Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pack | Silken tofu, firm |
½ cup | Pumpkin, cooked & pureed |
⅓ cup | Maple syrup |
1 teaspoon | Pumpkin pie spice |
1 pack | Silken tofu, soft |
⅓ cup | Maple syrup |
2 tablespoons | Carob powder |
1 teaspoon | Grain coffee |
PUMPKIN PUDDING
CAROB PUDDING
Puree each pudding ingredients separately in a food processor. Spoon about ⅛ of pumpkin mixture into 4 parfait glasses. Top with ⅛ carob mixture. Repeat until all the pudding mixes have been used up.
Chill for at least 4 hours or overnight.
MARK'S NOTE: Replace carob with chocolate & grain coffee with instant coffee granules.
"Vegetarian Gourmet" Fall, 1995