Give this tofu-based mousse a go…
Ingredients
"Silken tofu is creamy and smooth, with a subtle flavour that lends itself to thicken and create this chocolatey treat," explains chef and presenter, Phil Vickery. "It just happens to be vegan and low-calorie too."
Serves 2
- 150g silken tofu, drained
- 2tsp vanilla extract
- 1tbsp unsweetened cocoa powder
- 5g dark chocolate
Method
- Pat dry the tofu and then puree in a food-processor or blender for a few seconds until smooth.
- Add the vanilla, sift in the cocoa (to avoid lumps) and blend briefly.
- Melt the chocolate on low power in a microwave until runny. (If the chocolate cools too fast the texture might become grainy instead of mixing in smoothly.)
- Add to the tofu mixture in the food-processor. Pulse until smooth.
- Divide between two little serving dishes, such as ramekins, and pop in the fridge to chill until ready to serve.
Nutrition Tips: Serving with a few cherries or raspberries on the side will add some useful fibre. Dark chocolate with a high cocoa content (70% or more) is a good source of iron, magnesium, copper, manganese, potassium, phosphorus, zinc and selenium.
- ENERGY 75kcals
- PROTEIN 6.3g
- FAT 4g
- SATURATED FAT 1.1g
- CARBOHYDRATE 3.7g
- TOTAL SUGARS 1.6g
- SALT 0g
- SODIUM 0mg
- FIBRE 1g
Diabetes Meal Planner by Phil Vickery with Bea Harling BSc, photography by Kate Whitaker, is published by Kyle Books and supported by Diabetes UK. Available now.
