About: Chocolate Tofu Frosting   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

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.

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rdfs:label
  • Chocolate Tofu Frosting
rdfs:comment
  • 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.
dcterms:subject
abstract
  • 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.
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