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Chocolate Tofu Frosting





Yields
Makes 2 cups, enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes

Lori Peterkin uses high-protein, shelf-stable tofu instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.

 1 package (6 oz., 1 cup) semisweet chocolate chips
 1 box (12.3 oz.) nonrefrigerated extra-firm regular or low-fat tofu
 2 tablespoons rum, orange- or coffee-flavor liqueur, or water
 1 tablespoon vanilla
Step 1
1

Pour chocolate into a microwave-safe bowl. Heat in a microwave oven on half power (50%) until chocolate is soft, 2 to 2 1/2 minutes.

Step 2
2

Meanwhile, in a blender combine tofu, rum, and vanilla. Whirl until smoothly puréed.

Step 3
3

Stir chocolate until smooth. Scrape into blender with tofu mixture. Whirl until smoothly puréed. Pour into a bowl and nest in ice water. Stir often until frosting is cold, 10 to 12 minutes. Use or cover airtight and chill up to 2 days; stir before spreading.

Step 4
4

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories39
% Daily Value *
Total Fat 2.1g3%

Saturated Fat 0.9g5%
Sodium 1.3mg1%
Total Carbohydrate 3.7g2%

Dietary Fiber 0.0g0%
Protein 1.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.