Last night, I was craving sweets after midnight. I used up my sugar free chocolate for a muffin recipe I gave to the neighbors, the bag of chocolate chips for another experimental dessert were gone and I don’t have any heavy cream in my refrigerator! There was no ice cream in the freezer either and I so wanted to make a sunday topped with whipped cream and a handful of chocolate. Nikita was staring at me from her bed by our bedroom door, wondering why I am wandering in the middle of the night. I can see it in her cataract-gray eyes, yelling at me “Go to bed already! Who needs sweets at this time? You’ll regret it tomorrow?!? “
Times like this is one of the reasons why I don’t have bags of chocolate or tubs of ice cream in the freezer! Of course that didn’t stop my quest for sweets. When you have cravings, there is just no denying it. I stood in front of the open refrigerator, searching for something. Ripe mango, some flourless and sugarless cake, tofu….hmmmm. I saw the potential and grabbed my ingredients. I ended up making a yummy dessert of food for the gods, diced ripe mango and soy whipped cream.
Mango Soy Whipped Cream
- 1 box firm tofu
- 3 tbs agave nectar
- 1/4 cup diced ripe mango
Place all ingredients in food processor or blender. Process until thick and creamy.
The soy whipped cream was like sweet taho (tofu pudding) with mango. The food for the gods was a version I made using only almond flour, dried blueberries and splenda. I had a slice of this cake tucked away behind a jar of chestnut spread. I crumbled the cake into smaller pieces, added the diced mango and spooned the soy mango whipped cream on top. It was delicious!