Blackcurrant tofu whip
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh or frozen blackcurrant |
| 3 | tablespoons | Liquid sweetener |
| 3 | tablespoons | Cassis sirop |
| 5 | ounces | Silken tofu |
Directions
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