June 11, 2010 at 5:36 pm (7 ingredients or less, bananas, blender, cocoa, maple syrup, no-cook, nutmeg, puddings, Quick Dishes, silken tofu, vanilla)
This nondairy pudding is low-fat, light and luscious.
Serves 6.
2 C mashed ripe bananas
4 oz reduced-fat Japanese-style firm silken tofu, drained (about 1/2 C)
2 t vanilla
1 T cocoa
1/2 t ground nutmeg
1/4 C maple syrup
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Place all ingredients in blender; puree until smooth. Spoon into custard cups or dessert glasses. Chill 1 hour.
June 11, 2010 at 3:10 pm (brown sugar, cake, cocoa, cooking, couscous, honey, maple syrup, microwave, oven, pecan halves, semisweet chocolate chips, silken tofu, stovetop, vanilla)
You won’t believe this cake contains couscous, which lends a wonderful texture and flavor to the bottom layer. It’s simple to make and even more fun to eat!
Serves 12.
1/4 C pecan halves
2 1/2 C water
1 1/2 C brown sugar
1/4 C cocoa
1 C uncooked couscous
1 T vanilla
10-oz semisweet chocolate chips
2 (10-1/2 oz) packages firm “Lite” silken tofu, at room temperature
3 T maple syrup OR honey
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Preheat oven to 300 degrees. Place pecans on baking sheet and toast in oven until golden, about 20 minutes. Let cool, then transfer pecans to food processor and process until coarsely ground.
In medium saucepan, mix water, sugar, cocoa and couscous. Bring to a simmer and cook, stirring occasionally, until thickened and couscous is tender, 5 to 10 minutes. Remove from heat and stir in vanilla. Spread mixture into ungreased 9″ springform pan. Sprinkle 1/4 cup ground pecans over top.
In small saucepan, melt chocolate chips over low heat, stirring constantly. Alternatively, put chocolate chips into medium microwave-safe bowl and microwave on medium, until melted. Stir until smooth. Transfer to food processor or blender, add tofu and maple syrup, then process until smooth. Pour filling over couscous layer and top with remaining ground pecans. Refrigerate until cake is set, about 2 hours. Serve cold.
August 21, 2009 at 12:02 pm (7 ingredients or less, Beverages, blender, frozen blueberries, frozen cherries, grapes, rooibos tea bags, silken tofu)
Serves 4
3/4 cup water
2 Rooibos tea bags
6 ounces silken tofu
10 ounces (2 cups) frozen sweet cherries
6 ounces (1 cup) frozen grapes
3 ounces (1/2 cup) frozen blueberries
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1. Bring water to a simmer. Immediately remove from heat, and add tea bags. Let steep, uncovered, for 8 minutes. Discard tea bags. Refrigerate tea until cold, about 40 minutes.
2. Puree tea, tofu, and fruit in a blender until smooth, and serve cold.
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