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Creamy Dessert Puddings

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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