Instructions: There are three parts to this apple-pie-like dessert: the Orange-Tofu Cream (make first so it can chill); the Warm Raspberry Sauce (make second and keep it hot in a double boiler); and the croquettes (make last so theyre served hot).

In medium bowl, mix flour, nutmeg and 1/2 teaspoon of the salt. In separate small bowl, mix maple syrup, vanilla and soy milk. Slowly add liquid mixture to dry ingredients, stirring with wooden spoon until batter is smooth. Set aside.

In shallow bowl, mix coconut, cornmeal, 1 tablespoon cinnamon and 1/4 teaspoon salt. Set aside.

Preheat oven to 350 degrees. Spread pecans on baking sheet; toast 8 minutes, then chop and set aside. Reduce oven temperature to 200 degrees.

Grate apples into medium bowl. (You should have about 2 1/2 cups.) Add lemon juice and toss to mix. Transfer apples to strainer and squeeze out excess water; return to medium bowl. Add pecans, dates, remaining 2 teaspoons cinnamon, ginger and 1/8 teaspoon salt. Toss to mix well.

Using heaping tablespoonfuls, form mixture into balls, then squeeze tightly to compress and remove as much liquid as possible. Dip in soy milk mixture, roll in coconut mixture and set on plate.

In large skillet, heat 1/4 inch vegetable oil over medium-high heat. When oil is hot but not smoking, add croquettes in batches. Cook until croquettes are browned, about 45 seconds per side. Transfer to plate lined with paper towels to remove excess oil. Place cooked croquettes in oven to keep warm.

To serve, spoon about 1 1/2 tablespoons Warm Raspberry Sauce onto dessert plate. Place 3 croquettes on sauce. Top croquettes with dollop of Orange-Tofu Cream. Drizzle sauce over cream. Garnish with mint sprigs. Repeat with remaining croquettes, cream and sauce.

This recipe yields 12 croquettes.

Yield: 12 croquettes

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.