Tuesday, 3 October 2017

Raspberry Tofu Pudding

Love the gorgeous pink from the raspberries and of course, it tastes
great too! And don't worry, you can't taste the tofu.

Ingredients
serves 2
  • 2 cups of frozen raspberries (save a few for garnish)
  • 250-300 grams (about 1 cup) of silken tofu
  • 1 tsp vanilla extract
  • 1-2 tbsp honey, maple syrup or rice syrup
Throw everything into a food processor or Vitamix (means you won't get any seeds from the berries) and whizz until smooth. Serve up in a fancy glass and top with raspberries and chunks of chocolate. Yum <3




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