Servings: 4


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

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  

   grated nutmeg  


Line a colander with clean cotton sheeting or fine cheesecloth, with some overhang. 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 Facts

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.