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There are three parts to this apple-pie-like dessert: the Orange-Tofu Cream (make first so it can chill); the Hot Raspberry Sauce (make second and keep it warm in a double boiler); and the croquettes (make last so they're served warm).
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In medium bowl, mix flour, nutmeg and 1/2 tsp.
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of the salt.
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In separate small bowl, mix maple syrup, vanilla and soy lowfat milk.
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Slowly add in liquid mix to dry ingredients, stirring with wooden spoon till batter is smooth.
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Set aside.
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In shallow bowl, mix coconut, cornmeal, 1 Tbsp.
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cinnamon and 1/4 tsp.
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salt.
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Set aside.
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Preheat oven to 350 degrees.
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Spread pecans on baking sheet; toast 8 min, then chop and set aside.
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Reduce oven temperature to 200 degrees.
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Grate apples into medium bowl.
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(You should have about 2 1/2 c..) Add in lemon juice and toss to mix.
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Transfer apples to strainer and squeeze out excess water; return to medium bowl.
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Add in pecans, dates, remaining 2 tsp.
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cinnamon, ginger and 1/8 tsp.
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salt.
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Toss to mix well.
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Using heaping tablespoonfuls, form mix into balls, then squeeze tightly to compress and remove as much liquid as possible.
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Dip in soy lowfat milk mix, roll in coconut mix and set on plate.
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In large skillet, heat 1/4 inch vegetable oil over medium-high heat.
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When oil is warm but not smoking, add in croquettes in batches.
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Cook till croquettes are browned, about 45 seconds per side.
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Transfer to plate lined with paper towels to remove excess oil.
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Place cooked croquettes in oven to keep hot.
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To serve, spoon about 1 1/2 Tbsp.
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Hot Raspberry Sauce onto dessert plate.
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Place 3 croquettes on sauce.
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Top croquettes with dollop of Orange-Tofu Cream.
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Drizzle sauce over cream.
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Garnish with mint sprigs.
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Repeat with remaining croquettes, cream and sauce.
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This recipe yields 12 croquettes.
