Chocolate Tofu Frosting

Lori Peterkin uses high-protein, shelf-stable tofu instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.

Yield:

Makes 2 cups, enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes

Recipe from

Nutritional Information

Calories 39
Caloriesfromfat 49 %
Protein 1.5 g
Fat 2.1 g
Satfat 0.9 g
Carbohydrate 3.7 g
Fiber 0.0 g
Sodium 1.3 mg

Ingredients

1 package (6 oz., 1 cup) semisweet chocolate chips
1 box (12.3 oz.) nonrefrigerated extra-firm regular or low-fat tofu
2 tablespoons rum, orange- or coffee-flavor liqueur, or water
1 tablespoon vanilla

Preparation

1. Pour chocolate into a microwave-safe bowl. Heat in a microwave oven on half power (50%) until chocolate is soft, 2 to 2 1/2 minutes.

2. Meanwhile, in a blender combine tofu, rum, and vanilla. Whirl until smoothly puréed.

3. Stir chocolate until smooth. Scrape into blender with tofu mixture. Whirl until smoothly puréed. 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.

Nutritional analysis per tablespoon.

Note:

Lori Peterkin, Albuquerque,

October 1998