Strawberry Whip

We cannot get enough strawberries in our household. Everyone loves them and we eat them by the handfuls …. plain, dressed up or added to numerous recipes.

This particular dairy free recipe is one that I have enjoyed for years. It satisfies the desire for dessert as it is creamy and refreshing. It is also a great after school snack for children. One could even use it in popsicle molds for a frozen treat.

The strawberries in this recipe keep it fresh, the tofu keeps it creamy and the chocolate shavings add just the touch one needs to make this feel a tad decadent. I chose to use Stevia but have used honey or agave syrup as well. My kids prefer it on the sweeter side while I prefer it less sweet.

 
Why Healthy

  • Tofu is high in soy protein and rich in many nutrients including iron, calcium (if made with calcium sulfate) and B vitamins.
  • Soy protein is unlike many other good sources of protein as soy is low in saturated fat and is cholesterol-free.
  • Strawberries are rich in flavonoids that help counter cell damage reducing the risk of cancer and cardiovascular disease. As well, strawberries contain important antioxidants that help reduce inflammation.

 

Print

This particular dairy free recipe is one that I have enjoyed for years. It satisfies the desire for dessert as it is creamy and refreshing.

Yield: Serves 4

Prep Time: 15 mins

Ingredients:

1 Package Silken Tofu, Drained
2 Cups Strawberries, Chopped
Teaspoon Vanilla Extract
1-2 Teaspoons Stevia (or Agave Syrup)
Garnish:
Cup Strawberries, Chopped
Shaved Chocolate

Directions:

Place strawberries, tofu and vanilla in a blender or food processor and blend until very smooth.
Add Stevia or other sweetener of your choice and adjust accordingly.
Refrigerate 1-2 hours.
Garnish and serve.

 

3 Responses to “Strawberry Banana Muffins”

  1. Shannon — February 7, 2012 @ 2:19 am

    I made these as a healthy snack for my daughter’s 3rd grade class, and they were a huge hit! The teacher asked for seconds! The bananas and strawberries kept them moist and the cinnamon added just the right amount of yum!

    [Reply]

    recipe Reply:

    Glad you liked them!

    [Reply]

  2. Angela — March 13, 2012 @ 9:59 pm

    Just made this as mini muffins, halved the recipe too. They were very good!! A little bit of crunch on the outside (especially with the strawberry on top) but perfect on the inside; not too moist or too dense. Surprisingly, my oven took 16-17 minutes to cook the minis all the way through.

    Thanks for the recipe! Perfect way to use my on0sale strawberries and bananas!

    [Reply]

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