Chocolate Tofu Frosting

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==Description==
Lori Peterkin of Albuquerque uses high-protein, shelf-stable tofu, (non-refrigerated) instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.
* Makes 2 cups; enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes.
==Ingredients==
* 6 oz semisweet chocolate chips, or one cup
* 1 box tofu Mori-Nu extra firm low fat or 12.3 oz shelf-stable tofu
* 2 tbsp rum Rum, orange or coffee flavor liqueur, or water may be used to flavor the frosting.
* 1 tbsp vanilla
==Directions==
# Pour chocolate into a microwave safe bowl.
# Heat in a microwave oven on half power until chocolate is soft, 2 to 2½ minutes.
# Meanwhile in a blender combine tofu, rum and vanilla.
# Whirl until smoothly pureed.
# Stir chocolate until smooth.
# Scrape into blender with tofu mixture.
# Whirl until smoothly pureed.
# Pour into a bowl and nest in ice water.
# Stir often until frosting is cold, 10 to 12 minutes.
# Use or cover airtight and chill up to 2 days, stir before spreading.
== Notes ==
Category:Frosting and icing Recipes