Veggie blogs just make you want to try some tofu! And doesn't SILKEN tofu sound so....silky? I had to run out and buy some and figure out how to make something tasty out of it. (Let's face it...tofu isn't really synonymous with TASTY to most people.) I used some of my leftover pumpkin from yesterday's pancakes to make a silky maple pumpkin smoothie because we all know pumpkin makes everything better. Frozen, the smoothie was excellent; however, I might try it again warm.
Ingredients
1/4 cup Stonyfield Farm Organic Lowfat Yogurt Vanilla
2 Tbsp canned pumpkin 91 gm lite silken tofu (1 serving)
1/4 cup Vermont Sugar Free Maple Syrup
1/2 tsp pumpkin pie spice
1/2 tsp almond extract
1/3 cup 1% low-fat cottage cheese
Directions
1. Blend everything together in a blender or Magic Bullet, freeze for ten minutes.
***This would also be excellent warmed
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