Servings:
Yield: 4 servings; Time: 10 minutes
Ingredients
- 12 ounce soft silken tofu, drained
- 2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, melted
Preparation
Baking Directions:
1.Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth.
Add the chocolate and blend for 1 minute.
Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated.
Pour into a large bowl.
2.Fold in the yogurt just until blended.
Refrigerate until ready to serve.
Tips:
Note: For chocolate semifreddo, place the mixture in a 9" loaf pan lined with foil.
Cover and freeze for 3 to 4 hours or until just set.
Serve immediately.
MUFA: ChocolateNutrition per serving: 271 calories, 11 g protein, 40 g carbohydrates, 18 g fat, 10 g saturated fat, 0 mg cholesterol, 19 mg sodium, 4 g fiber.
