PP Low-Fat Plum Cobbler

Chef: Susan Voisin, FatFreeVegan

Makes: 6 Servings

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hr

INGREDIENTS

• 2 lbs plums, any variety, pitted and halved (quartered if large)

• 5 oz soy yogurt (1/2 c plus 2 T) or 6 oz silken tofu

• ¼ c water

• 1 T lemon juice

• ½ c maple syrup or agave nectar (or another liquid sweetener)

• 1 ½ t vanilla extract

• 1 c white whole wheat flour or whole wheat pastry flour

• ¼ t cinnamon

• 2 T cornstarch

• 1 ¼ t baking powder

• ½ t baking soda

• ¼ t salt

• 1/16 t pure stevia extract (or another sweetener, to taste)

DIRECTIONS

1. Preheat oven to 350 degrees F. Lightly coat a 9” deep-dish pie pan or square baking dish with no-stick spray (wipe out the excess/Esselstyn) or use a silicone baking dish.

2. Arrange the plums in the pan. (Note: If your plums are not extremely sweet, you can sprinkle them with a little sugar or agave nectar.)

3. 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.)

4. 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.

5. Bake for 40-50 min or until a toothpick inserted in the center comes out clean. Let cool for at least 15 min before 3 servings.

Susan Voisin’s Fat Free Vegan website and blog have created a formidable presence in the vegan world by providing over 1,400 low-fat vegan recipes (created by her and sent in by hundreds of people), offering support to those transitioning into a plant-based lifestyle, and relaying how it benefits health, creates compassion for animals and protects our environment. Visit Susan on social media: Fat Free Vegan Blog, Facebook, Instagram, Pinterest, and Twitter.