RASPBERRY TOFU PUDDING
This is a great & simple way to add tofu to your diet. Especially if you are on a restricted diet. A lot of the taste will depend on the jam you use. I have a very tart one which is slightly odd. The jam can have seeds, as most of them break down in the blending.
Provided by Houmous Monster
Categories Dessert
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Throw all your ingredients in the food processor (you might want to break up the tofu a bit) and blend till smooth.
- I found some tofu stuck around the edges so scraping that down to the bottom helps.
- When finished taste and add a bit of extra honey if needed.
Nutrition Facts : Calories 242.1, Fat 6.3, SaturatedFat 0.9, Sodium 26.9, Carbohydrate 36.6, Fiber 0.8, Sugar 26.6, Protein 11.3
RASPBERRY PUDDING
Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
- Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs, 1 at a time, then vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
- Scrape evenly over raspberries, smoothing top,set aside.
- In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
- Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
- Let cool slightly before serving.
- Make ahead = store at room temp for up to 8 hours; reheat if desired.
- I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.
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