豆腐草莓乳酪 (Tofu Strawberry Yoghurt )

做了一款以豆腐和草莓乳酪制成的甜品，做法极其简单，只需几样的材料即可完成，绝对是零难度。 将豆腐和草莓口味的乳酪完美的结合在一起，  又是一款滑嫩又爽口的小甜品。 在尚未尝试前， 还真的有所质疑这款甜品的口味呢！再尝试后，才知其中的美味之处， 就连我家大少爷也赞这道以豆腐取代了芝士乳酪的甜品， 给了个小拇指呢！ 嘿嘿

这款含有一股浓香的豆腐乳酪， 在炎热的午后取出享用，风味更佳！  真是一股浓香， 一缕温情哦！

（食谱参考于Little Bear Kitchen， 食谱厨苑自行调整的）

Method: (makes 6 glass)

1. Bring water in the steamer to a boil and steam tofu for 5 minutes, set aside to cool slightly. 

2.Combine tofu, fresh strawberry and yoghurt and blend till smooth.

3. Combine sugar and agar-agar powder into a pot, mix well. Then pour in water, keep stirring over low heat till it comes to a boil. Set pot aside to cool slightly.

4. Add in method (2) and mix well 

5. Pour mixture  in six serving glass, cool and chill before serving.

我个人觉得尚可加多几粒新鲜草莓， 这样不但能使其颜色更加的

鲜艳， 还可添加香浓的草莓味呢！ 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake.