Autumn fruit with tofu whipped topping
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.