Lemon and raspberry angel whip pudding recipe

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  • Yield: 4
  • Preparation Time: 10 Minutes
  • Total Time: 40 Minutes

Ingredients

Lemon Pudding
  • 1 package firm tofu
  • Pinch of salt
  • ½ cup agave
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
Whipped Topping
  • 1 package firm tofu
  • ½ cup honey
  • 1 tablespoon soy milk
  • 1½ teaspoons vanilla extract
  • Fresh raspberries (for topping)
How to Make It
  1. To make the lemon pudding. First, expel the water from the tofu.
  2. In a food blender or processor, combine the tofu, salt, agave, lemon zest, lemon juice and vanilla, blitz until silky, this will take around 60 seconds.
  3. Evenly divide the mixture between 4 small dessert bowls and place in the refrigerator for ½ an hour.
  4. To make the topping. In a food blender, combine all 4 ingredients and blend until silky.
  5. Spoon the topping over the entire pudding and scatter with fresh raspberries. Serve chilled.
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