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Home Learning Kitchen Desserts - Tofu Raspbery Pudding

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Post by :ravereview Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1736

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Desserts - Tofu Raspbery Pudding

12 ounces regular tofu
1/2 cup apple juice concentrate, defrosted
1 cup raspberries, fresh (or frozen and partially defrosted)

Blend all in food processor or blender until smooth. Serve in pretty cups or glasses, garnished with a whole berry and mint leaf. Serves 3 or 4.

SOURCE: Amy Gale's rec.food.cooking recipe web collection
http://www.cs.cmu.edu/~mjw/recipes/dessert/mp-pudding-coll.html#22

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1/2 cup tapioca, dry 4 cups cold water 1/2 cup sugar 8 oz. canned evaporated skim milk 3 lbs (any fruit or melon) 3 drops of coconut extract mint leaf (optional) Soak tapioca in 1 cup water for 30 minutes Cut fruit removing skin and seeds. Use a food processor to chop. Bring 3 cups of water to a boil, add tapioca mixture to the boiling water. Stir in for 10 minutes or until tapioca becomes translucent. Stir in sugar and milk. Cool to room temperature. Mix fruit into tapioca and add coconut extract. Refrigerate for at

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Desserts - Pudding - Tapioca And Peach Pudding

1 (8 to 8 1/2 oz.) can sliced peaches in heavy syrup 1 3/4 c. milk 1/4 c. sugar 3 Tbsp. quick cooking tapioca 1 egg 1/4 tsp. almond extract 1 c. blueberries Drain peaches, reserve syrup. Cut 3 peach slices horizontally in half; chop remaining peaches in 3 quart saucepan; mix milk sugar, tapioca, egg, peach syrup. Let stand 5 minutes. Over medium high heat, heat tapioca mixture to boiling, stirring occasionally. Stir in extract and chopped peaches. Spoon into 6 bowls, top with berries and peach slices.

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Desserts - Tofu Raspbery Pudding

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