INGREDIENTS:

COFFEE SYRUP:
1 cup water
1/4 cup sugar
1Tbs. instant coffee granules
1 tbs vanilla extract

CUSTARD FILLING:
3 cups vanilla soy milk (I use SOGOOD or SONICE organic brand) 3/4 cup sugar
3/4 cup of fat free egg product or 4 large eggs
1/2 cup all-purpose flour
2 oz silken tofu, pureed
2 tsps vanilla extract

1 pkg. lady fingers
2 tbs. cocoa powder
1/8 tsp ground cinnamon

1. MAKE SYRUP:
In a small saucepan bring water to a boil. Remove from heat. Stir in the sugar, instant coffee and vanilla extract. Set aside.

2. MAKE CUSTARD FILLING:

In the top of a double boiler, whisk together the soy milk, sugar, egg product-( beat eggs first if using whole eggs), flour and tofu. Set pan over simmering water (not boiling water) and cook, whisking constantly until the mixture thickens, about 8 minutes.

Sitr in vanilla extract.

Remove pan from water, and let cool..

Cover and refrigerate until chilled.

3. ASSEMBLY:
Line a long rectangular pate mold with plastic wrap- or use a large unlined souffle dish. Place half the lady fingers in a lay on the bottom. Brush the lady fingers with coffee syrup.

4. In a small bowl combine cocoa powder and cinnamon.

Spread half the custard mixture on top of the lady fingers. Sprinkle with some cocoa-cinnamon mixture. Repeat with the remaining lady fingers, syrup and custard and top with a dusting of the cocoa-cinnamon mixture.

Cover and refrigerate at least 2 hours before serving. Can be made the day before.

YIELD: 8 Servings. Calories per serving- 335 cals. 8 G total fat.