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HAZELNUT - ESPRESSO FROSTING
Hazelnut - Espresso Frosting
A filling and frosting recipe I devised for some Valentines day cookies. Works equally well as a doughnut filling!
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PrintINGREDIENTS
- 3 oz soft tofu
- 2 tsp salted butter, soft
- 1/2 tbsp fat-free cream cheese
- 1 tbsp Nutella
- 1/2 cup macadamia nuts
- 1 tsp espresso powder
- 3 1/2 tbsp powdered sugar
- 1 tbsp cornstarch
DIRECTIONS
Combine tofu through macadamia nuts in a food processor or blender.
Process until very smooth (it took me about 5-6 minutes of grinding for this to happen).
Stop the processor, scrape the sides of the bowl and add the espresso, sugar and cornstarch.
Process again until thick and well blended, about another 2-3 minutes.
Chill before using.
Amount Per Serving
Calories: 72.8
Total Fat: 5.6 g
Cholesterol: 1.8 mg
Sodium: 10.7 mg
Total Carbs: 5.4 g
Dietary Fiber: 0.6 g
Protein: 1.1 g
RECIPE BACKSTORY
A filling and frosting recipe I devised for some Valentines day cookies. Works equally well as a doughnut filling!
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