Tofu Cream

A healthy, low fat, high protein alternative to cream to accompany any dessert.

There are numerous types of tofu available. Although you can use any for this recipe I have like silken tofu which has a very soft and smooth consistency that gives you a texture similar to clotted (thickened) cream. If you cannot find it fresh in your local supermarket it is widely available in 300 gm tetra packs (in the Asian-ingredient aisle of your supermarket).

The quantity of syrup to add is to your taste, start with 1 tbsp. Honey is a good sweenter for tofu cream, although not suitable for a vegan diet. When preparing this for others be mindful that some honeys have a very strong flavour that may not b suitable for some dishes and some peoples taste.

Ingredients

Preparation: 5 mins Serves: 1 cup

300 gm silken tofu (1 small packet)

1 tsp vanilla

1-2 tbsp maple syrup or honey (not Vegan)*

Method

BLEND tofu, vanilla and 1 tbsp maple syrup with a hand-held mixer.

TASTE and add more sweetener if required.

REFRIGERATE until use.

Serve

Refrigerate for up to 3 days.

To accompany fruit and desserts as an alternative to cream, yoghurt and ice cream.

Notes

* Vegan diets use Maple syrup not honey.