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

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