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Beach Plum Custard
Replacing egg yolks with lecithin granules and butter with corn oil; thickening this dish with silken tofu and kudzu, and sweetening it with stevia, you get the structure of a custard without the health drawbacks. Then you can use tart, flavorful beach plums as the recipe’s centerpiece, contrasted by sweet, chewy figs, and flavored with suitable seasonings, for a perfect dessert.
4 cups silken tofu, drained
2 cups beach plum jam
1-1/2 cups figs
1/4 cup lecithin granules
1/3 cup kudzu
2 tbs. corn oil
2 tsp. vanilla
1 tsp. liquid stevia
1 tsp. nutmeg, ground
1 tsp. pennyroyal or mint, ground
1 tsp. orange extract
1 tsp. cheesecake extract (optional)
1-1/2 cups pecans
1. Purée all the ingredients except the pecans in a food processor.

2. Stir in the pecans.

3. Transfer to 2 oiled baking dishes and bake 40 minutes in a preheated 375 degree oven or until an inserted butter knife emerges clean.
Serves 15
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