Creamy Dessert Puddings
Recipe by: The
McDougall Newsletter October 2005 Vol. 4 No. 10
This recipe was created by one of our cooking instructors at the McDougall
Program, Alex Bury. I demonstrated this recipe during the VegSource conference
during October 2005 and received so many requests for the recipe that I am
including it in this month's
newsletter.
Preparation Time: 10 minutes
Chilling Time: optional
Servings: variable
2 12.3 ounce boxes lite silken tofu
1 cup lemon juice
¾ cup agave nectar
¼ cup soy milk
1/8 teaspoon turmeric
dash salt
Place all ingredients into a food processor and process until creamy and
smooth.
Serve at once or cover and refrigerate until serving time.
Hints: Agave nectar is sold in most natural food stores. It is a natural mild
sugar syrup made from the agave plant. This is delicious served over fresh cut
fruit, such as mango, kiwi or strawberries. For a unique presentation, layer the
fruit in individual glass serving dishes or tall wine glasses, then pour the
lemon cream over the fruit.
To make a chocolate version:
Delete the lemon juice and the turmeric and add ½ cup of Wonderslim cocoa
powder and 1 teaspoon vanilla.
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