Mexican Chocolate Tofu Pudding

[elleng]

http://www.nytimes.com/2009/05/20/dining/20mini.html?hpw

[Warpy]

1. Tofu chocolate mousse is also kickass

Tofu is great in desserts if it's a miserably hot day and you're not eating much except salads for dinner and need to boost the protein a little. You don't need to cook or bake, just throw the ingredients into a blender or food processor, re chill and serve.

Nobody will ever know they're eating nasty tofu, too.

[elleng]

2. Thats what whatshisname suggested, eh?

Well, as for chocolate and . . .

My 'entertainment' recently has been at a nearby Starbucks, where I can socialize (or not), hang with DUers, read news, and enjoy Mocha or Mocha Frapps. I enjoy taking 1/2 home, putting in the freezer, and having a 'proper' desert later, with coffee ice cream added!

Been spending a fair amount on this, so I decided I'd try my own, at home. Bought Hershey's chocolate syrup, and I'm trying my first mocha now. Will freeze some, may take a nap, watch the horse race, and see how desert comes out!

[MagickMuffin]

3. I've used Soy Milk in puddings for years

it's REALLY good.

Also if you're trying to stay away from dairy products here's another quick and easy Soft Serve Fruit Ice Cream.

Frozen Fruit: I've used Peaches, Dark Cherries, Blueberries; combos are fun to try
Sugar: I only use 2 Tablespoons
Soy Milk

Blend in blender, smoothie machine or food processor: Blend until smooth