Easy Esselstyn Diet Recipes with Pictures

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Easy Esselstyn Diet Recipes with Pictures: Tofu-Whipped Cream

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Dessert: 014	Tofu Whipped Cream with Confectioners’ Sugar
Posted by: Klaus Stories of Members Books Community Supported Agriculture Desserts Used in 078 Stuffed Kohlrabi German-style 080 Pattypan Sqash Stuffed with Corn	Serving Suggestion Used above to enrich a soup presentation.			Prepared A smooth cream with a touch of sweetness.
	Get in Advance: 1 15 oz package of Nasoya Lite Firm Tofu Have On Hand: Vanilla Extract Confectioners’ Sugar Almond Milk 35 or 60, better Non-Fat Westsoy Soymilk			Ingredients
	Recipe (Adapted from recipe #15403 at vegweb,com): For 1 small Portion (Preparation time 45-60 min). Blend 7.5 oz Nasoya Lite Firm Tofu 3 Tablespoons of Confectioners’ Sugar 3 Tablespoon of Almond Milk 1 Teaspoon Vanilla Extract Let settle in Fridge Let creamy mixture cool and settle for 45-60 min in fridge. Comment: Taste and consistency depends mainly on the kind of tofu used. I also utilized confectioners’ sugar for maintaining the smooth texture. Almond milk is used to further smoothening texture and reducing viscosity so that the mixture can vortex when being mixed in a high-speed blender. I use the Magic Bullet blender and place the blender cup with the whipped cream into the fridge.			Workplace Preparing the Whipped Tofu Cream Settling in Fridge stiffense the cream




			Further Usage Used for Creame Sauce in 078 Stuffed Kohlrabi German-style.
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