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Lemon Berry Tofu Pudding Recipe
|Firm tofu||6 Ounce|
|Strawberries||1 Cup (16 tbs)|
|Reduced calorie strawberry spread||4 Teaspoon (16 Calories Per 2 Teaspoons, - 1 Tablespoon Plus 1 Teaspoon)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Blueberries||1⁄2 Cup (8 tbs)|
|Frozen dairy whipped topping||2 Tablespoon, thawed|
Calories 177 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.2%
Saturated Fat 3 g15.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4.2 mg0.2%
Total Carbohydrates 21 g7.1%
Dietary Fiber 2.7 g10.7%
Sugars 11.6 g
Protein 8 g16.8%
Vitamin A 0.6% Vitamin C 97.7%
Calcium 17.8% Iron 8.5%
*Based on a 2000 Calorie diet
1.In the food processor jar, mix together all the ingredients excepting blueberries and whipped topping.
2. Process to get a smooth topping. Srape down the sides of container if necessary.
3.Take 2 dessert dishes, spoon half tofu mixture into each.
4. Top the tofu mixture with 1/4 cup of blueberries and 1 tablespoon each of whipped topping.
6. Alternately, cover using a plastic wrap and refrigerate until serving.