hi Karen and anyone else looking for delicious lowcarb substitutes for high-fat dairy ingredients -

This recipe is based on one from "The Allergy Self-Help Cookbook" by Marjorie Hurt-Jones. I substituted a pkg of light silken tofu for the ½ lb of regular tofu that was originally called for, also substituted splenda for the sugar, and left out the cinnamon.

Tofu Whipped Cream

3 Tbsp raw cashews
2 Tbsp safflower or other mild oil
2 Tbsp granular Splenda
2-4 Tbsp water
1 tsp vanilla extract
350 gm pkg silken tofu (Mori-nu Lite has fewer carbs too)
pinch salt, optional

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- In blender or food processor, grind the cashews to a fine powder. Add the oil, 2 Tbsp water, vanilla and Splenda. Blend well. Add tofu, a little at a time, until completely blended and creamy. It will thicken a bit with chilling, so you may wish to add 1 or 2 more Tbsp of water for a creamier consistency. I find a pinch of salt, less than 1/8 tsp helps to balance the blandness of the tofu. Chill well. Makes 1-1/2 cups.

total carbs - 11.8 gm, minus 4 gm fiber = 7.8 gm carbs
per 1/4 cup serving : 1.97 - .67 = 1.3 carbs, which is comparable to a similar amount of whipped dairy cream, and bonus of higher protein too.



Tofu Sour Cream

350 gm pkg silken tofu (use the lite, has fewer carbs)
3 Tbsp mild vegetable oil
3 Tbsp fresh lemon juice
1/4 tsp salt

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- Combine all ingredients in blender or food processor until creamy. Makes 1-1/2 cups.

total carbs - 5.8

:)
Doreen

[Edited by doreen T on 06-02-01 at 12:40]

Thanks Doreen!

Sounds totally groovy. I love the many forms of tofu, and really used to enjoy tofu almond pudding. I would get it at the manufacturer and it would still be warm...aagh! Time to stop!

Now I see that tofu mango pudding has appeared. :( The tofu whipped cream sounds like something new and exciting to get addicted to. ;)

I've made tofu mayonnaise--very similar to the tofu sour cream--and tofu egg salad before. The egg salad almost tastes like the real thing.

Karen

Silken Tofu
 

For those who can't find the packages of silken tofu, here's a hint to substitute regular tofu, the type you buy in blocks floating in water.

Drain the block(s) of tofu well, then steam over boiling water for 5 minutes. Drain on a rack to cool, and press to remove as much water as possible. The steaming will inactivate the enzymes in the tofu which can cause your recipe to separate and become watery. Use the cooled tofu as directed in the recipe. (*note - the carb count will be slightly higher for regular tofu - check the label)

Happy lowcarbing,

Doreen

[Edited by doreen T on 06-02-01 at 15:45]

QVESTION?
 

Doreen and/or Karen:
Do either of you have an idea as to why the cashews are used in the Tofu Whipped Cream recipe? [she muttered and mumbled to herself.... the chemistry of cooking... ]

Hi Judi,

It helps to create am emulsion, the way that egg yolks do when making mayonnaise. You can use almonds instead.

You see the same effect with pine nuts in pesto--helps the pesto cling to the pasta--and when making hummous. When the tahini goes into the chick peas, the mixture thickens.

Karen