This is my perfect blend of sweet and tangy, fruit and crunch. For a creamy dairy-free breakfast, after school snack or elegant light dessert. Try It!
1 cup Tofutti Better Than Sour Cream
1 cup Non-dairy whipped topping
1 t. cinnamon
1/2 t. pure vanilla
1/2 cup mixed berries of your choice
1/4 cup granola
In small bowl blend together Tofutti, whipped topping, cinnamon and vanilla. In the serving glass of your choice, start with the fresh berries, layer the creamy mixture and granola. Repeat until glass is filled. Dig in!
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This is a delicious dairy free, vegetarian inspired entrée or side dish.
If you do not have the time to prepare the squash from scratch, substitute a bag of frozen chopped squash from the freezer section of your local market. Warm and satisfying, serves 4 for dinner or 6-8 as a savory side dish.
2 cups pearled farro, rinsed and drained (can substitute barley)
2 t. fine grain sea salt
5 cups of water (or stock)
3 cups butternut squash cut into 1/2 inch dice
1 large red onion, roughly chopped
1 T fresh dill chopped fine
3 T olive oil
1 T balsamic vinegar
1/2 cup walnuts lightly toasted
1/2 cup Tofutti Better Than Sour Cream
2 chopped scallions for garnish
Preheat oven to 350 degrees. Combine the farro, salt and water (or stock) in a large saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender. Remove from heat, drain any excess liquid, and set aside.
While the farro is cooking toss the squash and onion with the olive oil. Sprinkle lightly with salt and pepper. Arrange in a single layer of a rimmed baking sheet and bake for 20 minutes. Turn the squash and onions every 5 to 7 minutes to get browning on equal sides. Remove from oven, sprinkle with balsamic vinegar, and let cool a bit.
To the cooked farro, add the fresh dill and Tofutti Better Than Sour Cream. Stir until just blended. Add the cooked squash and onion mixture, blend in walnuts. Turn onto a serving platter, garnish with chopped scallions.
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Eating healthy and delicious food doesn’t need to be complicated. Here is a fresh and easy dairy free Creamy Roasted Butternut Squash Soup made with Tofutti Better Than Sour Cream. Weighing in at just over 100 calories per 8 ounce (1 cup) serving, this light, bright soup is a perfect week night meal that won’t tip the scale on anything other than taste!
Garnish with an extra dollop of Tofutti Better Than Sour Cream, toasted pine nuts and dill.
Who said low calorie can’t be rich and satisfying?
3 pound butternut squash
1 medium onion, peeled and quartered
6 cups fat free vegetable cooking stock
Salt and freshly ground black pepper to taste
1 container Tofutti Better Than Sour Cream
Cut squash in half lengthwise, remove seeds and place cut side down on a non-stick cookie sheet. Add quartered onion and bake at 375 degrees until soft to the touch (about 1 hour).
Remove from oven and let cool for 20 minutes. Scrape cooked squash from skin and place in blender and puree. In a large stock pot add puree and Tofutti Better Than Sour Cream to vegetable stock.
Stir to combine all ingredients over low heat until hot. Season to taste with salt, pepper and a touch of nutmeg.
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