Ingredients
For the topping
1 cup walnuts, chopped
½ cup Patience Fruit & Co Whole & Juicy Dried Cranberries, sweetened with apple juice
¼ cup maple syrup
For the tofu cream
1 package silken tofu
1 tablespoon maple syrup
1 tablespoon lemon juice
1 cup frozen raspberries, thawed
Cooking time 10 minutes Portions 4 servings
Tofu comes in many forms. Firm or extra-firm tofu is usually used in a stir fry or as a replacement for meat in a recipe. Silky tofu blends perfectly into a smoothie. In this recipe, it is used as a base to create a creamy and tasty dessert.
No time to make the cranberry-walnut topping? You could replace it with crumbled Dark Chocolate and Raspberry Chocrocrunch Bites!
Ingredients
For the topping
1 cup walnuts, chopped
½ cup Patience Fruit & Co Whole & Juicy Dried Cranberries, sweetened with apple juice
¼ cup maple syrup
For the tofu cream
1 package silken tofu
1 tablespoon maple syrup
1 tablespoon lemon juice
1 cup frozen raspberries, thawed
Print ShareSteps
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Preheat oven to 400°F.
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Mix walnuts, dried cranberries and maple syrup in a bowl. Place on a baking sheet lined with parchment paper. Bake for 10 minutes until nuts are caramelized, stirring halfway through.
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Place tofu, maple syrup and lemon juice in the blender with the raspberries. Blend for about 2 minutes or until mixture is smooth.
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To serve, place a quarter of the tofu preparation in a parfait glass or coupe and top with cranberry-nut mixture. Repeat for remaining servings and enjoy!
Thanks to our collaborator
Marjolaine Cadieux
Marjolaine is a nutritionist who always had a passion for writing. She wishes to transmit her passion for food, cooking and maybe here and there some notions of ecology and vegetarianism!
Visit her website-
In this recipe
Whole Dried Cranberries, sweetened with apple juice
Our Whole Dried Cranberries offers you the juiciest, most tender cranberries possible. We dry them to the perfect point: just enough so they retain their softness and their incredible texture.
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