Tofutti Whipped Chocolate Better Than Ricotta

Tofutti Whipped Chocolate Better Than Ricotta

Tofutti Whipped Chocolate Better Than Ricotta

This is a nicely sweetened, light and delicious desert that can be “whipped” up in less than 5 minutes. Served in a champagne flute or mini martini glass, gives this an elegance all its own. The addition of the fresh raspberries, non-dairy whipped topping, drizzle of chocolate syrup and toasted sliced almonds make this a show stopper!

And here’s the best part…you can even make it sugar free!

Chocolate Better Than Ricotta

Ingredients:

1 (16 oz) container of Tofutti Better Than Ricotta Cheese
1 t. pure vanilla
3 T. cocoa powder
1/4 cup of honey (Substitute 1 T. of Stevia for the honey and make this Sugar Free)
1/2 t. ground cinnamon
1/2 pint of raspberries
1/2 cup toasted sliced almonds
1 cup non-dairy whipped topping
Chocolate syrup for a drizzle as garnish

In a large bowl, use an electric hand mixer to beat the ricotta, vanilla, cocoa powder, honey and cinnamon until smooth and fluffy, about 2 minutes.

Now, vegan whipped topping is one of those things that sounds hard to find, but is actually so easy to make. Who knew coconut cream could be whipped into such a delicious dessert topping? I think it might actually be better than the original.

Vegan Whipped Topping

Ingredients:

1 can regular coconut milk
3 tbsp powdered sugar
1/4 tsp vanilla extract

Put can of coconut milk in the refrigerator until cooled. To make the whipped topping, you want the coconut cream to separate from the coconut water. Make sure top of the can looks like solid coconut cream before using. 8 servings.

To finish, spoon chocolate ricotta into glasses and garnish with vegan whipped topping, raspberries, toasted sliced almonds and a drizzle of chocolate syrup.

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Tofutti Brands Introduces “Plum Krazy”

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Official Press Release:

Leader in Dairy-free Products Adds Sweetness to your holiday season.

This holiday season, most Americans will be hosting holiday meals with friends and family. Many American holiday gatherings include up to 30 people or more. Aromas of delicious dishes like turkey, pastas, sweet potatoes, pumpkin pie with whip cream, custards, puddings and so much more fill the air. But what many don’t realize is that out of 30 guests they will have, at least one won’t be able to enjoy any dessert dishes made with dairy — because they are lactose intolerant.

According to U.S. Department of Health and Human Services, there are currently more than 40 million lactose intolerant Americans and millions of other undocumented cases. Yet, there are limited foods that currently serve this tremendous growing population.

“Tofutti products are innovative dairy-free alternatives to customers who crave the taste and texture of dairy, but have been prohibited from dairy either due to dairy intolerance or other dietary needs,” states David Mintz, Founder, Chairman and CEO of Tofutti, My motto is, if it’s dairy, we can make it dairy-free.”

So what delicious dessert dishes can you make for your lactose intolerant friends and family? Tofutti Brands Inc. has one creative solution -– “Plum Krazy.” David Mintz, CEO and founder of Tofutti has created this delectable dish for this holiday season. “Plum Krazy” uses Tofutti dairy free ricotta, that took several years to make, and oven roasted plums.

This season make “Plum Krazy” at home by following these easy steps:

Plum Krazy:

Tofutti Dairy Free Ricotta Stuffed Oven Roasted Plums

1 Cup Orange or Pineapple Juice
1 Vanilla Bean or ½ tsp. Vanilla Extract
6 Plums Halved Lengthwise and pitted
2 TBSP Brown Sugar
3/4 Cup Tofutti Dairy Free Ricotta
3 TBSP Honey
1 tsp. Cinnamon Sugar Blend
1 tsp. of Fresh lemon zest (optional)

Heat the oven to 400F.

Cut plums lengthwise remove pit and clean. Using 8X8 pan place plums cut side down.
In a separate bowl pour orange juice add ½ tsp. vanilla extract or cut 1 Vanilla bean and scrape. Add zest to juice and whisk.

Pour juice over plums. Sprinkle 2 TBSP of sugar over plums. Bake until plums are slightly soft about 10-12 minutes.

Allow pan to cool to room temperature. Reverse any juices to pour over plums before serving.

Meanwhile blend Tofutti Dairy Free Ricotta with honey until smooth. Set aside to chill.

To serve, turn plums over and spoon Tofutti Dairy Free Ricotta mixture into cavity. Pour remaining juice then sprinkle with cinnamon sugar.

Serve and enjoy!

– RUBENSTEIN PUBLIC RELATIONS –

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Tofutti wins 2012 Prepared Foods magazine Excellence in Innovation Award – Retail

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Official Press Release:

Tofutti Brands, the company that pioneered delicious dairy-free alternatives to milk products , is excited to announce their first place win in this year’s Prepared Foods Magazine Excellence in Innovation Awards – for retail on September 10th at the Ritz-Carlton Palm Beach. Tofutti was chosen for the new and improved “The Hooray Bar.”

“The Hooray Bar” is soy-based, cholesterol and dairy-free with zero trans fats. Created to appeal to diabetics, the lactose intolerant, vegan and kosher consumer, this novelty stick is heart-healthy and a natural choice for the calorie conscious. “The Hooray Bar” is a guilt-free frozen dessert with a creamy, rich vanilla center, covered in succulent chocolate and loaded with crispy brown rice crunch. A frozen dessert sweetened by 100% all natural, zero calorie stevia.

The award, a crystal trophy, was presented to CEO & Founder, David Mintz, and the American Egg Board, who sponsored the event, made a $2,500.00 donation in Tofutti’s name to the Culinary Arts program at Johnson and Wales.

The Excellence in Innovation Awards serves to recognize and celebrate exceptional and innovative product development teams for their work on exciting new products. Judges evaluate the innovativeness and challenge formulation of the product before granting the award.

“Tofutti extends its deepest thank you to Prepared Foods Magazine and the American Egg Board for their recognition of the Hooray Bar. We are honored and humbled by this prestigious award and will continue to deliver cutting-edge dairy-free products to consumers” said David Mintz, CEO and founder of Tofutti Brands.

A full report on the winning products will appear in the October 2012 issue of Prepared Foods Magazine.

www.preparedfoods.com/Innovation

– RUBENSTEIN PUBLIC RELATIONS –

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Tofutti Brands Introduces Dairy Free Ricotta Cheese

RicottaPressRelease

Official Press Release:

Tofutti Brands, the company that pioneered delicious dairy-free alternatives to milk products, has introduced “Better Than Ricotta Cheese,” First of its kind, milk-free and cholesterol-free product that rivals ricotta cheese in flavor and texture.

Answering the call of millions of people who do not consumer dairy products, Better Than Ricotta is a healthful and mouth-watering soy-based ingredient for use in such popular dishes as ravioli and stuffed shells.

The company has also added to its line of dairy-free prepared pizzas – Pomodora Ricotta on Delicious Whole Wheat Crust, Classic White Ricotta with Mozzarella on Thin Crust, Classic Mozzarella on Delicious Thin Crust, Fresh Garden Vegetables on Delicious Whole Wheat Crust and Apple Pie Pizza on Delicious Whole Wheat Crust. This new line of pizzas uses non-hydrogenated, dairy-free Better Than Ricotta Cheese and Better Than Mozzarella Cheese. Each package comes with two individually wrapped pizzas, which are microwaveable and convenient to make for lunch, snack or dinner.

“Better Than Ricotta is a revolutionary, dairy-free product that is equivalent if not superior to ricotta cheese,” states David Mintz, Founder, Chairman and CEO of Tofutti Brands. “Better Than Ricotta took several years in the making, and we are excited to share this innovative dairy-free alternative to customers who crave the taste and texture of ricotta cheese in their pastas and dishes, but have been unable to do so either due to lactose intolerance or other dietary needs. Our mission is to develop delicious milk-free alternatives for all popular dairy products. We are committed to continue setting the gold standard for milk-free foods, so everyone can enjoy delicious dishes without dairy. Better Than Ricotta is a result of that ongoing mission.”

In addition to being a healthful substitute for the more than 50 million lactose intolerant Americans, Better Than Ricotta is also kosher, cholesterol free and free of butterfat, making it an excellent option for those who are health or weight conscious.

– RUBENSTEIN PUBLIC RELATIONS –

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