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The proof's in the pudding: easy for parents, tempting for kids
Vegetarian Times, May, 2005 by Ken Haedrich
Coming up with a healthy dessert that kids will eat can be a serious challenge. After all, not many kids or adults would voluntarily opt for a serving of grapes over an ice cream sundae! So, the trick is to find something with a pleasingly smooth, creamy texture that would satisfy any dessert craving.
Believe it or not, that "something" happens to be tofu. Silken or soft tofu, to be exact. When blended with a little soymilk, it develops a custard-like consistency that's perfect for puddings. This rich chocolaty version had our tasters swearing they'd make it for their own kids.
CHOCOLATE TOFU PUDDING
Serves 6 Vegan
6 oz. semisweet chocolate,
coarsely chopped
1 Tbs. vegetable oil
12 oz. soft tofu, well drained
1/4 cup pure maple syrup
1/4 cup vanilla or plain soymilk
1 tsp. lemon juice
1/4 tsp. vanilla extract
1 Tbs. tahini
1/2 pint fresh strawberries, hulled
and sliced, or whole raspberries
1. Heat chocolate and oil in top of
double boiler set over barely simmering
water. Whisk until smooth. Remove pan
from water, and let cool 20 to 30 minutes.
2. Meanwhile, cut tofu into thick slabs,
and place on triple layer of paper towels.
Press firmly on tofu to squeeze out as
much water as possible; change paper
towels if necessary.
3. Put maple syrup, soymilk, lemon
juice, vanilla extract and tahini into
food processor. Crumble tofu into
mixture, and puree until smooth,
scraping down sides with spatula
as necessary. Add melted chocolate,
and process until well blended.
4. Transfer pudding into 6 custard
cups or small bowls. Cover each
with plastic wrap, and refrigerate
2 to 3 hours, or until softly set.
To serve, top with berries.
PER SERVING: 280 CAL; 9G PROT; 16G
TOTAL FAT (6G SAT. FAT); 31G CARB: 0MG
CHOL; 15MG SOD 1G FIBER 26G SUGARS
PHOTOGRAPHY JULIE TOY
FOOD STYLING LIESL MAGGIORE
PROP STYLING JENNIFER FLANAGAN
COPYRIGHT 2005 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning
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