3 Ingredient Fudgesicles

You are about to be the proud recipient of one easy-to-make, tasty fudgesicle recipe. But before I hand it over, I’ll give you a quick primer on the one ingredient that makes it all happen — silken tofu. Without it, you’d basically have chocolate milk, which is fine, but nowhere near as fun as a fudgesicle! Besides, navigating the tofu aisles, (yep, they stash it in two different places at the grocer) can be a bit tricky, so here goes.
There are two types of tofu: regular and silken. Both are made from soybeans and water, but are not interchangeable in recipes. Regular (or Chinese style) is the refrigerated version that comes packed in water. It is commonly used in stir-fry, baked dishes and on the barbeque. It holds it shape well when sliced and can be crumbled like cheese.
Silken tofu, on the other hand, does not have to be refrigerated and makes a great dairy substitute in things like salad dressing, dips, smoothies, desserts and creamy fudgesicles! It has a shelf life of one year and can usually be found in the Asian food aisle. Both types come in soft, firm and extra firm.
Tofu is low in fat, easy to digest and tops the short list of plant-based complete proteins — meaning it contains all the essential amino acids necessary to stay healthy and is a versatile choice for vegetarians.
If you’ve never experimented with bean curd (that’s another name for tofu) give it a shot. The fudgesicles are calling!