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Semifreddo, Cinnamon-Chocolate (P)
Source: "Veggie Life," Spring, 2001, page 24
Serves: 8 (Yield: 4 cups)

4 ounces bittersweet chocolate
2 12-ounce packages lite tofu, drained
1/2 cup unsweetened cocoa
1 teaspoon cinnamon
3/4 cup maple syrup
1-1/2 teaspoons vanilla

Chop chocolate into small pieces. In a microwave on medium power, or using a double boiler, melt chocolate.

In a food processor or blender, puree tofu until creamy, about 30 seconds, scraping down sides as needed. Add cocoa and cinnamon. Puree until well-blended. Add syrup, vanilla, and melted chocolate. Puree until smooth, scraping down sides as needed. Cover and chill several hours or overnight.

Freeze in an ice-cream maker according to the manufacturer's instructions. Serve immediately or transfer to a covered container and keep frozen. Let stand at room temperature for 20 to 30 minutes to soften before serving.

Posted by Annice Grinberg

Nutritional Info Per Serving: 210 Calories; 9g Fat (36.5% calories from fat); 9g Protein; 28g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 88mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1-1/2 Fat; 1-1/2 Other Carbohydrates.