This recipe was adapted from Jeanette Parsons Egan's "Soy! Soy! Soy!", Fisher Books, 1999. It's so easy to do -- no baking! AND (here's the good part), unlike most rice puddings, each serving contains ONLY 22% fat!
MAPLE RICE PUDDING
One 12.3 oz. pkg. extra-firm low-fat silken tofu, drained
1/4 cup pure maple syrup (no fake stuff)
1-1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup dried cranberries (optional)
1-1/4 cup COOKED long-grain white rice
1/4 teaspoon freshly grated nutmeg
1/4 cup sliced almonds, toasted
Process tofu in a food processor until smooth; add syrup, vanilla, cinnamon and allspice, and process until combined. Add cranberries, and pulse to chop. Stir in rice. Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds. Cover and refrigerate until chilled.
Makes 4 servings.
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Maple Rice Pudding
