TheBlenderGirl.com > Soy Berry Good Pudding
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.
- 1 packet (12 oz/300 grams) package of organic firm silken tofu
- 12 oz of fresh raspberries and blueberries in equal quantities
- 5 tablespoons pure maple syrup or coconut nectar
- 1 teaspoon lemon juice plus more to taste
- 5 tablespoons filtered water
- pinch Celtic sea salt, plus more to taste
- Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms. Cool.
- Put everything in your blender with the berries, and blast on high until smooth and creamy.
- Add in more lemon juice and sweetener to taste if desired.
- Chill in the fridge, and serve topped with more fresh berries and vegan cream.