Chocolate Tofu Frosting

Lori Peterkin uses high-protein, shelf-stable tofu instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.

Yield: Makes 2 cups, enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes

Ingredients

• 1  package (6 oz., 1 cup) semisweet chocolate chips
• 1  box (12.3 oz.) nonrefrigerated extra-firm regular or low-fat tofu
• 2  tablespoons  rum, orange- or coffee-flavor liqueur, or water
• 1  tablespoon  vanilla

Preparation

1. Pour chocolate into a microwave-safe bowl. Heat in a microwave oven on half power (50%) until chocolate is soft, 2 to 2 1/2 minutes.

2. Meanwhile, in a blender combine tofu, rum, and vanilla. Whirl until smoothly puréed.

3. Stir chocolate until smooth. Scrape into blender with tofu mixture. Whirl until smoothly puréed. Pour into a bowl and nest in ice water. Stir often until frosting is cold, 10 to 12 minutes. Use or cover airtight and chill up to 2 days; stir before spreading.

Nutritional analysis per tablespoon.

Nutritional Information

Calories:

39 (49% from fat)

Protein:

1.5g

Fat:

2.1g (sat 0.9)

Carbohydrate:

3.7g

Fiber:

0.0g

Sodium:

1.3mg