I recently tried a no bake chocolate cake which used tofu to give it its consistency. It would have been great if it didn't have that slight tofu taste.  What could I uses as a substitute for the tofu to avoid the tofu taste but keep the consistency similar?  The recipe I used:   2 parts butter 3 parts dark chocolate 3 parts soft tofu 2 parts sugar   Melted together and mixed until smooth then set to cool. 
You can't directly make whole milk out of lowfat milk and milkfat. But if you like, you can try adding back some fat to the recipe -- melted butter or vegetable oil -- at the concentration of, I suppose, 2.5%. (If the recipe already includes one of these, just increase the amount.) The result will not be quite the same, but will be very close.  In a yeasted bread, though, the difference between 1% and whole milk probably won't be significant. I'd just use the 1% milk, and see what happens. 