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Raspberry Cream with Honey Granola

Difficulty: Medium

4

Servings

20

Preparation (min)

50

Total (min)

Ingredients

RASPBERRY CREAM

  • 1 12 oz. (340 g) pkg silken tofu
  • 1 cup (250 ml) fresh or frozen raspberries
  • 2 tbsp. (30 ml) honey

HONEY GRANOLA

  • 1 cup (250 ml) cornflakes sweetened with fruit juice
  • 1 cup (250 ml) puffed rice
  • 3/4 cup (180 ml) coconut flakes
  • 1 cup (250 ml) slivered almonds
  • 3/4 cup (180 ml) chopped walnuts
  • 1/2 cup (125 ml) honey
  • 2 tbsp. (30 ml) sunflower oil
  • 1/2 tsp. (2 ml) pure vanilla extract

Preparation

RASPBERRY CREAM

  1. In a blender, purée all ingredients until smooth, about 1 min.
  2. Divide cream among 4 small bowls and refrigerate for at least 2 hours.

HONEY GRANOLA

  1. Preheat oven to 300°F (150°C).
  2. Line a 13 x 9 in. (33 x 23 cm) baking sheet with parchment paper.
  3. In a large bowl, coarsely crumble the cornflakes.
  4. Stir in puffed rice, coconut, almonds and walnuts.
  5. In a small saucepan over low heat, heat honey, sunflower oil and vanilla. Stir in dry ingredients.
  6. Using a spoon, evenly spread mixture onto baking sheet, about 1/2 in. (1.25 cm) thick.
  7. Cover granola with a piece of parchment paper. Cover with another baking sheet and press to flatten granola. Remove top baking sheet and paper.
  8. Bake granola on bottom rack of oven until golden, about 30 min.
  9. Let cool at room temperature before breaking into pieces, or cutting into bars or small squares.

TO SERVE

Top raspberry cream with a little granola and serve.

CHEF'S NOTE

Store granola in a cookie jar or airtight container. If it becomes soft, reheat it in oven for a few minutes.

 
Photo: Tango [Vitalité Québec] JANUARY 2014
Recipe: Josée Fiset

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