This berry tofu pudding can be prepared in less than 10 minutes (and that includes getting the ingredients out of your fridge), and is absolutely delicious. This makes a fantastic, quick last-minute dessert; simple healthy after school snack; or guilt-free sweet treat on a hot Summer’s day. Either way it is Soy Berry Good!
You can make this pudding even quicker by just blending in frozen berries and serving immediately. But I find that reducing the berries into a syrup creates a deeper, richer berry flavor that then requires less sweetener. I am a bit more heavy handed with the lemon juice than I have indicated in the recipe, as I am a bit of a tart! Blend and taste, and you will find the balance that works for you.
You could substitute any berries you like for this recipe. I have made a phenomenal sweet cherry version, as well as a mango mash that was madness. But I always return to my beloved raspberries. What can I say -- they have been berry good to me! If you are have soy allergies, fresh coconut meat and coconut water works really well as a substitute for the tofu.
Either way, this is berry good.