Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Tofu | 100g firm | 76 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 oz Semisweet chocolate chips, or one cup
- 1 box Tofu Mori-nu ex-firm lowfat or 12.3oz shelf-stable tofu
- 2 tbl Rum, see pantry
- 1 tbl Vanilla
Directions
Pour chocolate into a microwave safe bowl. Heat in a microwave oven on half power until chocolate is soft, 2 to 2+1/2 minutes.
Meanwhile in a blender combine tofu, rum and vanilla. Whirl until smoothly pureed.
Stir chocolate until smooth. Scrape into blender with tofu mixture.
Whirl until smoothly pureed. 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.
MAKES 2 cups; enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes.
PANTRY: run, orange or coffee flavor liqueur, or water may be used to flavor the frosting.
NOTES : Lori Peterkin of Albuquerque uses high-protein, shelf-stable tofu
(nonrefrigerated) instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding. Enough for 2-dozen cupcakes.
Category:Taiwanese Recipes
Category:Taiwanese Desserts