Fruit cream dessert trio

Fruit cream dessert trio


In a blender, purée Silken Tofu and all of the respective ingredients except raw cane sugar at the highest setting to a smooth and creamy consistency.

Gradually add sugar to taste, depending on the natural sweetness of the berries. Maple syrup or agave syrup may be used in place of sugar.

The fruit creams taste best served cold.

No votes yet


Each serves 4
400 g Silken Tofu per recipe
Mango & passion fruit cream
100 ml coconut milk
150 ml mango purée, from a ripe mango
Pulp of 2 passion fruits
1 packet vanilla sugar
1 pinch cinnamon powder
4 tbsp mango purée or cubes as garnish
Strawberry & elderflower cream
250 g strawberries
2 tbsp elderflower syrup
Zest of 1 lemon
1 tbsp lemon juice
2 tbsp raw cane sugar
4 tbsp fruit sauce and fresh strawberries as garnish
Forest berries & lime cream
250 g mixed berries (blueberries, blackberries, raspberries)
1 lime (zest and juice)
1 handful mint leaves, minced
2 tbsp raw cane sugar
4 tbsp fruit sauce and fresh forest berries as garnish