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 www.helpforibs.com.
- 348.69 g package low-fat extra-firm silken tofu, drained (I use Mori Nu light)
- 59.14 ml pure maple syrup (no fake stuff)
- 7.39 ml pure vanilla extract
- 4.92 ml ground cinnamon
- 1.23 ml ground allspice
- 236.59 ml dried cranberries (optional)
- 295.73 ml cooked long-grain rice
- 1.23 ml freshly grated nutmeg
- 59.14 ml sliced almonds or 59.14 ml slivered almonds, toasted
- Process tofu and maple syrup in a food processor or blender until smooth.
- Add vanilla, cinnamon, and allspice and process until combined.
- Add cranberries and pulse to chop. Stir in rice.
- Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
- Cover and refrigerate until chilled.
- 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.
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!