I use high-protein, shelf-stable tofu instead of butter in chocolate frosting. The
frosting is so smooth, cool, and creamy that I also like it as a pudding.
1 package (6 oz., 1 cup) semisweet chocolate chips
1 box (12.3 oz.) nonrefrigerated extra-firm regular or low-fat tofu
2 tablespoons coffee-flavor liqueur, such as Kahlua
1 tablespoon vanilla
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, coffee-flavor liqueur, and vanilla. Whirl until
smoothly pureed.
3. Stir chocolate until smooth. Scrape into blender with tofu mixture. Whirl until
smoothly pureed. 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. Serving Size 24