Puree one 12.3-ounce package silken tofu and 1/3 cup each reduced-fat creamy peanut butter and confectioners' sugar in a blender until smooth. Divide among glasses, cover with plastic wrap and refrigerate until set, at least 30 minutes. Top with a dollop of Marshmallow Fluff and sprinkle with chopped peanuts and/or chocolate.
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine
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