Blackcurrant tofu whip

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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