Autumn fruit with tofu whipped topping
We sautéed seasonal, fresh fruits and then added a dollop of creamy whipped topping to tie it all together. Absolutely delicious. It's beautiful and sweet enough to serve a crowd, and very easy to scale up the ingredients if you're having more than four people over. The combination of Granny Smith apples, Bosc or Bartlett pears, and cranberries, along with the cinnamon, vanilla, and tofu topping, which comes together quickly in the food processor, is a delightfully unique twist on a classic fruit dessert. You'll never go back to traditional whipped topping again after giving this recipe a try. Feel free to use figs, pineapples, or mangoes if you want to mix things up a bit.
2 medium, Granny Smith, cored, chopped into 1/2-inch pieces
2 medium, Bosc or Bartlett, cored, chopped into 1/2-inch pieces
¼ cup(s), such as Splenda
½ cup(s), fresh or frozen, for topping
Regular soft tofu
8 oz, pressed to remove as much water as possible
2 tbsp(s), such as Splenda
- Coat a nonstick skillet with cooking spray and heat over medium-high heat. Toss apples and pears with 1/4 cup of sugar substitute and 1/2 teaspoon of cinnamon in a medium bowl. Add fruit mixture to skillet and sauté until fruit starts to soften and brown, about 5 to 7 minutes. Add cranberries and cook 5 minutes more. Remove from heat and keep warm.
- Place tofu in bowl of food processor and process until smooth, about 3 minutes. Add 1/8 cup (2 tablespoons) of sugar substitute, vanilla and 1/8 teaspoon of cinnamon and blend until smooth, about 3 to 5 minutes.
- To serve, top 1/2 cup of fruit with 1/4 cup of whipped topping.