I've wondered if the person who dubbed "Rocky Road Ice Cream" had a lot going on in his/her life. Surely they couldn't have only been referring to the texture of the frozen confection. How boring.
So....I've been gone since before XMAS. I'm fairly certain that means I need to be flogged or something. hehehe....flogged for not blogged.... yup the word dork is back! =)
Anyway, so I suppose an update is in order, and one shall come. I do promise. But in the mean time, ponder the fact that Binty's road at times has been very rocky....but sometimes those rocks turn out to simply be delicious chunks of chocolate or marshmallow....
This recipe arose from a package of silken tofu hanging out in my fridge and rapidly approaching its expiration date. Not to be one to waste food, I mulled about how to use it.
Like any good girlie-girl, I figured the best way to utilize it was to incorporate chocolate. How can you go wrong with chocolate? =) Besides, the monthly friend keeps you going with regular chocolate cravings...
Trying to keep it low calorie, but interesting, I browsed the pantry for ingredients. I didn't have any pudding mix like last time (see Chocolate Tofu Pudding), so I made do with the following:
Rocky Road Chocolate Tofu Pudding (GF/CF)
- 1 pkg silken tofu
- 3 Tbsp cocoa (I used Hershey’s Special Dark)
- 2 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp cinnamon
- Dash salt
- ¼ cup mini marshmallows
1. Preheat oven to 400. Mix all ingredients except marshmallows together.
2. Pour batter into four lightly greased ramekins. Drop abut 6 marshmallows into each ramekin.
3. Bake for 12-15 minutes.
Each ramekin = 70calories