I don’t make a lot of other people’s recipes, especially if they’re already fat-free and vegan. Frankly, I wouldn’t have the time to develop my own recipes if I were also cooking my way through the bazillion cookbooks and magazines that blanket every horizontal surface in my home.
But a recipe for Plum, Apricot, or Fig Cobbler in the most recent issue of Vegetarian Times caught my eye, not just because of the gorgeous photo but because it was vegan and contained no added fat. The recipe wasn’t billed as low-fat, so I had to check it several times to make sure, but it was really practically fat-free; the only real source of fat was silken tofu.
So I could have made it as written, and I’m sure it would have been delicious. But I always want things to be just a little lower in sugar, a little more whole-grain, a little easier to put together. So I came up with my own version that uses whole wheat flour instead of white and less sugar.
And you know how when you use a half a package of silken tofu, you put the other half in the fridge, and when you go to use it, it’s grown this slimy pink skin? I hate that. Since I had an open carton of plain soy yogurt that I needed to use up anyway, I replaced the 6 ounces of silken tofu with 5 ounces of yogurt.
And then there was the cinnamon. And the lemon juice….
In the end, I made enough changes that the recipe wasn’t really someone else’s anymore. But despite all my healthifying (made up word), this plum cobbler didn’t taste healthy. The slight tartness of the plums was perfectly balanced by the sweetness of the cinnamon-kissed crust. Try it with plums or your favorite stone fruit and make it your recipe, too.
Low-Fat Plum Cobbler
- 2 pounds plums , any variety, pitted and halved (quartered if large)
- 5 ounces soy yogurt (1/2 cup plus 2 tablespoons) or 6 ounces silken tofu*
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 cup maple syrup or agave nectar (or other liquid sweetener)
- 1 1/2 teaspoon vanilla extract
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1/4 teaspoon cinnamon
- 2 tablespoons cornstarch
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/16 teaspoon pure stevia extract (or other sweetener, to taste)*
- Preheat oven to 350 F. Lightly coat a 9-inch deep-dish pie pan or square baking dish with non-stick spray or use a silicone baking dish. Arrange the plums in the pan. (Note: If your plums are not very sweet, you can sprinkle them with a little sugar or agave nectar.)
- Combine the yogurt/tofu, water, lemon juice, agave nectar, and vanilla extract in a small mixing bowl. Add the stevia, whisking well to make sure that it dissolves completely. (If you see clumps of stevia, put the mixture into the blender and process until smooth.)
- In a medium-sized bowl, combine the remaining, dry ingredients. Add the wet to the dry, and stir until well combined. Pour the batter over the fruit, and tap the pan lightly on the counter to remove trapped air bubbles. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before serving.
Nutritional info is approximate.