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Non-Dairy Whipped Topping a.k.a. Tofu Topping 12 ounce box silken tofu 1/3 cup corn oil or other mild flavored vegetable oil 1/3 cup powdered sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 1/8 teaspoon salt I use my new hand held immersion blender to make this, but a regular blender will work too. Combine all the ingredients and process until smooth and creamy. Scrape into a resealable container and chill until needed. Makes about 1-1/2 cups. This is our standard topping for strawberry shortcake, fruit crisps and cobblers. I appreciate that it's so high in protein and that the kids like it so much. Pumpkin pie just isn't pumpkin pie without tofu topping. I recently tried making this recipe using melted coconut oil as the vegetable oil. It was hands down the best it's ever been. It's now my preferred oil for this recipe.

Home   |  Cost-Cutter  |  Gluten Free  |  Dolls  |  Frugal Fat Loss  |  Blog  |  About-Contact  |  Links Old Fashioned Education  |  Prairie Homemaker  |  Veiled Glory GFCF means Gluten Free and Casein Free © 2007-2011 Frugal Abundance The Christian Counter Proverbs 30:8  Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me.