I make dessert with tofu cream style brand, In the FP I add some no sugar
jam , adding fruits like banana, fresh strowberries, little fresh lemon
juice, work the FP for about 2 minutes.
transfer to a air tight container.
Keep it in the fridge and you get great desert when ever you feel like
eating somthing different and when you have lactose problems and you die to
eat cream cheese that you are not allowed to have.
REALLY loved this. I'm a Nasoya fan myself, and was looking for a replacement for their Dark Chocolate Silken Tofu that our local store stopped carrying (of course, because I love it lol). I used Hershey's Special Dark Cocoa, which was good, but still a little chalky, next time I will be sure to use Ghiradelli's Cocoa. Had to leave out the almond extract because I didn't have any. I suspect it will be even better after it's had time to chill and set up a little more...If it makes it that long hehe. Thanks so much to you Dr for an awesome and super fast (healthy!) snack, and to everyone else for including their variations, I look forward to trying them!
Simple and Delicious!!!, I bought Mori-Nu brand tofu for the first time to make sweet and sour tofu, and when I opened it I found that it was firm silken tofu (I didn't read the label at the store) so I decided to make this recipe, and Im so glad I did it because this pudding its so creamy and tasty, I left the almond extract out because I didn't have any but the result was amazing, I loved it.
Wonderful! Was excited to find this recipe and even more excited to taste it. I made a half batch with some modifications for my own dietary restrictions and preferences: Xylitol instead of sugar (reduced amount), vanilla bean instead of extract, orange zest and some unsweetened coconut (instead of almond extract). I used Hershey's cocoa (reduced amount) and had good results. I just had a very generous helping of this pudding for breakfast. Went great with coffee :-)
Absolutely delicious. I had to use soft silken tofu and used rice syrup instead of sugar, but that worked great. Excellent recipe, thanks for posting!
Wow! This pudding was great and so easy to make. I used TJ hot chocolate mix so I nixed the sugar and just put an extra tbls of cocoa in. I also didn't have almond extract so I added extra vanilla. It does have a sort of weird aftertaste from the vanilla extract. Next time I'll try it with vanilla powder. I bet it would taste fantastic. In fact, I bet a vanilla pudding made this way with vanilla powder would be great.
Great recipe. We used brown sugar and vanilla extract, but omitted the almond extract. I increased the cocoa powder just a little bit and also added about 3 Tbs of Nido (we were not concerned with the dairy or fat content). At the end, we still needed a chocolate shot, so it was served with a bit of chocolate syrup drizzle. Thanks Dr. House.
I made this with soft tofu Mori-nu brand and left out the almond extract because I don't like the taste of Almond extract... I also used 6 TBSP Xylitol instead of the sugar. It turned out AWESOME!! This is one of the easiest recipes I have ever tried and liked...
I just made this right now and it's a delightful dessert. I used a cocoa-chocolate blend by Ghiradelli to avoid the chalky cocoa taste. Since I made this with the idea to bring some to my aunt in the nursing home tomorrow (she's a vegetarian plus a picky eater, thus she doesn't get enough protein), I made it with black walnut extract instead of almond. It's a good flavor combination that I highly recommend if you want to mix it up sometime. I also used a vanilla powder, because I wasn't sure if the tofu would pick up the alcohol in the extracts. There is something in it that makes your mouth feel dry, I think it might be the black walnut, but it might be the tofu, too.
Okay, I confess I just ate chocolate pudding topped with raspberries for lunch--and I don't even feel guilty about it. I wasn't planning on making a lunch out of this, but man, this stuff is good! It's also a treat that I feel good serving the kids. I've made other recipes for tofu pudding and tofu cheesecake, but most of them still retain a noticeable "earthy" flavor from the tofu. I think it may be the almond extract in this recipe that really helps with this. I plan on making this often.