Total Time
Prep 15 mins
Cook 0 mins

This fantastic rice pudding requires no baking, and each serving contains only 22% fat. I simply cannot put into words how deliciously creamy this pudding is. Don't let the tofu scare you off. If you like maple, you have to give this a try. I would recommend including the dried cranberries. They add even more depth and sweetness. I got this recipe from my friend Bevrs on the IBS boards at

Ingredients Nutrition


  1. Process tofu and maple syrup in a food processor or blender until smooth.
  2. Add vanilla, cinnamon, and allspice and process until combined.
  3. Add cranberries and pulse to chop. Stir in rice.
  4. Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
  5. Cover and refrigerate until chilled.
  6. NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.
Most Helpful

A delicious healthy dessert! Just the right amount of sweetness. I used 1/4 cup of dried currants and left out the nuts. I might cut down on the cinnamon next time to bring out more of the maple. I loved this, thanks!

Kaarin January 12, 2006