Good morning everyone! Despite the heat, it is a beautiful day here in small-town Texas. It was made better still moments ago because I just finished lapping up a dish of vanilla tofu cream with toasted almonds and berries. I made it last night for dessert, but it made a heavenly (and filling) late morning breakfast, too.
This is one of those recipes I have been meaning to make for ages. I first spotted it in the magazine Body + Soul ( a Martha Stewart publication) and knew it was only a matter of time before I made and ate it. I returned from California with a big bag of Meyer lemons from my parents’ backyard tree, then raspberries went on sale at the grocery store, so the timing was finally perfect.
Talk about an idyllic summer sweet! Mr. anti-tofu (or so he thinks) loved it, especially the fact that he got his coveted protein (oh, the weight-lifting…) combined with a dessert. And Nick gobbled it up, so thumbs-up for a toddler-friendly, healthy, natural sugar dessert. I’ll be making this all summer long. Cannot wait to try it with other flavors, such as lime, lime and orange…and perhaps some ginger, and mango in place of the berries.
Kevin and I are in the midst of tearing apart our bathroom for a DIY project (joy–cannot wait to get rid of our powder-blue toilet!), but I will post again tomorrow. I have several half-written posts of recipes I am itching to share, including some great no-cook summer dinners.
Don’t forget to send in an entry for the Magic Bullet giveaway!Print
- 1 package (12 ounces) silken tofu, firm or extra-firm, drained
- 1/4 cup plain or vanilla almond milk (or milk of choice)
- 1/2 cup plus 2 tsp pure maple syrup, divided use
- 1 teaspoon vanilla extract
- 1/2 cup toasted almonds (1/2 cup roughly chopped, 1/4 cup very finely chopped)
- 2 cups fresh berries (I used raspberries and blueberries)
- Combine tofu, milk,1/2 cup maple syrup and vanilla in a blender. Puree until smooth, scraping down sides of blender with rubber spatula as necessary.Sprinkle in 1/4 cup finely chopped almonds, Pulse to combine.
- In a small bowl, mash 1 cup of the raspberries with the remaining 2 teaspoons maple syrup. Gently mix in the remaining raspberries.
- Divide maple cream evenly among four small bowls or serving glasses. Spoon berry mixture over cream and sprinkle with almonds. Makes 4 servings.
- Category: Dessert, Breakfast, Snack