| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Instructions
- Puree one 12.3-ounce package silken tofu and 1/3 cup each reduced-fat creamy peanut butter and confectioners’ sugar in a blender until smooth. Divide among glasses, cover with plastic wrap and refrigerate until set, at least 30 minutes. Top with a dollop of Marshmallow Fluff and sprinkle with chopped peanuts and/or chocolate.
Nutrition Facts
| Calories | 258 |
| Total Fat | 12 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 177 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 2 grams |
| Protein | 10 grams |
| Sugar | 19 grams |
Reviews
Really nice flavor, though I did up the amount of peanut butter and added a tsp vanilla to make sure we couldn’t taste the tofu and it worked! Very impressed and will be making it again. Decent amount of protein for a dessert!
This was absolutely FANTASTIC! I’ve tried to cook tofu before and it didn’t turn out well, so I was skeptical; however, I was PLEASANTLY surprised with this recipe. It didn’t taste “tofu-ee” at all! And talk about EASY! I am going to impressing SO many people with this simple recipe it’s almost sinister! lol
I loved it, my roommates weren’t as crazy about it. It’s pretty heavy, so don’t let your eyes get bigger than your stomach.
Utterly devine! I added a little organic plain yogurt and Traders Joe’s Better N Peanut Butter and it was fabulous
This is so good and simple, add 1/2 tsp vanilla and it enhances the peanut butter flavor and completely deletes any tofu taste.
Very easy and delicious recipe! Very rich tasting and I didn’t think you could tell there was tofu in it at all.
It was very good – nice and easy. I had tofu leftover from another recipe, so utilizing it for a quick dessert was great. I poured the mousse over sliced banana and topped with a little graham crumbs.
Not bad at all if you don’t mind a bit of underlying tofu flavor… I added 1 tablespoon of sesame oil, you should, too! Going to try it with raspberry jam, pb&j!
We had a 1lb package of tofu so used 1/2 a cup of peanut butter and 1/2 a cup of powdered sugar. It turned out GREAT! I would never know that it was made with tofu and came out like a delicious peanut butter cream. I topped it with a little bit of whipped cream and some chocolate chips and it was delicious. I will be making this again!
The tofu taste was quite strong. I had to add at least another 1/3 to 1/2 cup of peanut butter to make it slightly less obvious. I topped it with fat free, sugar free instant fudge pudding and it helped a lot. I’m not sure it’s “light” anymore with all the peanut butter I added, but it’s something different and super easy for dessert!