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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This fantastic rice pudding requires no baking, and each serving contains only 22% fat. I simply cannot put into words how deliciously creamy this pudding is. Don't let the tofu scare you off. If you like maple, you have to give this a try. I would recommend including the dried cranberries. They add even more depth and sweetness. I got this recipe from my friend Bevrs on the IBS boards . Ingredients:
1 (12 1/3 ounce) package low-fat extra-firm silken tofu, drained (i use mori nu light) |
1/4 cup pure maple syrup (no fake stuff) |
1 1/2 teaspoons pure vanilla extract |
1 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1 cup dried cranberries (optional) |
1 1/4 cups cooked long-grain rice |
1/4 teaspoon freshly grated nutmeg |
1/4 cup sliced almonds or 1/4 cup slivered almonds, toasted |
Directions:
1. Process tofu and maple syrup in a food processor or blender until smooth.
2. Add vanilla, cinnamon, and allspice and process until combined.
3. Add cranberries and pulse to chop. Stir in rice.
4. Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
5. Cover and refrigerate until chilled.
6. NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.
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