Written by Cal-a-Vie Executive Chef Jason Graham
For the cobbler:
1/3 cup Vanilla soy milk
½ t vanilla extract
1/3 cup agave
¼ cup unbleached white flour
¼ cup whole wheat pastry flour
1/3 t baking powder
Non stick butter spray
6 1T scoops of SoyDream Vanilla Ice Cream
For the filling:
2 large ripe fuju persimmons
1 t lemon juice
30 dried cranberries, soaked in warm water for 20 minutes, drained and towel dried
½ t whole wheat pastry flour
2 t agave
1. Preheat the oven to 350 degrees. For the cobbler, place all wet ingredients into a bowl and whisk for 1 minute. Slowly add the unbleached white flour, whole wheat pastry flour and the baking powder and mix until smooth, scraping the sides as needed, for about 2 minutes. Refrigerate until baking.
2. For the filling, place the two large, ripe fuju persimmons, peeled and cut into medium dice, into a large bowl. Add all the remaining ingredients to the fuju persimmons and fold together gently with a spoon to combine.
3. Generously spray 6 3oz ramekins with the Nonstick butter spray and place them on a cookie sheet. Spoon 1 rounded Tablespoon of the filling into each ramekin. Then ladle 1oz of the cobbler batter on top of the fuju persimmons and bake for 25-30 minutes, until golden brown.
4. Let cool for 5 minutes and finish 1 Tablespoon vanilla soy ice cream and 5 cranberries per cobbler.
Yields 6 servings / Serving size 3 ounces
CAL 190 / FAT 3g