Recipe - Chocolate-Maple Tofu Pudding

12 ounce Silken tofu
1/3 cup Pure maple syrup
1/3 cup Unsweetened cocoa powder
1 teaspoon Vanilla extract
1 ds Ground cinnamon or to taste

I'm familiar with the book you've mentioned but haven't tried any of the
recipes. I am presently working with the recipes from "The Complete Soy
Cookbook" by Paulette Mitchell. I recommend this book highlymost recipes
are also lowfat. Here is one of her dessert recipes.

Put all ingredients into a food processor or blender; process until smooth
and creamy. Transfer the mixture to a medium bowl or individual dessert
cups. Cover and refrigerate for at least 1 hour. Covered and refrigerated
this pudding will keep for 2 days.

Cal 140/Pro. 6.6 gms./Carb 22.2 gms./Fat 2.8 gms./Chol 0/Sodium 58 mg.
Posted to EATLF Digest by "bill pawelko" billjr1@bellatlantic.net on Jun
1, 1998