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.
How to Make It
Step 1
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.
Step 2
2
Meanwhile, in a blender combine tofu, rum, and vanilla. Whirl until smoothly puréed.
Step 3
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.
Step 4
4
Nutritional analysis per tablespoon.
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
Directions
Step 1
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.
Step 2
2
Meanwhile, in a blender combine tofu, rum, and vanilla. Whirl until smoothly puréed.
Step 3
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.
Step 4
4
Nutritional analysis per tablespoon.
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