BRYANNA'S TOFU SHRIKAND (GUJARATI "YOGURT" PUDDING)
This delicious pudding is usually made with a rich drained yogurt. This lighter version uses silken tofu and lemon juice for a smooth, rich-tasting and tangy dessert that has amazed some friends who are devotees of good Indian cuisine. You have some lee-way with the sugar content in this recipe.
2 (12.3 oz.) boxes extra-firm silken tofu, crumbled, drained and squeezed as directed below
1/2 to 2/3 cup light organic unbleached sugar OR organic powdered sugar
(An alternative to sugar would be 7 to 8 tablespoons of light agave nectar, but the puddng won't be as thick.)
1/4 cup lemon juice
2 tablespoons tahini or almond butter
1/2 tsp salt
1/4 tsp pure almond extract
1/4 tsp grated fresh nutmeg
1/4 tsp ground cardamom
1/4 tsp Spanish saffron soaked in
1 tablespoon hot nondairy milk
4 tsp rose water
grated lemon zest (preferably organic) and/or chopped toasted pistachio nuts or almonds
Line a colander with clean cotton sheeting or fine cheecloth, with some over-hang. Place the colander in the sink. Crumble the silken tofu into the cloth-lined colander. Gather up the ends of the cloth and twist the cloth and squeeze to extract the water from the tofu. Twist and squeeze until you get as much liquid as possible out of the tofu. Place the squeezed tofu into a food processor.
Transfer all of the remaining ingredients to the food processor and blend until VERY smooth. Scoop it evenly into 4 decorative pudding dishes or goblets. Cover and chill for at least 2 hours. Garnish before serving.
Nutrition (per serving): 240.3 calories; 25% calories from fat; 6.9g total fat; 0.0mg cholesterol; 352.4mg sodium; 323.6mg potassium; 31.9g carbohydrates; 0.9g fiber; 27.2g sugar; 30.9g net carbs; 14.4g protein; 5.2 points.