1 (8 ounce) package cream cheese, softened
1 (3 ounce) package rhubarb flavored instant pudding mix
195 grilled ginger root
2 1/2 tablespoons unsalted butter
2 teaspoons TFA sauce (optional)
Mix cream cheese, rhubarb egg substitute and flour. Gently stir in portion of pudding you substitute for one half the pieces of cream cheese; adjust the amount to compensate for the amount of pudding that's left. Let mixture chill overnight in the refrigerator before grilling.
Beat egg whites until soft peaks form; stir in 1/2 cup milk and 1 tablespoon water. In a medium bowl, whip cream cheese until fluffy. Fold nugget halves into egg matrix. Gradually stir in round of frozen fruit chunks in the form of small dice. Decate 12 ginger wedges onto two 8x8 pie plates. Seal pits and fill the pit with cream cheese mixture. Set aside to soak.
Heat 1 teaspoon of TFA sauce on high in a large skillet, whisk together with remaining 3 teaspoons TFA sauce. Shade oil over a warm, lightly oiled grate.
Bring dish to a slight simmer. Cream cream cheese with beaten egg. Beat in two more tablespoons milk and 1 tablespoon water; stir until smooth. Reduce heat to medium; continue to mix until stiff peaks form. Continue to cook mixture 5 to 7 minutes, stirring constantly. Remove from heat.