Tofu and peanut butter.
That's about it!
I swear it is good.
Do it. Do it now.
Source: Food Network Mag
Yield: 4 servings
Puree one 12.3-ounce package silken tofu and 1/3 cup each reduced-fat creamy peanut butter and confectioners' sugar in a blender until smooth. Divide among glasses, cover with plastic wrap and refrigerate until set, at least 30 minutes. Top with a dollop of Fluff and sprinkle with chopped peanuts and/or chocolate.
1 comment:
I made this last night on a whim for a dinner party - what a hit!
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