Very Berry Delight (Non Dairy!)

Submitted by Lynne the Pirate Queen

"This delicious pairing of chocolate and berries comes from the World's Healthiest Foods site. The silken tofu gives the chocolate a creamy texture without using heavy cream, making this a heathful alternative to most dessert recipes. NOTE: Cook time includes prep for the pudding and the berries; Prep time is the time to chill the prepared pudding. ALSO, if you use frozen berries, thaw and drain well before adding. You may want to save the juice from the thawed berries, and drizzle it over the top for extra flavor and nutrition."

 

• Ready In: 1hr 10mins
• Ingredients: 6
• Serves: 4

ingredients

• 354.88 ml blueberries (blackberries are good, too)
• 354.88 ml raspberries
• 141.74 g dark chocolate, organic if possible
• 44.37 ml sugar
• 59.14 ml water
• 170.09 g firm silken tofu

directions

1. Melt chocolate and sugar in a double boiler over medium heat.
2. Place tofu, water and melted chocolate in a blender and blend until smooth. Remove to a bowl. Chill for one hour.
3. Place chocolate pudding in a bowl and top with a generous amount of berries (OR you can reverse this, and put the berries on the bottom and top them with a dollop of pudding -- it's really just a matter of preference). Serve and enjoy!

Reviews

[Boo Chef in West Te]

Simple to put together. I used frozen fruit. I really enjoyed this. I have been looking for more ways to use tofu and the berries are healthy as well. Made for Comfort Cafe Jan. 2010

 

[Lavender Lynn]

Very easy to make. It has an unusual texture that I am not used to. It is very chocolately. Made for the Summer Comfort Cafe.

 

[momaphet]

This was quick and easy to make (I reduced it to one serving) and surprisingly good - I'm not usually a a tofu eater. The chocolate tofu mix is very rich and has a bit of a tang - kind of like frozen yogurt. Two things that I found conflicting - Tofu comes in firm, medium, silken and soft - I did see one silken medium but that was it, no firm silken, so I went with the silken I served this over 3 berry blend as suggested, which was a nice combination. Also, why call for dark chocolate and then add sugar? I used Fran's Bittersweet Chocolate. My DD who is lactose intolerant liked it even though she doesn't care for very rich things - she thought it would be good with cake. Thanks Lynn for taking me outside my normal cooking zone. Made for the Comfort Cafe Recipe of the Day July 09