Thursday, April 26, 2012

Strawberry Pudding

This Strawberry Pudding recipe is a healthy dessert alternative and is perfect for springtime. It has no added sugar and substitutes protein-rich tofu for heavy milks and creams. Give it a try:

Serves 4

8 oz frozen strawberries, unsweetened, thawed and drained
8 oz firm or extra-firm silken tofu
1 tbsp orange zest
1/4 cup agave nectar (optional)
1 tbsp vanilla extract
4 fresh strawberries, sliced

In a food processor, combine all ingredients, except for the sliced strawberries, stopping after 1 minute to scrape the sides of the bowl.

Blend for an additional minute or until the mix is very smooth.

Divide the mix evenly among small bowls, and chill for at least 1 hour.

Garnish with sliced strawberries and serve immediately.

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