Vegan Chocolate Strawberry Pudding
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
1 pudding
- Serves:
- 1
ingredients
- 5 large strawberries
- 2 teaspoons Splenda sugar substitute (or other calorie-free sweetener)
- 1⁄4 cup lite silken soft tofu (firm works too, but the texture isn't as nice)
- 1 teaspoon unsweetened cocoa powder
- 1 tablespoon skim milk
directions
- Heat the oven to about 400 degrees F. Slice and hull the strawberries, then plop them in an oven-safe container, sprinkle with half of the sweetener, and place in the oven.
- Meanwhile, plop the tofu, milk, cocoa, and sugar into a food processor, and pulse to mix (there will be some flecks of tofu, ignore them for now).
- Let the strawberries cook for about 15 more minutes, checking often. Once you can see significant liquid in the bowl, remove from the oven.
- Spoon about half of the strawberries and half of the juice into the food processor, and process until smooth. Scrape into a bowl, and mix in the remaining cooked strawberries. Enjoy!
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RECIPE SUBMITTED BY
<p>♦♦♦♦♦ = Excellent! It worked just like the recipe said it would and tasted great. <br />♦♦♦♦ = Really good. Either the recipe took some tweaking, or it wasn't as good as I thought it would be, but still worth making again. <br />♦♦♦ = Good, but nothing to write home about. <br />♦♦ = Disappointing. Either the directions are misleading, or I didn't like the taste at all. <br />♦ = Hated it.</p>