Tofu Whip

Ingredients

1 lb firm or extra-firm tofu drained &, cut into chunks 1/4 cup maple syrup 1 tbsp vanilla 1 tbsp water, or more, optional	Advertisements

Preparation
 
It s light, fast, and a perfect complement to pies, puddings, and
fruit compotes. Tofu Whip can be stored in the refrigerator for up
to 1 week; if the mixture separates, blend it thoroughly before
using. The recipe may be cut in half.

In a food processor or blender, blend all of the ingredients until
very creamy, adding water if needed to achieve a whipped cream
consistency. Refrigerate until needed.

VARIATION: Instead of maple syrup, try 3 to 4 tablespoons of
fruit-sweetened preserves and some finely minced citrus peel. Choose
the fruit and citrus flavors to complement the dessert.

Makes about 2 cups

 

 
Servings:
1

 

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