Wednesday, August 24, 2011

Mocha Tofu Pudding

It's no secret that I have a pretty bad sweet tooth. I find that it generally strikes after meals, especially dinner. A couple days ago I felt a hankering for dessert so I opened my fridge and looked for a quick fix. I didn't find any chocolate bars or anything else I could enjoy immediately but I did spot several packages of Mori-Nu silken tofu (Kroeger was having a sale; I couldn't resist). "Sweet,", I thought, "Pudding time!".

Now some of you may think that tofu pudding sounds pretty unappetizing. Well, it's actually delicious -- even Mark Bittman says so, which obviously makes it a fact. In addition to being tasty, a tofu-based pudding is healthier than it's cream-based counterpart and can easily be made low fat by using lite silken tofu. It's also a versatile quick and dirty dessert: you can enjoy during a lazy movie night or dress up and serve to guests.  Anyway, whether you believe me or not, you need to give this a try. And once you've fallen deeply in love with tofu pudding (you will), you can try this slightly more elaborate recipe. Happy dessert making!

What are some of your favorite quick and/or (relatively) healthy desserts?

Mocha Tofu Pudding
Makes 3 servings
  • 12.3 oz / 350 g silken tofu, drained (I used the shelf stable kind, Mori-Nu, although you could certainly use the refrigerated variety)
  • 1/3 cup unsweetened almond (or other non dairy) milk
  • 1/4 cup espresso or other strong coffee
  • 3 tablespoons unsweetened cocoa powder or to taste
  • 6 tablespoons maple syrup or to taste
  • 1/2 teaspoon cinnamon
  • Optional: Macadamia (or other) nuts for garnish
1.  Place all the ingredients in the blender or food processor and whiz until smooth.

2.  Chill for about half an hour, garnish with nuts if you'd like and serve. If you put the tofu, coffee and almond milk in the fridge ahead of time you can skip the chilling step. Not that it's absolutely essential; if you need your chocolate fix stat you can enjoy the pudding at room temperature.

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