Blackcurrant tofu whip
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh or frozen blackcurrant |
| 3 | tablespoons | Liquid sweetener |
| 3 | tablespoons | Cassis sirop |
| 5 | ounces | Silken tofu |
Directions
Reserve a few blackcurrants to decorate. Put the remainder in a pan with the sweetener & simmer over very low heat until the juice runs.
Puree in a blender with the sirop & tofu.
Pour into four individual serving glasses & chill. Garnish with reserved blackcurrants.
NOTE: Cassis Sirop is a blackcurrant flavouring used quite often in drinks. Use Ribena if you can't get it.
Pamela Westland, "Fruit" From: Mark Satterly (Cooking) Submitted By LINDA SHORT On 09-01-95
Related recipes
- Blackcurrant and cherry cheese
- Fruity tofu cooler
- Gooseberry whip
- Peta tofu whipped cream
- Raspberry tofu dessert
- Raspberry whip ^
- Silken tofu whipped topping
- Silken tofu whipped topping (untested)
- Strawberry shortcake with vanilla tofu cream
- Strawberry tofu smoothie
- Strawberry whip
- Tofu \"cream\"
- Tofu curry cream
- Tofu raspberry pudding
- Tofu whip
- Tofu whipped cream
- Tofu whipped cream (martin)
- Tofu whipped cream topping
- Tofu, apricot and rice cream
- Tofu-strawberry dessert