Recipe courtesy of Louis Lazna

Mixed Berry Almond Cream and Spelt Stack

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  • Level: Easy
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10 ounces firm tofu

1/2 cup lowfat vanilla soy milk

1/2 teaspoon sea salt

3 tablespoons finely crushed almonds

6 tablespoons maple syrup


1 cup sucanat sugar

1 cup lowfat vanilla soy milk

1/2 cup brown rice syrup (see note)

1 teaspoon vanilla extract

1 pinch sea salt

1 tablespoon arrowroot

2 tablespoons soy margarine

Bread Mixture:

4 cups low fat vanilla soy milk

1 cup sucanant sugar

3 tablespoons egg whites

3 ripe bananas

1 cup dried strawberries, blueberries and cranberries

1 pound spelt bread, cubed

2 teaspoons cinnamon

3 tablespoons toasted almonds, chopped

16 strawberries, sliced

Almond-Soy Cream (recipe above)

Caramel Sauce (recipe above)

Vanilla Soy Frozen Dessert (optional)


  1. Cut the tofu in small pieces and place in a food processor. Add the soy milk, salt, almonds and maple syrup. Process until smooth. Refrigerate for 1 hour before serving. Store in the refrigerator for up to 3 days in an airtight container.


  1. In a small, heavy duty saucepan, combine the sucanat, soy milk, rice syrup, vanilla and salt. Bring to a boil, then reduce the heat and simmer for 3 minutes, whisking to prevent burning. In a small bowl, mix together the arrowroot with 1 tablespoon of water and add to the sauce. Simmer for an additional 2 to 3 minutes. Remove from the flame and whisk in the margarine. Store in your refrigerator for up 2 weeks in an airtight container. 

Bread Mixture:

  1. Preheat oven to 325 degrees. In a saucepan, heat the soy milk over medium heat, but do not boil. Add the sucanat and egg whites, and stir. Add the bananas and dried berries and stir. Remove from the heat. Place the spelt bread in a mixing bowl. Pour the soy milk mixture over the bread. Place the mixture in a nonstick loaf pan. Sprinkle with cinnamon. Bake approximately 50 minutes. Cool on baking rack for approximately 1 hour and then refrigerate for another hour. Cut loaf into 1/2-inch thick slices. Place slices on a nonstick cookie sheet in a preheated oven to broil or at 450 degrees for approximately 3 minutes or until warm. Place 1 slice on plate, top with 2 teaspoons almond-soy cream and 4 sliced strawberries, arrange another slice on top and add 2 teaspoons almond-soy cream and sliced strawberries. Drizzle with caramel sauce and 1 teaspoon chopped nuts. For a real decadent treat, add a scoop soy frozen dessert on top layer.

Cook’s Note

If you want to substitute the brown rice syrup with maple syrup add an extra 1/2 tablespoon of arrowroot.