Tofu "Whipped Cream"

By : Doreen

This is for folks who are finding that high-fat dairy products might be causing a stall, and are looking for a delicious lowcarb substitue. I tried a recipe based on one from "the Allergy Self-Help Cookbook" by Marjorie Hurt-Jones, RN, and it was great. The secret is to use the SILKEN tofu, not regular tofu floating in water.

Tofu Whipped Cream

3 Tbsp raw cashews
2 Tbsp safflower or other mild oil
2 Tbsp granular Splenda
2-4 Tbsp water
1 tsp vanilla extract
350 gm pkg silken tofu (Mori-nu Lite has fewer carbs too)
pinch salt, optional

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- In blender or food processor, grind the cashews to a fine powder. Add the oil, 2 Tbsp water, vanilla and Splenda. Blend well. Add tofu, a little at a time, until completely blended and creamy. It will thicken a bit with chilling, so you may wish to add 1 or 2 more Tbsp of water for a creamier consistency. I find a pinch of salt, less than 1/8 tsp helps to balance the blandness of the tofu. Chill well. Makes 1-1/2 cups.

total carbs - 11.8 gm, minus 4 gm fiber = 7.8 gm carbs

per 1/4 cup serving : 1.97 - 0.67 = 1.3 carbs, which is comparable to a similar amount of whipped dairy cream, and bonus of higher protein too. Enjoy!