Maple Rice Pudding

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 (12 1/3ounce) package low-fat extra-firm silken tofu, drained (I use Mori Nu light)
• 1⁄4 cup pure maple syrup (no fake stuff)
• 1 1⁄2 teaspoons pure vanilla extract
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1  cup dried cranberries (optional)
• 1 1⁄4 cups cooked long-grain rice
• 1⁄4 teaspoon  freshly grated nutmeg
• 1⁄4 cup  sliced almonds or 1⁄4 cup  slivered almonds, toasted

Directions

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.