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Recipes
Blender Chocolate Pudding
“Silken” tofu can be found at health food stores and some supermarkets in the unrefrigerated grocery section. It’s just what it says it is – silky tofu.
What You’ll Need:
1 package firm "silken" tofu* (we use “Mori-Nu”)
1/2 teaspoon vanilla
A dash of cinnamon
1/4 cup real maple syrup
1/2 cup chocolate chips or barley-malt sweetened chocolate chips
What You’ll Do:
1. Carefully cut open the tofu package on one end with a scissors. Put the tofu, vanilla, and cinnamon in a blender.
2. Pour the maple syrup into a glass measuring cup until it measures 1/4 cup. Pour into a small saucepan with the chocolate chips. Heat over low heat for a few minutes, stirring occasionally to help the chocolate chips melt.
3. Using a rubber spatula, scrape the mixture into the blender. Put the lid on tightly and blend until smooth; stop the blender occasionally and scrape the insides of the blender with the spatula. Taste to see if it needs more maple syrup; some syrups are sweeter than others.
3. Pour into a covered plastic container and chill for 3-4 hours until very cold. If you're in a hurry, chill the pudding in small bowls or custard cups for about an hour.
To Serve: Eat plain or with toppings such as sliced bananas or strawberries, raspberries, whipped cream, sprinkles, crumbled "Oreo" type cookies, or whatever you want to try!
Other Ideas: If you want to get fancy, make a parfait in a tall, thin glass layering pudding/a topping, pudding/another topping; repeat the same order until the glass is full. By itself, the pudding will keep, covered, for about 4 days in the refrigerator.
Tools:
Scissors
Blender
Measuring cups, spoons
Glass measuring cup
Small saucepan
Rubber spatula
By: Anne Vassal
What You’ll Need:
1 package firm "silken" tofu* (we use “Mori-Nu”)
1/2 teaspoon vanilla
A dash of cinnamon
1/4 cup real maple syrup
1/2 cup chocolate chips or barley-malt sweetened chocolate chips
What You’ll Do:
1. Carefully cut open the tofu package on one end with a scissors. Put the tofu, vanilla, and cinnamon in a blender.
2. Pour the maple syrup into a glass measuring cup until it measures 1/4 cup. Pour into a small saucepan with the chocolate chips. Heat over low heat for a few minutes, stirring occasionally to help the chocolate chips melt.
3. Using a rubber spatula, scrape the mixture into the blender. Put the lid on tightly and blend until smooth; stop the blender occasionally and scrape the insides of the blender with the spatula. Taste to see if it needs more maple syrup; some syrups are sweeter than others.
3. Pour into a covered plastic container and chill for 3-4 hours until very cold. If you're in a hurry, chill the pudding in small bowls or custard cups for about an hour.
To Serve: Eat plain or with toppings such as sliced bananas or strawberries, raspberries, whipped cream, sprinkles, crumbled "Oreo" type cookies, or whatever you want to try!
Other Ideas: If you want to get fancy, make a parfait in a tall, thin glass layering pudding/a topping, pudding/another topping; repeat the same order until the glass is full. By itself, the pudding will keep, covered, for about 4 days in the refrigerator.
Tools:
Scissors
Blender
Measuring cups, spoons
Glass measuring cup
Small saucepan
Rubber spatula
By: Anne Vassal
POSTED IN Recipes, sweet treats, health, Recipes
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