Cream of Tofu with Raspberries and Cranberry-Walnut Topping
Ingrédients
For the topping
1 cup walnuts, chopped
½ cup Patience Fruit & Co Whole & Juicy Dried Cranberries, sweetened with apple juice
¼ cup maple syrup
For the tofu cream
1 package silken tofu
1 tablespoon maple syrup
1 tablespoon lemon juice
1 cup frozen raspberries, thawed
Tofu comes in many forms. Firm or extra-firm tofu is usually used in a stir fry or as a replacement for meat in a recipe. Silky tofu blends perfectly into a smoothie. In this recipe, it is used as a base to create a creamy and tasty dessert.
No time to make the cranberry-walnut topping? You could replace it with crumbled Dark Chocolate and Raspberry Chocrocrunch Bites!
Les étapes
Preheat oven to 400°F.
Preheat oven to 400°F.
Mix walnuts, dried cranberries and maple syrup in a bowl. Place on a baking sheet lined with parchment paper. Bake for 10 minutes until nuts are caramelized, stirring halfway through.
Mix walnuts, dried cranberries and maple syrup in a bowl. Place on a baking sheet lined with parchment paper. Bake for 10 minutes until nuts are caramelized, stirring halfway through.
Place tofu, maple syrup and lemon juice in the blender with the raspberries. Blend for about 2 minutes or until mixture is smooth.
Place tofu, maple syrup and lemon juice in the blender with the raspberries. Blend for about 2 minutes or until mixture is smooth.
To serve, place a quarter of the tofu preparation in a parfait glass or coupe and top with cranberry-nut mixture. Repeat for remaining servings and enjoy!
To serve, place a quarter of the tofu preparation in a parfait glass or coupe and top with cranberry-nut mixture. Repeat for remaining servings and enjoy!