The holidays and healthy desserts do not often go mitten in mitten. But here’s a festive postprandial pudding or mousse that is sure to take the cake as one of most nutritious you’ve ever served – and no need to tell the kids until they’ve tried it. You’ll be using tofu instead of heavy cream and egg yolks, but the creamy texture and dominant flavors (maple, almond) will make this a delightful confection.
Prep Time: 5 minutes
14-16 ounces of tofu (preferably soft, but any variety will do); remove water
1/2 c almond butter
1/2 c maple syrup
Almonds or fresh fruit to garnish, if desired
Place tofu, almond butter and maple syrup in food processor (blender will work, too) and process until very creamy. Spoon into decorative serving containers (martini glasses, shot glasses, custard cups, ramekins, etc.). Refrigerate 3-4 hours. Serve chilled.