This inventive uncooked pudding makes a fun addition to a dessert table but also feels right at home as an after-school snack. Top with crunchy granola, fresh or dried fruit or toasted nuts, if you like. For a lighter, pourable pudding, use silken tofu; for a thicker version, use firm tofu.
1 (20-ounce) can pineapple chunks packed in natural juice, drained and juice reserved
1 large ripe banana, broken into chunks
1 tablespoon molasses or agave nectar
1/8 teaspoon fine sea salt
Wrap tofu in several layers of paper towels, and arrange tofu on plate. Cover tofu with another plate or heavy can and let sit for a few minutes to remove as much liquid as possible. Repeat as needed. Break tofu into chunks. Transfer to a food processor and blend until smooth. Add pineapple, banana and molasses and salt blend until smooth, adding pineapple juice as needed to reach the desired consistency. Cover and refrigerate for at least 30 minutes and up to 3 days. Serve chilled.
Per Serving:190 calories (25 from fat), 2.5g total fat, 75mg sodium, 35g carbohydrates, (2 g dietary fiber, 27g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.