• 4servings
  • 332calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB6, C
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons cold water

  2. 1 envelope unflavored gelatin

  3. 1 14-ounce package silken tofu

  4. 2 large, ripe bananas, cut into 1-inch pieces

  5. 1/4 cup honey

  6. 1 tablespoon lemon juice

  7. 2/3 cup semisweet chocolate chips

  8. 1/3 cup soy milk

Instructions Jump to Ingredients ↑

  1. Lightly coat four 6-ounce custard cups with vegetable spray; set aside. Place the water in a small nonmetal bowl and sprinkle in the gelatin; set aside. Place the tofu, banana, honey, and lemon juice in the bowl of a food processor or blender; puree until smooth. Place the bowl containing the gelatin in a microwave and cook for 30 seconds; stir until dissolved. Add to the banana puree and pulse to combine. Pour into the custard cups. Chill until set, about 1 1/2 hours. Place the chocolate chips in the bowl of a food processor or blender and pulse to chop. In a small saucepan, bring the soy milk to a boil. Pour the hot soy milk over the chocolate and pulse until smooth. Using a paring knife, loosen the edge of each pudding from its cup. Unmold into bowls. Drizzle some warm chocolate sauce over each pudding.


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