Soya Recipes

Raspberry and Almond Syllabub

Serves 8

225g/8oz silken tofu (red packet)
450g /1lb soya cream
450g/1lb fresh raspberries
2 tbsp caster sugar
3 tbsp ground almonds
Flaked almonds to decorate

1. Beat the tofu into the cream.
2. Blend two-thirds of the raspberries and add to cream together with sugar.
3. Stir in the ground almonds followed by whole raspberries.
4. Put in the fridge to chill. To serve, decorate with toasted, flaked almonds. (Place flaked almonds on tin foil under grill, stirring occasionally. Don't take your eyes off them – they brown suddenly!)

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• Sticky Tofu Stir Fry
• Cacciatore  
• Speedy Smoky Pasta
• Smoked Tofu, Avocado & Tomato Wraps
• Supersonic Noodles
• Sweet & Sour Tofu Stir-Fry with Noodles
• Vegan Muttar Panir (Curd and Pea Curry)
• Red Onion and Thyme Tart with Mixed Salad
• Thai Vegetable Curry
• Chilli Non-Carne with Avocado Dip
• Fruity Tofu Cheesecake
• Chocolate Mousse
• Tropical Mango and Pecan Cheesecake
• Raspberry and Almond Syllabub