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Tofutti premieres a new soy-based, pareve dessert
in time for the High Holidays.

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JILL DAVIDSON SKLAR STAFF WRITER

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ust when it appears as
though another stiff, dry,
dairy free dessert would
grace the Rosh
Hashanah table, the makers
of Tofutti brand ice cream
have come out with Chocolate
Lovers Delight Dairy Free Ice
Cream Cake.
Served in a chocolate crunch
crust and topped with choco-
late sprinkles, the pareve
dessert is boxed in a styrofoam
container. A serving of the
cake, which looks more like a
pie, boasts 190 calories and 10
grams of fat, but no choles-
terol, butterfat or lactose.
There are eight servings to one
dessert, which is certified
kosher by Kof-K in New Jer-
sey.
But while the upside is that
one can have his cake (and
steak) and eat it too, the down-
side is that the luxury comes
at a steep price. Because there
is limited distribution of the
dessert, it is sold primarily
through mail order, payable
by check or money order. The
price of shipping such a treat,
complete with a large styro-
foam case and ample chunks
of dry ice, is about $40.
Gabe Palmer, a jack-of-all-
trades with the 15-year-old
company, said the company
anticipates that people willing
to go to such lengths for the
frozen treat will be gourmet
lovers, kosher keepers and the
lactose intolerant, with 90 mil-
lion of the latter populating
the United States.
"There are a lot of people
out there who can't have ice
cream or other dairy prod-
ucts," he said. "These are a
wonderful alternative."
All of the Tofutti products
are soy-based and dairy-free.
Other Tofutti treats either in
development or in production
include several flavored cream
cheeses like jalepeno and gin-
seng and dill, cheese tortellini
and flavored sour cream.
Other frozen dessert items
scheduled for debut in the next
month include Rock and Roll,
a vanilla Tofutti intersected
by a chocolate ribbonette and
covered with a Belgian choco-
late shell; a Yule log-like
dessert roll, consisting of vanil-
la and Swiss chocolate almond
Tofutti covered with chocolate
sprinkles; and a six-pack of
cannoli.
The company is working on
distribution and hopes to have

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the products available in local
stores in the few months.
To order the ice cream cake,
call (908) 272-2400.

The Ratings:

It is kind of strange to get a
frozen ice cream pie in the
mail. At least, it was for us
when Tofutti's Chocolate
Lovers Delight Dairy Free Ice
Cream Cake arrived in the
newsroom at breakfast time
this week.
But, what the heck, we're
journalists, committed to find-
ing truth and putting our lives
(or at least our diets) at risk
for the sakes of others. Brave-
ly, with spoons in hand, we at-
tacked the cake at about 9:45
a.m. It was gone by 10 a.m.
The following is a summa-
ry of conversation heard
around the table following the
taste test:

"I would say a hearty
forks up. I liked that it is
creamy and rich, which
you don't usually get with
a non-dairy dessert."

—Lynne Konstantin

I really liked it. It was de-
licious. Definitely a forks
up.

—Elizabeth Applebaum

I like the little chocolate
sprinkles on the top. They
help to enhance the choco-
late taste that might oth-
erwise be just a little bit
weak.

—Sy Manello

It had a little bit of an af-
tertaste, but so does ice
cream. I liked it.

—Illana Greenberg (not edi-
torial personnel, but we like
her anyway)

It is not bad. It goes
down smoothly.

—Baila Lazarus

It tastes like ice cream,
good ice cream. Excellent.

—Julie Edgar

Toffuti's newest creation can only be
obtained by mail order.

S UP3' RATING