Chocolate-Marbled Fudge
INGREDIENTS:
12 oz Silken tofu
1/3 c Pure maple syrup
1/3 c Unsweetened cocoa powder
1 ts Vanilla extract
1 ds Ground cinnamon or to taste
12 oz Silken tofu
1/3 c Pure maple syrup
1/3 c Unsweetened cocoa powder
1 ts Vanilla extract
1 ds Ground cinnamon or to taste
I'm familiar with the book you've mentioned but haven't tried any of the recipes. I am presently working with the recipes from "The Complete Soy Cookbook" by Paulette Mitchell. I recommend this book highly--most recipes are also low-fat. Here is one of her dessert recipes.
Put all ingredients into a food processor or blender; process until smooth and creamy. Transfer the mixture to a medium bowl or individual dessert cups. Cover and refrigerate for at least 1 hour. Covered and refrigerated this pudding will keep for 2 days.
Cal 140/Pro. 6.6 gms./Carb 22.2 gms./Fat 2.8 gms./Chol 0/Sodium 58 mg.
Put all ingredients into a food processor or blender; process until smooth and creamy. Transfer the mixture to a medium bowl or individual dessert cups. Cover and refrigerate for at least 1 hour. Covered and refrigerated this pudding will keep for 2 days.
Cal 140/Pro. 6.6 gms./Carb 22.2 gms./Fat 2.8 gms./Chol 0/Sodium 58 mg.