blackcurrant tofu whip
- Categories
- Desserts
- Vegetables
- Fruit
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh or frozen blackcurrant |
| 3 tablespoons | Liquid sweetener |
| 3 tablespoons | Cassis sirop |
| 5 ounces | Silken tofu |
Reserve a few blackcurrants to decorate. Put the remainder in a pan with the sweetener & simmer over very low heat until the juice runs.
Puree in a blender with the sirop & tofu.
Pour into four individual serving glasses & chill. Garnish with reserved blackcurrants.
NOTE: Cassis Sirop is a blackcurrant flavouring used quite often in drinks. Use Ribena if you can't get it.
Pamela Westland, "Fruit" From: Mark Satterly (Cooking) Submitted By LINDA SHORT On 09-01-95
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