When I think of tofu my brain always goes right to stir-frys. It's pretty much everyone's go-to when they try tackling tofu for the first time but there are many different ways to play with this amazing ingredient such as incorporating it into an unexpected course, dessert!
I decided to create a tasty dessert that was packed with protein because who doesn't want a dessert you can feel less guilty about??
You can use this recipe for Tofu Cheesecake as a filling, a pudding, or even as an ice cream. Yes, that's right an ice cream. Just whip it and stick it in the freezer for an hour and you have a frosty treat!
Here's the recipe:
Ingredients
1 pkg of Nasoya Silken Tofu
1 8oz pkg of low fat cream cheese
1 pkg sugar-free cheesecake pudding mix (Jell-O)
fresh strawberries
shortbread cookies, crumbled (I used these Lemon Shortbread Cookies from Salem Baking Co.)
Preparation
Combine tofu, cream cheese, and pudding mix in a blender and whip until well combined.
Place the mixture in a bowl and let set in the refrigerator for at least 20 minutes.
Serve in a small dessert dish layering cookie crumbs, strawberries and cheesecake mixture.
Keep chilled until ready to serve.
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