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Easy Esselstyn Diet Recipes with Pictures: Tofu-Whipped Cream

 

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Dessert:

014

Tofu Whipped Cream

with Confectionersí Sugar

 

Posted by:

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Klaus


 

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Used in

078 Stuffed Kohlrabi German-style

080 Pattypan Sqash Stuffed with Corn

 

 

Serving Suggestion

Description: Description: Description: Butter-Squash-Apple-Potato-Served-3-4x6.jpg

Used above to enrich a soup presentation.

Prepared

A smooth cream with a touch of sweetness.

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Get in Advance:

 

1 15 oz package of Nasoya Lite Firm Tofu

 

Have On Hand:

Vanilla Extract

Confectionersí Sugar

Almond Milk 35 or 60, better Non-Fat Westsoy Soymilk

 

Ingredients

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Recipe

(Adapted from recipe #15403 at vegweb,com):

 

For 1 small Portion (Preparation time 45-60 min).

 

Blend

7.5 oz Nasoya Lite Firm Tofu

3 Tablespoons of Confectionersí Sugar

3 Tablespoon of Almond Milk

1 Teaspoon Vanilla Extract

 

Let settle in Fridge

Let creamy mixture cool and settle for 45-60 min in fridge.

 

Comment:

Taste and consistency depends mainly on the kind of tofu used. I also utilized confectionersí sugar for maintaining the smooth texture.

Almond milk is used to further smoothening texture and reducing viscosity so that the mixture can vortex when being mixed in a high-speed blender.

I use the Magic Bullet blender and place the blender cup with the whipped cream into the fridge.

 

Workplace

Preparing the Whipped Tofu Cream

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Settling in Fridge stiffense the cream

 

 

Further Usage

Used for Creame Sauce in 078 Stuffed Kohlrabi German-style.

 

 

 

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