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By: Seamouse
Fat-free Chewy Chocolate Cookies
By: Kree
By: CountryLady
By: Sharon123
Banana Chocolate Chip Muffins (Light)
By: Redsie
From: jlhicks119
On Apr 11, 2008
Okay, I confess I just ate chocolate pudding topped with raspberries for lunch--and I don't even feel guilty about it. I wasn't planning on making a lunch out of this, but man, this stuff is good! It's also a treat that I feel good serving the kids. I've made other recipes for tofu pudding and tofu cheesecake, but most of them still retain a noticeable "earthy" flavor from the tofu. I think it may be the almond extract in this recipe that really helps with this. I plan on making this often.
From: Chef #782041
On Mar 4, 2008
This is a simple and delicious recipe for pudding. I used Splenda with great success. It will help get me get some protein in without having to eat meat and and worry about fats. Anyone having problems finding the correct tofu...mori-nu is NOT in the refrigerated section with all the other tofu. It is kept room temperature and comes in a small box. Most stores put it in the organic/health food section of the store. It doesn't seem to age well (I am on day 3), so try to eat it quickly or serve to family. I am just one. Next time I'll make a half batch.
From: Mangoagogo
On Oct 12, 2006
This stuff is friggin' oustanding!! I'll never eat any other pudding again! And it's so easy...I used Splenda in place of sugar. I've tried this several times and found that substituting the cocoa powder with carob powder worked well, as did adding 2 tsp. peanut butter. I've also made vanilla pudding out of this by nixing the cocoa powder and upping the vanilla extract and sweetener...delish!
From: Kathy at Recipezaar
On Aug 2, 2006
Beautiful creamy texture, and extremely quick and easy to make in the food processor. I used Splenda sugar blend then added a some real sugar to taste. I was out of almond extract and used a bit of mint extract instead. I wasn't happy with the mint flavor, and will make the recipe as directed when I have almond extract. I think this will fool my husband into thinking it's regular pudding and not tofu. As much as I like chocolate, I'd also want to try substituting fresh berries. UPDATE: Finally made the recipe as directed, and it was great. I used slightly less cocoa powder. It's very good with almond extract, but I've also made it with banana extract — I think I like that best. Thanks!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 6 servings |
||
| Calories 127 | ||
| Calories from Fat 37 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 43mg | 1% | |
| Potassium 338mg | 9% | |
| Total Carbohydrate 15.3g | 5% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 10.2g | ||
| Protein 9.4g | 18% | |
| Vitamin A 0mcg | 0% | |
| Vitamin B6 0.0mg | 1% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 0% | |
| Calcium 46mg | 4% | |
| Iron 2mg | 12% | |
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