Luscious Lemony Tofu Cream

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* Exported from MasterCook *

 

Luscious Lemony Tofu Cream

 

Recipe By :Fran Costigan - Great Good Desserts Naturally! Secrets of

Sensational Sin-Free Sweets

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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pinch turmeric

1 tablespoon lemon juice plus 1/4 cup

1 pound firm tofu -- blanched and pressed

3 tablespoons smooth cashew butter

1/2 cup maple sugar

1/2 teaspoon sea salt

grated zest of 1 lemon (about 2

tablespoons)

1 1/2 teaspoons vanilla extract

1 1/4 teaspoons lemon extract

 

Dissolve turmeric in 1 tablespoon lemon juice.

Crumble tofu into food processor, add cashew butter and process for 5 minutes.

Stop the processor. Scrape down sides of bowl. Add maple sugar, salt, and 1/4

cup of lemon juice and continue to process until tofu is creamy. Add lemon

zest, extracts, and dissolved turmeric, blend 30 seconds. Spoon the cream into

a container, cover and refrigerate for at least 3 hours to allow flavors to

blend and cream to thicken.

 

Description:

" I am crazy about this cream; it tastes of fresh lemon juice. If nut

allergies are a consideration, replace the cashew butter with 2

tablespoons of canola oil. The turmeric adds a yellow tint. "

Yield:

" 1 1/2 cups "

 

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Per serving: 630 Calories (kcal); 20g Total Fat; (27% calories from fat); 37g

Protein; 81g Carbohydrate; 0mg Cholesterol; 984mg Sodium

Food Exchanges: 1 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2

Fat; 4 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0