RASPBERRY TOFU PUDDING
This is a great & simple way to add tofu to your diet. Especially if you are on a restricted diet. A lot of the taste will depend on the jam you use. I have a very tart one which is slightly odd. The jam can have seeds, as most of them break down in the blending.
Provided by Houmous Monster
Categories Dessert
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Throw all your ingredients in the food processor (you might want to break up the tofu a bit) and blend till smooth.
- I found some tofu stuck around the edges so scraping that down to the bottom helps.
- When finished taste and add a bit of extra honey if needed.
Nutrition Facts : Calories 242.1, Fat 6.3, SaturatedFat 0.9, Sodium 26.9, Carbohydrate 36.6, Fiber 0.8, Sugar 26.6, Protein 11.3
RASPBERRY PUDDING
Provided by Barbara Kafka
Categories dessert
Time 2h15m
Yield Two and a half cups
Number Of Ingredients 6
Steps:
- Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
- Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 25 milligrams, Sugar 13 grams
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