Prep 15 mins
Cook 0 mins
This is posted for the ZWT 2006. I have not tried this recipe and it is compliments of http://www.ivu.org/recipes/northam/tofu.html by Michael Tucker
- 2 tablespoons artificial sweetener, Honey-style (eg Maple Syrup)
- 2 1⁄2 cups unsweetened frozen blueberries, thawed and drained
- 1 (12 ounce) packagemori-nu silken tofu (approximate size)
- In a blender or a food processor, combine all ingredients.
- Whip until smooth.
- Serve chilled.
This one surprised me. When I first tasted it in my food processor it was not nearly sweet enough so I doubled the sweetner and used 4 tbsp. of maple syrup. (It is baking maple syrup so a lower grade but I haven't found it to be less sweet than the better grades.) Then I chilled it for about 30 minutes before we ate it. I liked it, don't get me wrong. But my two tofu haters loved it and went back for seconds! So that's a win for me. It definitely tasted like blueberries and maple syrup and had an almost pudding like consistency. Thanks so much.
Yes! I got a positive rating from DH, who is not a tofu lover. I used fresh blueberries, and felt it needed a little something extra, so I added 1/2 tsp banana extract -- PERFECT! After the fluff sat, it became a bit watery, so I'd recommend making this immediately before serving. Very light and refreshing -- a vibrant purple/blue color. I'll make it again and serve with chopped bananas or other fruit. A good choice for a quick fruity breakfast or dessert.