Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Bloody Rosemary
Our take on the classic bloody mary uses a rosemary swizzle stick.
Home 
Recipes
Yield: Makes 4 - 1 cup servings.
Recipes
Chocolate Pudding
| Nutrition Information | |
| Calories: | 151 |
| Total Fat: | 2.7g |
| Saturated Fat: | 0.2g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 79mg |
| Carbohydrates: | 25.1g |
| Dietary Fiber: | 0.3g |
| Sugars: | 21.7g |
| Protein: | 9.4g |
| Vitamin A: | 7.2iu (0%) |
| Vitamin C: | 0mg (0%) |
| Calcium: | 52mg (5%) |
| Iron: | 3.6mg (20%) |
This chocolate pudding recipe is rich in flavor and nutrients. It is the perfect way to give soy a try.
1 box firm silken light tofu (12 ounces)
1/3 cup fortified soymilk
1/3 cup sugar
1/4 cup cocoa powder
Place tofu, sugar and cocoa powder in a blender. Start blending while adding the milk slowly. Blend until smooth. Place chocolate pudding into four individual serving dishes (about 2/3 cup per serving).
Chill for at least 20 minutes before serving. If you plan to make this pudding a day ahead of time, refrigerate it in one large batch then place in serving dishes at service time.
Optional suggestion - we like to serve the pudding garnished with a few chocolate chips and fresh fruit.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!