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  • 5 Ratings
Jane Kirby and Leslie Pendleton

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Recipe Summary

hands-on:
25 mins
total:
2 hrs
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat four 6-ounce custard cups with vegetable spray; set aside.

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  • Place the water in a small nonmetal bowl and sprinkle in the gelatin; set aside.

  • Place the tofu, banana, honey, and lemon juice in a food processor or blender; puree until smooth.

  • Place the bowl containing the gelatin in a microwave and cook for 30 seconds; stir until dissolved. Add to the banana puree and pulse to combine. Pour into the custard cups. Chill until set, about 1 1/2 hours.

  • Place the chocolate chips in a food processor or blender and pulse to chop. In a small saucepan, bring the soy milk to a boil. Pour the hot soy milk over the chocolate and pulse until smooth.

  • Using a paring knife, loosen the edge of each pudding from its cup. Unmold into bowls. Drizzle some warm chocolate sauce over each pudding.

Nutrition Facts

calcium 52mg; 332 calories; calories from fat 32%; carbohydrates 55g; fat 12g; fiber 4g; iron 2mg; protein 9mg; saturated fat 5g; sodium 22mg.
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