I LOVE this recipe. It's so easy, tasty and versitile. I would serve this to guests in a martini glass with a dolop of whip cream . Add some berries and it would be awesome. It's shelf staple items so easy to have on hand.
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
More From Sunset
Amount per serving
- Calories: 39
- Calories from fat: 49%
- Protein: 1.5g
- Fat: 2.1g
- Saturated fat: 0.9g
- Carbohydrate: 3.7g
- Fiber: 0.0g
- Sodium: 1.3mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note