We all try to cut caloric corners every now and again, and this dessert has the potential to deliver on the flavor without taking a toll at our waistline!
Diva Tofu-Chino Parfaits
vegan, makes 4-8 servings, depending on cup serving size.
Cinnamon Vanilla Mousse
- 1 box vegan vanilla pudding mix
- 1/4 cup organic evaporated cane juice sugar
- 1 3/4 cups soy milk
- 8 oz. firm tofu (1/2 pack of tofu)
- 2 Tbsp Veganaise
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp salt
- 1 Tbsp Arrowroot Powder (my substitute for cornstarch)
Spicy Chocolate Mousse
- 1 box chocolate pudding mix
- 1 1/2 cups soy milk
- 8 oz. firm tofu (1/2 pack of tofu)
- 2 Tbsp tofu
- 1 Tbsp Veganaise
- 4 Tbsp sweetened high quality cocoa
- 1 tsp vanilla extract
- 1 tsp cayenne
- 1 tsp cinnamon
- 1 tsp salt
- 1 Tbsp Arrowroot Powder (my substitute for cornstarch)
(for a richer chocolate flavor melt 1/2 cup of vegan chocolate chips into the pan when heating pudding mixture)
Other:
- 2 shots espresso
- 1/2 cup crushed almonds
- 1 cup crushed organic graham crackers or vanilla cookies
Equipment: blender, lidded pan, cappuccino or parfait serving cups.
To make:
- Add add vanilla ingredients, except tofu to a blender.
- Blend until smooth.
- Add in tofu and blend again until smooth.
- Add blender contents to pan.
- Turn stove on med-high.
- Stir constantly until mixture begins to bubble.
- Continue heating on medium and stirring until mixture thickens a bit and large bubbles break through.
- Heat can be turned to medium-low if you are worried about burning the pudding.
- When pudding has thickened, remove from heat and pour back into blender.
- Re-blend until smooth.
- Be
careful, make sure to vent blender and a heated blender can easily
build up pressure to explode. Be careful. Never point blender towards
face.
- Repeat entire process with chocolate pudding.
- Set puddings aside, but no need to refrigerate yet. A thin, still-warm pour will be better for presentation anyways.
- Prepare 2 shots of espresso.
- Crush the almonds and crust crackers.
Assembly of cups:
- Fill serving cups with a 1/2 inch layer of 'crust'. (crushed cookie or cracker.)
- Pour in a nice layer of chocolate pudding.
- Add a thin layer of almonds.
- Add 1 Tbsp of espresso to each cup. Use more or less depending on your tastes.
- You can even substitute de-caf, coffee or chai tea instead of espresso.
- Add a layer of vanilla pudding.
- You can add more chocolate than vanilla or more
vanilla than chocolate. Or equal amounts of both. It looks more like a
cappuccino if you use more vanilla as top layer.
- pouring the pudding while it is still warm will allow for a more even line-pretty presentation. Cooled pudding can clump more.
- The top garnish layer is a sprinkle of cinnamon and a tsp of espresso. A few almonds also looks nice. You can garnish with whatever filling you decide to use.
Filling
subs: If you don't eat nuts, or would like a different center layer,
try these: peanut butter, dried blueberries, fresh fruit, goji berries,
more crushed crackers/cookies, soy cream, sponge cake, pan fried
bananas, another type of crushed nut.
Notes: Chill cups until firm before serving. Adding
more tofu will make a thicker, milder pudding. I actually like this
with a bit more tofu-the thicker the better to my taste.If you do not have Veganaise, you can sub with a Tbsp of white or apple cider vinegar.