Guest guest Posted April 17, 2005 Report Share Posted April 17, 2005 Peanut Butter Pudding Source: Vegetarian Times, October 2000 (adapted) 1 package extra-firm tofu, well drained (12.3 oz.) 6 tablespoons creamy peanut butter 1/3 cup brown sugar (or alternative) 1 tablespoon vanilla extract In food processor or blender, combine all ingredients and process until smooth and creamy. Divide mixture among dessert dishes, cover with plastic wrap and refrigerate at least 3 hours before serving. Makes 4 servings. Calories per serving: 240. Serve as is or layer pudding in parfait glasses with crushed (gluten free) gingersnaps or (gluten free) chocolate graham crackers (or use gf granola or nut and coconut mixture). You could also pour pudding into a prebaked, cooled gf crust and freeze overnight for a scrumptious no- fuss pie. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.