Today's recipe will require you to open your mind and release all prejudice you may have against tofu, a poor, misunderstood soy bean curd.
What did tofu ever do to you to make you turn your nose up at it? It just sat there, plain-tasting and white, while you recoiled in disgust. All it ever wanted to do was give you some protein and acquire the taste of the food you paired it with! Make amends with the tofu. It wants to be friends.
This pumpkin dip uses the silken type of tofu, a softer, melty-er block of white...stuff. It blends perfectly into smoothies, shakes, and dips. There are even several Shakeology pie recipes that use silken tofu.
You can actually use this recipe as a fruit dip or a pudding paired with ginger snap cookies or graham crackers. I had neither one of those, so I sprinkled granola on top instead. It's lightly sweet and spicy (like a spice cake), and also creamy and smooth. This would be great at a holiday party...just keep the tofu part on the down-low, okay? Not everybody's enlightened like you are.
Low-Fat Pumpkin Pie Dip (from "The 150 Healthiest 15-Minute Meals on Earth")
Ingredients
- 1 package silken tofu
- 1 large ripe banana
- One 15-oz. can pumpkin puree
- 1/3 cup maple syrup, or to taste
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/2 tsp. vanilla extract
Find tofu in your produce section. It will be refrigerated and is usually next to the prepared guacamole dips, etc. It comes in a small square container. Before using, make a slit in the top and drain the water.
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I've been looking for a recipe like this. THANK YOU so much for posting it!! I've only been able to find ones filled with cream, more cream, cream cheese and sour cream. Thank you for a healthy, and most importantly for me, dairy-free recipe. I'm gonna try it! :)
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