By: EatingWell User
A new must-make for summer!
I used bittersweet (60%) chips, added 1 teaspoon of almond extract, and divided between dessert dishes because we had a guest who has a gluten allergy. I also added a dollop of whipped cream and fresh raspberries on top.
This recipe took only 15 minutes to come together, and is absolutely delicious--nobody can believe that it contains tofu!
Speaking of which, I was able to find the shelf-stable package of firm tofu the first couple of times I made it, but this last time I could only find a regular (plastic container) package of organic (no firmness given) silken tofu from the refrigerated section. No problem, I didn't notice a difference.
Note: if using fresh raspberries, 1 cup equals 3-1/2 ounces.
Pros: quick to make, delicious, no cooking necessary