Chocolate is heavenly. Chocolate rules. Chocolate, my friends, is a terrible thing to shun on a diet. With this recipe, you can have your chocolate and eat it, too. It’s a pudding made with high-protein, super-nutritious tofu. And if you think you don’t like tofu, get over it. Tofu takes on whatever flavor it is paired with, including chocolate! So, dive into this Mexican Chocolate Pudding recipe from The 17 Day Diet Cookbook by Dr. Mike Moreno.
12.3-ounce package silken extra-firm tofu
5 tablespoons unsweetened cocoa powder
3 tablespoons sugar-free chocolate-flavored syrup
2 teaspoons Truvia
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1/4 teaspoon or less cayenne, optional
Place all the ingredients in a large food processor. Cover and process until smooth, about 1 minute, scraping down the inside of the bowl at least once. Divide into four ramekins or small bowls; serve immediately or refrigerate.
Yield: 4 servings
Tip: It’s important to get the silken extra-firm tofu. Mori-Nu sells it in packages that are shelf-stable, no refrigeration needed. Please use cocoa powder, not hot cocoa mix. The pudding is not pourable but very thick. You have to scrape it out of the food processor. A blender will not work because the tofu is so thick.
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