| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Soy product |
32 |
Servings |
INGREDIENTS
| 6 |
oz |
Semisweet chocolate chips; or one cup |
| 1 |
|
Box Tofu Mori-nu ex-firm lowfat or 12.3oz shelf-stable tofu |
| 2 |
tb |
Rum; see pantry |
| 1 |
tb |
Vanilla |
INSTRUCTIONS
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 Reader's Recipes tested in Sunset's kitchens.
From shelf of kitpath@earthlink.net 9/98
Recipe by: SUNSET Oct 1998*
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 14,
1998, converted by MM_Buster v2.0l.
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