This is the base of the mousse and pudding recipes. This can be served with fruit for dipping or use as a yogurt. I take 1/2 of creme, 1/2 cup of blueberries and toss in some granola for a FAB breakfast on the run. See Note about draining tofu.
Place all ingredients in a food processor. Process until well blended. Pour into serving cups. Chill for 30 minutes.
Serve or garnish with fresh fruit.
Note: Thanks to Fran Costigan, author of Great Good Dairy-Free Desserts for initial portions and ratios. Leftovers will keep 5 days if tightly covered.
Note: Drain tofu by cutting open the box over a sink. Gently squeeze the box and the tofu together. You want to squeeze them together enough to hold the tofu, but not mash it. Turn the box over and let the liquid drain out. You are done draining the tofu.
Copyright Marty Davey, 2009. All rights reserved.
What you'll need
- Measuring spoons
- Measuring cups
- Food processor
- 14 ounces LITE SILKEN tofu
- 1/3 Cup+1 Teaspoon Organic Sugar
- 2 Tablespoons Cashew Butter
- 1 Tablespoon Vanilla Extract
- 1/2 Teaspoon Celtic Salt