Instant Banana Pudding

Vegetarian

Instant Banana Pudding

submitted by By Cathe Olson

Cathe Olson is author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food available at www.simplynaturalbooks.com

This luscious dessert takes just minutes to make. The pudding can be made without dairy and contains no refined sugar. It is a great way to get your family to eat tofu.

2 tablespoons dairy, soy, rice, or almond milk
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
8 ounces firm or silken tofu, cut into chunks
2 medium bananas, sliced (about 1 3/4 cups)
1 1/2 tablespoona tahini
Pinch ground nutmeg
1 tablespoon maple syrup (optional, use only if needed)

Place all ingredients in a food processor or blender, and puree until smooth. Chill until firm. Top with chopped nuts if desired.

Yield: 4 servings

Note: Since there is not much liquid, it can be hard to get your puree going in a blender. Put the liquids in first, and cut the tofu and banana into small pieces. Don't add additional liquid or pudding will be soupy.

Variations:

Peanut Butter-Banana Pudding
Substitute peanut (or almond) butter for tahini.

Carob-Banana Pudding
Add 2 teaspoons carob powder and puree with other ingredients.