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Ingredientes
- 1 1/2 lb Tofu, silken
- 1/2 c. Powdered sugar
- 1/4 c. Unsweetened cocoa pwdr
- 1 1/2 tsp Vanilla extract
- 1/4 tsp Almond extract
- 1/2 c. Seedless raspberry preserves, all-fruit
- 8 x Graham crackers, 2 1/2" x 5"
- 1/3 c. Graham cracker crumbs, for garnish
Direcciones
- Have a 6" x 10" pan ready.
- Spread the graham crackers with the raspberry preserves.
- Cut the tofu into chunks. Place 1/2 the chunks in a blender; process till smooth. Spoon into a bowl & repeat with remaining tofu. Blend in sugar, cocoa pwdr & extracts. Mix well.
- In the pan, layer as follows: Place 4 of the graham crackers, preserves-side up, in the bottom of the pan. Top with half of the chocolate tofu mix. Repeat. Sprinkle the graham cracker crumbs on top. Cover & refrigeratethoroughly. Serve cool.
- A few notes on this one: First of all, as you are blending the tofu mix, taste it to make sure it is sweet sufficient and chocolatey sufficient; adjust to suit your taste. You can also use the melted chocolate chip method which Robin mentioned. The chocolate chip method is richer and more like chocolate mousse; the cocoa and powdered sugar method is more subtle. Secondly, this trifle can be made ahead and refrigerated. If you do make it ahead, the graham crackers will lose all their crispness; this is not necessarily a bad thing. The graham crackers are really just there as a carrier for the raspberry jam anyway! But if you feel you want the contrast in textures of crisp graham cracker under creamy chocolate, just assemble the trifle closer to serving time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 311 | |
| Calories from Fat 57 | 18% |
| Total Fat 6.35g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 287mg | 12% |
| Potassium 249mg | 7% |
| Total Carbs 53.75g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 26.95g | 18% |
| Protein 9.09g | 15% |
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