Chocolate Tofu Frosting -lf Recipe
Yield: 32 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Semisweet chocolate chips, or one cup
1 Box: Tofu Mori-nu ex-firm lowfat or 12.3oz shelf-stable tofu,
2 tbsp: Rum, see pantry
1 tbsp: Vanilla,
Directions:
1. Pour chocolate into a microwave safe bowl. Heat in a microwave oven on
half power until chocolate is soft, 2 to 2+1/2 minutes.
2. Meanwhile in a blender combine tofu, rum and vanilla. Whirl until
smoothly pureed.
3. Stir chocolate until smooth. Scrape into blender with tofu mixture.
Whirl until smoothly pureed. Pour into a bowl and nest in ice water. Stir
often until frosting is cold, 10 to 12 minutes. Use or cover airtight and
chill up to 2 days, stir before spreading.
MAKES 2 cups; enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake,
or 2 dozen cupcakes.
PANTRY: run, orange or coffee flavor liqueur, or water may be used to
flavor the frosting.
[PER TABLESPOON: 39 cal, 40% cff (19cal) with regular tofu. 29 cals, 49%cff
(14 cals) with low fat tofu.]
NOTES : Lori Peterkin of Albuquerque uses high-protein, shelf-stable tofu
(nonrefrigerated) instead of butter in chocolate frosting. The frosting is
so smooth, cool, and creamy that her kids also like it as a pudding. Enough
for 2-dozen cupcakes. Time: 20 mins plus chill time. *Recipe taken from the
"Kitchen Cabinet" column of Readers Recipes tested in Sunsets kitchens.
From shelf of kitpath@earthlink.net 9/98
Recipe by: SUNSET Oct 1998*
Posted to EAT-LF Digest by Pat Hanneman on Sep 14,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
half power until chocolate is soft, 2 to 2+1/2 minutes.
2. Meanwhile in a blender combine tofu, rum and vanilla. Whirl until
smoothly pureed.
3. Stir chocolate until smooth. Scrape into blender with tofu mixture.
Whirl until smoothly pureed. Pour into a bowl and nest in ice water. Stir
often until frosting is cold, 10 to 12 minutes. Use or cover airtight and
chill up to 2 days, stir before spreading.
MAKES 2 cups; enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake,
or 2 dozen cupcakes.
PANTRY: run, orange or coffee flavor liqueur, or water may be used to
flavor the frosting.
[PER TABLESPOON: 39 cal, 40% cff (19cal) with regular tofu. 29 cals, 49%cff
(14 cals) with low fat tofu.]
NOTES : Lori Peterkin of Albuquerque uses high-protein, shelf-stable tofu
(nonrefrigerated) instead of butter in chocolate frosting. The frosting is
so smooth, cool, and creamy that her kids also like it as a pudding. Enough
for 2-dozen cupcakes. Time: 20 mins plus chill time. *Recipe taken from the
"Kitchen Cabinet" column of Readers Recipes tested in Sunsets kitchens.
From shelf of kitpath@earthlink.net 9/98
Recipe by: SUNSET Oct 1998*
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp