Silken tofu and strawberry cream

desserts summer Spring
Total: 2 hr 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free

Silken tofu is frequently used in vegetarian mains as a savoury ingredient. However, its creamy texture makes it a wonderful choice for vegan desserts. This silken tofu and strawberry cream is delicious and can be whipped up with just a handful of ingredients in no time at all. You can, of course, replace the strawberries with raspberries, cherries, apricots, etc., depending on the season.

Lara - Vanillacrunnch

Ingredients

for 4 glasses

Cream
250 g silken tofu
250 g strawberries, cut into pieces
1 tsp lemon juice
2 tbsp icing sugar
1 pinch salt
Topping
1 ½ dl soya cream
100 g strawberries, in dics
20 g dark chocolate, coarsely grated

How it's done

Cream

In a blender, puree the tofu with all the other ingredients up to and including the salt. Divide between glasses, cover and chill for approx. 2 hrs.

Topping

Beat the soya cream until stiff and spread on top of the dessert. Decorate with strawberries and chocolate.

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