Black Currant and Tofu Whip
Indulge in the velvety elegance of this Black Currant and Tofu Whip, a light and fruity dessert that's as healthy as it is delicious. This plant-based treat combines the tangy sweetness of black currants with the silky smoothness of protein-packed silken tofu, naturally sweetened with maple syrup and brightened with a splash of lemon juice. Cooked-down black currants are pureed and blended to perfection, creating a creamy, dairy-free delight that’s both vegan and gluten-free. With just 15 minutes of prep, this no-bake dessert is a quick, low-effort option for when you want something elegant yet effortless. Serve it chilled in individual glasses, and for a touch of luxury, top with a dollop of coconut cream and a sprig of fresh mint. Whether you're hosting a dinner party or craving a guilt-free dessert, this Black Currant and Tofu Whip is sure to impress!
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Recipe Information
Ingredients
- 200 grams Fresh or frozen black currants
- 400 grams Silken tofu
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 2 tablespoons Coconut cream (optional for garnish)
- 5 leaves Fresh mint leaves (optional for garnish)
Instructions
1. If using fresh black currants, wash and remove stems. If using frozen black currants, allow them to thaw for a few minutes.
2. In a small saucepan over medium heat, add the black currants and 1 tablespoon of water. Cook for 5 minutes, stirring occasionally, until the currants soften and start to release their juices.
3. Transfer the cooked black currants to a fine mesh sieve placed over a bowl. Use the back of a spoon to press the currants, extracting their juice and pulp while leaving the seeds behind. Allow the puree to cool to room temperature.
4. In a blender or food processor, combine the silken tofu, black currant puree, maple syrup, vanilla extract, lemon juice, and salt. Blend on high until the mixture is smooth and creamy, about 1-2 minutes.
5. Taste the mixture and adjust sweetness by adding more maple syrup if desired.
6. Transfer the black currant and tofu whip into serving glasses or bowls. Cover and refrigerate for 30 minutes to allow the flavors to meld and the whip to chill.
7. (Optional) Before serving, top each portion with a dollop of coconut cream and garnish with fresh mint leaves for a touch of elegance.
8. Serve chilled and enjoy your light and fruity Black Currant and Tofu Whip!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 59.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1520 mg | 117% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
