lightly oiled knife.

  Raisin Nut Pudding

Preheat oven to 350 degrees.

In pie plate or quiche pan stir together

1/2 cup heavy cream or 1/4 cup heavy cream and 1/4 cup nondairy milk
1/2 cup butter
1/2 cup unrefined sugar
1/2 cup raisins
1 cup broken pecans or walnuts, preferably toasted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup mashed silken tofu

Bake for 40-50 minutes until brown on top. Chill well and serve.

Fudgy Cake

You could use whole wheat flour and/or rice or almond milk in place of the soy flour and soy milk but then the cake would be a Starch.

Preheat oven to 350 degrees.

Mix in medium bowl

1-1/2 cups soy flour
2 teaspoons baking soda
1 cup unrefined sugar or equivalent of Trutina or Sweet 'N Low
1/2 cup unsweetened cocoa powder

Puree in blender until smooth

4 ounces silken tofu
1-1/2 cup soy milk
1 tablespoon walnut, pumpkin seed or soy oil
1 teaspoon vanilla extract
(2 tablespoons Frangelico or other liqueur) Once when I was out of vanilla I used 3 tablespoons of liqueur and the cake came out great.

Stir tofu mixture into dry ingredients just until blended. Batter will be very stiff. Scrape into greased 8x8 pan and bake for 20 minutes in oven, until top springs back when touched and/or toothpick comes out clean. Don't overbake or your cake will be too dry. When cooled to room temperature cut into squares and serve as is or top with Chocolate Butter Frosting.

Cocoa Butter Frosting

This sauce carries the slightly bitter taste of the cocoa powder, but I like that. If you don't like the cocoa "bite", use the Chocolate Tofu Pudding to glaze your cake, adding just 1/4 cup soy milk to thin it. You could use rice or almond milk instead of soy milk, but then the frosting would be a Starch.

This frosting is strange in that I can not get consistent results. The solution I've found works best, is that if you taste this and don't like it, set it aside in the fridge for at least a day and then taste it again. You'll be amazed at how the flavor has developed!

Puree in blender

12 ounces silken tofu
1/4 cup soft butter
just enough soy milk or whipping cream to puree the tofu

When tofu is pureed add

3/4 to 1 cup unsweetened alkali-free cocoa powder (don't use Dutched cocoa, it has alkali)
1 to 1-1/2 cups unrefined sugar
(dash of sea salt)
(2 - 4 tablespoons Kahlua, Amaretto, Frangelico, or other liqueur)
(1 teaspoon orange, or vanilla extract)
(1 cup pecans or walnuts, chopped and lightly toasted, then chopped or ground)

If the frosting is too thin to spread on the cake refrigerate it for half an hour or freeze it for ten - fifteen minutes so that the butter will firm up.

Cocoa Pudding

I couldn't get over how easy this pudding was to make. I came up with this so that I could have some dessert while everyone else was chomping on Pepperidge Farm cookies. We were out in the boonies and didn't have much in the way of food, just some nonperishable staples. But a box of tofu, a little cocoa powder, a box of soy milk, and a little Sucanat go a long way towards making me happy! Everybody teased me about my tofu concoction, but the next morning my pudding was all gone and there were still plenty of Pepperidge Farm cookies. H-m-m!

This pudding is strange in that I can not get consistent results. The solution I've found works best, is that if you taste this and don't like it, set it aside in the fridge for at least a day and then taste it again. You'll be amazed at how the flavor has developed!

Puree in blender until perfectly smooth, stopping to scrape down sides of blender several times

12 ounces firm or extra firm silken tofu

When tofu is pureed add

3/4 - 1 cup unsweetened cocoa powder (the best quality that you can afford)
3/4 - 1 cup unrefined sugar (or 2 packets each Equal & Sweet N Low and 1/2 cup unrefined sugar)
(dash of sea salt)
(1 teaspoon vanilla)
(2 - 4 tablespoons Kahlua, Amaretto, Frangelico, or other liqueur)
(1 cup pecans or walnuts, chopped and lightly toasted, then chopped or ground)

Chocolate Tofu Pudding

Puree in food processor until smooth

1 container silken tofu (12-15 ounces)
(add a little soy milk or whipping cream a tablespoon at a time, but only if you need it to puree the tofu)

Add and process until blended

1/2 cup unrefined sugar
1/2 cup melted refined-sugar-free chocolate chips or unsweetened chocolate + 1/4 cup unrefined sugar
(1 tablespoon vanilla)
(dash of sea salt)

Transfer to bowl and eat as is or refrigerate until firm, 1-3 hours. (Garnish with chopped, toasted walnuts and/or UnDiet Whipped Cream.)


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