Raspberry Tofu Pudding Recipes

RASPBERRY PUDDING

Raspberry Pudding image

Provided by Barbara Kafka

Categories dessert

Time 2h15m

Yield Two and a half cups

Number Of Ingredients 6

Ingredients

1/2 cup milk
3 tablespoons cornstarch
1 cup heavy cream
1/4 cup granulated sugar
1 10-ounce package frozen raspberries in light syrup, defrosted and drained in a sieve set over a bowl
1 tablespoon fresh lemon juice

Steps:

Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 25 milligrams, Sugar 13 grams

CONDé NAST CAFETERIA'S RASPBERRY PUDDING

Condé Nast Cafeteria's Raspberry Pudding image

Provided by Jonathan Reynolds

Categories dessert, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 cups fresh or frozen raspberries
1 cup raspberry jam
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
8 large egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 cup milk

Steps:

Preheat the oven to 350 degrees. Mix the raspberries with the jam and place in the bottom of a greased 9-inch round cake pan.
Sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream the butter for 30 seconds. Gradually beat in the sugar. Beat on high 3 to 4 minutes, until light and fluffy. Set aside.
In another bowl, beat the egg yolks, vanilla and lemon juice on high until they are thick and pale yellow. Beat into the butter, scraping the sides often. Stir in the flour mixture in 3 parts, alternating with the milk.
Pour the batter over the berries. Bake until a toothpick inserted into the center comes out without batter on it, about 40 minutes. (Be careful not to overbake.) Serve warm, so that the center melts a bit when you cut the pudding.

Nutrition Facts : @context http, Calories 649, UnsaturatedFat 8 grams, Carbohydrate 104 grams, Fat 23 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 290 milligrams, Sugar 59 grams, TransFat 1 gram

WHIPPED RASPBERRY INSTANT PUDDING

Whipped Raspberry Instant Pudding image

This is a very quick and easy recipe the whole texture of the pudding comes from the way you have to whip it. Overall it takes about 20 to 25 minutes to complete.

Provided by July2014

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 25m

Yield 2

Number Of Ingredients 2

Ingredients

2 cups fresh raspberries
3 tablespoons white sugar

Steps:

Mash raspberries in a bowl using the back of a spoon until a jelly-like layer forms on top. Freeze for 5 minutes.
Mix sugar into mashed raspberries, spooning the bottom layer of raspberries over the top and you stir. Repeat 5 or 6 times until fully incorporated; freeze for 15 minutes. Serve chilled.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 33 g, Fat 0.7 g, Fiber 8.4 g, Protein 1.1 g, Sugar 24.6 g

RASPBERRY TOFU PUDDING

Raspberry Tofu Pudding image

This is a great & simple way to add tofu to your diet. Especially if you are on a restricted diet. A lot of the taste will depend on the jam you use. I have a very tart one which is slightly odd. The jam can have seeds, as most of them break down in the blending.

Provided by Houmous Monster

Categories Dessert

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup raspberry jam
2 teaspoons honey
1 teaspoon vanilla
12 ounces soft tofu

Steps:

Throw all your ingredients in the food processor (you might want to break up the tofu a bit) and blend till smooth.
I found some tofu stuck around the edges so scraping that down to the bottom helps.
When finished taste and add a bit of extra honey if needed.

Nutrition Facts : Calories 242.1, Fat 6.3, SaturatedFat 0.9, Sodium 26.9, Carbohydrate 36.6, Fiber 0.8, Sugar 26.6, Protein 11.3

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