Chocolate-maple tofu pudding
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Silken tofu |
| ⅓ | cup | Pure maple syrup |
| ⅓ | cup | Unsweetened cocoa powder |
| 1 | teaspoon | Vanilla extract |
| 1 | dash | Ground cinnamon or to taste |
Directions
I'm familiar with the book you've mentioned but haven't tried any of the recipes. I am presently working with the recipes from "The Complete Soy Cookbook" by Paulette Mitchell. I recommend this book highly--most recipes are also low-fat. Here is one of her dessert recipes.
Put all ingredients into a food processor or blender; process until smooth and creamy. Transfer the mixture to a medium bowl or individual dessert cups. Cover and refrigerate for at least 1 hour. Covered and refrigerated this pudding will keep for 2 days.
Cal 140/Pro. 6⅗ gms./Carb 22⅕ gms./Fat 2⅘ gms./Chol 0/Sodium 58 mg.
Posted to EAT-LF Digest by "bill pawelko" <billjr1@...> on Jun 1, 1998