Tofu Pudding (Blancmange)
Soft silken Tofu Pudding (Blancmange) dessert made with tofu, honey, gelatin, and soy milk. Topped with a sweet-tart strawberry sauce, this pudding makes a delightful low-caloric dessert.
Servings: 5
Calories: 141kcal
Ingredients
- ⅓ cup boiling water
- 4 sheets gelatin sheet(s)/powder (0.4 oz, 10 g; 2.5 grams per Gold gelatin sheet)
- 6.2 oz firm silken tofu
- 5 Tbsp honey
- 1 ½ cup unsweetened soymilk
- ½ tsp almond extract
Strawberry Sauce
- ½ lb strawberries
- 1 Tbsp honey
- Juice from ¼ lemon
- mint leaves (for garnish)
- Extra berries (for garnish)
Instructions
- Gather all the ingredients. You'll need five 4-oz (120 ml) ramekins.
- Combine boiling water and gelatin in a bowl (or measuring cup) and whisk together until gelatin is completely dissolved.
- Cut tofu into 1 inch cubes and add them inside a food processor. Add honey and soymilk and puree all together.
- Transfer the mixture to a large bowl. Add the gelatin mixture and almond extract and whisk without making too much bubbles.
- If you like your pudding to have extra smooth texture, run the mixture through a fine mesh sieve (optional).
- Ladle the mixture into individual ramekins. Chill in the refrigerator until set, for at least 1 hour.
- Meanwhile make the strawberry sauce. Cut strawberries into small cubes and mash with fork or potato masher. Add honey and lemon juice.
- When the pudding is set, run a knife around the pudding to loosen. Turn over onto a plate and shake gently to release the pudding. Pour the strawberry sauce and garnish with mint leaves and extra berries (if any) on top.
To Store
- You can keep the leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 141 kcal · Carbohydrates: 27 g · Protein: 6 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 34 mg · Potassium: 234 mg · Fiber: 1 g · Sugar: 24 g · Vitamin A: 156 IU · Vitamin C: 27 mg · Calcium: 113 mg · Iron: 1 mg