Tres Leches recipe from Steve Lindner
By FBWorld Team
those looking for delicious dishes that won't overwhelm
our waistlines, here is a quick and easy Coconut Tres
Leches recipe from Steve Lindner, go-to healthy chef and
founder of Zone Manhattan and the team at bistroMD.
Manhattan's Coconut Tres Leches
*Note: this is gluten free!
Cake (if making from scratch, see ingredients
1/2 and 1/2= Sweeten to taste
1/2 cup Ricotta
1/2 cup Tofu
1 Champagne Mangos
1. Cut Cake into 2 1/2 inch rings.
Combine coconut milk and soy milk and a touch of 1/2 and
1/2 add Splenda, lime zest and vanilla extract.
On serving plate, Pour liquid over cake and let sit 20
min. You want the liquid to soak into the cake. Before
Serving add a little more liquid to fill the plate.
Combine Ricotta and Tofu in food processer. Add vanilla
and lime zest and Splenda puree smooth, and add around
edge of cake.
Dice Mango and sprinkle with a little lime zest and juice.
Spoon this into the middle of the cake. Top with Coconut
Flakes and Raspberry.
from scratch, ingredients below)
2 cup Soy Flour
1 cup Canola Oil
2 cup Almond Flour
.75 tbls. Baking Powder
.75 tbls. Baking Soda
1/2 cup Coconut Milk (unsweetened)
1/2 cup Coconut Flakes
1 Ccup bag Splenda
2 tbls. Vanilla
Zest of 1 Lemons
1. Combine all dry ingredients in mixer.
Combine all wet ingredients and add into dry mixture.
Blend until combined.
Fold in whipped egg whites.
Divide onto 8-inch nonstick pan sprayed with Pam. Bake
for 12 minutes at 350. Check and continue at 2 minute
intervals until knife in center comes away clean.