Low Fat Tofu Tiramisu
Ingredients
4 oz. Semi-sweet chocolate chips
1/4 cup fat free egg substitute
1 cup sugar
1 1/2 tsp vanilla
1 package of Silken Tofu
2 packages of Soft Tofu
1 8 oz. container of light whipped topping
1 Tbsp instant espresso powder
1/4 cup hot water
1 cup cold water
1 fat free pound cake, cut into 1/2” slices (need about 7 slices)
Ingredients
4 oz. Semi-sweet chocolate chips
1/4 cup fat free egg substitute
1 cup sugar
1 1/2 tsp vanilla
1 package of Silken Tofu
2 packages of Soft Tofu
1 8 oz. container of light whipped topping
1 Tbsp instant espresso powder
1/4 cup hot water
1 cup cold water
1 fat free pound cake, cut into 1/2” slices (need about 7 slices)
Directions
In a food processor, finely chop chocolate chips. Divide into 3 equal portions. Next in the food processor,
combine sugar, egg substitute and process for 30 seconds. Add vanilla and process 1 minute or until pale yellow. Add soft tofu and silken tofu a little at a time and process until smooth. Transfer mix to a bowl, cover and refrigerate for 1 hour. Dissolve espresso powder in the hot water; add the cold water. Quickly dip cake slices into espresso water, turning to coat all sides.
Arrange slices of cake in the bottom of a 6” x 17” shallow baking dish or similar size dish. Sprinkle cake with 1st portion of chocolate. Top with all the tofu mixture and spread out evenly. Sprinkle cake with 1 portion of chocolate. Spread the whipped topping evenly as the next layer. Sprinkle with remaining chocolate. Cover and refrigerate overnight.
view video here...
In a food processor, finely chop chocolate chips. Divide into 3 equal portions. Next in the food processor,
combine sugar, egg substitute and process for 30 seconds. Add vanilla and process 1 minute or until pale yellow. Add soft tofu and silken tofu a little at a time and process until smooth. Transfer mix to a bowl, cover and refrigerate for 1 hour. Dissolve espresso powder in the hot water; add the cold water. Quickly dip cake slices into espresso water, turning to coat all sides.
Arrange slices of cake in the bottom of a 6” x 17” shallow baking dish or similar size dish. Sprinkle cake with 1st portion of chocolate. Top with all the tofu mixture and spread out evenly. Sprinkle cake with 1 portion of chocolate. Spread the whipped topping evenly as the next layer. Sprinkle with remaining chocolate. Cover and refrigerate overnight.
view video here...