Coconut and Pineapple Sorbet
14th April 2015
Exotic Fruit Sherbert
14th April 2015
Ingredients
- 1 tbps instant coffee mixed with 100ml of hot water
- 75 ml water
- 75 g xylitol Perfect Sweet
- 75 g low fat vanilla Yofu a yoghurt made with tofu - or prune puree
- 200 g wheat free flour
- 1 tsp bicarbonate of soda <
- 3 tbps cocoa powder
- 1/2 cup oat milk
- 1/2 tsp vanilla essence
For the icing
- 5 tbps cocoa powder
- 1 tbps yofu
- 6 tbps icing sugar
- water to thicken
Servings:
Instructions
- Heat your oven to 190 degrees. Put the coffee and water mixture, yofu or prune puree, Xylitol in a pan and heat through, stirring until the Xylitol dissolves.
- Simmer for five minutes.
- Stir in the dry ingredients and beat well. Stir in the oat milk and vanilla essence slowly to thicken.
- Put mixture into a cake tin and bake for 25 minutes, or until cake is cooked through. (Check by placing a knife into the middle and it should be clean when you pull it out of the cake.)
- Wait for the cake to cool. Do not ice until the cake is cold.
- For the icing, mix the cocoa powder and the icing sugar together - softly at first so you don't get any lumps. Then mix in the yofu and add water tablespoon by tablespoon, stirring in slowly until the mixture has thickened. Ice the cake with the mixture.
