Thursday, November 29, 2012

Lemon 'Cheesecake' Tofu Pudding

This pudding is beautiful, creamy, light and fresh- it's a great alternative to the chocolate tofu pudding and 'creamy' cacao pudding I love so much. It's great as a vegan 'cheesecake' filling, tastes amazing alone and is wonderful with berries/fruit. The protein kick makes this dessert wonderfully filling too!
Lemon 'Cheesecake' Tofu Pudding
Makes 2 large or 4 small serves (150 or 75 cals each)
2 x 300g packets silken organic tofu
2 tsp vanilla paste/2 vanilla beans
1 tbsp juice and 1 tbsp rind OR 1 tsp lemon extract
Stevia to taste
  • Press silken tofu overnight (I used the silken attachment for the tofuxpress)
  • juice and zest lemon
  • split and scrape vanilla bean
  • combine
  • blend well
  • set in fridge for approximately 30 mins
  • Enjoy! (this keeps well for over a week in the fridge)
mmm look at all that creamy vanilla goodness...
All the best,

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