This dessert can be served straight from the freezer, but the flavour is enhanced by allowing it to thaw at room temperature for half an hour. Can be frozen for up to a month.
| 300 gms tofu (try the softer Japanese style for this one. Drain for 10 mins. first.) 50 gms softened marg./butter 3 Tbs salad oil 4 Tbs cocoa 90 gms brown sugar 1/8 tsp salt 1 tsp vanilla essence |
- Mix all the ingredients together in a blender;
- Spoon into storage container or metal bowl, cover and freeze for about four hours, or until the mixture is mushy;
- Serve in individual serving bowls with chocolate hail and cream or fresh fruit.