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Non Dairy Carob And Pistachio Pudding With Apricot Sauce

I.am.Vegetarian's picture
Ingredients
  Firm tofu 8 Ounce, drained
  Carob powder 1 Ounce
  Chopped pistachio nuts 2 Tablespoon
  Raw cane granulated sugar 4 Ounce
For the apricot sauce
  Canned apricots in natural juice 8 Ounce (1 Can)
  Arrowroot 1 Teaspoon
Directions

MAKING
1) In a blender, mash the tofu until smooth.
2) To this, add the carob and most of the nuts.
3) Blend until the nuts are chopped coarsely.
4) In a glass measuring jug, stir in the sugar and 2 tablespoons of water.
5) On full power, cook for 1 minute or until the sugar is dissolved. Stir well.
6) Then, continue to cook for a minute more or until the mix starts boiling.
7) Cook again for 1 minute until a syrup forms.
8) Into the carob mix, add the syrup.
9) Into a small pie dish, spoon this mixture.
10) On full power, cook for 1 minute.
11) On top, sprinkle the reserved nuts and let cool.
12) Then, keep in the refrigerator for 2 to 3 hours until chilled thoroughly.
13) Meanwhile, prepare the sauce by blending the apricots and the juice with the arrowroot until smooth.
14) Into a bowl, pour this puree and on full power, cook for 2 to 3 minutes, or until thick.

SERVING
15) To serve, cut the pudding into wedges. Then, serve immediately with the apricot sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes
Servings: 
8

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