Baked Lasagna with Tofu

Serves: 6
Preparation: 20 minutes
Cooking: 3 minutes
Chilling 1 ½ hour.

3 cups (1 ½ lb. /750g) plain nonfat yogurt
1/3 cup (3 0z/ 90g) sugar
2 teaspoon grated orange zest
2 teaspoons vanilla extracts (essence)
2 teaspoon unflavored gelatin
1/3 cup (3 fl oz/80 ml) nonfat evaporated milk
1 ½ cups (12 oz/375g) fresh blackberry
1 cantaloupe, peeled, seeded and cut in ½ inch (12 mm) cubes

1. In a large bowl, stir together the yogurt, sugar, orange zest and vanilla until smooth
2. In a saucepan, sprinkle the gelatin over the evaporated milk. Let stand for 5 minutes to allow the gelatin to soften. Place over low heat and stir constantly until the gelatin dissolves, about 3 minutes. The milk should be hot, but not to come to a boil.
3. Stir the gelatin mixture into the yogurt mixture. Refrigerate, stirring occasionally, until the mixture us the consistency of softly set pudding, about 1 ½ hour.
4. Place ¼ cup of the yogurt mixture into each of 6 glasses. Divide the cantaloupe and the berries evenly among the glasses, reserving first 18 whole berries for garnish. Top wit the remaining yogurt mixture.
5. Garnish with the rest of the berries.
6. You can serve it right away or cover and refrigerate up to 8 hours.

Nutritional Information

Per serving:

• Calories: 200
• Kilojoules: 836
• Protein: 9 g
• Carbohydrates: 40 g
• Total Fat: <1g
• Saturated fat: < 1g
• Cholesterol: 3 mg
• Sodium: 116 mg
• Dietary Fiber: 3 g