Mexican Chocolate Pudding Recipe
Here’s a heart-healthy, diabetes-friendly, gluten-free recipe for a dessert the whole family will love. It’s Mexican chocolate pudding with a hint of spice, and it’s so creamy that no one will guess the secret ingredient is tofu!
- 8 oz dark chocolate chips
- 1/4 tsp olive oil
- 12 oz light silken tofu
- 2 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1 Tbsp vanilla
- 1/2 cup fat free whipped topping
- Shaved dark chocolate, for garnish, if desired
In a microwave-safe bowl, combine chocolate chips and olive oil. Microwave on high for 20 seconds, stir, and continue to microwave at 10-second intervals until melted.
In a blender, purée tofu until creamy, scraping sides as needed. Add cinnamon, cayenne and vanilla and purée until smooth. Add melted chocolate and purée until well blended, scraping sides as needed.
Spoon into 10 custard cups and chill, covered, for 4 hours or overnight.
Serve topped with a dollop of whipped topping and shaved chocolate, if desired.
Makes 10 servings.
- Serving Size: 1/4 cup
- Calories: 142
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 0
- Sodium: 14mg
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
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