Vegan Chocolate Strawberry Pudding |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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!
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