Tofu Cream

For a light and quick dessert, this couldn't get any easier. I came across a recipe from Martha Stewart for a lemon cream served with blackberries, but after adding the lemon it tasted a lot like, well, tofu. So I added a bit of spice that nicely covers the soy flavor and pairs perfectly with the honey and maple syrup for a delicate chai like combination.

Tofu Cream
Serves 4

1 block silken tofu
1/3-1/2 cup honey or real maple syrup (or a combination of both)
1/2 teaspoon lemon juice
1/8 teaspoon ground cardamom

Combine all ingredients in the bowl of a food processor or blender, puree until smooth and well blended. Serve immediately or chill for upto 4 days.

Served topped with toasted coconut*, diced mango, crumbled chocolate wafers, apricot jam, or layered with applesauce.

*To toast coconut, place large flaked coconut on a baking sheet lined with parchment paper. Place under the broiler on low for about 1-2 minutes, until fragrant and lightly brown on the edges. But be careful, it burns very quickly.

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