Back
Desserts

Tofu and Raspberry Cream with Cranberry-Walnut Topping


Print

Ingredients

For the topping

1 cup (250 ml) walnuts, chopped

½ cup(125 ml) Patience Fruit & Co Classic Dried Whole Cranberries

¼ cup (60 ml) maple syrup

For the tofu cream

1 package (300 g) silken tofu

1 tablespoon (15 ml) maple syrup

1 tablespoon (15 ml) lemon juice

1 cup (250 ml) frozen raspberries, thawed

Preparation time 10 minutes
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 (250 ml) walnuts, chopped

½ cup(125 ml) Patience Fruit & Co Classic Dried Whole Cranberries

¼ cup (60 ml) maple syrup

For the tofu cream

1 package (300 g) silken tofu

1 tablespoon (15 ml) maple syrup

1 tablespoon (15 ml) lemon juice

1 cup (250 ml) frozen raspberries, thawed

Print

Steps

  1. Preheat oven to 400°F (200°C).

  2. 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.

  3. Place tofu, maple syrup and lemon juice in the blender with the raspberries. Blend for about 2 minutes or until mixture is smooth.

  4. 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

Une filiale de Fruit d'or

Privacy policy

Discover our next contest

by subscribing to our newsletter

Thank you

You will recieve a confirmation
email soon

Switch language and region