Lemon-Strawberry Trifle (cover recipe)

Makes 6 servings

1/4 cup fresh lemon juice
1/4 cup sugar
1 package lemon dairy-free pudding mix
12 ounces firm silken tofu
1/4 cup water
24 ladyfingers
3 cups sliced strawberries

1. In a small saucepan, combine lemon juice and sugar over medium heat. Stir until sugar is dissolved, about 2 minutes. Set aside to cool.

2. Prepare pudding mix according to package directions, using 12 ounces firm silken tofu and 1/4 cup water.

3. Brush ladyfingers with cooled lemon syrup.

4. In each of six dessert cups, layer ladyfingers, pudding, and strawberries, as desired. Chill until ready to serve.

OVO

Jean Patterson is a freelance food writer based in Pasadena, California.

"Custard's Last Stand"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Spring 2000.