Creamy Dessert Puddings
This recipe was created by one of our cooking instructors at the McDougall Program, Alex Bury. I demonstrated this recipe during the VegSource conference during October 2005 and received so many requests for the recipe that I am including it in this month’s newsletter.
Serves: 4
Prep Time: 10 min
Cook Time: 10 min
Ingredients
2 12.3 Ounce Boxes
Lite silken tofu
1 Cup
Lemon juice
1/2 Cup
Agave nectar
1/2 Cup
Soy milk
1/8 Teaspoon
Turmeric
Dash
Salt
Directions
1
Place all ingredients into a food processor and process until creamy and smooth.
2
Serve at once or cover and refrigerate until serving time.
Hints: Agave nectar is sold in most natural food stores. It is a natural mild sugar syrup made from the agave plant. This is delicious served over fresh cut fruit, such as mango, kiwi or strawberries. For a unique presentation, layer the fruit in individual glass serving dishes or tall wine glasses, then pour the lemon cream over the fruit. To make a chocolate version: Delete the lemon juice and the turmeric and add 1/2 cup of Wonderslim cocoa powder and 1 teaspoon vanilla.
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