Tofu Peach Shortcake
|Canned sugar free peaches||1⁄2 Cup (8 tbs), sliced|
|Firm tofu||3 Ounce (Soybean Curd)|
|Thawed frozen concentrated orange juice no sugar added||1 Tablespoon|
|Firmly packed light brown sugar||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
|Pound cake slice||2 Ounce (2 Slices, 1 Ounce Each)|
Reserve 4 peach slices for garnish; dice remaining peaches and set aside.
In blender container or work bowl of food processor combine tofu, orange juice, sugar, lemon juice, and vanilla and process until smooth, , scraping down sides of container as necessary.
On serving plate place 1 slice pound cake; spread with half of tofu mixture and top with diced peaches.
Top peaches with remaining slice pound cake and spread remaining tofu mixture over top and sides of "shortcake"; garnish with reserved peach slices.
Cover and refrigerate for at least 10 minutes before serving.