16 oz silken tofu
½ cup tofu cream cheese
1/3 cup sugar
2 Tbs. dark rum
1-2 Tbs. brandy
2 tsp. lemon juice
1 cup cold espresso coffee
20 Savoiardi biscuits, or other ladyfingers
1 oz dark chocolate, grated
½ oz dark chocolate, chopped
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In a food processor, puree tofu until smooth. Line a strainer with paper towels and place over a bowl. Pour tofu into strainer
and refrigerate while it drains for 2-3 hours. (1/4 cup liquid should collect in the bowl.)
Pour drained tofu back into food processor. Add cream cheese, sugar, half of the rum, the brandy, and lemon juice, and
process to blend well.
In a large bowl, combine coffee and remaining rum. Quickly dip biscuits into coffee mixture, one by one. Turn to coat, and
place each into an 8” square baking dish, covering bottom in a single layer, about 10 cookies. (Working quickly will keep the
biscuits from soaking up too much liquid.)
Spread half of the tofu mixture over cookies. Sprinkle half of the grated chocolate over top. Repeat layers with remaining
ingredients. Sprinkle chopped chocolate over top, cover, and refrigerate for at least 2 hours, and up to 24 hours. Makes 9
servings.
PER SERVING: 200 calories; 4 gm protein; 7 gm fat; 28 gm carb.; 89 mg sodium; 1 gm fiber.
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