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Nutrition Facts
Serving Size 1 (106g) Recipe makes 1 servings The following items or measurements are not included below: 2 teaspoons Splenda sugar substitute lite silken soft tofu
Calories 38
Calories from Fat 4		(12%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9mg		0%
Potassium 191mg		5%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 2.4g	9%
	Sugars 4.2g
Protein 1.5g		3%
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Vegan Chocolate Strawberry Pudding

Recipe #373102 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: cooledskin
May 20, 2009

This is a fairly low-fat, low-calorie, low-carb recipe. It's safe for Phase 2 of the HcG / Simeons / Trudeau protocol. If you want it more natural tasting, switch out the calorie-free sweetener for sugar and the light tofu for regular tofu.

SERVES 1 , 1 pudding (change servings and units)

Ingredients

5 large strawberries
2 teaspoons Splenda sugar substitute (or other calorie-free sweetener)
1/4 cup lite silken soft tofu (firm works too, but the texture isn't as nice)
1 teaspoon unsweetened cocoa powder
1 tablespoon skim milk

Directions

1
Heat the oven to about 400 degrees F. Slice and hull the strawberries, then plop them in an oven-safe container, sprinkle with half of the sweetener, and place in the oven.
2
Meanwhile, plop the tofu, milk, cocoa, and sugar into a food processor, and pulse to mix (there will be some flecks of tofu, ignore them for now).
3
Let the strawberries cook for about 15 more minutes, checking often. Once you can see significant liquid in the bowl, remove from the oven.
4
Spoon about half of the strawberries and half of the juice into the food processor, and process until smooth. Scrape into a bowl, and mix in the remaining cooked strawberries. Enjoy!